Pastieri Modicani (Traditional Easter Recipe from Modica – Sicily)

This is one of those recipes which have deep roots in my childhood and family heritage. Memories about my late grandmother and aunties baking dozens of this amazing food for our Sunday’s Easter lunch, to be served along other traditional dishes.

These pastieri are extremely thin pizza-dough baskets filled with a delicious mix made of minced meat, garlic, cheese (Ragusano D.O.P.), eggs and spices.

They are very easy to make. You can bring them with you for your outdoor Easter picnic, or serve them together with your other dishes.

I hope you will enjoy them 🙂

  • DifficultyEasy
  • CostCheap
  • Preparation time20 Minutes
  • Rest time1 Hour 30 Minutes
  • Cooking time30 Minutes
  • Servingmakes around 24 pastieri
  • Cooking methodOven
  • CuisineItalian


For the pastry

  • 500 gSicilian durum wheat semolina (I used durum wheat Russello)
  • 250 mltable water
  • 5 gtable salt
  • 3 gyeast
  • 1 spoonextra virgin olive oil

For the filling

  • 250 gminced beef meat
  • 250 gminced pork meat
  • 100 ggrated Ragusano D.O.P. (or Parmesan Cheese)
  • 2Eggs
  • 2 clovesGarlic
  • 1 spoonchopped fresh parsley
  • 1/2 teaspoonground pepper


For the pastry

  1. – dissolve the yeast in a bowl with lukewarm water;

    – sift the flour onto a separate large bowl;

    – pour the yeast diluted with the lukewarm water onto the flour;

    – knead well with your hands until you get a moist dough;

    – add a the salt and oil;

    – knead well for about 10 minutes or until the dough becomes soft but elastic;

    – transfer the dough into a bowl and cover it with a kitchen cloth;

    – allow the dough to rest, away from air drafts, for at least 90 minutes;

For the filling

  1. – put all the ingredients into a large bowl;

    – mix well with your hands to amalgamate all the ingredients together, and till you get a smooth ball;

To make the pastieri

  1. – dust the working surface with flour and put the dough onto it;

    – flatten the dough very very thin by using a rolling pin;

    – form 24 circles, each with a diameter of about 15 cm;

    – place a spoonful of the filling in the middle of each disc;

    – close the discs to create the baskets by pinching the dough all around its diameter;

    – bake at 180 degrees for about 30 minutes;

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