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panzerotti, fish-patty, dough

Baked Panzerotti

The classic panzerotties are made with pocketed dough stuffed with cheese, tomato sauce and any toppings of your choice then deep-fried. However, this dough recipe is just that except it's baked and the fillings are not what you would expect. Take a bite into this delicious panzerotti and enjoy the explosion of flavours.

Course Breakfast, brunch, dinner, filling, lunch, meal, Snack
Prep Time 15 minutes
Cook Time 40 minutes
Servings 8 -10 panzerotti
Author Fazna Irfan

Ingredients

Dough Ingr.

  • 3 cups All-purpose-flour
  • 1.5 tbsp Granulated sugar
  • 1.5 tbsp Quick-Rise Instant Yeast
  • 2 tbsp Olive oil
  • Salt as needed
  • Water as needed
  • 2 tbsp Milk 2%

Fillings Ingr.

  • Olive oil
  • 1 tsp Ginger/Garlic paste or minced
  • 1/2 medium-size Onion diced small
  • 1/3 cup green leeks sliced thin
  • 1/3 cup carrot diced small
  • 1/3 cup ripped tomatoes diced small
  • 1 green chilli chopped, optional
  • 1/2 tsp Turmeric powder
  • 1 tsp Chili flakes
  • 1/2 tsp Salt or as needed
  • 1/2 tsp Black pepper powder
  • 1 canned Chunk Light Tuna drained
  • 3 medium-size Potatoes boiled, peeled, and diced

Instructions

Prepping the Dough

  1. Use your kitchen aid dough mixture or your dominant hand to mix the flour, sugar, yeast, oil, and salt together. Pour water little at a time until the ingredients stick together forming into a smooth dough.

  2. If the dough sticks to your hands, sprinkle a little flour over it and kneed more. If the ingredients aren't sticking together to make the dough, you'll need to add little amounts of water to help stick them together to form a dough.

  3. Once the dough is ready. Separate them into 8-10 pieces then cover it lightly with a clean cloth over the dough. This will help the dough double in size. Let it sit for 25 to 30 min or more.

Prepping the Filling

  1. Over medium heat, use a non-stick wide pan to heat up the oil. Add the ginger/garlic first. Then add the onions, green leaks, carrots, green chilli, and the tomatoes. Give it a good mix and let it cook.
  2. When the onions have become translucent, add the spices: turmeric powder, chilli flakes, black pepper powder, and the salt. Combine the spices well with the rest. Let it cook for a few minutes then give it a good mix again.

  3. A minute or two into cooking, add the fish, mix, then add the boiled potatoes. Combine the spices with the fish and potatoes well.

  4. Taste test now to see if you need more salt. If more spice needed, add more of the black pepper powder. Combine everything well and let it cook for about another minute then take off the stove, set it aside for later.

Shaping the Panzerotti

  1. When the fillings and the dough are ready. Grab a roller, board, a fork, and some flour. If the dough is sticky to roll, sprinkle some flour over the board as you go.
  2. Take each piece of dough, roll it to a flat circle shape. The circle don't need to be perfect but roll the dough as big as you like.
  3. Place a generous amount of fillings in the middle of the rolled dough. Fold it in half covering over the fillings. Use a fork to press on the edges all the way to the end to seal it. Tadaa! One down and a few more to go.

  4. Continue the rest as the same and arrange them all on a parchment paper lined baking sheet. When all of them are done, cover it lightly with a clean cloth and let it sit for 20-30min or more until it rises.

Baking

  1. When ready to bake. Pre-heat the oven to 320'F (160'C). Brush the top of the dough with the milk. Place it inside the oven and let it bake for about 20-25 minutes or until the top of the bread is turned to a light brown.

  2. Serve while it is still fresh and warm, with ketchup, hot sauce or your fav dipping sauce.
  3. Great for breakfast, brunch, lunch, or even as a dinner meal. Easy to grab and go, mess-free, and can be stored in the fridge for up to 3 days.