Recipe Vicki Ravlich-Horan, Images Ashlee Decaires
The classic combination of cheese and onion makes these little pies a winner. And your guests will have no idea you are feeding them and weeding the garden in one go!
Pastry
1 cup flour
pinch salt
100g butter, cold
⅓ cup sour cream
Filling
1 cup ricotta
2 cups cheese, grated (I used a combination of Meyer Vintage, Gouda, Parmesan and Clevedon Buffalo curd)
½ tsp salt
1 egg
½–¾ cup onion weed, finely chopped
To make the pastry, place the flour, salt and chopped butter in a food processor and process till it resembles fine breadcrumbs. With the motor running add the sour cream and allow the dough to form a ball. Allow the pastry to rest in the fridge for at least half an hour.
Roll the pastry out as thinly as possible and cut out 12 rounds about 100mm in size. Place these in a greased muffin tin and fill with the onion weed ricotta mix which you can make by mixing all the filling ingredients together in a bowl.
Bake in a 180°C oven for 25–35 minutes or until golden.
