150 gr Olives
350 gr Semi whole wheat flour
10 gr Sesame seed oil
10 gr Shallots
300 gr Tofu
Sift the flour and place in a mound on a board. Place the oil and salt in the center and lightly knead, adding a few tablespoons of water in order to obtain a smooth, soft dough. Knead the dough and then leave to rest in a cool place for half an hour, wrapped in a damp cloth.
Meanwhile, wash and pit the olives, mix with the tofu and blend in the mixer to obtain a rather thick cream. Peel and slice the shallots, place in a pan with the oil and cook until soft, then add the tofu and olive cream. Cook for a few more minutes to dry out the mixture a little and then remove from the heat.
Roll out the pastry thinly and cut out discs eight centimeters in diameter.
Stuff the discs with some tofu cream and seal to create a triangle shape.
Lay the panzarotti on an oven tray, brush with oil and place in the oven.