Meat filled Apulian Panzerotti

Filling

• 225 gms – 8 oz. ground beef
• 225 gms – 8 oz. ground pork
• ½ onion chopped
• 2 tbsp extra virgin olive oil
• 50 ml – 1.7 oz. white wine
• 1 egg lightly beaten
• 125 gms – 4.5 oz. mozzarella I use bocconcini, chopped
• 8 tbsp pecorino romano finely grated
• 1 pinch nutmeg
• salt and pepper to taste
• vegetable oil for frying

Dough

• 500 gms - 1.1 lbs. flour
• 250 ml – 8.5 oz. milk lukewarm (+ 2 or 3 tbsp)
• 2 tsp salt
• 2 tsp sugar
• 4 tsp extra virgin olive oil
• 7 gms – ¼ oz. dry yeast