Sicilian Pastieri Ragusani: Savory Meat Pies with Caciocavallo Cheese

Pastieri Ragusani (Sicilian Savory Pies)
Category: Savory Pies
Servings: 18 pieces

Ingredients:

Instructions:

1. Prepare the Dough:

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   • Start by dissolving the fresh yeast in the water.
   • In a large mixing bowl, combine the semolina flour and gradually add the yeast mixture, stirring continuously.
   • Incorporate the lard into the dough and knead until it forms a smooth ball.
   • Cover the dough with plastic wrap and let it rise at room temperature for at least 1 hour, or until it has doubled in size.

2. Prepare the Filling:

   • In the meantime, prepare the meat filling. Combine the veal and pork in a bowl, seasoning with salt and black pepper.
   • Heat a pan over medium heat and sauté the meat for a couple of minutes, stirring occasionally, until it is browned but not fully cooked. Be careful not to overcook or break it apart.
   • Transfer the browned meat into a bowl and set it aside to cool.
   • Once the meat has cooled, grate the Caciocavallo cheese using a coarse grater.
   • Add the grated cheese, minced garlic, and chopped parsley to the meat mixture. Mix well to combine.

3. Shape the Pies:

   • Once the dough has finished rising, lightly flour your work surface and roll out the dough.
   • Use a 12cm diameter cutter or a glass to cut out 18 rounds of dough.
   • Gather any dough scraps, re-roll, and cut out additional rounds to make the full 18 pieces.

4. Assemble the Pastieri:

   • Place a spoonful of the meat filling in the center of each dough round.
   • Carefully fold the dough over the filling to form a half-moon or crescent shape. Press the edges together to seal the pies.

5. Egg Wash and Baking:

   • Preheat your oven to 200°C (392°F) in static mode.
   • Crack the eggs into a bowl and beat them with a pinch of salt.
   • Gently pour or spoon a portion of the beaten egg onto the top of each pastiera, ensuring it doesn’t spill over. You can use your fingers to help the egg soak into the meat partially.
   • Use any remaining egg to brush the top of the pastry for a golden finish.
   • Place the filled pastieri onto a baking sheet lined with parchment paper.

6. Bake the Pastieri:

   • Bake the pastieri in the preheated oven for 35 minutes or until they are golden and crispy.

7. Serve and Enjoy:

   • Once baked, remove the pastieri from the oven and let them cool slightly before serving. They are perfect as a savory snack or appetizer, enjoyed warm or at room temperature.

Nutritional Information:

These Pastieri Ragusani are a true taste of Sicily, where the savory, hearty flavors of veal, pork, and Caciocavallo cheese come together in a tender, golden pastry shell. Perfect for gatherings or as a special homemade treat!