Vegetable and Ham Pastries

To prepare this delicious and soft dough, the first step is to divide the total amount of butter into six equal portions, each weighing approximately 7.5 g. It is essential that the butter is left at room temperature so that it becomes very soft but not melted, making it easy to use.

In a bowl, combine the freshly sifted flour with water. Using a spoon, mix the two ingredients until a soft and slightly sticky dough is obtained. Cover the bowl and let the dough rest for 20 minutes to relax. After this time, add salt and vinegar to the surface of the dough, and gently knead with your hands until it becomes smooth, silky, and elastic. If the dough is too sticky, a little flour can be added.

Once the dough has been kneaded, shape it into a roll about 18-20 cm long, weighing approximately 380 g. This roll is divided into six equal parts, each weighing between 60-65 g. The obtained portions are covered with a kitchen towel or a bowl to prevent drying out.

On the work surface, grease a small portion with oil, then take a piece of dough and roll it out with a rolling pin, forming a rectangle of approximately 13 x 17 cm. It is important that the long side is oriented towards the cook. Then, brush with butter, making sure it is spread evenly.

The dough is folded in half, bringing the long sides together, resulting in a smaller rectangle of approximately 13 x 4 cm, which is brushed again with butter. The midpoint of the long side is imaginatively marked, and each short side is folded toward the center, thus joining the ends. Each piece of dough is kept covered while the process is repeated for the other pieces.

Once all dough portions are prepared, they are placed on a large oiled plate and covered with plastic wrap, allowing them to rest in the refrigerator for 1 hour and 30 minutes. During this time, the delicious filling can be prepared.

For the filling, peel and boil the potatoes and broccoli, then cut them into cubes. The green onion, garlic, and zucchini are peeled and finely chopped. The bell pepper is also diced, and the parsley leaves are finely chopped. Mozzarella and prosciutto crudo are cut into small pieces. Heat oil in a pan, where first the onion is sautéed, then the garlic and the rest of the vegetables are added, all mixed and cooked on low heat for 3-4 minutes. Season to taste.

After the mixture cools, preheat the oven to 200 degrees Celsius. The refrigerated dough is taken out and rolled into a square of approximately 15 cm, where the filling is placed in the center, in the shape of a square. The corners of the dough square are folded towards the center, forming a diamond shape, and then placed on a baking tray lined with parchment paper. The process is repeated for the other portions of dough.

The egg white is beaten with water and used to brush the surface of the dough, sprinkling sesame seeds on top. The tray is placed in the oven, where they are baked until golden. After baking, let them cool on a rack, and the dish will be ready to be enjoyed. This recipe successfully combines textures and flavors, resulting in a delicious and comforting final dish.

 Ingredients: For the dough: - 235 g freshly sifted 000g flour - 150 ml water - 5 g finely ground sea salt - 1/2 teaspoon vinegar - 45 g high quality butter with 80% fat - 1 tablespoon sunflower oil (for preparing the work surface) For the filling: - 100 g yellow bell peppers - 50 g zucchini - 100 g potatoes - 2 sprigs of green onion - 1 clove garlic - 50 g broccoli - 50 g mozzarella - 50 g prosciutto crudo - 8 sprigs parsley (fresh leaves) - 3 tablespoons olive oil - finely ground sea salt - mixture of white, green, black and paprika pepper Optional: - 2 teaspoons egg whites - 2 teaspoons water - 1 teaspoon sesame seeds

 Tags:  eggs onion greenery garlic potatoes unt pepper flour oil zucchini olives