Stuffed Italian Pastries
(0 votes)
(0 votes)
Difficulty:
easy
Difficulty
Preparation:
1 hr
Preparation
ready in 2 h. 35 min.
Ready in
Ingredients
for
12
- For the dough
- 3.333 cups flour
- 2 Tbsps Yeast
- 2 tsps Dried yeast
- 1 tsp sugar
- 1 tsp salt
- 4 Tbsps olive oil
- For the filling
- 2 Eggplant (sliced)
- 2 Zucchini (sliced)
- 2 onions (sliced)
- 2 red peppers (sliced)
- 2 garlic cloves
- 1 tsp thyme
- 1 bunch Basil (chopped)
- 1 ¼ cups fresh Mozzarella (drained and diced)
Preparation steps
1.
Preheat the grill and grease a baking tray with olive oil.
2.
Place the flour in a bowl and create a well in the middle. Add the yeast to the well and mix well with 3 tbsp warm water and the sugar. Cover and leave to rise for approx. 30 minutes.
3.
After 30 minutes add another 300 ml water and stir in the remaining ingredients. Knead into a smooth dough that removes itself from the walls of the bowl. Cover and leave to rise again in a warm place for around 30 minutes.
4.
To make the filling, place the vegetables on the prepared baking tray. Mix the garlic clove with 4-5 tbsp olive oil. Season with salt and pepper and brush half the mixture onto the vegetables.
5.
Grill until golden brown. Then turn and brush with the remaining oil and grill on the other side. Remove from the grill and leave to cool. Stir in the herbs and the cheese and season to taste.
6.
Heat the oven to 220°C (200°C in a fan oven), 425°F, gas 7 and line a baking tray with grease-proof paper.
7.
Knead the dough on a floured work surface and break into 12 pieces. Roll each piece into a rectangle 15 x 12 cm and place some of the filling in the middle. Fold over and press the edges together firmly.
8.
Place the pasties on the prepared baking tray and leave to rise for another 15 minutes. Bake for 15-20 minutes with an oven-proof dish of water in the oven too. Remove the pasties from the oven, leave to cool a little and then serve.
