Short Crust Cheese Pies Qassatat Recipe

How to make it

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• Dough Preparation: Sift the flour and add the salt.
• Rub in unsalted butter until mixture texture is crumbly.
• Gradually the cold water to the mixture and knead into dough.
• Roll to form a ball.
• Wrap in cling film and chill for at least 30 minutes before rolling it out.
• Filling Preparation: Mash the ricotta.
• Add one of the eggs to the ricotta and mix well.
• Add the raisins and mix well until well combined.
• Add salt and pepper to taste.
• Cut off pieces of the dough the size of a small disc.
• Flatten each discs gently to the desired pastry thickness.
• Put a tablespoon of the filling mixture into the centre of each disc. Turn dough edges over the filling and seal to form the qassata.
• Glaze the pies with the remaining beaten egg.
• Bake in a preheated oven (220°C fan forced) for approximately 30 minutes till pastry is golden in colour.
• Notes:
• * Variants of this short crust cheese pie are the:
• - pea pie where the filling is replaced with mashed peas with curry seasoning;
• - anchovy pie where the filling is replaced with shredded spinach (cooked and well drained), peas, fried diced onion and anchovy;meat pie where the filling is replaced with minced beef, peas, fried diced onion and tomato paste.