Submitted by: Sanja Andreevska
Panzarotti or panzerotti are a popular Italian dish. These filled, savory pastries, traditionally from Puglia, are deep fried to crisp, and yet your creativity can determine the filling. They can be stuffed with mozzarella cheese and tomato sauce, mushrooms, sausages, ham, leek, spinach etc. Whether they are savory or sweet, they are definitely yummy and exceptionally delicious.
Panzerotti with Mushrooms and Leek
Makes 30 panzerotti
For the dough:
- 500 g (17,6 oz) plain flour
- 1 tsp baking powder
- 1 tsp salt
- 200 g (7 oz) shortening (lard from the original recipe)
- 1 egg yolk
- 150 ml (10 tbsp) milk
For the filling:
- 500 g (17,6 oz) peeled and washed leek
- 400 g (14 oz) button mushrooms
- 50 g (1,8 oz) butter
- 50 ml (3,5 tbsp) vegetable oil
- 1 full tsp salt
- 1 tsp ground pepper
- 1 egg white
- Slice the leek and chop the mushrooms.
- Gently fry the leek on medium heat on butter and oil with one full teaspoon of salt for about 15 minutes. Add the black pepper and the mushrooms, then cook together until mushrooms get brown and the water evaporates. Put it aside, stir the egg white in, and leave it to cool.
- Stir together the flour, baking powder and salt. Add the shortening and egg yolk, mix well until you get crumbly mixture. Pour in the milk, mold the dough by hand until it is compact. Put the dough in a plastic bag and leave it in a fridge about one hour.
- Separate the dough in two halves, then cut each half into 15 balls (around 29-30 g per ball). Flatten each ball first with hands, then with a rolling pin thin it in a circle 10-11 cm in diameter. Put one full teaspoon of the filling on the dough, fold, press the edges first with the tips of your fingers, then with a fork.
- Place the panzerotti on the paper lined baking pan, and bake on 200°C (392 °F) for 20-25 minutes, or until they are light brown.
- Serve warm with fresh salad.
*Recipe was modified for Skinny Sweets Daily