Makes 12 Panzerotti
This typical street food from Puglia is a real savoury treat, that you can walk around with! We make these fresh to order each week at our Carriageworks Farmers Market stall.
While our version is made with sourdough, we have adapted the recipe below for you using yeast, making it quick and easy to reproduce at home.
- Add all the ingredients to a large mixing bowl and mix well until a soft dough starts to form. Alternatively, use a stand mixer with the dough hook attachment.
- Turn the dough onto a lightly floured surface and knead for 5 minutes until smooth. Cover lightly with plastic wrap and allow to prove in a warm place until doubled in size, about 1 hour.
- While the dough rests, prepare the filling by chopping the mozzarella into small cubes and stirring through the remaining ingredients in a bowl. Set aside.
- Divide the dough into 75g portions and roll each into a ball. Arrange the balls 5cm apart on a lightly floured tray and allow to re for 30 minutes, alternatively, refrigerate covered overnight.
- Gently press each ball out till approx 5mm thick, trying to keep as much air in the dough as possible.
- Places a few cubes of the mozzarella and a teaspoon of tomato in the centre of the circle.
- Lightly brush the edges with water and fold over into a half moon shape. Press the edges together to seal and then roll edges in to form a tight seal (or alternately use a fork to crimp together). Repeat with the remaining dough.
- Heat the oil in a deep fryer or deep saucepan to 180℃. Place a panzerotto in the oil and fry for 2-3 minutes on each side till golden. Drain in paper towel and serve immediately.
Tip: It's best to not overfill the panzerotti, as it will melt throughout nicely and make frying a lot easier for you.
