|Ricotta & chocolate hand pies|
I looked at what I had in stock and the idea for these hand pies struck me. I had some dark cooking chocolate, a bit of white chocolate chips and a tub of ricotta. Why not combine all the three into a filling for pastry? I got on with the pastry. The tub contained 250 grams of the soft cheese from Flanders dairy.
For the pastry:
50 grams chilled butter, cubed
120 grams flour
1 small egg
Break the egg in a small bowl and set aside. Place the flour in a large bowl. Add the cubed butter and rub it into the flour till the mixture is crumbly. Add the egg and mix gently till the dough comes together. Wrap in clingfilm and chill in the fridge for about 40 minutes.
250 grams ricotta
Dark chocolate cut into chunks
2 tbsp white chocolate chips
Whisk the ricotta till smooth. Add the chocolate and chill the mixture as you roll the pastry.
Take the dough out. I used the lid of a kitchen container to make equal-sized discs.
Roll out the pastry into a circle. Put a spoonful of filling on one side. Wet the edges with water, fold and press the edges. You can either use a fork or crimp the edges.
Repeat with the rest of the dough. Make two to three cuts on the top for the steam to escape.
|Before applying the egg-wash|
Preheat the oven to 180C. Take out the prepared tray and brush the hand pies with egg-wash and bake for twenty minutes or till they turn golden brown.
Remove and cool on a wire rack.
This turned out to be a lovely snack. With just the right amount of sweetness. It was all by eye and no exact measurements were taken for the chocolate.