Hope all is well with everyone. Scott and I started working on clearing out the office to get it ready to be turned into the baby's room. Now if I could just decide on a what I want to do in there! :)
I also went with Abby to Corktown to enjoy the St.Patty's day Parade, the parade seemed to last forever...all the "floats" weren't really thought out...sometimes it was just people walking in a mass of green and I swear we saw the same bag pipe marching band 2 times! But the people watching was a blast! Some of Abby's friends belong to the Maltese Club right there...and let me tell you ladies of the Maltese Club cooked up some great munchies. They were these little Pastizzi's stuffed with meat or cheese, yum. I found this recipe on line...I might actually try and make some! Not to say that true Irish food wouldn't have been good...but can you really go wrong with cheese stuffed into a bread type product!
PASTIZZI (Ricotta cheesecakes)
Pastry:
14 oz flour
Water
A pinch of salt
2 oz soft shortening
2 oz margarine
Filling:
14 oz ricotta
4 eggs
A pinch of salt
Pepper
Put the flour in a mixing bowl, add enough water to make a stiff dough.
Beat (in electric mixer) on medium speed until smooth. If the pastry is
at all sticky add more flour.
Roll the pastry out 1/8" thick on a floured board, spread the shorteneing
over the whole surface, using the hands. Roll up as for Swiss roll.
Now roll the pastry out again - spread it this time with margarine. When
ready for use roll it out for the third time.
Make the filling. Mash the ricotta with a fork, add the salt and the
unbeaten eggs.
The pastizzi may now be made into little tartlets in round tartlet cases
or they may be cut in the same way as ravioli.
Bake in a hot oven (400 degrees) for 20-25 minutes or until risen and
golden brown.
N.B. The most popular pastizzi are made with ricotta, but there are also
two other varieties; one made with peas, onions and meat.
