What an idea the savory pandorini stuffed for Christmas!

The salty pandorini will pleasantly surprise all your guests. Here’s how they are prepared with the easy recipe.

With the approach of the holidays begins the search for delicious Christmas appetizers, different from the more classic recipes, to bring to the table. This year, for example, you can surprise everyone with salty pandorini, a reinterpretation of the Christmas cake par excellence, in a miniature version. In fact, if we all know the salty panettone , the idea of ​​the mini salty pandorini is quite original.

We will give you several ideas for their filling , one better than the other. But if you want to go for the classic then opt for the savory pandorini with cheese and cooked ham. The stuffed salty pandorini can be prepared either by cutting each pandorino into slices and enriching the filling with the ingredients of your choice , or by putting everything right inside and then cooking in the oven. The procedure does not change, however, and this quick finger food can also be prepared the day before and kept well covered until ready to serve.

Preparation for the salty pandorini recipe

1. Put the flour in a bowl and pour the warm milk in which you have dissolved the yeast in the center.
2. Start kneading with a wooden spoon (or in the planetary mixer equipped with a dough hook) and gradually incorporate the egg, oil and salt as well.
3. Once you have a homogeneous and smooth dough , finish working on the pastry board to form a loaf.
4. Let it rise in the oven with the light on for 2 hours .
5. Remove 7 balls all of the same size from the dough.
6. At this point you can decide to prepare salty pandorini to be stuffed once cooked or insert the filling inside at this stage. In the first case, simply pirl the dough with your hands and insert it into the pandoro molds. In the second, spread each ball and place the chosen filling reduced into cubes in the center (we chose ham and cheese). Close, shape it into a ball and place in the mold.
7. Let it rise for at least an hour.
8. Then cook the salted pandorini at 180 ° C for 25 minutes and once warm, remove them from the mold.

3 variants for salty pandorini

As you can guess, it is not difficult to make many different versions for this recipe, whether you decide to stuff them before cooking, or if you prefer to cut them into slices at a later time just like you usually do with the gastronomic panettone . Among the best combinations there are tuna and olives , perhaps with the addition of a spreadable cheese to mix everything. The salty pandorini with tuna and olives with a quick recipe are really delicious but so are the salty pandorini with robiola and cooked ham. In this case it is better to opt for the cold filling given the presence of ricotta. Finally you can serve salted pandorini with cheese instead of bread. Prepare them simply by replacing 50 g of flour with 50 g of grated pecorino, then continue as per the recipe: you will feel what a taste!

storage

Salty nappies can be stored in a paper bag for up to one day.