Serves: 8
Total Calories: 429
1 Prepare the pastry dough: In a large bowl, stir together the flour and salt. Add the lard or oil and water. Stir until the mixture comes together and forms a soft dough. Add a little more water if needed. Transfer the dough to a lightly floured surface. Knead it briefly until the dough is smooth. Shape the dough into a ball. Let rest, covered with a bowl, for 20 minutes to 1 hour.
2 Prepare the filling: In a small cup, soak the saffron in the warm water for 10 minutes.
3 In a large bowl, stir together all of the remaining filling ingredients. Add the saffron water and mix well.
4 Cut the dough into 16 pieces. (Cut the dough into quarters. Cut each quarter in half, then each eighth in half.) Cover all but 1 piece with an overturned bowl. On a lightly floured surface, shape the piece into a ball. With a rolling pin, roll out the dough to a 4-inch circle. Roll out the remaining dough circles in the same way.
5 Preheat the oven to 400°F. Grease two large baking sheets. Set a small bowl of water near your work surface.
6 Divide the filling into 8 portions. Place a portion of the filling in the center of one circle of dough, leaving a narrow border all around. Dip your finger in a little water and moisten the border of the dough. Place a second circle of dough on top, forming the dough around the filling and gently pressing out the air. With a fork, firmly press the edges of the dough together to seal.
7 Place the little pie on the prepared baking sheet. With a small knife, poke several holes in the top to allow steam to escape. Repeat with the remaining dough and filling, placing the meat pies about 1 inch apart.
8 Bake 25 minutes, or until the pies are golden brown and the meat juices are bubbling.
9 Transfer the pies to racks to cool. Serve warm or at room temperature.
From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Sardinian Saffron Meat Pies recipe is from the Cook'n in Italy Cookbook. Download this Cookbook today.
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