Italian Filling For Yeast Pasty Dough Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
1 lbs: Italian sausage,
2 tbsp: Olive oil,
1/2 cup: Pine nuts,
1 Clove: garlic, minced
1/2 lbs: Spinach, cooked, squeezed dry and chopped
1 cup: Ricotta cheese,
1: Egg, beaten
Salt and freshly ground pepper,
1: Egg beaten with 1 tablespoon milk or water,
Directions:
Remove sausage from casings, crumble into skillet; saute over
medium-high heat until browned. Drain well and transfer to mixing
bowl.
Heat olive oil and saute pine nuts until golden. Add garlic and cook
briefly. Add to sausage along with spinach, ricotta and egg; mix
well. Season with salt and pepper.
Roll out dough, cut into 4-inch squares. Place 2 tablespoons filling
in center of dough, Fold over. Seal with tines of fork. Place on
lightly greased baking sheet. Let stand in warm place for 15 minutes.
Brush with egg wash.
Bake in a 425F oven for 25 to 30 minutes. Cool on wire racks.
Serve at room temperature.
Makes about 24 buns.
From the San Francisco Chronicle, 8/10/88.
Posted by Stephen Ceideberg; November 11 1992.
Source from luhu.jp
medium-high heat until browned. Drain well and transfer to mixing
bowl.
Heat olive oil and saute pine nuts until golden. Add garlic and cook
briefly. Add to sausage along with spinach, ricotta and egg; mix
well. Season with salt and pepper.
Roll out dough, cut into 4-inch squares. Place 2 tablespoons filling
in center of dough, Fold over. Seal with tines of fork. Place on
lightly greased baking sheet. Let stand in warm place for 15 minutes.
Brush with egg wash.
Bake in a 425F oven for 25 to 30 minutes. Cool on wire racks.
Serve at room temperature.
Makes about 24 buns.
From the San Francisco Chronicle, 8/10/88.
Posted by Stephen Ceideberg; November 11 1992.
Source from luhu.jp