Pastizzi

Ingredients

• 500 g puff pastry sheets, thawed but cold
• 400 g fresh ricotta cheese, well drained
• 2 eggs
• Salt and freshly ground black pepper, to taste
• Pinch of grated nutmeg (optional)
• 1 egg, beaten, for brushing
• Plain flour, for dusting the work surface

Method

1. Preheat the oven to 220°C (430°F). Line a baking tray with baking paper.
2. In a bowl, mix the ricotta, eggs, salt, pepper and nutmeg until smooth. Taste and adjust seasoning; the filling should be well seasoned.
3. Lightly flour the work surface and roll out the puff pastry to about 3 mm thickness if needed. Cut out circles roughly 9–10 cm in diameter.
4. Place a heaped tablespoon of ricotta filling in the centre of each circle. Fold the pastry over into an oval, pinching the edges together firmly and then twisting slightly to create the traditional pastizzi shape.
5. Arrange the pastizzi on the prepared tray, leaving a little space between them. Brush the tops lightly with beaten egg.
6. Bake for 18–22 minutes, or until puffed and deeply golden. Serve hot, warm or at room temperature.