Ricotta filled Qassatat
Ricotta filled Qassatat
You can buy short crust pastry ready-made or do it yourself.
For the Pastry
450g plain flour
1 teaspoon fresh ground pepper
28g butter at room temperature
2 eggs
A pinch of salt
cold water if needed
For the filling
450g Hanini Irkotta
2 beaten eggs
1 teaspoon salt
Freshly chopped parsley
Egg yolk and milk for basting
Method
To make the pastry, stir the butter, eggs, pepper and salt together into a creamy mixture. Add the flour in gradually, working it into a dough. If the mixture does not form into a dough you may add a little water, about a tablespoon at a time. Form into a ball, cover with a damp cloth and refrigerate for at least an hour.
In the meantime prepare the filling. Mash the ricotta, add the salt and mix well. Gradually add the beaten eggs so the mixture is firm but not runny.
Roll out the dough till it is about 12cm in diameter and 5mm thick. Using a saucer cut into circles. Place a heaped tablespoon in the centre of each circle, wet the edges of the pastry with a little water and gather the edges of the filling and pleat it around the filling, leaving a hole in the middle. Baste the top of the pies with egg yolk and milk. Place on a greased baking sheet and bake in a preheated oven for 30mins at 200 degrees. Lower to 180degrees after the first 5 minutes of baking. Continue baking until golden brown.
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