Proscuitto and Mozzarella Calzone

Calzone (literally "trouser leg") is a turnover made from pizza dough, usually filled with cured meats, cheeses and often herbs. So that the flavours and textures of dough and the filling may be appreciated, the calzone shouldn't be overstuffed. A calzone is delicious served hot or at room temperature, which makes it a practical picnic food.

I took this recipe from Nick Malgieri's "How to Bake", and slightly changed according to my taste.

Sour cream dough for empanadas

This is more a recipe for the dough, rather than for the empanadas. Empanadas is just one of the dishes you can use this dough for: rugelach, deep-dish savoury pies, cobblers (especially when it's cut into separate overlapping disks for the top of the crust) or for any top-crust-only pie.

This dough is flaky, extremely tender and delicate, almost like puff pastry. I took this recipe from Nick Malgieri's "Pastry Perfection".

Argentine Chicken Empanadas (Empanadas de Famaillá)

A city in northern Argentina, Famaillá is also referred to as that country's empanada capital; a well-deserved title since an annual empanada festival is held here. Don't be put off by the long ingredient list for the filling, it's an easy recipe (taken from Nick Malgieri's "Pastry Perfection").

Yeast-risen dough for Empanadas

This recipe is taken from Nick Malgieri's book "Pastry Perfection".

My first idea was to create a single post about making Argentine empanadas (Empanadas de Famaillá), but then I decided to split the recipe into two parts, since too many step-by-step photos would make the whole thing unreadable.

This post will be dedicated to making the dough, and the next post will contain the process of making the empanadas.