These calzoncelli di castagne are a speciality of the Puglia region, though versions of this pastry are made throughout the country, with different names and fillings…
Makes about 20
Preparation time 30-45 minutes, plus resting
Cooking time 20 minutes
For the pastry
• 300g plain flour
• 50g unsalted butter, softened
• 100ml milk
• 1 medium free-range egg
• 50g caster sugar
For the filling
• 100ml plain chocolate
• 50ml coffee
• 250g pre-cooked chestnuts
• 100g caster sugar
• 40g plain cocoa powder
• 3 heaped tbsp plum or apricot jam
• peanut oil, for frying
• icing sugar
1 To make the pastry, place all the pastry ingredients in a large bowl and mix together to form a smooth but soft dough. Leave to rest for 30 minutes while you make the filling.
2 To make the filling, begin by melting the chocolate in a double boiler with the coffee. In a large bowl, add the chestnuts and mash with the back of a fork. Leave as fine or as chunky as you wish (this is personal choice – I prefer mine to have a few chestnut chunks in the filling). Next, add the sugar, cocoa powder, jam and melted chocolate and coffee. Stir everything together really well, then leave to cool.
3 Once the filling is cool, begin to roll out the pastry. As you are effectively making over-sized ravioli, I use my pasta machine to roll the dough out to the right thickness of about 2-3mm. If you haven’t got a pasta machine, simply roll the dough out by hand. Once the dough has been rolled to the right thickness, cut out circles around 6-7cm in diameter and add a tablespoon of the filling to the centre. Brush the borders with water and seal with another circle of pastry. Continue until all the filling and pastry is used up.
4 Next, heat some peanut oil in a large, high-sided frying pan set over a medium heat – the oil should be about 5cm deep. When hot but not smoking, add the pastries in batches and cook for
about 2 minutes on each side. Drain on kitchen paper and dust with icing sugar once cool.
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