Wednesday, February 24, 2010

Fried Cheese Pastries

6 cups all purpose flour
1 tsp salt
6 tbs unsalted butter
6 tbs vegetables shortening, chilled
3 egg yolks

1 1/2 cup fresh Mozarella cheese, shredded and soaked in 1 1/2 tbs olive oil
1/2 cup grated Parmesan cheese
200g flavorful chicken ham, sliced
2 eggs, beaten
1/2 cup can Italian style tomatoes, chopped
2 tbs chopped fresh parsley
freshly ground black pepper
oil for frying

Combine flour and salt in a mixing bowl and cut in butter and shortening with a pastry blender until the mixture is the consistency of cornmeal. Add egg yolks and mix well. Add a little milk as needed to make a fine, pliable dough. Turn dough out onto a lightly floured surface and knead until smooth and elastic, about 5 minutes. Cover dough with a cloth towel and let rest for 30 minutes.

Combine the cheeses, chicken ham, eggs, tomatoes, parsley and salt and pepper to taste. Mix thoroughly.

Heat oil into saucepan to a depth of about 5 inches. On a lightly floured surface, roll out pastry 1/8″ thick and cut into about 12, 5″ rounds. Spoon mixture of the filling onto the centre of the dough and moisten edges of round with water. Bring up edges to meet around filling and press them together, sealing tightly to form a round ball.

Fry pastries until golden brown about 5 minutes. Remove and drain on paper toweling. Serve hot.


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