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1
Prepare the pastry according to the recipe, and roll out to even thickness.
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2
With a water glass or cookie cutter, cut into 2 1/2-inch diameter circles.
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3
In a 12 to 14-inch saute pan, heat the oil over high heat until smoking.
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4
Add the mushrooms and saute over high heat until browned.
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5
Add the garlic, parsley, mascarpone and salt and pepper to taste, stir in, and remove from heat.
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6
Spoon some of the filling onto one half of each of the pastry circles.
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7
Fold each circle over on itself and press the edges to make a seal.
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8
In a large, heavy-bottomed skillet, heat about 1/2 cup olive oil over high heat until almost smoking.
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9
Fry the pastries in the oil until golden-browned on both sides.
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10
Remove with a slotted spoon to a plate lined with paper towels, then serve.
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11
In a large bowl, combine wine, water and yeast and stir until dissolved.
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12
Add the honey, salt and olive oil and mix thoroughly.
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13
Add 1 cup of flour and mix with a wooden spoon until it becomes a loose batter.
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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.
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15
Bring the dough together with your hands and turn it out onto a floured board or marble surface.
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16
Knead for about 6 to 8 minutes, until you have made a firm, smooth dough.
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17
Place it in a clean, lightly-oiled bowl and cover it with a towel.
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18
Let it rise in the warmest part of the kitchen for 45 minutes.
