If I was being a little mean I’d probably describe this is a slightly fancy hot pocket. I ended up not loving these as much as I thought I would but I think it’s because I let the dough rise too long and they ended up extremely puffy and not at all crunchy despite being fried. However, the idea is solid. You make yourself a little stuffed pizza pocket filled with whatever you like and then you shallow fry it in oil, what could be wrong with that?
Panzerotti
Mix together all the ingredients for the dough together in a bowl and knead for 4-5 minutes until a dough forms, add more flour or water as needed to make a smooth but not sticky dough.
All dough into a ball in an oiled bowl and sit in a warm place for about an hour to rise.
Once risen, divide the dough into 6-10 equal pieces (depending on how large you want the finished pocket) then stretch or roll out each ball into a disk (about 15cm wide).
Place a small amount of sauce and filling, about 1-2 tbsp then brush the edge of the dough with water and fold the dough over to create a semi-circle, crimping with your fingers or a fork. Make sure the dough is sealed tightly. Repeat until all dough and filling is used.
To cook: Fill a heavy frying pan with 1 inch of oil and heat to 175°C then place 1-2 panzerotti in the hot oil cooking for 1-2 minutes on each side then removing them to a paper towel to soak up any extra oil.
Ingredients
Directions
Mix together all the ingredients for the dough together in a bowl and knead for 4-5 minutes until a dough forms, add more flour or water as needed to make a smooth but not sticky dough.
All dough into a ball in an oiled bowl and sit in a warm place for about an hour to rise.
Once risen, divide the dough into 6-10 equal pieces (depending on how large you want the finished pocket) then stretch or roll out each ball into a disk (about 15cm wide).
Place a small amount of sauce and filling, about 1-2 tbsp then brush the edge of the dough with water and fold the dough over to create a semi-circle, crimping with your fingers or a fork. Make sure the dough is sealed tightly. Repeat until all dough and filling is used.
To cook: Fill a heavy frying pan with 1 inch of oil and heat to 175°C then place 1-2 panzerotti in the hot oil cooking for 1-2 minutes on each side then removing them to a paper towel to soak up any extra oil.