Onion Pasties (Calzoni Pugliesi)
Servings Prep. Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
6 N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
1/2 quantity bread dough or 450 g/1 lb frozen bread dough, thawed 3 tablespoons olive oil 2 large onions, thinly sliced
2 medium tomatos, peeled, seeded and chopped 3 tablespoons raisins 60 g/2 oz pecorino cheese, grated
freshly ground black pepper extra olive oil



1 Leave the bread dough to rise; meanwhile, heat the oil in a frying pan. Add the onions and cook for about 15 minutes, until soft and transparent. Stir in the tomatoes and raisins and cook for 10 minutes. Allow the mixture to cool.
2 When the dough has risen, punch down and roll out on a lightly floured surface until just under 1 cm/1/2-inch thick. Cut into 10 cm/ 4 in squares. Spread the cooked onion mixture on one side of each square, 1 cm/1/2-inch from the sides. Top each square with 1 tablespoon of cheese and season with pepper. Fold the dough over to enclose the filling, pressing the edges with a fork to mark and seal. Place on a greased baking sheet, cover and stand in a warm place for 25-30 minutes. Preheat the oven to 220 C/425 F/gas mark 7. Brush lightly with extra oil and bake for 15 minutes, until golden.

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