Pecorino-Filled Pastries Recipe (Piconi al Pecorino)
“Piconi al Pecorino” are traditional pastries from the Marche region of Italy. These delightful treats are made with a shortcrust pastry filled with a rich and savory pecorino cheese mixture. Pecorino, a sheep’s milk cheese, is a staple in Italian cuisine, and its sharp and tangy flavor pairs wonderfully with the buttery pastry. These pastries are often enjoyed during special occasions and gatherings, offering a perfect balance of savory and slightly sweet flavors.
- Preparation Time: 1 hour
- Cooking Time: 15 minutes
- Resting Time: 30 minutes
- Total Time: 1 hour and 45 minutes
- Servings: 10
- Calories: 473
Ingredients:
For the shortcrust pastry:
- 400 g of flour
- 160 g of sugar
- 200 g of mixed butter and lard
- 4 egg yolks + 1 whole egg
- Grated zest of a lemon
For the filling:
- 400 g of fresh pecorino cheese (not spicy), grated
- 2 egg whites
- 1 whole egg
- Grated zest of a lemon
Note: If you can’t find fresh pecorino, you can use another type of soft sheep’s milk cheese. If lard is not available, you can use all butter for the pastry.
Preparation Instructions:
- Prepare the shortcrust pastry: Make a well with the flour, add sugar, mixed butter and a tablespoon of lard, lemon zest, and the 4 egg yolks. Quickly knead until you get a soft and smooth dough. Let it rest in the refrigerator for about 30 minutes.
- Prepare the filling: In a bowl, mix the egg whites, the whole egg, and lemon zest. Gradually add the cheese until you get a fairly firm mixture.
- Roll out the pastry into a not-too-thin disc and cut out circles of the desired size. Place some filling in the center of each circle, brush the edges with egg white, and fold them like regular ravioli.
- Make a cross-shaped cut in the center of each pastry, brush them with beaten egg yolk.
- Line a baking tray with parchment paper, place the pastries on it, and bake in a preheated oven at 180°C (approximately 356°F) for about 15 minutes. Remove from the oven, let them cool to room temperature, and serve. They are also delicious when cold (but not straight from the fridge).