Little Pies with Wild Mushrooms: Panzerotti Ai Finferli

1. 1

   Prepare the pastry according to the recipe, and roll out to even thickness.

2. 2

   With a water glass or cookie cutter, cut into 2 1/2-inch diameter circles.

3. 3

   In a 12 to 14-inch saute pan, heat the oil over high heat until smoking.

4. 4

   Add the mushrooms and saute over high heat until browned.

5. 5

   Add the garlic, parsley, mascarpone and salt and pepper to taste, stir in, and remove from heat.

6. 6

   Spoon some of the filling onto one half of each of the pastry circles.

7. 7

   Fold each circle over on itself and press the edges to make a seal.

8. 8

   In a large, heavy-bottomed skillet, heat about 1/2 cup olive oil over high heat until almost smoking.

9. 9

   Fry the pastries in the oil until golden-browned on both sides.

10. 10

    Remove with a slotted spoon to a plate lined with paper towels, then serve.

11. 11

    In a large bowl, combine wine, water and yeast and stir until dissolved.

12. 12

    Add the honey, salt and olive oil and mix thoroughly.

13. 13

    Add 1 cup of flour and mix with a wooden spoon until it becomes a loose batter.

14. 14

    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.

15. 15

    Bring the dough together with your hands and turn it out onto a floured board or marble surface.

16. 16

    Knead for about 6 to 8 minutes, until you have made a firm, smooth dough.

17. 17

    Place it in a clean, lightly-oiled bowl and cover it with a towel.

18. 18

    Let it rise in the warmest part of the kitchen for 45 minutes.

* Per serving · 4 servings · Values may vary.