Mostarda-filled pastry parcels

Type of recipe: Desserts

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Preparation method:

Place the flour on a pastry board and form a well in the centre. Add the granulated sugar and sieved baking powder and form another well before adding salt. Break the eggs into the well and add the rind of a grated lemon. Knead to form a dry and workable dough. Add the butter, softened to room temperature, and again knead to form a smooth, uniform dough without streaks of butter in it. Form an elongated ball, wrap in cling film and chill in the fridge for at least 30 minutes or even 24 hours.

Heat a fan-ventilated oven to 140°C and line 3 baking trays with baking paper. Flour the pastry board and cut a portion of dough and knead quickly, ensuring it remains smooth. Roll out to a thickness of 4mm. Cut out 8cm diameter discs using a fluted pastry cutter. Continue until all the pastry has been used, re-kneading any pieces of pastry cut off. Put a small teaspoon of mostarda in the centre of each disc, fold over into a half-moon shape pressing down the edges lightly. P . . . >>>

Preparation method:

Place the flour on a pastry board and form a well in the centre. Add the granulated sugar and sieved baking powder and form another well before adding salt. Break the eggs into the well and add the rind of a grated lemon. Knead to form a dry and workable dough. Add the butter, softened to room temperature, and again knead to form a smooth, uniform dough without streaks of butter in it. Form an elongated ball, wrap in cling film and chill in the fridge for at least 30 minutes or even 24 hours.

Heat a fan-ventilated oven to 140°C and line 3 baking trays with baking paper. Flour the pastry board and cut a portion of dough and knead quickly, ensuring it remains smooth. Roll out to a thickness of 4mm. Cut out 8cm diameter discs using a fluted pastry cutter. Continue until all the pastry has been used, re-kneading any pieces of pastry cut off. Put a small teaspoon of mostarda in the centre of each disc, fold over into a half-moon shape pressing down the edges lightly. Place the pastry parcels on a tray, about 3-4cm apart as they grow in volume during cooking. Brush with a little milk and sprinkle with granulated sugar. Cook for about 22-25 minutes until golden on top, but the base is not too dark.

When cooked, cool on a rack. After a few hours, when fully cooled, store in a glass jar where they will keep for up to 3 weeks.