This version of homemade "Hot Pockets" is actually based on a real, Italian dish: soficini! We've adapted its shape and filling to satisfy those who want something resembling a Hot Pocket but... Italian style.
The filling can be customized to your taste, as long as you take steps to ensure it's not watery. We made ours with tomato sauce, mozzarella and 'nduja but feel free to get creative!
Watch the Pasta Grammar video where we make this recipe here:
Makes one Hot Pocket.
For this recipe, you will need:
~2 oz. (55g) chopped mozzarella cheese
Grated Parmigiano-Reggiano cheese to taste
Thick tomato passata (we recommend the sauce from canned whole peeled tomatoes)
Salt
Olive oil
Fresh basil or dried oregano to taste
3 fluid oz. (90ml) water
1.5 tbsp (20g) unsalted butter
3/4 cup (90g) all-purpose flour, plus extra for dusting
'Nduja to taste (optional)
1 large egg
Breadcrumbs
Oil for frying (olive oil is preferred but vegetable will work)
To keep your hot pocket from leaking, it's very important that the stuffing isn't too watery. So, we recommend making the stuffing first and giving it time for the liquid to separate.
Combine the chopped mozzarella cheese with a sprinkle of Parmigiano and a few spoonfuls of thick tomato passata. Your average tomato puree is likely too watery, so we recommend using the sauce from canned whole peeled tomatoes. Use just enough to coat the cheese with sauce, not too much. Stir them together in a bowl, along with a drizzle of olive oil, salt, and basil or oregano to taste. Set aside for later.
In a small pot combine the water, butter, and a large pinch of salt over low heat. When the butter has completely melted, add the flour and mix with a wooden spoon. The mixture should quickly thicken into a pasty dough.
When the "dough" no longer sticks to the sides of the pot, remove it from the heat and let it cool to room temperature.
On a lightly floured surface, roll the dough out until it is about 1/8-inch (3mm) thick. Drain any excess liquid from your stuffing and arrange the desired amount into a 5-inch long mound, leaving plenty of free dough around it. Be careful not to use too much stuffing, the more you use the harder it will be to close securely. If you like spicy food, add a few small spoonfuls of 'nduja for a Calabrian touch!
Fold the dough in half over the stuffing and gently press any air out from around the stuffing. Trim the excess edges so that a border of about 1/2 inch (1.25cm) remains. Press the edges shut; they must be tightly sealed to prevent leakage. If you do find any leaks, cover and seal them up with pieces of excess dough.
In a wide bowl, whisk the egg. Spread breadcrumbs on a plate.
Very gently, dip the hot pocket in the egg and coat the outside completely. Transfer it to the breadcrumbs and dust it well. Repeat this process to double-batter the hot pocket.
Fill a small pot (large enough to fit the Hot Pocket) with about 4 inches (10cm) of frying oil and bring it up to medium/high heat on a stovetop. Test the oil by dropping in a breadcrumb: if it begins to bubble and fry immediately, the oil is hot enough.
Carefully lower the Hot Pocket into the oil. Turn it frequently with two forks until it is golden brown on all sides. Remove to a paper towel to drain. Cool for a few minutes before serving.
Buon appetito!