PORTEÑITA MOZZARELLA, BACON, PRUNES

 PREPARATION TIME: 30 MINUTES

 COOKING TIME: 45 MINUTES

MAKES 20 EMPANADAS

DOUGH

1 quantity of puffed dough

FILLING

600 g (1 lb 5 oz) mozzarella cheese

150 g (5½ oz) Saint-Paulin, rind removed, or havarti cheese

salt, black pepper

20 small slices smoked streaky bacon (or 10 long slices halved)

10 prunes, pitted

FOR FRYING

1.5 litres (52 fl oz/6 cups) sunflower oil

FILLING

Preheat the oven to 190°C (375°F/Gas 5). Cut the mozzarella and Saint-Paulin into small cubes. Season with salt and pepper.

Lay the slices of bacon on a baking tray lined with baking paper. Bake for 15 minutes, or until golden and cooked.

Cut the prunes in half lengthways. Wrap each half in a slice of bacon. Form balls of cheese using a 60 ml (2 fl oz/¼ cup) ice-cream scoop or measuring cup (loosely packed). Insert a bacon-wrapped prune into each cheese ball and squeeze tightly to bind.

ASSEMBLY

Sprinkle a little flour on the work surface. Roll out the dough to a thickness of 3 mm (¹/₈ inch), and cut out circles with a 14 cm (5½ inch) cutter. Place a ball of cheese on each round of dough. Lightly moisten the edge of the dough with a little water and fold over into a half-moon shape. Seal the edges and give them the ‘jamon y queso’ decoration or an edging of your choice. Set aside in the refrigerator if not cooking immediately.

COOKING

In a saucepan or deep-fryer, heat the oil for frying to 180°C (350°F), or until a cube of bread dropped into the oil turns golden brown in 15 seconds. Add a few empanadas to the oil, and fry for 5 minutes, or until they brown. Remove from the oil and drain on paper towels. Repeat this process with the remaining empanadas. Allow them to cool for a few minutes before serving.