Name: Spiced ricotta and spinach pastries
Cuisine: Chinese
Ingredients: egg wash; ½ teaspoon freshly ground black pepper; ¼ teaspoon freshly grated nutmeg; 2 eggs, lightly beaten; 120 g unsalted butter, chopped; ½ teaspoon sea salt; 200 g plain flour; ¼ teaspoon cumin seeds; 2 teaspoons chopped oregano; ½ cup blanched, chopped spinach; 3 cloves garlic, minced; 20 g unsalted butter; 1 tablespoon minced red onion; 1 tablespoon shredded flat-leaf parsley; 250 g fresh ricotta; 1 teaspoon cumin seeds; 100 ml thick plain yoghurt

Preparation info

Difficulty
Medium

Appears in

Spice

By Christine Manfield

Published 1999

About

The most superior ricotta cheese available on the Australian market, in my mind, is the goat’s milk ricotta produced in Western Australia under Gabrielle Kervella’s Fromage Fermier label. Its creaminess, firmness and flavour are perfect — especially for these delicious pastries. However, many other brands are readily available — just be sure to select a cheese that is firm, not wet or sloppy in appearance, as the water content will play havoc with the pastry.