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Sardinian ricotta, orange and honey pastries


Makes: 12
timeTotal time:
Sardinian ricotta, orange and honey pastries
Recipe photgraph by Craig Robertson

Sardinian ricotta, orange and honey pastries


Makes: 12
timeTotal time:

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Nutritional information (per serving)
Calories
213Kcal
Fat
12gr
Saturates
3gr
Carbs
23gr
Sugars
7gr
Fibre
1gr
Protein
3gr
Salt
0gr

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Sainsbury's magazine

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Sainsbury's magazine

Sainsbury's magazine

Our team of trained chefs and skilled food writers love cooking up everything from innovative seasonal recipes or clever shortcuts, to step-by-step guides and classic recipes for friends and readers alike.

See more of Sainsbury's magazine’s recipes

Ingredients

  • 250g plain flour, plus extra for dusting
  • 25g soft unsalted butter
  • 150g ricotta cheese
  • finely grated zest of 1 orange
  • 1 tbsp cut mixed peel, chopped finely
  • about 250ml light olive oil, for frying
  • 100ml orange blossom honey

Step by step

Get ahead
At their best when freshly cooked; the pastries can be made to the end of step 5 an hour before frying. Keep at room temperature.
  1. First make the dough. Place the flour in a large bowl with a pinch of salt and mix well. Slowly add up to 125ml cold water, a little at a time, until you have a smooth, silky dough.
  2. Transfer the dough to a lightly floured work surface and knead the butter into the dough until it is thoroughly incorporated, creating a shiny, stretchy dough. Cover and set aside to rest for about half an hour.
  3. Mix the ricotta, orange zest and mixed peel together for the filling and set aside.
  4. Roll out the dough on a floured surface to the thickness of a 20p coin then cut out 24 rounds using a 6.5cm plain round cutter (cut around a glass if you don't have a cutter of this size). Re-roll as necessary.
  5. Spoon a heaped teaspoon of filling onto the centre of 6 of the rounds. Brush the edges with a little water to help seal, then top each with another dough round and press the edges down well with your fingers before using the tines of a fork to seal the edges decoratively. As they are made, transfer to a lightly floured tray or plate. Repeat with the remaining pastry rounds and ricotta filling.
  6. Fill a heavy-based wide saucepan or frying pan with olive oil – about 2.5cm deep. Heat gently to 180°C (test it using a kitchen thermometer). Add 4 of the pastries and fry until golden, 1-2 minutes, then flip over and repeat. Put on kitchen paper; keep warm while you cook the remaining pastries.
  7. Put the honey in a small saucepan and heat gently until very runny. Spoon 1 teaspoon of honey over each pastry while still warm and serve immediately.

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