Knead the dough ingredients into a soft dough, cover and allow resting for 1 hour. Chop the ham, mix together with the onion, cheese and chopped mozzarella, bind with enough tomato. Turn the dough onto a lightly dusted surface and roll with a rolling pin into 1 cm thick dough. Cut into discs of your desired size. Place a knob of filling in the centre of the dough and flip over to make the panzerotti. Press edges tightly and allow resting on a lightly dusted surface. Deep fry the panzerotti until golden and crisp. Serve whilst still hot with extra tomato passata.

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