Scacce - Sicilian Pasty

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for the pastry:
300g fine semolina80ml olive oil80ml white dry wine1 pinch of salt

for the filling:
tomato sauce, ricotta,cheddarpecorino, ham, onions



Make the dough by mixing the fine semolina with salt and olive oil. Add the white wine little by little until you reach a nice and elastic dough, quite soft but not sticky. Let the dough rest while you are making the filling.

Slice the onion thinly and stir fry them in a couple of spoons of olive oil. Add the tomato sauce and cook for about 5 minutes. Ajust of salt and pepper.

Let the sauce cool then add cubed or sliced ham.

Preheat the oven to 250C and line a baking sheet with baking paper.

Cut the dough into 4 balls then roll them very thinly with the help of plenty of extra flour.

Distribute the filling on top of the dough, add the cheeses then close the pasty.

Brush with olive oil then bake in a preheated ovent at 250C for about 20 min ir until golden. Serve at once.

Each cook will have a slightly different version of these stuffed “scacce.”   Some add raisins and chard, others insist on olives, potatoes or bits of sausage. All agree that the filling should be heavily doused in olive oil.

Chard and raisins filling:

Blanche some black cabbage or chard and then finely slice it; in a shallow pan heat about three spoons of olive oil, add a garlic clove then a couple of anchoves, a couple of tablespoons of  pinenuts, one tablespoon of raisins, capers and olives to taste. Stir fry for a minute or so then add the blanched vegetables. Stir fry until all the vegetation water is gone. Adjust with salt.