Panzerotti (Little Pies)

Serves 20 pies
Time 1.5 hours


150g baby spinach, blanched and chopped
80g salami, thinly sliced
125g mozzarella, shredded
60g Gorgonzola, cut into 1-inch pieces
2 tbsp chopped flat-leaf parsley


7g dry yeast
2 tsp sugar
300g of flour, plus more for work
1 tsp salt
125 ml warm water

Oil for frying


To make the dough, activate the yeast with sugar and warm water. Once it has been activated, carefully mix the yeast in a large bowl with the flour and add a pinch of salt. Knead it a little and prove it for 40 minutes or so. Then knock it back and separate the dough, rolling it into a number of smaller balls and rest it on a board or the bench for another 20 minutes.

Mix all of the filling ingredients together until combined well.

Flatten the balls of dough with a little extra flour, place a tablespoon of the filling into the centre of the dough, fold the dough over the filling and seal the edges like a pastie.  

Fry in hot oil at 175C, check with a thermometer to ensure the correct temperature. Cook until golden on both sides.

Drain on kitchen paper and season while hot.