Vegan Sofficini

In a small saucepan, bring the soy drink to a boil with oil and salt.

When it boils, dump in all the flour at once. Start mixing with a wooden spoon and when it begins to come together, transfer everything to a work surface and knead with your hands

Once you have a compact dough, roll it out with a rolling pin. Thickness 1 mm. Cut out discs of about 12 cm.

Mix the béchamel with the mozzarella. This will be the base for all the sofficini. Leave some with just the base while in others add the filling you prefer

Close and seal with the tines of a fork. Dip the sofficini in the batter and then in the breadcrumbs.

I cooked them in the air fryer at 190° for 10 minutes, turning them halfway through cooking. You can also deep-fry them in hot oil or bake them in the oven at 180° for 15 minutes with a drizzle of oil.