Cassatelle di Agira – Sicilian stuffed pastries
These delicious little pastries are a favourite of Italian food blogger Antonella la Macchia and a fantastic alternative to mince pies. The shortcrust pastry is stuffed with a festive fragrant filling of cocoa, cinnamon, almond and lemon and orange zest, then baked in the oven until crisp and golden
Ingredients
Pastry dough
- 600g of plain flour
- 200g of sugar
- 250g of suet, or butter
- 1 egg
- 2 tbsp of water
Pastry filling
Method
1
Begin by making the dough. In a large bowl mix together the flour, sugar, suet, egg and a couple of tablespoons of water (add more if the dough is dry), until you obtain a smooth dough. Cover the bowl with cling film and leave to rest for 1 hour
2
Meanwhile, prepare the filling. Add all the ingredients (except the chickpea flour) to a large saucepan and bring to the boil. Add the chickpea flour and stir with a wooden spoon to avoid lumps. Cook the mixture until thick enough to hold a wooden spoon vertically when stuck in the middle of the pan
3
Preheat the oven at 170°C/gas mark 3.5
4
Roll the dough into thin sheet and cut into rounds with a 8.5cm pastry cutter. Place a spoonful of filling in the middle of each pastry round and fold like a little empanada or turnover (make sure that all the edges are well-sealed)
5
Brush with extra virgin olive oil and transfer to a baking tray lined with parchment paper
6
Cook for 25 minutes, then allow to cool for 15 minutes or so. Dust with icing sugar and serve
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Cassatelle di Agira – Sicilian stuffed pastries
