Mpanatigghie
Instructions
Gradually knead the flour with the egg, then add the lard and sugar to obtain a soft and homogeneous dough; Let it rest a bit between 2 plates (if remains of the flour that the eggs do not absorb, this will serve to prepare the disks of dough).
For keeps: drying the meat over the fire in a pan and then chop it 2 times, add sugar and blend the mixture; Add the almonds, cinnamon, vanilla and remaining clear dall'impasto pastry (if a bit harsh would preserve add some other clear mixing well).
The dough is divided into 4 equal parts, each of these parties must obtain 10-9 disks, you put some preserves on half of each disc and plays with the other half, making sure to moisten the edges of the ' mpanatigghia so that closes perfectly.
Make a hole on top of each cake with tip of knife and bake.
Sprinkle with icing sugar.
Ingredients and dosing for 2 persons
- 500 G = = 00 Flour
- 125 g of sugar
- 100 g of suet
- 5 egg yolks
- 1 egg
- 100 cl of water
- For keeps:
- 200 g of meat fillet
- 200 g of chopped roasted almonds
- 250 g of sugar
- 2 tablets of chocolate of modica