Fried Beef Sorrentinos

These fried beef sorrentinos are made with a thin homemade pasta dough, a savory beef filling, and a quick fry that makes them crisp and golden on the outside.

They are a different way to prepare stuffed pasta and work especially well when the filling is well seasoned and not too wet.

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Ingredients

For the dough:

• 2 1/2 cups all-purpose flour
• 3 large eggs
• 1 tbsp olive oil
• 1 pinch salt

For the filling:

• 12 oz ground beef
• 1 small onion
• 1/2 red bell pepper
• 1 tbsp olive oil
• 1/2 cup grated Parmesan cheese
• 1 tsp paprika
• Salt, to taste
• Black pepper, to taste

For frying:

• Neutral oil, as needed

Preparation

1. Place the flour in a large bowl or on a clean work surface. Make a well in the center and add the eggs, olive oil, and salt.
2. Mix from the center outward, gradually incorporating the flour. Knead for several minutes until the dough is smooth and firm.
3. Cover the dough and let it rest at room temperature for 30 minutes.
4. Finely chop the onion and red bell pepper. Heat the olive oil in a skillet over medium heat and cook both until softened.
5. Add the ground beef and cook while breaking it apart with a spoon so there are no large pieces.
6. Season with paprika, salt, and black pepper. Continue cooking until the beef is fully cooked and any excess liquid has evaporated.
7. Remove from the heat and let the filling cool completely. Add the grated Parmesan and mix well.
8. Divide the dough into portions and roll each one into a thin sheet. Place small portions of filling evenly spaced over one sheet of dough.
9. Cover with a second sheet of dough. Press gently around each mound of filling to remove trapped air, then cut the sorrentinos with a round cutter.
10. Press the edges firmly to make sure each one is completely sealed.
11. Heat about 2 to 3 inches of neutral oil in a deep skillet or heavy-bottomed pot to around 350°F.
12. Fry the sorrentinos in small batches for a few minutes, turning as needed, until puffed and evenly golden.
13. Remove with a slotted spoon and place on paper towels to drain excess oil before serving.

Tips and Advice

• Let the filling cool completely before assembling the sorrentinos so it does not soften the dough.
• Do not overfill them, or the edges may open during frying.
• Chop the onion and bell pepper finely so they blend well with the beef.
• Roll the dough thin, but not so thin that it tears easily.
• Press around the filling before cutting to remove air pockets.
• Check every edge before frying to make sure it is properly sealed.
• Keep the oil around 350°F. If it is too cool, the dough can absorb too much oil.
• Fry only a few at a time so the oil temperature stays steady.
• If making them ahead, keep them refrigerated in a single layer and lightly dusted with flour until ready to fry.

Fresh from the oil, they have a crisp shell and a flavorful beef filling, making them a fun twist on traditional stuffed pasta.