Sofficini

Method

1. In a saucepan, heat 250 g of milk and 25 g of butter until hot. Add 150 g of flour, a pinch of salt, and optionally a pinch of pepper. Stir vigorously until a sticky dough forms.
2. Let the dough cool slightly, then knead it with oiled hands until smooth and homogeneous. Let it cool completely.
3. Take a small piece of dough and roll it out thin with a rolling pin or a steel cylinder.
4. For the mozzarella and tomato filling: place a bit of mozzarella and a spoonful of tomato passata (or fresh cherry tomato purée) in the center of the dough round.
5. For the ham and béchamel filling: place a small amount of béchamel, then mozzarella and ham in the center.
6. Fold the dough over the filling and press the edges firmly to seal. Trim the edges with a knife or pastry cutter to give a neat shape.
7. Dip each sofficino in milk, then coat thoroughly with fine breadcrumbs.
8. Heat oil to 170°C and fry the sofficini for about 3 minutes per side until golden and crispy.
9. Drain on paper towels and serve hot.