Pastizzi

Method

Make the pastry by combining flour, salt, water and vegetable oil, kneading until smooth and elastic, then set aside for 30 minutes. Boil peeled potatoes until tender, mash with ricotta, sauteed onion, mint, salt and pepper to create the filling. Divide dough into 12 balls, roll each very thin into an oval, place a spoonful of filling on one half, fold and seal the edges with a fork. Heat olive oil in a deep pan to 170°C and carefully fry each pastizzi until golden and crispy on both sides, about 3-4 minutes total. Drain on kitchen paper and serve hot, traditionally eaten by hand.