ingredients
makes 24
Oil and wine dough
2 cups All purpose flour
1/2 teaspoon baking powder
1/2 tablespoon superfine sugar
1 egg, lightly beaten
1/3 cup olive oil
1/4 cup dry white wine
beaten egg, to glaze
2 tablespoons olive oil
1 1/2 tablespoons butter
3 1/2 ounce lean bacon, diced
1 small red onion, sliced
2 cloves garlic, crushed
3 artichoke hearts, finely chopped
2 tablespoons finely chopped fresh parsley
5 oz smoked mozzarella, diced
oil, for shallow-frying
method
1. Combine the flour, baking powder, sugar and 1/2 teaspoon salt in a bowl. Make a well in the centre of the dry ingredients, pour in the combined egg, oil and wine and mix with a flat-bladed knife to form a dough. Transfer to a floured surface and gather together into a ball.
2. Knead for 3 - 4 minutes, until smooth and elastic. Cover and set aside to rest at room temperature for at least 30 minutes.
3. Roll the dough out on a floured surface to 1/8 inch thickness. Rest for 10 minutes, then cut out twenty-four 3 inch circles. Brush around the edge with beaten egg.
4. While the dough is resting, heat the oil and butter in a skillet, then add the bacon, onion, garlic and artichoke. Cook gently for 10 minutes, adding the parsley for the last 1 - 2 minutes. Remove from the heat, then drain.
5. Place 1 teaspoon bacon mixture in the centre of each circle of dough. Add some cheese, and salt and pepper, to taste. Fold one side of the dough over to meet the other, encasing the filling. Press firmly to seal, then press the edges with a fork. Place on a large plate or baking tray and refrigerate for 30 minutes.
6. Heat 3/4 inch oil in a skillet to 180°C (350°F). The oil is ready when a cube of bread dropped into the oil turns golden brown in 15 seconds. Fry the panzarotti, two or three at a time, until puffed and golden on both sides. Remove with a slotted spoon and drain on crumpled paper towels before serving.
