Best Pusties Aka Pasticciotti Recipes

PUSTIES PASTACIOTTI RECIPE

Steps:

• You will need special tins, they have fluted edges. Try online and search for pustie tins. You will need 12 large fluted pusty tins or 24 small. Silicone molded tins work great also.
• Mix crust ingredients in a large bowl, careful not to work the dough too long, a mixer master with a flat beater works great ( if the dough doesn't come together add 1 teaspoon more of water at a time. Spray each tin or silicone tart with oil spray for easier release when using metal or even silicone molds.
• Roll dough 1/2 inch thick (not to thin) I break 24 pieces of dough evenly up so I have enough tops and bottoms. Roll out, pat down in each tin. Save scraps. Brush insides edge with an egg wash using whites or the whole egg has beaten that is the glue to seal the edges.
• Roll out remaining dough and cut into rounds to fit for the tops of each tin.
• Place cooled filling in each pastry-lined fluted pustie tin pan and cover each with a round of dough.
• Paint top of pusties with beaten egg yolk before baking crimp edges with a finger or a fork.
• Bake in preheated 400-degree oven for 20 minutes or until lightly brown on top ovens vary, sometimes as long as 35 minutes. Cool a few minutes, if they look like they stuck around the edges, take a knife to loosen, pop out of the tins onto wax paper and cool before completely flipping right side up.
• Fillings:
• Homemade pudding below is what I use however you can make packaged pudding below.
• For the Chocolate boxed: use chocolate cooking pudding and add only 1 1/2 cups of milk to a box which is thicker and works well. You will need two boxes for the whole recipe. Chocolate or Vanilla or both.
• For the Vanilla boxed: Add two egg yolks to a box of cooking Vanilla pudding with the 1 1/2 cups of milk and for added flavor a teaspoon of vanilla extract after thickened. This makes a richer pudding.
• Another variation is to add raspberry jam on the bottom and 1 teaspoon of almond paste on the top, add a little vanilla pudding cooked on top.
• Also, Lemon cooked pudding could be used and as above directions decrease the water to make a thicker pudding by a half cup to package directions.
• Any pie filling can be used or even pumpkin pie filling for other variations.
• Homemade chocolate pudding version and this pastry cream is what I use below:
• Chocolate Homemade Pastry Filling:
• 1 cup white granulated sugar
• 3 heaping tablespoons flour
• 2 cups milk
• 3 egg yolks
• 2 squares (1 ounce each) chocolate, unsweetened
• 1 teaspoon vanilla
• Vanilla Homemade Pastry Filling:
• 3/4 cup sugar
• 1/2 cup flour
• 2 cups milk
• 3 egg yolks, beaten well
• 2 teaspoons vanilla or rum
• Place sugar and flour in a saucepan. Slowly whisk in milk and egg yolks to incorporate and make smooth. Cook until thick, stirring frequently. Cool, then add vanilla or rum.

PASTICIOTTI OR PASTA CIOTTI

Steps:

• Dough:
• Sift together the flour, sugar, baking powder, and salt into a large bowl.
• Cut in the shortening with a pastry blender until the mixture resembles coarse cornmeal.
• Add the milk, vanilla, and egg and use your hands to mix the ingredients into a smooth ball of dough.
• Wrap the dough in plastic wrap and set aside.
• Filling:
• In a medium saucepan, whisk together the cornstarch and sugar, making sure there are no lumps.
• Gradually whisk in the milk.
• Add the butter, place the saucepan over medium heat, and cook, stirring constantly with a wooden spoon, until thickened.
• Remove from the heat and stir in the egg yolk and almond extract. Set the custard aside.
• To Assemble and Bake:
• Divide the dough in half.
• On a lightly floured surface, roll one piece into an 11-inch circle, about 1/4-inch thick.
• Using a 3-inch fluted biscuit cutter, cut out circles of dough and press each one into the bottom and up the sides of 3 x 1 1/4-inch tart pans.
• Reroll the scraps and cut out additional circles. You should have 12 tart shells.
• Place the tart pans on a cookie sheet. Spoon about 2 tablespoons of filling into each tart shell.
• Roll out the second piece of dough and cut out 3-inch circles. Place a circle over each tart and pinch the edges closed.
• With a pastry brush, paint the top of each tart with the egg wash. Refrigerate the tarts for 30 minutes.
• Preheat oven to 425 degrees . Bake the tarts on the middle oven rack for 12 to 15 minutes, or until the tops are golden brown. Remove the tarts to racks and let cool completely.
• Carefully remove the tarts from the pans. Store in an airtight container in the refrigerator.
• .

