Mix the dry ingredients (flour, baking powder, salt and parmesan) together, then add the butter into small pieces and the egg slightly beaten with milk.
Knead until you get a compact and homogeneous dough.

Form dough, long and tight sausages, and cut into chunks.
Put a cube of scamorza in the center of each piece, close the dough on the cheese and form your balls.

Once all the castagnole are ready (they will come out between the hours of 20 and 30, depending on the size), start frying them a few at a time in hot seed oil, turning them to make them brown evenly.

As they are ready, drain the castagnole and let it dry on paper towels.

Your salty castagnole, with a streamlined heart, are ready: serve immediately!