Gluten-free savory castagnole
Prep
60 min
Cooking
15 min
Difficulty
Easy
Instructions
Pour the flours into a bowl, then add the cornstarch, Parmesan cheese, baking powder, a pinch of salt, and a pinch of black pepper.
Add the cold butter, cut into small cubes, and quickly rub the ingredients together with your fingertips until the mixture resembles coarse crumbs.
Add the lightly beaten egg and the water a little at a time; mix the ingredients until you have a soft, but not sticky, dough. Place the dough in the refrigerator for 20 minutes.
Cut the scamorza cheese into small, uniform cubes.
Take the dough and divide it into about 24 equal portions.
Form small balls and place a cube of scamorza in the center of each; seal each ball tightly.
Transfer the castagnole to a baking sheet lined with parchment paper and brush them with oil.
Products used
Ingredients
100g
50g
cornstarch
4
tablespoons grated Parmigiano-Reggiano
50g
scamorza cheese
1
egg
6
tablespoons of water
6g
instant yeast for savory pies
salt and black pepper to taste
