Spicy Dough Pockets (Panzerotti)

Ingredients

• 400 g flour
• 70 g olive oil
• 1 tbsp sugar
• salt to taste
• 1 Garlic clove
• 1 onion
• 1 can corn kernels (285 g drained weight)
• 1 small zucchini (about 120 g)
• 100 g cooked ham
• pepper to taste
• flour (for rolling)

Instructions

1. 1.

   For the Panzerotti dough, combine flour, 150 ml water, 60 g olive oil, sugar and a pinch of salt in a bowl using the paddle attachment of a hand mixer; then knead with your hands into a smooth dough. Cover the dough for the spicy pockets and refrigerate for 30 minutes.

2. 2.

   For the filling, peel and chop the garlic and onion. Drain the corn kernels, wash and finely dice the zucchini, and cube the ham.

3. 3.

   Heat 1 tbsp oil in a pan. Sauté the onion, garlic and zucchini briefly. Add the corn and ham cubes, season with salt and pepper, and set aside as the Panzerotti filling.

4. 4.

   Roll out the dough for the spicy pockets on a lightly floured surface into thin sheets. Cut circles about 10 cm in diameter. Place roughly 1 tbsp of filling onto each dough circle. Fold the dough over the filling, press the edges together with a fork – if the edges don’t stick because too much flour was used, dampen one side with water before folding and pressing. Knead any leftover dough again, roll out, cut and fill more Panzerotti.

5. 5.

   Place the spicy pockets on a baking sheet lined with parchment paper and bake in a preheated oven at 200°C (400°F) for about 15 minutes.