Crispy Savory Stuffed Dough Pockets

Ingredients

Estimated total cost: €30.69 · €5.11/serving

• 1 tablespoon plus 1 teaspoon blooming active dry yeast or 11/2 petite blocks fresh yeast (activate in warm water with a pinch of sugar for better fermentation)Est. price €0.12–€0.25
• 2/3 cup premium cold-pressed olive oilEst. price €1.10–€2.20
• 1 tablespoon plus 1 teaspoon delicate sea saltEst. price €0.15–€0.40
• 7 cups versatile all-purpose flour (sift before incorporating)Est. price €2.80–€5.60
• 3 ounces anchovies preserved under salt (rinse, debone, and descale before crushing with a fork)Est. price €3.50–€7.00
• PepperEst. price €0.02–€0.05
• 1 liter (about 1 quart) fragrant olive oil (use for frying or drizzling, as desired)Est. price €8.00–€18.00
• 2 cups tepid waterEst. price €0.00–€0.50
• 3 ounces finely shredded sun-dried tomatoesEst. price €4.50–€9.00
• 2/3 cup creamy whole milkEst. price €0.40–€0.80

Steps

1. 1

   Begin by softening the yeast in water in a small bowl, allowing it to sit and dissolve for 15 minutes. In another small bowl, mix together olive oil, salt, and milk. Combine flour and polenta meal in a large bowl, then add the yeast mixture and olive oil mixture to form a rough dough. Transfer the dough onto a work surface and knead until smooth and elastic, which should take around 6 minutes. Place the dough in a lightly oiled bowl, cover it securely with plastic wrap, and let it rise for 35 to 45 minutes or until it has almost doubled in size.

2. 2

   Split the dough into two equal portions. Roll out the first portion into a sizable rectangle approximately 1/4 inch thick. Utilize a biscuit cutter or pastry cutter to create rounds that are 5 inches in diameter from the dough. Gather any leftover dough scraps, reroll them, and repeat the cutting process. Proceed to work with the second portion of dough in the same manner. Place the circular pieces under a clean kitchen towel to rest for about 10 minutes before further handling.

3. 3

   1. Divide the mozzarella evenly over one side of each pastry disk. 2. Sprinkle the mozzarella with pecorino cheese, then add either the meat, tomatoes, or anchovies on top. 3. Season with a generous amount of freshly ground pepper. 4. Fold the uncovered half of each disk over the filling, firmly pressing and sealing the edges together. 5. Pinch and shape the ends to form a crescent-shaped pastry.

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• Cultural note

  Stuffed dough pockets have a long history in various cultures around the world, often being a popular street food or snack. The combination of ingredients like anchovies, sun-dried tomatoes, and pecorino cheese in this recipe reflects a Mediterranean influence, showcasing the flavors and traditions of that region.

• Seasonal note

  This dish is versatile and can be enjoyed year-round, but the sun-dried tomatoes used in the recipe are typically in season during the summer months. Consider making this dish when tomatoes are at their peak for the best flavor.

• Health note

  This dish is rich in protein from the anchovies, mozzarella, and salame, making it a satisfying option for a meal. However, it is high in calories, fat, and sodium, so it should be enjoyed in moderation as part of a balanced diet. The presence of vitamins A and C from the ingredients contributes to the dish's…