Ingredients
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600g Hanini Ricotta
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50g Grated Pecorino Romano
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50g Grated Grana Padano
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100g Broad Beans
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50g Black Raisins (optional)
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½ tsp Ground Black Pepper
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10g Chopped Parsley
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4 Eggs
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400g Shortcrust Pastry
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6 Large Frozen Pastizzi (ricotta)
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6 Party Size Frozen Pastizzi (ricotta)
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1 tbsp Milk
Directions
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