Balsamic Blackberry and Ricotta Hand Pies

Prep Time: 25 min
Inactive Time: 1 hr 30 min
Cook Time: 20 min
Total Time: 2 hr 15 min
Servings: 8
  • Pie Pastry:
  • 2 2/3 cups all-purpose flour
  • 1 tsp salt
  • 2/3 cup Filippo Berio Olive Oil
  • Balsamic Blackberry Filling:
  • 2 cups blackberries
  • 1/2 cup packed brown sugar
  • 1/4 cup Filippo Berio Balsamic Vinegar
  • 3 tbsp cornstarch
  • Assembly:
  • 1/2 cup ricotta cheese
  • 2 tbsp icing sugar
  • 1 tsp orange zest
  • Pinch ground cinnamon
  • 1 tbsp cornstarch
  • 1 tbsp Filippo Berio Olive Oil
    • Pie Pastry:

      • In bowl, whisk flour with salt; drizzle olive oil over top.
      • Mix with fingertips until combined.
      • Stir in 1/3 cup water just until pastry starts to come together.
      • Turn out onto lightly floured work surface; knead until dough comes together into a ball, adding more water if necessary.
      • Divide dough in half and shape each half into a disk.
      • Wrap in plastic wrap and refrigerate for at least 1 hour.

       

      Balsamic Blackberry Filling:

      • Toss together blackberries, 2 tbsp water, brown sugar, balsamic vinegar and cornstarch.
      • Transfer to saucepan set over medium-high heat; bring to boil.
      • Boil, stirring often, for 6 to 8 minutes or until thickened. Let cool completely.

       

      Assembly:

      • Preheat oven to 400°F.
      • Stir together ricotta, icing sugar, orange zest and cinnamon.
      • On lightly floured surface, working with one portion of dough at a time, roll out into 8-inch circle, about 1/4-inch thick.
      • Cut out 3 1/2-inch rounds from pastry to make 8 rounds, rerolling scraps if necessary.
      • Repeat with remaining portion of dough. Refrigerate rounds for 30 minutes.
      • Place 1 tbsp each Balsamic Blackberry Filling and ricotta mixture in center of 8 rounds, leaving border all around.
      • Combine cornstarch with 2 tbsp water; brush over edges of rounds. Cap with remaining pastry rounds; crimp edges with fork to seal pastry.
      • Cut two small vents in center of each hand pie; brush tops with olive oil. Bake for 20 to 25 minutes or until golden brown. Let cool slightly.

      Tip: Substitute your favorite berries for blackberries if desired.

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    Categories

    Appetizers & Snacks

    Ingredient: Fruit

    Cooking Method: Bake

    World Cuisine: Italian

    Product: Balsamic Vinegar

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