Preparation & Cooking time: 120 min
- For the short crust pastry (or you can buy it ready made):
- 1lb plain flour
- 1 tsp freshly ground pepper
- 8oz unsalted Lurpak®
- 2 eggs
- Pinch of salt
- Pepper to taste
- Cold water if needed
- For the ricotta filling:
- 1lb ricotta
- 2 beaten eggs
- 1 tsp salt
- Cup of finely chopped flat leaf parsley
1. To make the pastry, cream the Lurpak®, eggs, pepper and salt together, gradually add the flour, working it into dough. If needed to make the dough stick add a little water, about a table spoon at a time. Roll into a ball, cover in a damp tea towel and leave in the fridge for at least an hour.
2. For the filling, mix the ricotta in the with the pastry, salt and if adding it, broad beans and/or Parmesan cheese. Gradually add the beaten eggs so the mixture is still firm, but not runny.
3. To make the pies, take a small ball of dough and roll it out so it’s about 12cm in diameter and about 3mm thick – use a saucer as a cutting pad. Drop a heaped table spoon of filling into the centre and wet the edges of the pastry with a little water. Gather the edges of the filling and pleat it around the filling by pinching the edge around it, but don’t seal the top so the filling still shows. This takes a little practice, it should look a little like a deflated balloon!
4. Glaze the pastry with egg yolk and milk. Place on a greased baking sheet and bake in the oven for 30mins at 200°C, then turn it down to 180°C, to continue baking until they’re golden brown.