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
| 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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