MESSINA FRIED POCKETS or ‘pidoncini’, without yeast, easy and quick finger food, typical Sicilian recipe to make in a short time, perfect to enjoy on Saturday night instead of pizza.
A perfect finger food, Messina Fried Pockets are prepared quickly and are strictly fried, similar to the typical Neapolitan calzones but without yeast and rising.
The recipe for Messina Fried Pockets is simple and economical, made with ingredients we usually have at home, flour, water, and oil for the base. For the filling, I used tomato sauce and provola cheese.
Unlike the leavened ‘pitonici’, these are obviously much faster since there’s no waiting time for rising, and I filled them quickly instead of the traditional way with anchovies, escarole, and tomatoes.
Follow me in the kitchen today with Messina Fried Pockets without yeast.
- Difficulty: Very Easy
- Cost: Very Economical
- Rest time: 20 Minutes
- Preparation time: 15 Minutes
- Portions: 5
- Cooking methods: Frying
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
- 1 1/4 cups all-purpose flour
- 1/3 cup water
- 2 tsp extra virgin olive oil (or lard)
- 1/2 tsp salt
Steps
Pour the flour into a bowl, add the salt, oil, and water, mix and knead well.
Move to the work surface and knead the dough until it becomes smooth, homogeneous, and elastic.
Form a ball and let it rest for 20 minutes, then roll it out and cut it with a 4-inch disc or as preferred.
Fill with tomato sauce and provola, fold in half, and seal the edges.
Heat oil in a frying pan with high edges and cook the fried pockets until golden, turning them.
Drain on kitchen paper and serve.
Bon appetit
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Messina Fried Pockets without Yeast
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FAQ (Questions and Answers) Messina Fried Pockets without Yeast
What are Messina Fried Pockets?
Messina Fried Pockets are a typical Sicilian gastronomic preparation. They are small fried calzones, similar to a panzerotto or calzone, but smaller in size.
How are Messina Fried Pockets without Yeast prepared?
With a simple dough of flour, water, and lard or salt, let it rest, roll it out, cut it, fill it, and fry.
Can I add other ingredients to the filling of Messina Fried Pockets?
Yes, you can customize the filling of Messina Fried Pockets as you like. Besides mozzarella and tomato, you can add ingredients like fresh basil, oregano, black pepper, black olives, capers, or even salami or cooked ham to give more flavor to the finger food.
At what temperature should I fry the Messina Fried Pockets and for how long?
The ideal temperature for frying Messina Fried Pockets is about 170-180°C (340-360°F). Cooking time may vary, but it usually takes about 3-5 minutes to fry the pockets, or until they are golden and crispy. Be sure to turn them during cooking to cook evenly on both sides.
Can I prepare the Messina Fried Pockets in advance?
You can prepare the Messina Fried Pockets in advance by filling and sealing them, but it is best to fry them just before serving to ensure they are hot and crispy.
