Stuffed Pastries

3 comments
Pastry dough is great. You can create a lot of recipes with it and the best of all: the amazing flavor is guaranteed. Cooking with pastry is always easy and very fast.

When it comes to practicality, there's always the option of buying a pre-made pastry dough... Or you can also make your own, it's not that hard and it's easier to handle.


You can play and be creative on choosing a filling for your pastries. Usually I like to stuff them with different cheeses and meats. For this recipe I used a good salami, fresh mozzarella cheese and sweet sicilian tomatoes (Same ingredients I'd put on my pizza haha).


Don't forget to use extra flour while handling the pastry dough (It tends to get really sticky). You can create the pastry shapes you want, but I usually start with even squares and then play with different forms.


Use egg wash as a 'glue' to keep the pastries closed. For this recipe I just did a simple wrap with 2 edges. It's easy and it looks super classy. 


I finished the closed pastries with more egg wash and added some dried oregano, salt and ground black pepper on top for extra flavor... and decoration.


The pastries baked for 10 to 15 minutes at 180 Cº. Make sure to not over bake them, just until golden brown.


I made a creamy pesto sauce for dipping them and I can't tell you how great they tasted! I hope you enjoy them as much as I did!



STUFFED PASTRIES

Preparation Time: 10 minutes
Cooking Time: 15 minutes
Servings: About 15 pastries

For the dough

2 1/2 cups  flour
1 cup  cold butter
1 tsp  salt
3 tbs  ice cold water

For the filling 

6  big slices of good quality salami  
1 (125g.)  mozzarella cheese ball (you can use the cheese you prefer)
8  small sicilian tomatoes (you can also use cherry tomatoes)
Dried Oregano
Salt
Ground black pepper

For the egg wash

1  egg
2 tbs  water

Preparation

1. In a bowl (or food processor), mix the flour and salt. Start slowly adding the cold butter until pea-size crumbles. Add the water and mix until the dough is still crumbly but holds together. Form dough into a disk and wrap with plastic paper. Refrigerate for at least 1 hour or until completely firm.
2. For the egg wash, whisk egg and water in a bowl. Reserve.
3. Unwrap the pastry dough and roll it out until thin and smooth. Cut the dough into 7x7 cm squares. 
4. Cut the fresh mozzarella, salami and tomatoes into thin slices. Take a dough square and put the desired ingredients on top, then take 2 corners and bring them together with a little help from the egg wash. Brush the dough with more egg wash and top with dried spices.
5. Bake the pastries for about 10 to 15 minutes at 180 Cº or until golden brown.
6. Enjoy!




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3 comments:

  1. Liebe Mariana,
    das sieht wieder mal so richtig lecker aus, eine tolle und schnelle Rezeptidee!
    Liebste Grüße, Martina

    ReplyDelete
  2. Hi Mariana,
    Das werde ich ausprobieren wenn ich das nächste Mal Besuch bekomme, klingt lecker und ich stelle mir damit einen gemütlichen Abend vor -
    liebe Grüße
    Hanna

    ReplyDelete
  3. Delicioso Mariana!!! quiero hacer esta receta ya!! con un vinito ha de ser mas rico aún!

    ReplyDelete