VEGAN PANCEROTE
Vegan pacerote filled with vegan cheese mixture, champignons and Bolognese sauce
Ingredients
For the dough: I used half of this measure for the dough and saved the rest for the next day.
- 500 gr - 550g of flour
- 50 gr of fresh yeast;
- 2.5 tsp. of sugar;
- 1.5 tsp. salt;
- 300 ml. hot water;
Filling:
- some vegan grated mozzarella + some vegan cooking cream + a pinch of salt, stir all well;
- chopped champignons from a jar;
- a little bit of ketchup;
- a little bit of dry oregano;
- some thick vegan Bolognese sauce.
Instructions
- Mix smashed yeast and add sugar, a little salt and 1.5 dcl of water and wait for it to rise and then stir. Add flour, salt and rest of water and knead a smooth dough, leave it to rest for about 15 minutes in a warm place.
- Roll it out with a rolling pin thinly into a square or rectangle shape. Cut out rectangles and squares, fill them with ketchup, cheese and mushrooms, and some of them with vegan Bolognese sauce and cheese.
- Fold and fry pancerote in hot oil on both sides. The dough can be stored for a maximum of 3 days in the refrigerator.