Ingredients
Method
1.Sift flours into large bowl; make well in centre. Pour in a small amount of combined olive oil and stock. Using one hand, work in flour a little at a time. Gradually add stock mixture, working in flour until mixture comes together in a ball.
2.Press mixture together to give a firm dough. Knead dough on lightly floured surface about 5 minutes or until dough is smooth and elastic. Cover dough with slightly damp cloth; stand 5 minutes.
3.Meanwhile, combine cheeses, salami, egg white, rosemary and nutmeg in medium bowl; mix well.
4.Roll dough on lightly floured surface until as thin as possible. Cut into 5cm rounds. Cover with slightly damp cloth to prevent dough drying out.
5.Place 1 level teaspoon of the cheese mixture in centre of each round. Brush edges of rounds with a little water. Place another round on top of cheese mixture; press edges together firmly.
6.Heat vegetable oil in large saucepan; deep-fry pastries, in batches, until browned. Drain on absorbent paper.
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