Parsley and Pine Nut Ricotta Pastries – Little Big H

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Prep Time 30 minutes

Cook Time 25 minutes

Pastry resting time 30 minutes

Total Time 55 minutes

For the ricotta pastry

  • 200 grams (7oz) butter softened (not melted)
  • 300 grams (10 1/2oz) ricotta
  • 300 grams (2 x 250ml cups) plain all-purpose flour
  • 1 1/2 tsp baking powder
  • pinch salt

For the parsley and pine nut filling

  • 1/3 cup pine nuts
  • 1/2 cup parsley (loosely packed) finely chopped
  • 1/2 cup parmesan cheese (loosely packed) finely grated
  • 2 cloves garlic minced
  • salt and pepper to taste
  • 10 approx baby (cherry) bocconcini torn
  • Add the butter and ricotta to a bowl and mix with a wooden spoon until combined. Add the sifted flour, baking powder and a pinch of salt. Tip out onto a bench and knead together with your hands until the mixture comes together into a soft ball of pastry. (If not wanting to do it by hand, I have made this recipe in my Kitchenaid with a dough hook attached, it works out perfectly)Form into a ball, cover with plastic wrap and refrigerate for 30 minutes. Make the filling below while you wait.
  • Pre-heat oven to 180 C/350 F.  Roll out pastry with a rolling pin on a lightly floured surface, to a thickness of about 3mm, and cut into 10cm (4inch) squares.
  • Put a heaped teaspoon of filling in the middle of each square and a couple of piece of the torn bocconcini.  Pinch the opposite ends together with a little water.
  • Line an oven tray with baking paper and bake for about 25 minutes, or until golden brown. Serve warm

For the filling

  • Dry fry the pine nuts in a frying pan until golden brown.
  • Combine the remaining ingredients (excluding the bocconcini) and stir to combine.  Add the pine nuts while still hot and mix to combine.