Pastizzi Pie
Serves 4
Prep Time 60 mins
Cooking 75 mins
Level medium
Ingredients
- 600g Hanini Fresh Irkotta
- Grated 50g Pecorino Romano
- Grated 50g Grana Padano
- 50g Hanini Gibna Roll
- 100g Broad Beans
- 50g Black (optional) Raisins
- Ground 1/2 tsp Black Pepper
- 10g Chopped Parsley
- 4 Eggs
- 400g Short Crust Pastry
- 6 Large Frozen(ricotta) Pastizzi
- 1 tbsp Milk
Preheat the oven to 180°c. In a medium-size bowl mix ricotta, grated gibna roll, pecorino, grana, beans, raisins, pepper, parsley & 3 eggs together. Set aside. Roll out around 400g of short crust pastry. Transfer dough to a 30cm pie dish, gently fit into the dish and trim the edges. Beat an egg and brush the dough with it. This creates a seal. Gently spread 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. Brush the surface completely and bake until golden brown. This should take between an hour to 75mins.
Original recipe prepared by Chef Jon Camilleri
