Polpette ripiene in crosta al forno

In a bowl, combine the minced meat, eggs, salt, chopped parsley, cheese, cream cheese, and soaked bread. Mix well to form the meat mixture.

Take a portion of the meat mixture and flatten it in your hand.

Place a cube of cooked ham and a cube of smoked scamorza cheese in the center, then wrap the meat around the filling to form a meatball.

Repeat the process until all the filling is used up.

Roll out the puff pastry and cut it into squares large enough to wrap around the meatballs.

Place the meatballs in the center of each pastry square and fold the pastry over to seal.

Brush the top of the pastry with beaten egg to give it a golden color when baked.

Place the wrapped meatballs on a baking tray and bake in the oven until golden brown.

Dietary