Monday, August 28, 2017

Recipe: Sicilian Petoni

Every Country seems to have their own recipe and name for a hand meat-pie.
This is the Sicilian Version. The original recipe also contained anchovies and 1/4 cup of red hot) pepper flakes. You can add them for authenticity.

I passed.

Sicilian Petoni

1 large pie crust divided in half.


fresh rosemany and oregano


coarse cracked pepper


1/2 pound Italian Sausage (cooked)

1/2 cup Farmer's Cheese

1/2 cup Red and Green Bell Pepper slices (sautéed)

1/4 cup (sautéed) sweet onion

1/4 cup grated Parmesan

Fresh Oregano and Basil sprigs

Take 1/2 of pie crust and layer 1/2 of fillings on one side.  Fold top over bottom to form a wedge shaped packed. Wet edges and use fingers to create a crimped sealed edge. Brush with water and sprinkle with fresh herbs, salt and pepper. Do the same  with the second half of the pie crust. Makes 2 servings.

Bake at 350 degrees until hand-pie begins to brown.

Let sit for 5 minutes before eating. Filling will be very hot.


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