Bread Pastry

'In a medium-sized bowl, mash the ricotta cheese, flour, and butter or margarine with your hands until you get a smooth dough.'

'Shape into a ball.'

'Wrap in plastic wrap or aluminum foil.'

'Refrigerate for 1 hour.'

'In a pan, fry the ground beef, raisins, and onion until the beef is lightly browned, if necessary, add a little oil.'

'Remove from heat, add water, yogurt, pickled vegetables, salt, pepper, and diced egg

Reserve.'

'On a floured surface, roll out the dough very thinly.'

'Cut into 6cm diameter circles.'

'Join the scraps, roll out again, and cut into circles.'

'Place 1 tablespoon of meat filling on one side of each dough circle.'

'Gently beat the egg with a fork

Brush the edges of the dough with the egg.'

'Fold in half and press firmly to close.'

'Pierce the top of the pastry with a fork

Brush with egg.'

'Arrange in an ungreased baking dish, leaving about 2cm between each pastry.'

'Preheat oven to a hot temperature (220°C)

Bake for 10 minutes or until golden brown.'

'Freeze without baking, in a container, placing parchment paper between layers of pastries.'

'To thaw, place frozen pastries in the baking dish and bake in a preheated oven at 180°C for 15 to 30 minutes, or until golden brown.'

'Yield: 55 pastries.'