Ham and Cheese Risole

Preparation Method

For the dough

1. Put the milk, oil and salt in a saucepan and bring to the boil.

2. Turn off the heat, pour in the wheat flour and stir until the mixture releases from the bottom of the pan.

3.

3. Remove the dough from the pan and leave it to cool on a smooth surface.

4.

4. When it has warmed up, knead the dough until it stops sticking to your hands and is homogeneous.

For the filling

1. Mix together the grated mozzarella, grated ham and oregano.

To finish

1. Roll out the dough with a rolling pin and use an 8 cm diameter cutter to cut out the dough.

2.

2. Place the rissoles' filling in the center, fold over and close the sides tightly.

3.

3. Dip the rissoles in beaten egg and then in breadcrumbs.

4.

4. In oil preheated to 160ºC, fry the rissoles until golden brown.

4.