Stuffed Luncheon Meat Pancakes
Ingredients
Dough
- 3 cups flour
- 2 tablespoons dry milk
- 1 tablespoon instant yeast
- 1 teaspoon salt
- 1/2 teaspoon baking powder
- 2 teaspoons oregano
- 2 tablespoons sugar
- 1 large egg
- 2 tablespoons olive oil
- 1 cup warm water
Filling
- 1 packet luncheon meat
- 1 cup mozzarella cheese
- 1/2 cup olive slices
- 1/2 cup pizza sauce
- 1 cup basil leaves
For frying
- Corn oil for frying
Preparation
In a mixer bowl, place 2 cups of flour. Add the dry milk, yeast, salt, baking powder, oregano, and sugar. Attach the dough hook. Mix on medium speed for a few seconds until combined. Add the egg, oil, and water. Mix on medium speed until dough forms. Add the remaining flour gradually if the dough is soft. Mix on low speed for 5 minutes.
Place the dough in an oiled bowl. Brush the surface with a little oil. Cover with plastic wrap. Let rise in a warm place for 60 minutes until doubled in size.
On a floured surface, roll out the dough to about 5 mm thick. Using a 4-inch round cookie cutter, cut the dough into an even number of circles.
For the filling, using a small spoon, spread a little pizza sauce on half of the dough circles. Place a slice of luncheon meat on each. Sprinkle cheese, olives, and basil. Add a second slice of luncheon meat on top. Cover with another dough circle. Press the edges firmly with your index finger to seal well.
In a deep skillet, add oil to a depth of about 2 inches. Heat over medium heat until hot.
Fry the luncheon meat pastries in batches until golden brown. Use a slotted spoon to transfer to paper towels to drain excess oil.
Serving suggestions
Serve the luncheon meat pastries hot with pickles and yogurt.
