Italian pies "Panzerotti" (Panzerotti)
10 servings
30 minutes
Panzarotti are traditional Italian pastries from the Apulia region, made with various fillings and served as a tasty snack. These flaky pastries are filled with tomato paste, soft Adyghe cheese, and mozzarella, complemented by aromatic green onions, salt, and pepper. After baking, they acquire a crispy golden crust and a melt-in-your-mouth filling that combines the creaminess of cheese with the sweet-sour taste of tomatoes. Panzarotti are perfect for a light snack or festive table, especially when paired with fragrant herbs and a glass of wine.
1
Take puff pastry (preferably yeast dough) and pinch off small pieces. Roll them into squares about 15/15 cm (you can make them smaller or larger — it's up to personal preference).
- Puff pastry: 500 g
2
Spread tomato paste on each square (on one side) to taste. The more you use, the juicier the pastries will be.
- Tomato paste: to taste
3
On one half of the square, place a slice of Adyghe cheese and a slice of mozzarella on top, then sprinkle with chopped green onions, followed by salt and pepper to taste.
- Adyghe cheese: 100 g
- Mozzarella cheese: 100 g
- Spring onion: 1 bunch
- Salt: to taste
- Ground black pepper: to taste
4
Cover with the second half of the square, pinch the edges. A rectangle should result.
5
Make small cuts on top of the dough.
6
Brush each pie with beaten egg.
- Chicken egg: 1 piece
7
Put in the oven until the dough is browned. I set it to 200 degrees, it takes about 20 minutes.
