Warm the milk, adding the butter and salt in a thick-bottomed saucepan until it begins to boil.

Remove the saucepan from the heat as soon as the milk starts boiling. Sift and add the flour.

Stir the mixture vigorously with a wooden spoon until the dough becomes hard.

Let the dough cool. Place it on a floured surface and knead it until it becomes a smooth and homogeneous dough: at this point the dough will be nice and soft.

Wrap the dough with a film and let it rest until it is completely cooled.

Roll out the pastry about 3 mm thick. With a cup, form circles of the size you prefer.

Stuff the pastry with diced ham and cheese and a spoonful of bechamel.

Close each Sofficino on itself, giving it the classic crescent shape sealing the edges well with your fingertips.

At this point dip the Sofficini in the beaten egg with added salt, and immediately after in the breadcrumbs.

Arrange the Sofficini on a tray and keep them in the fridge until ready to cook. You can also put your Sofficini in food bags and freeze them.

You can fry them in a pan in boiling oil for a couple of minutes per side,

Otherwise, bake them in the oven at 180 ° C for 20 minutes, taking care to grease them with a little oil before putting them in the oven.