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If you have become fond of this of the masses and the breads, surely you want to prepare these delicious turnovers. In the video you will see that they are like dumplings made with a dough similar to that of pizza - in this case, without yeast, which I know is scarce. The normal thing is to fry them but, if you want to remove some other calories, you can also bake them.
I have made them tiny, so that we can serve them as appetizer. Of course, they can be made big, like the one seen in the photo below. Look in the Notes section, I give you some suggestions.
Es typical of Italy, such as the cake or pizza. And, how could it be otherwise, for children it is a delicacy.
Panzerotti, minis and without yeast
An Italian dish that we can adapt to our tastes and needs.
- Ascen Jimenez
- Kitchen: Italian company
- Recipe type: snacks
- Calories: 200
- Rations: 30
- Preparation time:
- Cooking time:
- Total time:
Ingredients
For the mass:
- 350 g of wheat flour
- 50 g olive oil
- 160 g of hot water
- 2 pinches of baking soda
- Sal Island
For the filling:
- 50 g York ham
- 100g of a soft cheese or mozzarella
- 1 egg yolk
- 1 pinch of salt
- Ground black pepper
Plus:
- Egg white
- Sunflower oil for frying
For the leftover dough (optional)
- 1/2 tomato
- 2 or 3 pitted black olives
- A few pieces of mozzarella
- Salt and pepper
Preparation
We put the flour, oil and most of the hot water in the glass.
In the rest of the water we dissolve the bicarbonate. We put this mixture in the glass and also the salt. We program 1 minute, spike speed.
We remove the dough from the glass and knead it to form a ball. We cover it with a cloth.
We go on to prepare the filling. Without having to wash the glass, we put the ham in it. We program 5 seconds, speed 5. We take out and reserve.
We now put the cheese and program again 5 seconds, speed 5.
Add the egg yolk, salt, pepper and the ham that we have just chopped. We program 10 seconds, left turn, speed 5.
We put our filling in a bowl.
We uncover the dough and divide it in two so that we can stretch it more easily.
We roll out one of the portions. When it is ready, we cut discs of the size we want to make our panzerotti with a pasta cutter. Mine are small but they can also be made large (they will look like the big man seen in the photo).
We fill them with the ham and cheese mixture that we have just prepared.
If you run out of filling and you still have dough, you can make strips or squares once it is stretched and fry it. Another option is to fill it with other ingredients (see the Notes section)
We paint the edges of the dough with the egg white and close them as seen in the video.
Now we have two options: either fry them in plenty of sunflower oil or cook them in the oven at 180º for approximately 15-20 minutes. The normal thing is to fry them but, if we want them to be less caloric, the oven can be a good option.
Notes
If we don't have much time to make them, it is best to make them bigger. We can divide the whole dough into 5 portions and get 5 panzerotti. If you choose to make them large, I advise you to add natural tomato to the filling. A few minutes before, chop a couple of tomatoes and put them in a colander so that they lose a little liquid. Put these tomato pieces in the filling, you will have juicier panzerotti.
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