Pastieri ragusani

Name: Pastieri ragusani
Prep time: 50 min
Cook time: 40 min
Total time: 90 min
Yield: 18
Ingredients: Durum wheat flour 5 ½ cups; Water 1.4 cups; Lard 2.5 oz; Extra virgin olive oil 2 tbsp; Fresh brewer's yeast 2 tsp; Fine salt 2 tsp; Veal minced 0.8 lb; Pork minced 13.4 oz; Caciocavallo cheese Ragusano 14.1 oz; Eggs 4; Garlic 1 clove; Parsley to chop to taste; Fine salt to taste; Black pepper to taste

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383

Calories per serving

Energy Kcal 383
Carbohydrates g 34.5
of which sugars g 1.9
Protein g 22.5
Fats g 21.7
of which saturated fat g 9.21
Fiber g 1.5
Cholesterol mg 95
Sodium mg 811

Difficulty: Average
Prep time: 50 min
Cook time: 40 min
Makes: 18 pieces
Cost: Average
Note + rising time (at least 1 h)

PRESENTATION

Ragusani Easter pies, or pastieri ragusani, are such a beloved part of Sicilian Easter celebrations, especially in the beautiful province of Ragusa. I mean, this traditional dish has these humble roots—originally made by families who used offal instead of the pricier lamb cuts. Over time, though, the recipe evolved. And now? It's a moist mix of ground meat and caciocavallo cheese that really, really enhances the flavor. Seriously good. These pies are a staple during Easter, lovingly prepared on Holy Saturday to ensure there's enough for Easter Sunday lunch—and you know—those relaxed gatherings throughout the week. And the feeling of pulling a golden, homemade pie from a picnic basket on Easter Monday, known locally as 'Pasquetta'? Pretty much unbeatable.

Think of this dish as a wonderful blend between a Sicilian lamb pie and a savory pastry. It pairs perfectly with other festive foods, like colomba salata or pastiera salata. The combo of ground meat and cheese gives each bite a tender, savory punch, while the crust stays perfectly crispy—even after a few days. And look, people love how these traditional Sicilian Easter recipes can be made in big batches—which is great for sharing with family and friends. Plus, they store beautifully, so you can just grab a slice whenever. And the flavor? It only gets better with time. Every time these pies grace the table, they bring a strong sense of tradition, connecting everyone to Sicilian Easter celebrations that have been cherished for generations. With simple roots and a rich taste, this dish isn't just food—it's a piece of history from Ragusa, keeping the best of Sicilian Easter cuisine alive and delicious for all to enjoy. Whether you're savoring them at a family gathering or a casual picnic, these pies capture the heart and soul of Sicily's Easter traditions. And cannot go wrong with that.

INGREDIENTS

383

Calories per serving

Ingredients for the dough (for 18 pastieri): Durum wheat flour 5 ½ cups (700 g); Water 1.4 cups (340 g); Lard 2.5 oz (70 g); Extra virgin olive oil 2 tbsp (30 g); Fresh brewer's yeast 2 tsp (10 g); Fine salt 2 tsp (10 g)

For the filling: Veal 0.8 lb (380 g) - minced; Pork 13.4 oz (380 g) - minced; Caciocavallo cheese 14.1 oz (400 g) - Ragusano; Eggs 4; Garlic 1 clove; Parsley to taste - to chop; Fine salt to taste; Black pepper to taste

Preparation

How to prepare Pastieri ragusani

To make the Ragusan pastieri, start by preparing the dough: first dissolve the yeast in water 1, then pour the flour into a large bowl and gradually add the water 2 and oil while you start kneading with your hands 3.

Also add the lard 4 and salt 5 and knead to combine all the ingredients, then transfer to the work surface and continue kneading until you get a smooth and elastic dough 6. Shape the dough into a ball and place it in the bowl, cover with plastic wrap, and let rise at room temperature for at least an hour.

In the meantime, you can start on the filling: combine the two types of ground meat in a bowl 7 and mix with your hands to combine them. Pour the meat into a pan 8, add salt, pepper and sauté for a couple of minutes over medium heat, being careful not to overcook or completely crumble it 9.

Transfer the browned meat to a bowl and let it cool 10. In the meantime, grate the caciocavallo with a coarse grater 11. Once cooled, add a grated clove of garlic to the meat 12,

chopped parsley 13 and caciocavallo 14, and mix well to combine 15.

After the rising time, take the dough and roll it out on a lightly floured surface 16 until you get a rectangle of 18.5x15.75 inches with a thickness of about 1/12 inch 17. Cut out discs using a 4.75-inch diameter cutter 18, then re-knead the scraps and roll out the dough again to cut out more discs until you have a total of 18 pieces.

Stuff each disc by placing a tablespoon of filling in the center 19 and close it by lifting the edges and pinching them with your fingers to create a scalloped edge 20. As they are ready, place the pies on a baking sheet lined with parchment paper 21.

At this point, crack the eggs into a bowl, season with salt 22 and pepper, and beat with a fork 23. Pour some of the eggs over each pie, making sure the liquid does not spill out: you can use your hands to help it penetrate into the meat, at least partially 34.

Use the leftover eggs to brush the dough 25. Bake the pies in a preheated static oven at 392°F for 35 minutes 26. Your Ragusan pastieri are ready to be enjoyed 27!

Storage

The Ragusan pastieri can be stored in the refrigerator for up to 4 days. You can freeze them already filled: when it's time to bake them, let them thaw briefly before placing them in the oven.

Advice

The meat filling can also be added raw inside the pies, so if you prefer, you can skip the pan step and proceed with baking only. If you're intrigued by the idea of trying a version similar to the original, you can replace the ground meat with finely chopped lamb and follow the same recipe!

For the translation of some texts, artificial intelligence tools may have been used.