Panzerotti
Serves 6
Directions
- 1Add the flour to a bowl.
- 2Add the lard.
- 3Mix the lard into the flour.
- 4Add the powder to bake.
- 5Mix.
- 6Add salt.
- 7Start adding the water at room temperature.
- 8Knead by hand on the work table until the dough is smooth and homogeneous.
- 9Cut pieces of dough weighing around 80-85g.
- 10Create some balls.
- 11Rest for 20 minutes covered with a transparent film.
- 12Add the diced ham to a bowl.
- 13Add the diced mozzarella or the cheese that you like the most.
- 14Add the tomato purée.
- 15Mix well.
- 16Stretch the balls on the work table with some flour.
- 17Use a rolling pin until reaching a 18cm disc.
- 18Moisten the edges with a little water.
- 19Add the filling in the middle.
- 20Leave space around it.
- 21Fold in on itself.
- 22Press a little.
- 23Seal it by folding it on itself.
- 24Add oil for frying to a pot.
- 25Fry the panzerotto at 160°.
- 26Let it fry until it has a light golden color, turning it from time to time.
- 27Remove to a plate with absorbent paper.
Ingredients
- 300 g harina de trigo
- 10 g manteca
- 10 g polvo para hornear
- 8 g sal
- 180 g agua
- 180 g jamón de pierna
- 200 g mozzarella
- 120 g puré de tomate
- aceite para freír
Equipment
bowlknifecutting boardwooden spoonrolling pinpot
Tips
- instead of frying the panzerotti, you can brush them with olive oil and bake them in a preheated oven at 180° for about 20 minutes
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