Prepare your fillings and set aside. If your sauce needs to be cooked (like our crudo ham, Porcini mushrooms and scamorza filling for example), do this in advance as it will need to have cooled down completely before being used in our Sofficini.
Heat up the milk in a saucepan. Add the butter and, once it gets to a simmer, add the flour in one go. Mix until you get a rough dough. Don't worry if it's a bit dry: you want this dough to be slightly on the drier side rather than sticky.
Let the dough rest until it's cool enough to be handled, then knead for a few minutes until even.
Roll the dough with a rolling pin to a thin sheet, no thicker than about 2mm.
Cut circles using a cookie cutter. These can be as wide as you want your Sofficini to be. With this quantities you will get 10 circles, 10cm diameter each.
Put some filling (about 1.5 tablespoons) in the centre of the circles, fold and seal. This dough is quite easy to work with and you should be able to seal it with your hands or with the help of a fork. If the dough has dried out a bit too much and you struggle with making it stick together, use some water on the edges before sealing.
Get your 'Breading station' ready! Wisk one egg with a bit of water or milk. Pour the breadcrumbs onto a plate. Once you are done, dip your 'naked' Sofficini one by one in the egg and then coat with breadcrumbs.
Heat some frying oil in a pan to 175 degrees Celsius. Once the oil is hot, deep fry your Sofficini in small batches (2 or 3 at the time, depending on the size of your pancakes and pan). Cooking too many at once will take the temperature of the oil down and your Sofficini will soak too much oil and get soggy. Cook until crispy and golden.
Sofficini can be also cooked in the oven. Just make sure you preheat your oven to 220 degrees static/200 fan and use some parchment on your tray to prevent from sticking. Spray or drizzle them with some good quality olive oil and bake until golden.
