Sofficini ( Softies)

Total Time: 35 mins Preparation Time: 30 mins Cook Time: 5 mins

Ingredients

• Servings: 6
• 1 cup flour
• 1 cup milk
• 1 tablespoon butter
• salt
• 1 (400 ml) jar pasta sauce (choose a thick sauce )
• 300 g mozzarella cheese (or other cheese)
• 200 ml bechamel sauce (thick kind)
• 1 -2 egg (for coating)
• 1 cup breadcrumbs (natural)

Recipe

• 1 in a saucepan heat the milk, salt and butter until it boils. do add enough salt or else the pastry will have no taste.
• 2 when the milk boils, add the flour and mix vigorously with a wooden spoon. remove from the flame and mix further until it leaves the side of the pan.
• 3 let it cool down until just warm and knead on the work surface until the pastry holds its shape well. use some flour to stop it from sticking.
• 4 cover in plastic wrap and set aside until completely cool. do not refrigerate!
• 5 mix the tomato sauce with the bechamel sauce. chop the cheese into small pieces.
• 6 using a rolling pin, roll out the pastry to about 3 mm thick and using a small plate ( approximately the size of a c.d) as a guide, cut up circles. i make about 8.
• 7 put about a tablespoon of sauce and a tablespoon of cheese, fold in half, then seal the edges by pressing down with your fingers. * the amount of filling depends on the size of the plate you are using.
• 8 dip the sofficini in beaten egg, then in breadcrumbs ** you may now freeze them in a single layer until needed. to cook just deep fry as usual.
• 9 deep fry till golden. cut it up to see the filling ooze out! yummy.