Ragusa Pastieri
Presentation
Are you ready to discover a treasure of Baroque Sicily? Today I'm taking you to Ragusa for Pastieri, pastry treasures brimming with centuries of history. In this version, the filling is a savory embrace of minced veal and pork, made unique by the bold flavor of caciocavallo cheese. It's more than just cooking: it's a sensory journey through the alleys of the Val di Noto. Get ready, because after the first bite, every other meat pie will seem prehistoric. Let's get our hands dirty and bring authentic Sicily to your kitchen!
Ingredients:
- 175g durum wheat flour
- 18g lard
- 85g water
- 8g olive oil
- 3g fresh yeast
- 3g salt
- 100g minced veal
- 100g minced pork
- 60g caciocavallo cheese
- 1 egg
- half a clove of garlic
- parsley to taste
- salt
- pepper
Preparation:
1 In a bowl, combine the flour, yeast dissolved in water, and oil. Stir lightly with a spoon to absorb the liquid, then 2 Add the salt and lard and begin kneading with your hands. Once the ingredients are combined, continue kneading for a few minutes directly on the work surface. When the dough is smooth enough, 3 shape it into a ball, return it to the bowl, cover with plastic wrap, and let it rest/rise for an hour.
Meanwhile, 4 cut a small garlic clove in half, remove the core, and finely chop it with a knife along with a few sprigs of parsley. Then, in a bowl, 5 mix the two minced garlic cloves, the grated caciocavallo cheese, the chopped garlic and parsley, salt, and pepper. Mix the ingredients well by hand. Finally, 6 in another bowl, beat an egg with a pinch of salt.
7 Now, using a rolling pin, roll out the dough to a thickness of 2-3 millimeters, and use a 12-centimeter pastry cutter to cut out discs. Knead the scraps, roll them out again, and cut out more discs. 8 Create a ball of filling about 5 centimeters in diameter, place it in the center of the disc, and fold the edge of the dough over, pinching it, so that it encloses the meat filling. Repeat for all the pastry discs. 9 Finally, place these meat pies on a baking sheet lined with parchment paper, brush them with beaten egg, and bake in a preheated oven at 200°C for about 30 minutes, or until golden brown. Then remove them from the oven, wait 5 minutes, and serve!
Advise
- Closing : be careful to pinch the pastry well as you close your pies, making sure to pull it slightly at the top so that it faces inward and prevents them from opening during cooking.
Author:
