Prep. time: Under 10 minutes
Cooking time: Under 15 minutes

Across the picturesque Sartena region extends the Cuscione plateau, the high refuge of shepherds who make brocciu, a cheese that is a natural filling for delicious little turnovers that can be offered to the parish priest when he arrives to bless the house, or to guests on Easter Sunday and during the sheep-shearing season.

At Seraphin's house in Peri, the brocciu filling is flavoured with orange zest and eau-de-vie but you will also find anise-flavored versions.

Chef's tip
Traditionally, these turnovers are baked outdoors on a slab of granite greased with lard, but you can also cook them in a heavy cast-iron pan. The lard gives a special flavour, but you can use oil if you prefer. A savory hors-d'oeuvre version of these turnovers can also be made by mixing some finely chopped fresh herbs into the filling. A little grated lemon zest would make a nice addition. And instead of the eau-de-vie, add a little white wine.

1. On a floured work surface, roll the pastry out thinly; using a round cutter, cut out 6 large circles;
2. in a bowl, combine the brocciu, eau-de-vie, zests and sugar;
3. divide the mixture equally among the pastry, placing some on one half of each circle;
4. enclose the filling by folding the other side over the filling; seal by pinching the edges together;
5. brown both sides in lard or oil in a hot skillet.

Corsican Muscat