SOFFICINI ( SOFTIES)

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 Wild Thyme Flour

Categories Lunch/Snacks

Time 35m

Yield 6-8 serving(s)

Number Of Ingredients 9

Previous Next

Ingredients

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.

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

Comment
Leave a comment

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.