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1
Put the flour, salt, olive oil, and butter chunks in the food-processor bowl.
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2
Process until the fat has been incorporated and the mixture has a sandy texture.
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3
With the processor running, pour 1 cup minus 2 tablespoons water through the feed tube, and process just until a dough forms and gathers on the blade and cleans the sides of the bowl.
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4
If the dough is too sticky, add another tablespoon or two of flour; if too dry, add 2 tablespoons water.
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5
Process briefly, until the dough comes together, turn it out on a lightly floured surface, and knead by hand a few times, until its smooth and soft.
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6
Press the dough into a disk, wrap it well in plastic wrap, and let it rest at room temperature for at least 1/2 hour.
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7
To make the pardulas: Cut the rested dough in half.
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8
On a lightly floured surface, roll each piece out to a rectangular sheet about 12 by 16 inchesthe dough should be about 1/4 inch thick.
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9
To mark twelve circles, press the cookie cutter lightly on the sheet of dough but do not cut through it.
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10
Break each provolone slice into three or four pieces, and arrange them, overlapping, to fit inside one of the traced circles, leaving space around the edges.
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11
(If the cheese slices are large or thick, or weigh an ounce or more, dont try to fit them all inside the dough circle.
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12
Each pardula should have about 3/4 ounce cheese.)
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13
Roll the other half of the dough to roughly the same size as the first.
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14
Pick it up and drape it over the bottom dough, covering all the rounds of sliced cheese.
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15
Gently press the top sheet around the cheese layers so the edges are distinct.
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16
Dip the cookie cutter in flour, center it over one portion of cheese, and cut through both layers of dough, to the work surface, cutting out one pardula.
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17
Cut all of them the same way, then pull away the excess dough between them.
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18
Pinch the edges of each pardula, sealing the cheese inside.
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19
Pour vegetable oil into the big skillet to a depth of 1/2 inch, and set it over medium heat.
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20
Let the oil heat gradually until a piece of dough starts to sizzle when dipped in (without darkening immediately).
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21
Carefully slide as many of the pardulas into the pan as fit comfortably, with some space between them.
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22
Fry until crisp and golden, about 2 to 3 minutes per side.
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23
If the cheese begins to leak out during frying, flip the pardulas to their other side.
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24
Drain the pardulas on paper towels, and keep them warm in a low oven.
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25
Serve as soon as possible, while the pardulas are crispy and hot and the cheese is molten (with honey drizzled on top, if you like).
