Homemade stuffed pockets are one of the most loved recipes by both kids and adults: crispy on the outside, soft and wonderfully stringy inside.
With this tomato-and-Galbanino-filled version cooked in the air fryer, you’ll obtain a light but super flavorful result without giving up perfect golden color.
The dough is ready in a few minutes and the coating stays dry and crunchy, just like the original stuffed pockets.
Ideal for a quick dinner, for kids or to freeze and keep ready. 😄
- Difficulty: Very easy
- Cost: Very inexpensive
- Preparation time: 15 Minutes
- Cooking time: 16 Minutes
- Portions: 6 Servings
- Cooking methods: Air frying
- Cuisine: Italian
- Seasonality: Spring, Summer and Autumn, All seasons
Ingredients
- 1 cup milk
- 2 tbsp butter
- 1 2/3 cups all-purpose flour
- 1 pinch salt
- as needed tomato sauce
- salt, extra virgin olive oil, oregano
- 3.5 oz Galbanino cheese, cut into cubes (about)
- 1 egg
- breadcrumbs
- oil
Tools
- 1 Pot pots
- 1 Round cutters round cutters
- 1 Cutting board cutting board
Steps
In a small saucepan, heat the milk, butter and salt.
When it nears boiling, add all the flour at once.
Stir vigorously until the dough pulls away from the sides.
Transfer to a work surface and let cool slightly.
Knead for 1 minute until smooth. The dough should be soft but not sticky.
Roll the dough out to about 1/8 inch (3 mm) and cut out discs (diameter 4 – 4 3/4 in).
Fill each disc with tomato sauce, Galbanino, salt, oil and oregano.
Fold into a half-moon and seal the edges well with the tines of a fork.
Dip each pocket in beaten egg.
Then in breadcrumbs, pressing firmly.
Cook in the air fryer with a drizzle of oil at 374°F for 16 minutes, turning halfway through.
✨Variations:
1. Ham and cheese
Add diced cooked ham and Galbanino or scamorza.
Perfect for kids.
2. Mushrooms and mozzarella
Sauté mushrooms in a pan with oil and parsley.
Add well-drained mozzarella to avoid leaks.
3. Spinach and ricotta
Mix cooked, well-drained spinach with ricotta, salt and a pinch of nutmeg.
A lighter but very creamy option.
4. Pesto and smoked provola
A teaspoon of pesto + smoked provola.
Very fragrant and super stringy.
5. Tuna and tomato
Drained tuna + thick tomato sauce.
6. Vegetarian “4-cheese” version
Galbanino, scamorza, Parmesan and a teaspoon of gorgonzola.
For those who love intense flavors.
FAQ (Questions & Answers)
Can I freeze homemade stuffed pockets?
Yes, after breading them. Cook directly from frozen, adding 3–4 minutes to the cooking time.
Can they also be cooked in a pan or in the oven?
Yes.
Pan: a drizzle of oil, 3–4 minutes per side.
Oven: 392°F for 15–18 minutes.What cheese can I use instead of Galbanino?
Scamorza, pizza mozzarella, provola or fontina also work well. The important thing is that it’s a melting cheese but not too watery.
Should the tomato puree be thick?
Use a very thick sauce or a reduced tomato sauce. If it’s too watery, it will wet the coating and may leak out.
Can I make the dough without butter?
Yes, replace it with 2 tablespoons of neutral oil or extra virgin olive oil.
Can they be made without eggs?
Of course: dip the pockets in milk or in a batter of water + flour before the breadcrumbs.
