Empanadas Toma Piemontese
La preparazione della ricetta
Chop the onion and sauté it in a pan with some oil until softened. Add the diced chicken and brown for a couple of minutes. Add the diced tomato and the chorizo strips, and cook for a few minutes. Season with salt, add the chili pepper, and let it cool.
Knead the flour with oil and enough lukewarm water to obtain a very soft dough. Work it for 10-15 minutes until smooth and silky, then let it rest under a bowl so it doesn't get exposed to air and dry out on the surface.
Roll out the dough very thinly, then cut out several 16 cm diameter disks. Place a tablespoon of filling on the lower half of each disk, then top with three thin slices of Toma. Fold the dough into a half-moon shape, press the edges well, and pinch them to form a decorative rim. Bake in a preheated oven at 180°C for 15-20 minutes, until the pastry starts to turn golden brown.
