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.
salt
fresh rosemany and oregano
water
coarse cracked pepper
Filling
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.
Enjoy!
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