Step 6
After this time, remove the film and deflate the dough on the work surface.
Step 7
Take a portion of about 40 g at a time, flatten it and fill it with a cube of mozzarella and a little cooked ham, then pinch like a sachet and close each ball well.
Step 8
Place the filled bags next to each other in a 22 cm diameter mold, taking care to position the closure of the balls on the bottom and the smooth part upwards. Brush with a thin layer of oil, cover with cling film and leave to rest for 30 minutes in a covered place.
Step 9
Remove the film and brush the surface of the balls with the egg yolk beaten with a drop of milk.
Step 10
Cook the danube potatoes in a static oven preheated to 180°C for about 30 minutes, or until golden brown. Remove from oven and serve
