Baked Sofficini

Ingredients

• 400 g Water
• 400 g Italian 00 flour (Extra flour is used to prevent the dough from sticking while kneading; amount unspecified.)
• Salt (A pinch)
• Tomato passata (For the filling; amount to taste)
• Mozzarella (Cubed; use as much as desired)
• Cooked ham (For the filling; amount unspecified)
• Eggs (For breading; amount unspecified)
• Breadcrumbs (For breading; amount unspecified)
• Olive oil (A drizzle before baking)

Steps

1. 1

   Heat the water in a saucepan until it comes to a boil.

2. 2

   Add all the flour and the pinch of salt to the boiling water. Cook for a couple of minutes.

3. 3

   Turn the dough out onto the counter and let it cool to lukewarm for 5 minutes. Knead by hand, adding a little extra flour as needed to prevent sticking, until smooth.

4. 4

   Divide the dough into portions and roll each portion out with a rolling pin.

5. 5

   Spread tomato passata over the dough, then add the cubed mozzarella and cooked ham, using as much filling as desired.

6. 6

   Fold each piece of dough over itself to enclose the filling, then seal the edges well.

7. 7

   Dip each filled turnover in beaten egg, then coat it with breadcrumbs.

8. 8

   Drizzle with a little oil and arrange the turnovers on a baking sheet.

9. 9

   Bake at 200°C (about 400°F) for 20 minutes, or cook in an air fryer for the same amount of time.

10. 10

    Serve.

Notes

The source does not specify quantities for the filling or breading ingredients, or the number of turnovers. It mentions using extra flour to prevent sticking and drizzling with oil, both without specified amounts.

Nutrition per serving

• main
• Italian
• baked
• air-fryer
• comfort food