Cucciddatu salatu alla lovesicily

While Christmas was all about tradition with the "mpanati" and "pastizza", the "mustazzola", "cuccidatu" and "nucatuli", New Years' eve was about being creative in the kitchen and I really enjoyed preparing my new recipe, a savoury version of "cuccidatu", for my family and friends.
Here in the photos is my first experiment which I made few weeks ago and served with tomatoes.
On New Year's eve I perfected the recipe and served it with a sweet and sour peperonata. The colours of the peppers remind you of the sweet colourful candid fruits on the traditional version of "cucciddatu" and, taste wise, they are the perfect side dish for my new recipe.

Ingredients for the pastry:
500 gr strong flour (durum wheat flour if available)
300 gr butter
4 eggs
1 glass of milk

Ingredients for the filling:
500 gr mince meat
100 gr ground walnuts
50 gr raisins
40 gr dark chocolate (I used Bonajuto nutmeg Modica chocolate)
50 gr pistachios
100 gr ground almonds
4 chopped dried figs
1 egg
1 tea spoon cinnamon
2 grounded cloves
1/2 tea spoon ground black pepper

For the dough, mix all ingredients in a bowl to get a soft dough and roll down into a rectangular shape.
Saute' the meat in extra virgin olive oil, when the meat is cooked turn the heat off, add all the other ingredients of the filling and let the mixture cool down.
Then incorporate a beaten egg, place the mixture along the centre of the dough and fold to encase the filling. Then turn around and with a knife decorate the “cuccidatu” making a small cut every two centimetres to show part of the filling. Place in a preheated oven at 180 C° for about 30 minutes or until golden brown.

Happy 2010!