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Panadas di Pecorino
Panadas di Pecorino (Sardinian fried pastries, filled with pecorino cheese and fresh mint)
Originated from: Sardegna (Sardinia), Italy
Occasion: Any time & special times
Contributed by: Taken from an Italian T.V. cooking show

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Pastry dough
1 1/2 cups flour
1/3 cup olive oil
1 teaspoon salt
water (as much as is needed)

For filling
1 cup Pecorino cheese, grated
3 tablespoons fresh mint, chopped

olive oil for deep frying

For topping
honey (optional)
fresh mint, chopped (optional)


Using the pastry dough ingredients make a soft and malleable dough.

Shape the dough into a ball, and let it rest for about 1/2 an hour.

Using a pasta maker, roll out the dough to about 1/8 of an inch.

Cut the dough into squares -- about 3 inches wide.

Place about 1/2 tablespoon of the cheese and mint stuffing in the middle of each square of dough.

Top the stuffing with a matching dough square.

Using a fork, press together the ends of the dough to seal the panadas.

Heat the oil.

Fry a few panadas at a time until golden brown.

Remove and drain on paper towels.

Brush the top of the panadas with honey (optional).

Serve warm.


Photo: Mary Melfi.

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