Fiadoni Abruzzesi

175 g (6 oz) rigatino cheese (or substitute pecorino sardo or pecorino toscano, grated

Place the flour and a pinch of salt in a large wide bowl. In a smaller bowl, whisk 2 of the eggs with the oil and wine.

Make a well in the centre of the flour and pour in the egg mixture. Using a wooden spoon, bring the mixture together, then start using your hands to knead the dough. Tip onto a lightly floured work surface and knead for 2 minutes until smooth. The mix will be quite soft, stretchy and pliable. Cover in plastic wrap and set aside for 30 minutes while you make the filling.
To make the filling, combine the cheeses, egg, yeast and black pepper, to taste, in a bowl. Mix with a spoon to form a cohesive mass, then set aside.
Preheat the oven to 200°C (400°F). Line a baking tray with baking paper.

Divide the dough into two. Working with one piece at a time, roll out the dough on a lightly floured work surface to 2 mm (1/8 in) thick. The dough will be stretchy and sturdy. Cut out circles using a 10 cm (4 in) cookie cutter, then roll the individual circles a little more as they tend to bounce back. Place 1 tablespoon of filling in the centre of each circle, then fold over and pinch the dough with your fingers to seal, making sure you have not incorporated any air. Use the tines of a fork to press down and secure the edges further. Transfer to the prepared baking tray.
Whisk the remaining egg with the milk and lightly brush the tops of the fiadoni. Make a small incision in the top of each parcel.
Bake for 20–25 minutes or until pale golden on top and cooked through. The fiadoni will have puffed and crisped up, and may have split open a little (giving them a rustic look). They are best eaten when warm, but will keep in an airtight container for 1–2 days in the fridge.

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