Cassatelle di Agira – Sicilian stuffed pastries

Makes 30
45 minutes

Ingredients

Pastry dough

  • 600g of plain flour
  • 200g of sugar
  • 250g of suet, or butter
  • 1 egg
  • 2 tbsp of water

Pastry filling

  • 300g of almonds
  • 250g of sugar
  • 370ml of water
  • 60g of cocoa powder
  • 30g of unsweetened cocoa powder
  • 1 orange, zest only, grated
  • 1 lemon, zest only, grated
  • 40g of chickpea flour, sifted
  • 1 tsp cinnamon
  • icing sugar

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