Meat-filled Panzerotti

Combine the potatoes with tapioca starch and salt, form a dough and divide it into 150 g portions.

Form balls, place them between two sheets of parchment paper, flatten with a plate to give them a round shape, and cook in a pan for a few minutes on each side.

Prepare the sauce by blending all the ingredients together and set aside.

In a pan, pour a little extra virgin olive oil, when it's hot add the beef chunks and brown them on all sides.

Add the chopped onions, let them flavor, and then cover with vegetable broth; put the lid on and cook on low heat for a few hours until all the broth is absorbed. Adjust salt if needed.

Then transfer the meat to a blender and coarsely chop.

Now take the potato base, fill with the sauce, chopped meat, cheese, close in a half-moon shape, and once all are prepared, cook in an air fryer at 180°C for 5-6 minutes.