Apulian fried stuffed pastries (Panzerotti)

1. Dissolve the yeast in the lukewarm water with the sugar; put the flour in a bowl, add the yeasty water and the olive oil, then the salt, and knead for 10 minutes into a smooth, soft dough.

2. Cover and leave to rise in a warm place for about 1.5-2 hours until doubled.

3. Meanwhile, dice the mozzarella and leave to drain in a sieve; mix the passata with the oregano and a pinch of salt, then stir it into the mozzarella.

4. Divide the dough into 12 pieces, shape into balls and roll each out on a floured surface into a thin round about 15 cm across.

5. Put a tablespoon of filling on one half of each round, fold into a half-moon, press the edges firmly and seal with a fork (if they stay open, they'll leak while frying).

6. Deep-fry in batches in oil at 170-175 °C for 2 minutes per side until golden, drain on kitchen paper and serve hot.

Tip: A favourite on the streets of Bari; you can add ham, anchovies or spinach to the filling, but don't overfill them, and always drain the mozzarella, otherwise the pastries will burst.