Neapolitan Fried Turnovers (Naples)

Ingredients

Pastry:

All purpose flour - 4 cups

Salt - 1 tsp

Lard - 4 tbps

Egg yolks (optional) - 2

Fillings:

Mozzarella cheese, diced - 1/2 pound

Smoked provola cheese or ricotta cheese - 1/2 pound

Grated parmesan cheese - 1 cup

Eggs - 2

Parsley, finely chopped - 2-3 sprigs

Salt and pepper

Egg whites - 2

Oil or lard for deep-frying

Pastry: Sift the flour and salt into a bowl, cut in the lard and rub it in finely. Add the egg yolks, mix well, then add enough water to make a firm, pliable dough. Knead vigorously for 30 minutes, shape into a ball and leave to rest for 30 minutes, covered with a cloth. Roll out slightly, re-form into a ball and knead again for 10 minutes. Put aside.

Put the filling ingredients into a bowl and mix thoroughly, adding salt and pepper to taste.

Roll the pastry out into a very thin sheet and cut into rounds about 3 inches in diameter. Put a little of the filling on each round and brush each half-moon of pastry; seal tightly.

Heat plenty of oil and deep-fry the pastries, a few at a time, until golden brown. Take them out with a perforated spoon, drain on paper towels and serve very hot.

Serves 6