Little Pies With Wild Mushrooms - {Panzerotti Ai Finferli}

Recipe Ingredients

2 tablespoons	30ml	Extra-virgin olive oil - plus more for frying
3/4 lb	340g / 11oz	Chanterelles mushrooms - cleaned, and
		Roughly chopped
1		Garlic clove - finely chopped
1 tablespoon	15ml	Chopped fresh parsley
1/2 cup	118ml	Mascarpone
		Salt - to taste
		Freshly-ground black pepper - to taste
		Pastry Dough
1/4 cup	59ml	Light red or white wine, such as
		Fiano del Avellino
3/4 cup	177ml	Warm water
1 1/2 oz	42g	Yeast cake
1 tablespoon	15ml	Honey
3 1/2 cups	218g / 7.7oz	All-purpose flour
1 teaspoon	5ml	Salt
2 tablespoons	30ml	Extra-virgin olive oil - divided

Recipe Instructions

Prepare the Pastry Dough: In a large bowl, combine wine, water and yeast and stir until dissolved. Add the honey, salt and olive oil and mix thoroughly. Add 1 cup of flour and mix with a wooden spoon until it becomes a loose batter. Add 2 more cups of flour and stir with the spoon for another 2 to 3 minutes, to incorporate as much of the flour as possible.

Bring the dough together with your hands and turn it out onto a floured board or marble surface. Knead for about 6 to 8 minutes, until you have made a firm, smooth dough. Place it in a clean, lightly-oiled bowl and cover it with a towel. Let it rise in the warmest part of the kitchen for 45 minutes.

In a 12- to 14-inch saute pan, heat the oil over high heat until smoking. Add the mushrooms and saute over high heat until browned. Add the garlic, parsley, mascarpone and salt and pepper to taste, stir in, and remove from heat.

Roll pastry dough out to an even thickness. With a water glass or cookie cutter, cut into 2 1/2-inch diameter circles.

Spoon some of the filling onto one half of each of the pastry circles. Fold each circle over on itself and press the edges to make a seal.

In a large, heavy-bottomed skillet, heat about 1/2 cup olive oil over high heat until almost smoking. Fry the pastries in the oil until golden-browned on both sides. Remove with a slotted spoon to a plate lined with paper towels, then serve.

This recipe yields 4 servings.

Source:
MOLTO MARIO with Mario Batali - (Show # MB-2C17) - from the TV FOOD NETWORK

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