Panzerotti

Method

Make a dough by combining flour, salt, water and olive oil, kneading until smooth, then rest for 30 minutes. Boil and mash potatoes with grated Montasio, chopped parsley and pepper. Roll dough thinly and cut into 8cm squares, place a spoonful of filling on each square, fold into triangles and seal edges firmly. Heat oil to 170°C and fry panzerotti until golden and crisp on both sides, approximately 3-4 minutes total. Drain on kitchen paper and serve immediately whilst hot, optionally dusted with salt.