Panzerotti

Panzerotti pugliesi

The ultimate comfort food. A real classic streetfood from Puglia, south of Italy. I can't think of anything better.

Ingredients for 4 people:

1. 500 g 00 flour

2. 10 g active yeast

3. 300 ml warm water

4. 5 g sugar

5. 10 g salt

6. Spoonful olive oil

7. Oil for frying

8. Filling:

9. 250 g mozzarella

10. 250 g tinned tomatoes

11. Olive oil

12. Salt

13. Oregano

Method:

1. Put flour in a bowl. Add yeast to water and mix. Add sugar to water and mix. Gradually add water mix to flour and bring together to form the dough, half way through add oil and salt. Continue kneading and adding water until dough is formed. Using a knife, make a cross in the dough. Cover with cling film and leave to rise for 90 mins.

2. After 90 mins, divide mixture into even sized balls, about the size of a golf ball. The mixture should make at least 12-14 and leave to rise for another 30 mins. Meanwhile, drain mozzarella and chop. Drain tomatoes and add to mozzarella * important to drain them both. Add oregano to the cheese and tomatoes and mix well.

3. Your individual dough balls should have risen. Roll out each ball into a circle. Add a spoonful of filling. Fold over. Seal fold with a fork and a sprinkle of water using a pastry brush. Finish all ingredients.

4. Heat oil in a large pan to about 170 degrees. Deep fry in batches, about 4 mins for each batch, drain on kitchen paper and keep warm in a low heated oven while you finish the rest. Get stuck in!