Ingredients
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
pepper
olive oil for deep frying
For topping
honey (optional)
fresh mint, chopped (optional)
Directions
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.
Notes
Photo: Mary Melfi. |
