For the pastry dough:

6 cups flour

6 eggs

1 cup milk

2/3 cup oil

1 tsp salt

For the filling:

20 eggs

2 lbs grated Parmesan

2 lbs grated Pecorino

1 Tbsp baking powder

Ground pepper to taste

1 1/2 cup small diced prosciutto, optional

1 beaten egg for brushing tops

Begin by making the dough.

Place flour in the bowl of a stand mixer with dough hook attachment.

Make a well in the center and add all the rest of the ingredients.

Mix on medium low speed until a smooth dough is achieved and dough no longer sticks to the sides.

Remove dough and wrap with plastic film.

Set aside.

Prepare the filling by breaking the eggs into a big bowl.

Beat them 2 minutes with a fork.

Add grated cheeses, baking power and pepper.

Mix well with a wooden spoon until cheese is fully incorporated.

You should have a mix that has the consistency of pudding.

If using prosciutto, add it now and stir well.

Remove wrap from dough and divide in 4 equal parts.

Roll each dough piece into a flat and 1/4” thin pastry sheet.

Cut 8” rounds from the pastry sheet.

Place a few tablespoons of the filling on one half of each circle.

Make sure to leave the edges clear from the filling.

Lightly moisten the edges with a little water.

Fold clean half over the filled one, like a turnover.

Seal edges well with your fingertips.

Then, with the tines of a fork  press edges to make sure filling will not escape.

Continue until all dough and filling is gone.

Place Fiatoni on a parchment lined cookie sheet, leaving room between them (they will puff up).

Brush tops with the beaten egg.

Make a couple of tiny indentations on top of Fiatoni for steam to escape (I use the point of my kitchen shears).

Bake in a preheated 375F oven for about 30 minutes or until golden.

Note: This recipe makes a generous batch, therefore, you may have to bake in batches.

TIPS:

Make sure your filling is solid enough (not runny). Add a little more cheese if it’s too soft. Add another egg or two if the filling is too stiff.

Same with the pastry dough. Add either a little more liquid or a little more flour if needed to achieve a pliable and smooth pastry dough.

Feel free to swap the prosciutto with small diced sopressata.