Pastizzi Pie
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Ingredients:
650g Ricotta
50g Grated Pecorino Romano
50g Grated Grana Padano
100g Broad Beans (fresh or frozen)
50g Black Raisins (optional)
1/2tsp Ground Black Pepper
10g Chopped Parsley
3 Eggs
400g Short Crust Pastry
6 Large Frozen Pastizzi
6 Party Size Frozen Pastizzi
1 Extra Egg for Eggwash
1tbsp Milk
Fresh Rucola
Parma Ham
Directions:
1. Preheat oven to 180°c
2. In a medium-size bowl mix ricotta, pecorino, grana, beans, raisins, pepper, parsley & 3 eggs together. Set aside.
3. Roll out around 400g of shortcrust pastry.
4. Transfer dough to a 30cm pie dish, gently fit into the dish and trim the edges.
5. Beat an egg and brush the dough with it. This creates a seal.
6. Gently spread the ricotta mixture and fold the edges.
7. Place 6 large (still frozen) pastizzi and 6 party size ones to create the 'crust' Make sure to cover most of the surface.
8. Add a tablespoon of milk to the remaining beaten egg and mix well.
9. Brush the surface completely and bake until golden brown. This should take between an hour to 75mins. Keep an eye.
10. Allow to cool a bit and serve with rucola and parma ham.