Worry
not, I have an alternative – cheese or rather three cheeses in a
pastizzi. If like me you're a fan of cheese the ultimate combination
has to be encased in puff pastry. A marriage made in heaven!
Lets
not mess around, here's the recipe :
Three
Cheese Pastizzi
for
20 pastries
2 x 320g puff pastry sheets – 10 per sheet
10cm/4” cutter
300g/12oz ricotta cheese
70g/2oz grated Mozzarella
40g/1oz Parmesan, finely grated
½ tsp of Dijon mustard
celery salt and black pepper
1 egg, beaten – half to add to the mixture
half to seal and egg wash
Mash the ricotta in a medium mixing bowl until it's smooth –
use a fork. Season with the mustard, salt and black pepper, stir and
add half the beaten egg – mix well. Cover and fridge until ready
for use.
Take your sheets out of the fridge and allow them to warm up –
you'll get a cracked and split sheet if you try to unroll straight
away.
Roll out the sheet – initially you should get six circles –
gather the remnants and re-roll for a further four.
Place a level tablespoon of mixture in the middle of each
circle. Brush half the circle with the beaten egg and fold up to
seal. Edge the seal with a pastry fork and then egg wash.
Pre-heat your oven 200fan/220c/Gas 7.
Bake the pastizzi for 20 minutes.
If you'd prefer to make ahead and freeze, place the uncooked
pastizzi on a tray lined with baking paper. Freeze for 2/3 hours or
until firm and then transfer to a strong freezer bag – store for up
to a month.
To cook – Pre-heat your oven as above. Flour two baking
trays and place the frozen pastizzi, egg wash and then bake for 20
minutes or until golden and cooked through.
The method of assembly is exactly as for the pea pastizzi so I'm
not going to repeat it. Photos of the mixture et al that you haven't
seen are up next.
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