Empanadas with Toma Piemontese


  • Toma Piemontese DOP
  • Plain flour
  • Sliced chicken breast
  • White onion
  • Vine tomatoes
  • Chorizo
  • Fresh chilli pepper (optional)
  • Extra virgin olive oil


  • 1

    Chop the onion and soften in a pan with some oil. Add the diced chicken and fry for a couple of minutes. Add the diced tomato and chorizo cut into fine strips, and cook for a few minutes. Add salt to taste, add the chilli pepper and leave to cool.

  • 2

    Mix the flour with oil and enough lukewarm water to obtain a very soft dough. Knead for 10-15 minutes until it is silky and smooth, then leave it to rest under a basin to prevent exposure to the air and the surface from drying out.

  • 3

    ​Roll the dough out very thinly and cut out several 16 cm discs. Place a spoon of filling in the lower half of each disc, then top with three leaves of Toma. Fold the dough over into a half-moon shape and press firmly around the edges, forming a closed ridge. Bake in a preheated oven at 180 °C for about 15-20 minutes, until the pastry starts to turn golden.

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