Ingredients

Instructions

  1. In a saucepan heat the milk, salt and butter until it boils. Do add enough salt or else the pastry will have no taste.
  2. When the milk boils, add the flour and mix vigorously with a wooden spoon. remove from the flame and mix further until it leaves the side of the pan.
  3. Let it cool down until just warm and knead on the work surface until the pastry holds its shape well. Use some flour to stop it from sticking.
  4. Cover in plastic wrap and set aside until completely cool. DO NOT REFRIGERATE!
  5. Mix the tomato sauce with the bechamel sauce. Chop the cheese into small pieces.
  6. Using a rolling pin, roll out the pastry to about 3 mm thick and using a small plate ( approximately the size of a C.D) as a guide, cut up circles. I make about 8.
  7. Put about a tablespoon of sauce and a tablespoon of cheese, fold in half, then seal the edges by pressing down with your fingers. * the amount of filling depends on the size of the plate you are using.
  8. Dip the sofficini in beaten egg, then in breadcrumbs ** you may now freeze them in a single layer until needed. To cook just deep fry as usual.
  9. Deep fry till golden. Cut it up to see the filling ooze out! Yummy.