Qassatat tal-Għid
Traditional Gozitan Easter Qassatat with dried sheep's milk cheese and egg filling.
Ingredients (approx. 20 pieces)
Dough:
1kg Lamb Brand Auntie’s Mix Flour
125g Margarine
1.5tsp Dry Yeast
1tsp Salt
340-350ml Lukewarm Water
Filling:
10 Dry Sheep's Milk Ġbejniet (grated)
6-8 Fresh Eggs
Some Raisins (optional)
1 Egg Yolk (for brushing)
Sesame Seeds (optional)
Method:
Place the flour, yeast, salt, and margarine in a mixer bowl.
Using the hook attachment, work these ingredients until they are flaky. If you don't have a mixer, you can also use a spatula or your hands.
Start adding the water slowly until the dough start coming together. You might not use all the water so be careful. It needs to come together as a dry firm dough.
Knead for about 8 minutes until smooth and silky. Place it in a bowl.
Cover the bowl with cling film and let the dough rise for at least an hour in a warm place.
In the meantime prepare the filling.
Grate the dry cheese in a bowl, start cracking the eggs one by one until you get a creamy texture.
Again, if it's too runny, don't use the last egg. This depends on the size of the eggs. Go by feel.
Add some raisins if desired, and also some black pepper. Do not use salt as the dry ġbejniet are already salty.
After an hour the dough should have doubled in size.
Cut it into small pieces, of about 80g each and place them onto a clean kitchen surface. Use only part of the dough, leave the rest covered in cling film so it won't dry out.
Roll the pieces into little balls. Place a dry kitchen towel over the dough balls and let them rise again. This should take about 15 minutes.
Preheat the oven to 180°c.
Open the small balls thinly of about 2mm using a rolling pin.
Place about a spoonful of the filling in the centre and gently fold the sides overlapping onto each other to create the classic qassatat shape.
Do not overfill as these will puff up when baking.
Mix an egg yolk with a tablespoon of water or milk, and brush them.
Sprinkle some sesame seeds if desired.
Place them onto a baking tin lined with baking paper.
Bake in a preheated 180°c for about 30 minutes until nice and golden.
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