Easter Sweet Ricotta Pies
These beautiful pies are made with a sweet pastry and filled with ricotta, bits of candied peel and chopped chocolate. If you haven't made these yet please do try because they are divine!
[adrotate group="2"] [adrotate group="4"]- 500g/17.6oz Plain Flour
- 225g/2oz Salted Butter
- 75g/2.6oz Icing Sugar
- 2 Egg Yolks
- 8 Tbsp Milk
- 1 Tsp Orange Zest
- 1 Tsp Lemon Zest
- All ingredients cold from the fridge
- 500g/17.6oz Ricotta
- 1 Egg
- 100g/3.5oz Dark Chocolate, chopped into small pieces ((not baking chocolate))
- 50g/1.76oz Candied Peel
- 50g/17.6oz Roasted Hazelnuts (chopped (optional))
- 2 Tbsp Caster Sugar
- 100ml Elmlea Double Cream ((Heavy Cream))
- Remaining Emlea Double Cream (Heavy Cream)
- 1 Tbsp Icing Sugar
- ½ Tsp Vanilla Essence
- Cherries
Sift the flour and icing sugar, add the butter and bring to crumbs. Add the orange and lemon zest and just mix through.
Mix the eggs and milk together and add to the flour to form the dough. Wrap in clingfilm and refrigerate for 30 minutes.
Roll out the dough THIN and using a 10cm circular cutter cut out rounds on a floured surface.
Mash up the ricotta, stir in the cream, eggs and sugar then add the remaining ingredients (The mixture will be very soft but will set once cooked).
Put 2 teaspoons of the filling in the middle of a circle.
Brush lightly around the edge with water.
Pinch the edge into pleats until you have done it all around then add some filling to fill the neck of the funnel.
Brush with beaten egg and place into foil cupcake tins.
Bake in oven 200C/400Ffor 30 minutes or until they are a golden color.
When ready remove and leave to cool completely before topping with cream.
Whisk cream, icing sugar and vanilla essence until stiff.
Spoon into a piping bag and refrigerate until ready to use.
Enjoy!