For this recipe there is no need for scales, just use a simple cup. Using a large cup like the one for breakfast, about 10/12 puffs will come out.
Ingredients for the pastry
1 cup milk (or water)
1 cup of Mulino Marello Pasta Mix
1 generous spoonful of butter
1 teaspoon of salt
For the filling
sauce
a mozzarella or stringy cheese
basil
alternatively
mozzarella or stringy cheese
cooked ham
FOR THE BREADING
- 2 eggs
- gluten-free breadcrumbs
Procedure
In a saucepan, add the cup of milk, butter and salt and bring to the boil.
As soon as the milk has reached the boil, turn off the heat and add the flour all at once, stirring quickly so as not to form lumps.
Let cool.
Once it has cooled, pass the dough onto a floured pastry board and start kneading it, trying to obtain a smooth and homogeneous dough.
Roll out the dough creating a sheet of about 2-3 mm.
Using a glass or pastry cutter, form circles.
In the center of these circles stuffed with mozzarella, sauce, basil or with ham and mozzarella. Close each puff on itself, giving it a "crescent" shape, seal the edges with a fork or simply with your fingers.
Finally, dip each puff in the beaten eggs and then in the breadcrumbs.
You can decide to fry them, freeze them or bake them.
I fried them, but they are very good and crunchy even in a fan oven at 170 degrees for about 15-20 minutes
Recipe in collaboration with Francesca Della Ventura
Instagram: @ispo_cesca