Homemade sofficini: how to make them crispy and gooey!

INGREDIENTS
220g (1 ½ cups) all-purpose flour
420ml (1 ⅔ cups) milk
40g (2 tbsp) butter
a pinch of salt
100g (⅔ cup) mozzarella, shredded
80g (½ cup) bechamel sauce
50g (½ cup) ham, sliced
2 beaten eggs
100g (⅔ cup) breadcrumbs

METHOD
1. In a medium saucepan placed over medium heat combine milk, butter and salt. Wait until the butter melts in completely, then add flour and mix well to combine until a thick ball of dough forms. The dough should come together, that's how you will know it’s done.
2. Let the dough cool down slightly then roll it out and cut it into circles.
3. Mix cheese with bechamel sauce. Place a dollop of cheese filling in the middle of each circle and top with some ham slices. Close both edges of the dough together and press with a fork to secure the filling inside.
4. Deep each individual pie into whisked eggs, then cover with breadcrumbs.
5. Fry the sofficini for 4-5 minutes or until golden.
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