Pastieri di Pasqua


For the dough:

1 kg semolina flour
2 tbsp extra virgin olive oil
2 eggs
15 gr brewer's yeast

For the filling:

1 kg lamb mince
200 gr grated cheese (caciocavallo ragusano)
5 eggs
4 stalks fresh garlic
1 bunch of parsley
ground black pepper


Prepare the dough mixing all ingredients. Prepare the meat. Place the lamb mince in a non-stick pan and cover with a lid. The meat should cook in its own juice, add little water only if necessary. After about 10 minutes, remove the lid and let the juice evaporate, mixing every so often with a wooden spoon. Let the meat cool down, then mix in the other ingredients, the grated cheese, the fresh garlic and the parsley finely chopped, the beaten eggs and black pepper.
Then roll the dough out, cut into 10-12 cm circles and, with the help of a piece of dough previously rolled into a long thin cylinder, close and place onto a tray.
Brush with egg wash and bake in a pre-heated oven at 180° until golden brown. Serve on their own as a piatto unico with a nice salad or as antipasti.


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