If you’re looking for something tasty and with a wow effect for your tables in the upcoming festive days, then I’m sure this recipe for savory pandorini will be just right for you.
They are very easy and quick to prepare, which is not negligible at Christmas when there are many things to cook. Moreover, I find them super cute and picturesque.
Personally, I enriched them with salami and cheese, but there can be many variations, and you can have fun preparing different types to suit your guests’ tastes.
I made them cuter by adding tree-shaped cheese on the surface, but you, if you wish, can use them as place cards by inserting tags with your guests’ names.
Now take a minute to read the recipe and then…let’s cook and eat!!
See also
- Preparation time: 10 Minutes
- Portions: 6
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Christmas
Ingredients
- 2 eggs
- 3/8 cup milk
- 1/3 cup vegetable oil
- 1 pinch salt
- to taste black pepper (ground)
- 3 tbsps grated Parmesan cheese
- 1 1/3 cups all-purpose flour
- 1 packet instant yeast for savory preparations
- 4 1/4 oz salami (ham or mortadella or a mix)
- 3 1/2 oz Asiago cheese (or other cheese)
Tools
- 2 Bowls
- 1 Grinder
- 1 Hand Whisk
- 1 Mold silicone pandorini mold
- 1 Baking Tray
- 1 Cooling Rack
- 1 Food Scale
Steps
Preparing savory pandorini is very simple and quick and does not require the use of stand mixers or electric whisks, as the dough is worked simply with a hand whisk.
Before proceeding with the dough, chop the salami and cheese with a grinder, alternatively, you can use a knife, but you must obtain a fairly fine mince of salami and cheese.
In a bowl, break and collect the eggs, then add the milk and the vegetable oil.
Mix with a whisk until you get a homogeneous mixture.
Salt, pepper, and add the mince of salami and cheese, incorporating it perfectly into the mixture of eggs, milk, and oil.
At this point, add the dry ingredients of the recipe: sifted flour and yeast, and the grated cheese.
Work the mixture to perfectly incorporate the flour.
Finally, transfer the dough to the pandoro molds, filling them 2/3 of their height.
Bake the savory pandorini in a preheated static oven at 356°F for 25 minutes.
Once out of the oven, let them cool slightly before unmolding and serving them 😉.
Storage
Savory pandorini can be stored tightly closed in a food bag for 2-3 days.
Savory pandorini can be stored tightly closed in a food bag for 2-3 days.
