Blueberry Ricotta Pies

Blueberry Ricotta Pies


12 serves
1 hour


Delicious blueberries and fresh ricotta lovingly wrapped in pastry, baked in the oven and served warm – what more could you want! This is home baking at its best.

Image: Lemon & Rye Photography


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400g Traditional Ricotta
150g butter (softened)
200mL caster sugar
3 eggs
1 tbsp vanilla extract
1 tbsp corn flour
3 sheets ready-made puff pastry (thawed)
200g fresh blueberries
1 tbsp raw sugar


1 Mix butter with 100ml sugar until pale in colour.
2 Using stick blender or a food processor, blend ricotta with remaining 100ml of sugar, vanilla extract and 2 eggs until smooth in texture. Add butter mixture, corn flour and keep mixing until combined.
3 Cut each pastry sheet into 4 equal squares. Cover one side of the pastry square with 2 teaspoons of ricotta-butter mix, leaving edges empty, and add 6-8 blueberries on top of the filling. Fold the other side over and press the edges down with a fork to seal the edges and to create a pattern. Repeat until all squares and filling are used up. Using a knife add a small cross to the top of each pie (to allow steam to escape during the baking process).
4 Preheat the oven to 200°C. Place pies into the fridge or freezer for 10 minutes.
5 Beat the remaining egg and brush the pastries with the egg wash. Sprinkle with raw sugar and place into the oven and bake until golden (about 20 minutes). Serve warm.

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