450 g/1 lb strong white flour pinch of salt
1 tsp easy-blend dried yeast
2 tbsp olive oil
300 ml/½ pint warm water fresh rocket leaves, to serve
For The Filling:
1 tbsp olive oil
1 small red onion, peeled and finely chopped
2 garlic cloves, peeled and crushed
½ yellow pepper, deseeded and chopped
1 small courgette, about 75 g/3 oz, trimmed and chopped
5 g/2 oz black olives, pitted and quartered
125 g/4 oz mozzarella cheese, cut into tiny cubes
salt and freshly ground black pepper
5-6 tbsp tomato puree
1 tsp dried mixed herbs
oil for deep-frying
- Sift the flour and salt into a bowl. Stir in the yeast. Make a well in the centre. Add the oil and the warm water and mix to a soft dough. Knead on a lightly floured surface until smooth and elastic. Put in an oiled bowl, cover and leave in a warm place to rise while making the filling.
- To make the filling, heat the oil in a frying pan and cook the onion for 5 minutes. Add the garlic, yellow pepper and courgette. Cook for about 5 minutes, or until the vegetables are tender. Tip into a bowl and leave to cool slightly. Stir in the olives, mozzarella cheese and season to taste with salt and pepper.
- Briefly reknead the dough. Divide into 16 equal pieces. Roll out each to a circle about 10 cm/4 inches. Mix together the tomato puree and dried herbs, then spread about 1 teaspoon on each circle, leaving a 2 cm/¾ inch border around the edge.
- Divide the filling equally between the circles, it will seem a small amount, but if you overfill they will leak during cooking. Brush the edges with water, then fold in half to enclose the filling. Press to seal, then crimp the edges.
- Heat the oil in a deep-fat fryer to 180°C/350°F. Deep-fry the panzerotti in batches for 3 minutes, or until golden. Drain on absorbent kitchen paper and keep warm in a low oven until ready to serve with fresh rocket.
Make sure that the panzerotti are left to rest before serving. The filling will be very hot when they are freshly cooked.