40 min
Hands-on time
+ 1 hr 30 min soaking or marinating first
MediumDifficulty
6 stepsSteps
Method
- 1 Mix the dry yeast with warm water and sugar, and let it sit for 10 minutes until it foams.
- 2 Knead the flour with yeast, salt, and olive oil until smooth, then cover and let it rise for 1 hour and 30 minutes until it doubles in size.
- 3 Mix canned tomatoes with diced mozzarella, oregano leaves, and a pinch of salt, then drain off excess liquid.
- 4 Divide the dough into portions, roll them into balls, place the filling in the center, fold in half, and press the edges together tightly to seal.
- 5 Deep fry at 175 degrees for about 3 minutes on each side until puffed up and golden brown.
- 6 Remove from the oil and place on paper towels to drain. Eat while hot, but bite slowly because the filling inside is very hot.
With an appliance
-
Air fryer 40 min
For step 5: spray oil evenly on both sides of the sealed pastry, fry at 190 degrees for 11 minutes, flip at the 6th minute; the tomato filling must be drained as in step 3 so that the crust does not burst.