recipes
Pastizzi Pie
2020-10-17
Ingredients
- 600g Ricotta (Hanini)
- 50g Grated Pecorino Romano
- 50g Grated Grana Padano
- 50g gibna roll (Hanini)
- 100g broad beans (fresh or frozen) (Asiago)
- 50g black raisins (optional)
- ½ tsp ground black pepper
- 1 tbsp chopped parsley
- 4 eggs (Le Naturelle)
- 400g short crust pastry
- 6 large frozen ricotta pastizzi
- 6 small party frozen ricotta pastizzi
- 1 tbsp Milk
Method
Preheat oven to 180°c. In a medium bowl mix together the ricotta, grated gibna roll, pecorino, grana, beans, raisins, pepper, parsley and 3 eggs then set aside. Roll out the short crust pastry into a large circle. Transfer to a greased 30cm pie dish, gently fit into the dish (do not trim around the edges to remove any excess). Beat an egg and brush the pastry, creating a seal. Gently spread over the ricotta mixture and fold the edges. Place 6 large (still frozen) pastizzi and 6 party size ones to create the ‘crust’. Make sure to cover most of the surface. Add a tablespoon of milk to the remaining beaten egg and mix well. Use to brush the surface completely. Bake in the oven at 180`c for approximately 1 hour.
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