Panzerotti
Little deep fried pizza pockets from Puglia, filled with tomato and oozing mozzarella. Crisp outside and molten inside.
- Time1 hr 30
- LevelMedium
- Costabout £0.60 a head
- Oven180°C (160°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Mix the flour, yeast and salt. Add the water and olive oil and knead for 8 minutes until smooth. Cover and leave for 1 hour until doubled.
60 min - 2
Mix the passata with the oregano and a pinch of salt. Pat the mozzarella dry with kitchen paper so the pockets do not burst.
- 3
Divide the dough into 6 and roll each into a round the size of a saucer. Put a spoon of passata and a handful of mozzarella on one half.
- 4
Fold over, press the edges well and crimp with a fork to seal.
- 5
Heat the vegetable oil in a deep, heavy pan to 180°C (160°C fan). Fry 2 or 3 panzerotti at a time for 3 minutes, turning once, until puffed and deep golden.
3 min - 6
Drain on kitchen paper and cool for 3 minutes before eating, as the filling is very hot.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.