Meat-filled panzerotti

Combine the tapioca starch and salt with the potatoes, make a dough and divide it into 150 g portions.

Form into balls, place them between two sheets of baking paper, flatten with a plate to give them a round shape, and cook in a pan for a few minutes per side.

Prepare the sauce by blending all the ingredients together and set aside.

Pour a little extra virgin olive oil into a pan; when hot, add the meat bites and brown them on all sides.

Add the onions cut into small pieces, let them flavor, then cover with vegetable broth; put the lid on and cook over low heat for a few hours until all the broth is absorbed. Adjust the salt if needed.

Then transfer the meat to a blender and chop it roughly.

Now take the potato base, fill with the sauce, the shredded meat, the cheese, close into a half-moon, and once all are prepared, cook in the air fryer at 180° for 5-6 minutes.