Monday, April 11, 2011

Anna Sultana's Qassatat ta I-Irkotta - Small Ricotta Pies, Maltese Style

On Saturday I posted Carmela Soprano's La Pastiera.
Just a few sentences.
Sorry.
Live and learn, right?


They're both pie recipes, have a ricotta filling and a crust.
There the similarity ends.
Ma's recipe is 100% simpler.

You can prepare it for lunch the same day.

And, it's healthier.
Watching your cholesterol?
No problem.

                        
                        Qassatat ta I-Irkotta 

grease a cookie pan         
preheat oven to 375ยบ        
bake 20 minutes, until golden brown

FILLING
In a medium bowl, beat together
250 g ricotta
1 large egg

====
DOUGH
In a large mixer bowl, mix
400 g flour
1 teaspoon baking powder
pinch of salt
Rub in
200 g margarine
Add 
water
enough to form a soft dough

----
Roll out the dough, and cut using a round 18 cm cutter
Place some of the filling in the center of each circle

Beat
1 egg 

Brush the pastry ends with the beaten egg
Gather the edges toward the center,
leaving it uncovered over the ricotta.
Brush the pastry and ricotta with the beaten egg
Bake 20 minutes 

Simple, no?

Qassatat ta I-Irkotta isn't just for Easter.
It's handy for lunch boxes and pic nics, too.
Just so you know.

In a rush?
You can use that frozen puff pastry.

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