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

On Saturday I posted Carmela Soprano's La Pastiera.

Last year it shared a post with my Ma's Qassatat ta I-Irkotta, small ricotta pies.  

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 375º        

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.