There's two fillings to this dish. One is filled with cheese and the other is a meat filling using corned beef and peas. Today we will share with you the cheese pastizzi.
|Cheese Filled Pastizzi|
1 pkg. (397gr) puff pastry I used tenderflake
1 tub (400 gr) ricotta
2/3 cup shredded mozzarella cheese
1/2 cup parmesan cheese
2 eggs lightly beaten
salt and pepper to taste
Mix together the ricotta, mozzarella, parmesan, 1 egg, salt and pepper in a large bowl and set aside. In a small bowl, beat one egg.
Roll out the pastry dough on a floured surface. Cut 4 inch circumference circles with a round cookie cutter or a rim of a large mug. Brush with egg wash.
|Brush dough with egg was before filling|
|Fill with cheese, fold and seal the edges by pinching|
Place on parchment lined cookie sheet and bake at 375 degrees F for 15-20 minutes or until golden. Rotate pan halfway through.
Serve this as an afternoon snack or as an appetizer.