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.