50 g shallots, finely chopped
40 g di Grana Padano, over 16 months
1 dessert spoon extra-virgin olive oil
Salt & pepper
For the dough:
100 g flour
100 g strong bread flour
1 tsp. salt
1 tbsp. extra-virgin olive oil
120 ml sparkling water
2 tsp. yeast
PreparationFor the dough: mix the two flours with the water, salt and oil for two minutes, add the yeast and knead until you get a smooth dough. Form 6 balls, place them on a baking tray and leave to rise for 30 minutes.
Clean the artichokes, remove the internal beard and cut them into julienne.
Fry the shallots with a little oil, add the artichokes, season and cook for 10 minutes.
Roll out the dough balls, trying to give them a round shape. Divide the artichokes and Grana Padano, cut into small chunks, between each circle.
Fold the pastry over, in the shape of a half-moon, and seal.
Brush each pasty with olive oil and bake at 190 ° C for about 20 minutes.