Sofficini (Italian Fried Cheese Pockets)

Dough

• Milk
• Butter
• A pinch of salt
• Flour

Filling

• Bechamel
• Mozzarella
• Ham

To Coat & Fry

• Egg, beaten
• Breadcrumbs
• Oil, for frying

Directions

• Make the dough: bring the milk to a boil with the butter and a pinch of salt, then stir in the flour to form a dough.
• Roll out the dough and cut it into circles.
• Fill each circle with a little bechamel, mozzarella, and ham, then fold over and seal the edges (press with a fork).
• Dip each pocket in beaten egg, then coat in breadcrumbs.
• Fry in hot oil until golden and crisp. Serve with a fresh salad of cherry tomatoes and rocket.

Method transcribed from the video; exact measurements are on the creator's profile. For a vegan version, swap milk for water and butter for a vegan alternative, and fill with tomato sauce and vegan cheese. To bake instead of fry: 180C/360F for 20-25 minutes. From Angelo Coassin on Instagram.