Photograph of the finished Panzerotti pugliesi

Italy · Bánh gối chiên nhân cà chua phô mai kiểu Puglia

Panzerotti pugliesi

40 min Hands-on time + 1 hr 30 min waiting
MediumDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Flour Flour 400 g
  • Photograph of Dry yeast Dry yeast 8 g
  • Photograph of Sugar Sugar 12 g
  • Photograph of Salt Salt 8 g
  • Photograph of Olive oil Olive oil 40 ml
  • Photograph of Canned tomatoes Canned tomatoes 240 g
  • Photograph of Mozzarella Mozzarella 200 g
  • Photograph of Dried oregano leaves Dried oregano leaves 4 g
  • Photograph of Oil Oil 1 l

Method

  1. 1 Mix the dry yeast with warm water and sugar, and let it sit for 10 minutes until it foams.
  2. 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. 3 Mix canned tomatoes with diced mozzarella, oregano leaves, and a pinch of salt, then drain off excess liquid.
  4. 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. 5 Deep fry at 175 degrees for about 3 minutes on each side until puffed up and golden brown.
  6. 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.

Start cooking