Dough (Approx. 18 pieces)
- 320 g flour (00 or T45)
- 240 ml milk
- 50 g salted butter
Mix and knead to form a smooth dough. Divide in two and extrude with the Pasta Maker. Cut 8–10 cm discs, flour, and set aside.
Béchamel
- 160 ml milk
- 15 g flour
- 15 g butter
- Salt
Prepare béchamel, chill 1 h.
Filling
- 2 fresh mozzarellas, diced
- 150 g ham, chopped
- Chilled béchamel
Mix together. Variations: add tomato paste, Gruyère, mushrooms, etc.
Assembly
Place filling in center of each disc. Fold into half-moons, seal with fork.
Cooking
Bread in egg + breadcrumbs. Fry in hot oil until golden. Drain on paper. Serve hot.
