Panzarotti
Fried salami and cheese turnovers

Ingredients for the dough
3 cups all purpose flour
1 tsp salt
½ tsp sugar
1 ½ sticks cold butter,cut up
4 ½ Tbls cold vegetable shortening, cut up

Ingredients for filling
2 Lg eggs,beaten lightly
1 cup ricotta cheese
1 cup fresh mozzarella, diced
½ Lb genoa salami,diced small
4-5 Tbls of greated parmesan
Salt and pepper
¼ cup Italian parsley,chopped

Method for dough
In a bowl,mix together the flour mixture with the butter
and vegetable shortening. Until it resembles corn meal.
With a fork add about ½ cup of ice water.a tablespoon at a time.
Toss the mixture into a ball. Chill for about 1 hour.

Method for filling
In a bowl mix together, the eggs,ricotta,mozzarella,salami, parmesan,
salt and pepper

Roll out the dough to about a 1/8 inch thickness. Cut rounds with a 3”
cutter.
Put a teaspoon amount of the filling on the lower half of the round.
Brush with an egg wash and fold the dough over the filling,and seal
the edges with the tines of a fork. Continue with the remaining dough and filling.
Your should get about 40 to 50 turnovers.

Method for frying
In a large skillet,heat vegetable oil until hot,about 375 degrees.
Fry the turnovers, turning them with a spoon for about 3-4 minutes until they are
golden,
Drain on paper towels.
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Panzarotti