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Serve as a starter or as a light lunch - these little pastries are super easy to make and are super adaptable. Make them sweet or savoury!

Parsley and Pine Nut Ricotta Pastries

Prep Time 30 minutes
Cook Time 25 minutes
Pastry resting time 30 minutes
Total Time 55 minutes
Servings 32


For the ricotta pastry

  • 200 grams (7oz) butter softened (not melted)
  • 300 grams (10 1/2oz) ricotta
  • 300 grams (2 x 250ml cups) plain all-purpose flour
  • 1 1/2 tsp baking powder
  • pinch salt

For the parsley and pine nut filling

  • 1/3 cup pine nuts
  • 1/2 cup parsley (loosely packed) finely chopped
  • 1/2 cup parmesan cheese (loosely packed) finely grated
  • 2 cloves garlic minced
  • salt and pepper to taste
  • 10 approx baby (cherry) bocconcini torn


  • Add the butter and ricotta to a bowl and mix with a wooden spoon until combined. Add the sifted flour, baking powder and a pinch of salt. Tip out onto a bench and knead together with your hands until the mixture comes together into a soft ball of pastry. (If not wanting to do it by hand, I have made this recipe in my Kitchenaid with a dough hook attached, it works out perfectly)
    Form into a ball, cover with plastic wrap and refrigerate for 30 minutes. Make the filling below while you wait.
  • Pre-heat oven to 180 C/350 F.  Roll out pastry with a rolling pin on a lightly floured surface, to a thickness of about 3mm, and cut into 10cm (4inch) squares.
  • Put a heaped teaspoon of filling in the middle of each square and a couple of piece of the torn bocconcini.  Pinch the opposite ends together with a little water.
  • Line an oven tray with baking paper and bake for about 25 minutes, or until golden brown. Serve warm

For the filling

  • Dry fry the pine nuts in a frying pan until golden brown.
  • Combine the remaining ingredients (excluding the bocconcini) and stir to combine.  Add the pine nuts while still hot and mix to combine.