Savory Bites From Your Cake Pop Maker by Heather Torrone

Author:Heather Torrone [Torrone, Heather]
Language: eng
Format: epub
Publisher: Ulysses Press

PASTITSIO POPS

This recipe is a Greek delight, but it originates from an Italian dish. It will appeal to a wide range of palates. This is a lovely comfort food, without the guilty feeling. You can eat a couple bite-size morsels and be satisfied. If you do not wish to use ground lamb, beef is an acceptable substitute.Makes 30 pops

DOUGH

2 cups all-purpose flour

1/2 teaspoon baking powder

1/2 teaspoon salt

3 large eggs

2 tablespoons extra -virgin olive oil

1 tablespoon water

LAMB MIXTURE

1 pound ground lamb

1 medium sweet white onion, chopped

3/4 cup tomato sauce

1/3 cup dry white wine

1 teaspoon ground cinnamon

2 teaspoons salt, divided

3 tablespoons unsalted butter

2 tablespoons all-purpose flour

2 cups whole milk

3 large egg yolks

1/2 cup grated Parmesan cheese

1/2 teaspoon ground nutmeg

1. Prepare the Dough: Fit a stand mixer with the dough hook. If you don’t have a stand mixer, you can use your hands to work the dough. Combine the flour, baking powder, salt, eggs, olive oil, and water on low speed, or by hand with a spoon, until a dough ball forms. The dough should not be too sticky or too dry. Adjust by adding either 1/2 tablespoon of water or sprinkling with more flour. Knead the dough on the counter for 2 minutes, then cover with a piece of plastic wrap and allow to rest.

2. Prepare the Lamb Mixture: In a large sauté pan or skillet over medium heat, brown the lamb with the chopped onion. When the meat is no longer pink, carefully drain any excess oil from the pan. Then return to the heat and add the tomato sauce, wine, cinnamon, and 1 teaspoon of the salt. Let simmer until the liquid is reduced at least half, about 12 minutes. Then remove from the heat and let cool.

3. In another large sauté pan or skillet over medium heat, melt the butter. Whisk in the flour and stir for about 2 minutes. Next, stream in the milk while whisking. Allow the mixture to simmer for 5 minutes, then reduce the heat to low and add the egg yolks one at a time, whisking continually. Simmer the mixture until thickened and creamy. Remove from the heat and stir in the Parmesan cheese, nutmeg, and the remaining 1 teaspoon salt.

4. When the cake pop maker is hot, spray with olive oil. To assemble each pop, pinch an inch of dough and roll out with a mini rolling pin so it’s 3 to 4 inches. Scoop 1-1/2 tablespoons of meat mixture and 1 teaspoon of cheese sauce onto the center of the rolled-out dough. Pinch the ends of the dough closed and place a dough ball in each well of the cake pop maker with the seams facing up. Cook for 2 minutes, until golden brown. The perfect-size pop will not be difficult to pinch closed and will have no crust around the middle when finished cooking. Adjust portions if these problems come up.

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