Homemade soft snacks filled with seasoned tomato passata and mozzarella, breaded and baked in the oven or air fryer. Recipe for about 9 soft snacks, lighter than packaged ones and customizable in the filling.
Heat the milk with a spoonful of oil and the salt until it is just below boiling.
Before the milk cools, add the flour and mix with a wooden spoon until you obtain a smooth dough ball.
Let the dough ball cool slightly, then roll it out with a rolling pin into a thin sheet.
Using a glass or a pastry cutter (about 10 cm in diameter), cut out discs from the sheet.
Spread a little seasoned tomato passata and julienned mozzarella on one side of each disc.
Close the discs into half-moons, sealing the edges with your fingers.
Dip the soft snacks first in the beaten egg and then in breadcrumbs or corn flakes for the coating.
Arrange them on a baking tray lined with parchment paper or in the air fryer basket; spray lightly with oil spray.
Bake in a preheated oven at 180°C for about 20 minutes, turning halfway through, or in the air fryer at 180°C for about 15 minutes, turning halfway through, until golden brown.
Pastry cutter or glass (about 10 cm)
Rolling pin
Wooden spoon
Baking tray or air fryer basket
Italia
| Energy (kcal) | 152.02 |
| Carbohydrates (g) | 22.47 |
| of which sugars (g) | 2.78 |
| Fat (g) | 3.79 |
| of which saturates (g) | 1.95 |
| Protein (g) | 8.03 |
| Fibre (g) | 0.81 |
| Salt (g) | 0.05 |
