-
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.
