U' Pastizz 'Rtunnar

A hand-raised Lucanian pasty filled raw with diced lamb and pork.

Pork, Lamb. Not vegetarian — contains lamb, lard, pecorino whose rennet the source does not name, pork.

Ingredients

• 500 g fine semolina flour
• 100 g lard
• 200 ml warm water
• 10 g salt
• 300 g lamb shoulder, in 1 cm dice
• 300 g pork shoulder, in 1 cm dice
• 80 g pecorino, grated
• 1 onion, finely chopped
• parsley
• 1 dried chilli, crumbled
• black pepper

Method

1. Rub the lard into the semolina and salt, add the water, and knead to a firm dough. Rest it an hour.
2. DICE THE MEAT BY HAND, SMALL, AND DO NOT MINCE IT. Mince packs together and cooks to a paste inside the pastry; hand-cut dice stay separate and give the filling its texture.
3. Mix the raw lamb and pork with the onion, pecorino, parsley, chilli and pepper. Nothing is cooked first.
4. Roll ovals of dough about 3 mm thick. Pile filling on one half, fold the other over, and seal by rolling and pinching the edge into a rope.
5. Make one small hole in the top.
6. BAKE AT 180C FOR 50 MINUTES. The filling goes in raw and cooks in its own steam, so it wants a long moderate oven — hot and fast gives a brown pasty with raw lamb in it.
7. Rest 15 minutes. Eaten warm, in the hand.

Our own recipe. This one was written for this site rather than taken from anywhere, so there is no source to point you at. The quantities and the order of the steps are choices, not the only way to do it.

Filed under Italy · All recipes