SOFFICINI ( SOFTIES)

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Sofficini ( Softies) image

These were a favourite of mine as a child. Mum would buy them and cook them for me and my sister when we returned from school.I make a big batch ahead of time and freeze them using different fillings but always keeping the bechamel sauce as a base. Our favourites are: ham, cheese and sweetcorn, curried beef, chicken BBQ and mushrooms and cheese

Provided by @MakeItYours

Number Of Ingredients 9

1 cup flour
1 cup milk
1 tablespoon butter
salt
1 (400 ml) jar pasta sauce (choose a thick sauce )
300 g mozzarella cheese (or other cheese)
200 ml bechamel sauce (thick kind)
1 -2 egg (for coating)
1 cup breadcrumbs (natural)

Steps:

  • In a saucepan heat the milk, salt and butter until it boils. Do add enough salt or else the pastry will have no taste.
  • 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.
  • 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.
  • Cover in plastic wrap and set aside until completely cool. DO NOT REFRIGERATE!
  • Mix the tomato sauce with the bechamel sauce. Chop the cheese into small pieces.
  • 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.
  • 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.
  • 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.
  • Deep fry till golden. Cut it up to see the filling ooze out! Yummy.

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