| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Italian | Italian, Cheese/eggs | 4 | Servings |
INGREDIENTS
| 2 1/4 | c | All-purpose flour |
| 1/4 | c | Plus |
| 3 | tb | Butter |
| Salt | ||
| 1 | Egg yolk | |
| 4 | oz | Mozzarella |
| 3 | oz | Cooked ham |
| 2 | Eggs | |
| 1/2 | c | Grated Parmesan cheese |
| Pinch of nutmeg | ||
| 2 | tb | Chopped parsley |
| 2 | Eggs, beaten | |
| Oil for frying |
INSTRUCTIONS
DOUGH FILLING Sift the flour into a mound, make a well in the center and add the butter, cut into pieces, a pinch of salt and an egg yolk. Mix together, kneading and gradually adding sufficient water to obtain a smooth elastic dough. Shape into a ball, cover and leave to stand in a cool place for at least 1/2 hour. Roll out, folding the dough over on to itself a few times, as if making flaky pastry, then roll out into a thin sheet. Cut into circles about 3 inches in diameter. Dice the Mozzarella, cut the ham into pieces and place in a bowl with the 2 whole eggs, grated Parmesan, pinch of nutmeg and chopped parsley. Mix well, then spoon a little into the center of each circle. Brush the edges with beaten egg, fold over and press gently. Heat plenty of oil in a skillet. When hot, dip the crescents in beaten egg and then fry, a few at a time, until golden brown and puffed up. Drain well on paper towles and serve piping hot. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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