John Myers
Ingredients for 1 servings:
- 125 g butter
- 250 g spelt flour type 630
- ½ tsp salt
- 1 tsp oregano, dried
- 1 tbsp extra virgin olive oil
- 1 tbsp water
- 1 tbsp Tomato paste, triple concentrated
- 50 g salami (Milanese salami), in one piece
- 3 tbsp mozzarella, grated
Instructions
Working time approx. 25 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour 45 minutes
Snack to accompany wine or beer, for a 48-piece mini muffin tray
Knead a shortcrust pastry dough from butter, flour, salt, oil, water, oregano, and tomato paste. Finely dice the salami and knead it into the dough. Let it rest in the refrigerator for about an hour. Lightly flour a 48-hole mini muffin tin and press some of the dough into the holes. Sprinkle with cheese. Bake in an oven preheated to 175°C (convection oven) for about 12 minutes on the middle rack. Then switch to bottom heat and bake for another 5-7 minutes. This will crisp up the cheese. If you don’t like that, leave out the cheese before baking and bake first with bottom heat and then with the cheese in a fan oven for 12 minutes. Let the muffins cool for 1 hour.
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