Recipe

Blueberry and ricotta hand pies

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  • 55 mins preparation
  • Makes 6
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Ingredients

  • 1 cup (160g) wholemeal plain (all-purpose) flour
  • ⅓ cup (40g) almond meal
  • ⅓ cup (50g) coconut sugar
  • 200 grams fresh soft ricotta
  • ¼ cup (60ml) extra virgin olive oil
  • 250 grams blueberries
  • 1 tablespoon finely grated lemon rind
  • 2 tablespoons lemon juice
  • 1 tablespoon cornflour (cornstarch)
  • 1 egg, lightly beaten
  • 2 teaspoons coconut sugar, extra

Method

  • 1
    Preheat oven to 180°C/350°F. Line an oven tray with baking paper.
  • 2
    Process flour, almond meal and 2 teaspoons coconut sugar until combined. Add ricotta, oil and 2 tablespoons ice-cold water; pulse until dough starts to come together. Transfer to a work surface and gently knead to bring dough together. Cut dough in half, shape each half into a disc and enclose in plastic wrap. Refrigerate for 30 minutes.
  • 3
    Meanwhile, place blueberries, remaining coconut sugar, the rind, juice and cornflour in a medium saucepan. Cook, stirring and lightly crushing some of the berries, over medium heat for 4 minutes or until mixture thickens. Transfer to a bowl; cool slightly.
  • 4
    Roll half the dough out on a lightly floured surface to 2mm thick. Using a 9cm cutter, cut out 6 rounds. Place on prepared tray. Divide the berry filling between the rounds, leaving a 1cm border. Lightly brush dough edges with egg. Roll remaining dough out on a lightly floured surface; cut out 6 x 10.5cm rounds. Cover pies with the larger rounds, pressing down on the edges with a fork to seal. Lightly brush tops with egg and sprinkle with extra sugar. Using a sharp knife, cut two x 2cm slashes in the top of each pie.
  • 5
    Bake for 25 minutes or until golden brown. Serve hand pies warm, dusted with icing sugar and topped with extra strips of lemon rind, if you like.

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