👨‍🍳 Instructions

1. 1

   For the pastry, combine flour and salt in a bowl. Cut in the cold butter until the mixture resembles coarse breadcrumbs.

   💡 Tip: Use your fingertips or a pastry blender
2. 2

   Mix the egg yolk with 4 tablespoons of ice water. Gradually add to the flour mixture, mixing until a dough just comes together. Add more water if needed, 1 tablespoon at a time.

   💡 Tip: Do not overwork the dough
3. 3

   Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.

4. 4

   For the filling, combine drained ricotta, grated pecorino, chopped mint, chopped parsley, salt, and pepper in a bowl. Mix well.

   💡 Tip: Ensure ricotta is well-drained to prevent a soggy filling
5. 5

   Preheat oven to 180°C (350°F). Line a baking sheet with parchment paper.

6. 6

   Roll out the chilled dough on a lightly floured surface to about 3mm thickness. Cut out circles of about 10-12 cm diameter.

   💡 Tip: You can re-roll scraps once
7. 7

   Place a tablespoon of ricotta filling in the center of each dough circle. Fold the dough over to create a semi-circle, pressing the edges to seal. Crimp the edges with a fork or by pleating.

   💡 Tip: Ensure the filling is enclosed to prevent leakage
8. 8

   Place the qassatat on the prepared baking sheet. Brush the tops with beaten egg wash.

   💡 Tip: Egg wash gives a golden sheen
9. 9

   Bake for 20-25 minutes, or until golden brown and crisp.