75 g lard or butter or olive oil
2 g Baking soda
200 ml milk
6 g salt
500 g flour
400 g potato
Pinch of salt
200 g minced meat
Dissolve the salt in warm water, add the sifted flour, baking soda and lard (butter or olive oil) and knead the dough. Form a ball and place it in a bowl covered with cling film at least for 30 minutes.
Boil, peel, and mash the potatoes. In a frying pan, fry the minced meat with a drizzle of oil and salt. Once the potatoes are cooked, mix the filling ingredients together and set aside.
Divide the dough into 8-9 balls. Flatten the dough balls with the rolling pin, placing the filling on one half of the disc, being careful to leave at least 1 cm from the edge. Pinch the crescioni with the fingers first, then with the fork, creating a mini pocket pizza.
Cook crescioni in a previously heated non-stick pan for a few minutes on each side.