Minne di Sant'Agata (Sicilian Pastries)

Ingredients

• 250 g Italian 00 flour ((2 cups, spooned and levelled) can also use all-purpose flour)
• 80 g (1/2 cup) sugar
• 125 g (9 tablespoons) butter
• 1 whole egg
• 1 egg yolk
• 500 g (2 cups) ricotta
• 145 g (1 cup) powdered sugar ((icing sugar))
• 80 g (1/3 cup) chocolate chips
• 40 g (1/4 cup) candied peel (chopped)
• 290 g (2 cups) powdered sugar ((icing sugar))
• 4 tablespoons milk
• Candied cherries (for topping)

Steps

1. 1

   Put all the pastry ingredients in food processor and blitz until a dough has formed. Very briefly knead on clean surface until it comes together into a ball then shape it into flat disc, wrap in plastic wrap and refrigerate for at least 30 minutes.

2. 2

   Drain excess liquid from ricotta then put in a bowl with the sugar and whisk until smooth. Add the chocolate chips and candied peel and stir to combine. Refrigerate until needed.

3. 3

   Roll the dough out until 2-3mm thick. Cut large circles out for the bases (using 3 inch cutter) and line 1 mould (6 domes). Put the mould on a baking tray.

4. 4

   Fill each dome with filling but leave a little space at the top.

5. 5

   Cut out smaller circles (2.5 inch cutter) for the tops. Place them on top of each pastry and gently press the edges together to seal. Trim off any excess pastry.

6. 6

   Bake in the oven at 180C/350F for 25-30 mins. Let them cool for 5-10 mins then move to a cooling rack to cool fully.

7. 7

   To make another batch of pastries you’ll need to form the the pastry back into a flat disc and place it back in the fridge to firm up. We let it chill while the first batch are baking.

8. 8

   Put the powdered sugar in a mixing bowl and add the milk, whisk until smooth and lump free. Spoon the icing glaze over each pastry then place one candied cherry on top of each.

9. 9

   Let the icing set at room temperature then serve.