Tartlets with ricotta and mini meat pies
These tartlets called “cassatelle” and these pies called “pastiere” are two authentic Sicilian recipes, traditionally prepared for Easter holidays.
Tartlets
Difficulty: medium
Preparation: 30 minutes
Cooking: 15 minutes
Servings: 2 people
INGREDIENTS
Pastry cases
250 g. of durum wheat flour
40 g. of sugar
2 tbps of baking powder
Half full glass of lukewarm water
1 round food ring mold
Filling
350 g. of ricotta well-drained
100 g. of sugar
1 egg
1 teaspoon of cinnamon (powder)
2 tbsp of tahina
20 g.of chocolate chips
RECIPE PREPARATION
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Start preparing the tart cases. Mix the flour, sugar, baking powder and lukewarm water in a bowl.
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Knead well with your hands until you have a smooth but firm dough.
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Meanwhile, in another bowl, mix together the ricotta cheese, the sugar, the egg, the cinnamon, the tahina and the chocolate chips.
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Roll out the tart case dough into a 3mm thick sheet.
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Using a cookie cutter or a glass, cut out 15 cm circles of dough and keep them aside. Repeat for the rest of the dough.
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Take a heaped tablespoon of ricotta filling and roll it into a ball. Put it in the center of one of the dough circles and pinch the edges of the dough together around it to form a star-shaped shell (as in the photo). Repeat for all the circles of dough.
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Put them on a baking tray lined with baking paper and bake them for 15 minutes, or until golden brown, in a pre-heated oven at 180°.
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Leave them to cool. Enjoy!
Note: You can serve them plain or you can dust them with cocoa powder or cinnamon powder!
Pies
Difficulty: medium
Preparation: 30 minutes
Cooking: 25 minutes
Servings: 5 people
INGREDIENTS
Pastry
500g. of durum wheat flour
200 g. of lukewarm water
10 g. of salt
1 teaspoon of brewer’s yeast
1 round food ring mold
150 g. of sesame seeds
Filling
250 g. of minced beef
250 g. of minced pork
100 g. white rice
4 eggs
Chopped parsley and pepper
1 garlic clove
1 tbsp of grated cheese
RECIPE PREPARATION
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Dissolve the yeast in the lukewarm water and knead by adding the flour and the salt, until you have a firm dough.
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In the meantime, boil the rice in salted water.
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Then, prepare the filling. Mix together the minced beef and minced pork, the three eggs, the minced garlic, the chopped parsley, the pepper and the cheese. Once ready, add the rice.
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Roll out the pie dough into a 5 mm thick sheet and using a cookie cutter or a glass, cut out 15 cm circles of dough and keep them aside. Repeat for the rest of the dough.
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Take a heaped tablespoon of filling and roll it into a ball. Put it in the center of one of the dough circles and raise the dough, folding the edges all towards the same side (as in the photo). Repeat for all the circles of dough.
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Put them on a baking tray lined with baking paper. Beat the egg, brush the pies with it and add the sesame seeds.
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Finally, bake them for 25 minutes, or until golden brown, in a pre-heated oven at 200°.
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Leave them to cool and enjoy!
Gambuzza – Origini Autentiche