Sunday, August 26, 2007
Ricotta and Salami Mini Pies
After seeing the ingredients in my fridge I really wanted to make a little calzone or something so I grabbed the recipe for the pastry from Martha Stewart (dot com, I suppose, though I took it from a magazine clipping), which is really good, and I recommend (nice and buttery and flakey!), sort of adjusted it to my needs and what I had, and then made these little pasties for dinner. And then had frozen berries with sugar for dessert. Because that is the sort of thing you can have for dinner when you are on your own, without a salad or anything to make other people think you're civilized. I just made pastry dough from scratch, for god's sake. I am civilized!
makes 4 little (2 1/2") pasties or 2 4" pasties
1/2 c. flour (plus more for later for rolling out)
1/4 t. sugar
1/4 t. salt
3 T. cold butter, cut into pieces (Martha says unsalted, but I say SALTED, and that's what i had and used and it was salty but
that's how i like it with a savory stuffing)
1/4 T. distilled white vinegar
1/16 c. ice water
2 slices genoa salami, sliced thin
3 heaping tablespoons fresh ricotta cheese
1. Pulse flour, sugar, and salt in food processor (mini. or you can just mix all this by hand). Add butter. Pulse (or squish with fork) until mixture resembles coarse meal. Pour in vinegar, then water, little by little, pulsing a little bit after every add. After all water is added, pulse until dough comes together. Add more water a few drops at a time if still dry.
2. Form dough into small disk, wrap in plastic, refrigerate at least one hour and up to one day.
3. Preheat oven to 375 degrees F.
4. Clean out food processor. Rip 2 slices of salami in half and place in (mini) processor. Pulse until mostly shredded. Add ricotta and pulse until combined. Add a pinch or garlic powder and salt. Pulse twice. Put in bowl and set aside.
5. Take dough out of fridge and let it warm up a little in your hands by squishing it a little. Should be workable and not break apart, but not too warm. Sprinkle flour on a work space, on the dough, and on a rolling pin. Roll out dough to be about 1/8" thick. Cut out as many little pie shapes as you can. (App. 4, 3" round). You may have to take the scraps and re-roll them to get as many pies as possible.
6. In each three inch round, place approximately 1 teaspoon of filling. Bring sides up and pinch closed around the edges. Place on a baking sheet. Poke holes with a fork on the side facing up on the baking sheet.
or ... in each rectangular pasty, put as much filling as you can, fold over and pinch the sides down with a fork. Poke holes with a fork on the side facing up on the baking sheet.
7. Let bake for 25 minutes.
8. Let cook for 5 minutes.