Freeze any leftover pastry discs spaced apart in single layers on a lined baking tray, separated by sheets of baking paper, and cover with plastic wrap.
- 1 kg fresh ricotta
- 3 eggs, lightly beaten
- 500 g plain flour
- 50 ml olive oil
- 2 tbsp Greek-style yoghurt
- sesame seeds, to sprinkle
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Strain ricotta and place in a bowl with 2 eggs and a pinch of salt. Stir to combine. Refrigerate until needed.
To make pastry, place flour in a bowl and make a well in the centre. Add oil, yoghurt and a pinch of salt. Gradually add 220 ml lukewarm water and stir to form a dough. Place on a lightly floured work surface and knead for 5 minutes or until firm, smooth and elastic, adding extra flour, if necessary. Cover and set aside for 30 minutes to rest.
Preheat oven to 200°C. Line 2 oven trays with baking paper. Place dough on a lightly floured work surface and divide into 6. Using a rolling pin dusted with flour, roll each portion until 2 mm thick. Using a 9 cm round cutter, cut 8 rounds from each portion of dough to make 48 rounds.
Place 1 tbsp ricotta mixture in the centre of each round. Bring pastry up around the filling and pinch pastry around the edges to form a star. Brush pastry lightly with remaining egg and sprinkle with sesame seeds. Bake for 30 minutes or until pastry is golden and cooked through.
As seen in Feast magazine, Issue 8, pg55.
Photography by Anson Smart.