SOFFICINI ( SOFTIES)
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 Wild Thyme Flour
Categories Lunch/Snacks
Time 35m
Yield 6-8 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 401.5, Fat 18.2, SaturatedFat 9.4, Cholesterol 85.5, Sodium 811.6, Carbohydrate 39.4, Fiber 1.6, Sugar 7.7, Protein 19.3
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Crystal Wall
[email protected]I'm not a huge fan of mozzarella cheese, but I really enjoyed these sofficini. The breading was crispy and flavorful, and the cheese was perfectly melted.
Mahir Ahmed Rana
[email protected]These sofficini are the perfect comfort food. They're cheesy, gooey, and oh so satisfying.
Rose Peyton
[email protected]I love that these sofficini can be baked or fried. I prefer the baked version because it's healthier, but the fried version is definitely more decadent.
Flower Cannon
[email protected]These sofficini were a bit bland for my taste. I think I'll add some garlic and herbs next time.
Brianda Hernandez
[email protected]I've made these sofficini several times and they always turn out perfectly. They're the perfect party appetizer or snack for a crowd.
that kid_chloe
[email protected]These sofficini are a great way to use up leftover mozzarella cheese.
Maria Anderson
[email protected]I love how easy these sofficini are to make. I always have the ingredients on hand, so I can whip them up whenever I'm craving a cheesy snack.
JA Shawon
[email protected]These sofficini were a bit too greasy for my taste, but the flavor was still good.
Suze Thermidore
[email protected]I'm not a big fan of fried foods, but these sofficini were surprisingly light and fluffy. The cheese was gooey and flavorful, and the breading was crispy and golden brown.
Seth Coffman
[email protected]These sofficini were a hit with my family! They were so easy to make and tasted delicious. I will definitely be making them again.