500g (4 cups) strong white bread flour, plus extra for dusting

1 x 7g sachet fast-action dried yeast

1 tablespoon curry powder

8g salt

40ml (3 tbsp) olive oil or rapeseed oil, plus extra for working

About 320ml (1 & 1/3 cups) lukewarm water

Oil spray

1 medium onion, finely chopped

2 cloves garlic, crushed

½ teaspoon turmeric

¼ teaspoon garam masala

¼ teaspoon ground cumin

2 teaspoons curry powder

1 tsp dark soft brown sugar

100g (1 cup) desiccated coconut (unsweetened)

30g (2 tbsp) sultanas

1 x 400g (2 cups) can of chickpeas, drained and rinsed

240ml (1 cup) coconut milk

The final of the Great British Bake Off was pretty amazing. For the signature challenge, the bakers had to make various bread rolls, some of which were shaped and others were filled. I was intrigued by kate's chickpea curry filled rolls, as I don't make savoury food often and although I have made bread a fair bit, it's not my speciality.The bread rolls turned out pretty well, with a well flavoured and structured dough, and a nice mellow curry inside. It reminded my boyfriend of a pasty (but with bread instead of pastry). It'd be great to have on the go, as it's a whole meal in one :) I adapted the curry recipe slightly from Kate's, but was happy with the resulting flavour :).Makes 4For the flavoured dough:For the filling:1. Make the bread dough by pouring the flour into a large mixing bowl. Add the yeast to one side of the bowl and the curry powder and salt to the other side. Stir together briefly.2. Make a well in the centre of the mixture. Pour the oil into the well and start to work in the flour, using your hand. Gradually add enough lukewarm water to make a soft but not sticky dough.3. Turn out the dough onto a lightly oiled worktop and knead thoroughly for 10 minutes until the dough is very smooth and elastic. Return the dough to the bowl. Cover tightly with cling film then leave on the worktop to prove and rise for about 1 hour, until doubled in size.4. Whilst the dough is proving, make the filling. Spray a few squirts of oil in a deep frying pan and add the chopped onion. Cook gently, stirring frequently, for about 10 minutes until the onions are very soft and transparent. Stir in the garlic, turmeric, garam masala, cumin and curry powder and cook for 3-4 minutes, stirring constantly. Stir in the brown sugar, coconut, sultanas, chickpeas and coconut milk, then cook over a low heat (stirring frequently) for about 10 minutes until sticky, thick and fairly dry. Taste and add salt and more spices as needed. Transfer to a heatproof bowl and leave to cool.5. Uncover the bowl of risen dough and punch it down with your knuckles to deflate it. Turn out the dough and divide it into 4 equal portions.6. Take one portion of dough and flatten it to a thick 17cm disc. Spoon 75g of the cooled filling into a mound in the centre of the disc. Gather up the edges of the disc to cover the filling, and pinch them together like a purse. When thoroughly sealed, turn the dough over so the join is underneath. Gently shape into a neat, round bun with your hands, then flatten lightly. Transfer to the lined baking sheet.7. Make the other 3 buns in the same way, setting them well apart on the baking sheet to allow for expansion. Cover the remaining filling and set aside. Cover lightly with cling film. Leave on the worktop to prove for about 1 hour, until doubled in size.8. Towards the end of the rising time, heat the oven to 220°C (200°C fan)/425°F/Gas mark 7. Uncover the buns and bake in the heated oven for about 15 minutes. Rotate the trays, then bake for another 5 minutes until golden.9. Transfer to a wire rack and cool slightly before serving. Gently reheat the remaining filling and serve in a heatproof bowl alongside the buns.