cheese with the two eggs until the eggs are thoroughly mixed into the ricotta cheese.
Add a bit of salt to the mixture for taste. Roll out the dough (do not make the dough too thin.)
Cut the dough into three- to four-inch circles.
Put one tablespoon of the ricotta cheese mix in the middle of each circle.
Fold each circle from the top and the bottom to the center and squeeze the edges together so that the pocket is sealed (the horizontal ends should be formed into points.)
Put the pastizzi on a margarine greased baking sheet. Bake in a moderate oven (350-425 degrees) for about one hour.
You will need to experiment a bit with the oven temperature and the cooking time. The pastizzi should be a golden-brown color when they're ready. They're best eaten when they are warm with a cup of good coffee or tea. Enjoy!
Preparing the meat pastizzi
Mince the onions and fry in a bit of oil.
When the onions start turning dark in color add the hamburger.
Cook for a bit and then add the tomato paste and the spices.
Mix well and then add the pees.
Add pepper and salt to taste. Roll out the dough (do not make the dough too thin.)
Cut the dough into three- to four-inch circles.
Put one tablespoon of the meat mix in the middle of each circle.
Fold each circle from the top and the bottom to the center and squeeze the edges together so that the pocket is sealed (the horizontal ends should be formed into points.)
Put the pastizzi on a margarine greased baking sheet.
Bake in a moderate oven (350-425 degrees) for about one hour.
You will need to experiment a bit with the oven temperature and the cooking time.
The pastizzi should be a golden-brown color when they're ready.
They're best eaten when they are warm with a cup of good coffee or tea. Enjoy!
