Wine and Food Matcher

Tuesday, November 1, 2011

Making Pastizzi

Tip: Use frozen pastry dough instead of making your own. 

Mix eggs with ricotta cheese. I found two ratios in recipes online. One had 1 egg to 1lb ricotta, the other had 2 eggs to 1 lb ricotta. 1 egg/1lb was the most common.

Mix until smooth and season with salt and pepper. The cheese filling is ready to use!

Making curried pea filling. Split peas that have been boiled in water are then set aside. Onion and garlic are sauteed in olive oil and seasoned with curry powder. The peas and a little water are added and cooked until the water evaporates. Once the mixture is cooled it's time to stuff!

Cut the pastry dough into circles- like a cat's head biscuit- and fill with about a tablespoon of your desired filling. Fold it over, seal, and bake in the oven.  


Very tasty! 


Ricotta Filling Recipe (includes a video)

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