PUSTIES (AKA, PASTICCIOTTI)

Steps:

• 1. THE DOUGH In a large bowl, add baking powder, lard, butter, and 3 cups flour. Mix together with your hands, as you would a pie crust. Add sugars (brown & white) and mix further.
• 2. In a separate bowl, mix the eggs, water, and honey. Beat well.
• 3. Make a well in the center of the dry ingredients (in the bowl containing the flour, baking powder, lard, and butter). Pour the egg mixture into the center and mix well with hands.
• 4. Continue adding flour ½ cup at a time and mix well until your reach the perfect consistency, not to sticky, yet not too dry/crumbly. You may or may not need all 6 cups of flour.
• 5. Knead for a few minutes, cover bowl with plastic wrap, and let rest in refrigerator for a few hours or overnight. NOTE: This makes enough dough for forty (40) pusties (assuming 3.5 inch diameter pusty tin).
• 6. THE CUSTARD Heat milk and cream in medium saucepan over medium-low heat until steaming. Be careful not to let it boil, or you'll have a mess on your hands.
• 7. Whisk together eggs, sugar, cornstarch, vanilla, nutmeg, and salt in bowl. Whisk steaming milk and cream into egg and cornstarch mixture in slow, steady stream.
• 8. Return egg and milk mixture to saucepan and cook over medium-low heat, stirring constantly with wooden spoon and scraping bottom of pan.
• 9. When custard begins to thicken and clump at the bottom of the saucepan, toss aside the wooden spoon and grab a whisk. Continue whisking the custard (breaking up the clumps at the bottom of the pan) until it thickens to the point that the whisk leaves a "trail" in the custard. Or, stated another way, keep whisking until the custard is thick enough to coat the back of a spoon and you can draw a line through it with your finger. Be careful not to over-thicken.
• 10. Remove from heat, pour into a bowl and cool to room temperature. NOTE: This will make enough custard for ten (10) pusties.
• 11. THE ASSEMBLY Place pizza stone on middle rack. Heat oven (and stone) at 500F for one hour. Seriously, let that stone heat for the full hour.
• 12. Break off little "meatball" of dough. On a lightly floured surface, use rolling pin to roll out dough into a thin round of 1/4 inch thickness. Place rolled-out dough round into pusty tin. Use thumbs to press dough into bottom and sides of the tin. Remove excess, overhanging dough.
• 13. Fill pustie with custard of choice. But don't overfill it! Leave a half inch or so of breathing room. Both the custard and the dough will plump in the oven, so overfilling will cause the lid (described in Step 6 below) to crack and/or separate from the base.
• 14. Roll out another little "meatball" of dough into a thin round. This will be the pustie's "lid." Cover pustie top with lid of dough, crimp with fingers to seal, and remove excess, overhanging dough. Place a little "button" of dough in the center of each vanilla pustie's lid, so that you can tell the vanilla ones from the chocolate.
• 15. Brush top of pustie with beaten egg yolk and sprinkle lightly with sugar. Then, using a paring knife, poke three slashes into the pustie's lid so that steam can escape during baking.
• 16. Repeat Steps 3 through 7 until you've prepared enough pusties to fill a baking pan. When you're ready to bake, lower the oven temperature to 450F
• 17. Cover baking pan full of pusties with aluminum foil and place directly onto heated baking stone. Bake for approximately 5 minutes. Remove foil and bake for another 20 minutes, until the sides and bottoms of the pusties are golden brown. There's nothing worse than a doughy, undercooked pustie. A lot of people screw up perfectly good pusties by removing them from the oven too soon. You can't judge a pustie's doneness by the color of the lid. The lid will brown well before the bottom and sides, so don't freak out. Those pusties need to stay in the oven until the bottom and sides are browned. The foil on top for the first 5 minutes will help get the bottom and sides going before the top starts to brown. Let cool and remove from tins. Give the tins a gentle squeeze and the pusties should fall right out because of the lard in the dough.