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Recipe

Marmalade and ricotta samosas

Jul 31, 2011 2:00pm
  • 15 mins preparation
  • 18 mins cooking
  • Makes 8 Item
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Ingredients

Marmalade and ricotta samosas
  • 2 sheets frozen shortcrust pastry, thawed
  • 1/2 cup (150g) ricotta
  • 1 tablespoon marmalade
  • 1 egg yolk
  • icing sugar, to serve
Marmalade sauce
  • 250 gram marmalade
  • 1/4 cup water
  • 1 tablespoon grand marnier

Method

Marmalade and ricotta samosas
  • 1
    Preheat oven to 200°C. Line an oven tray with baking paper.
  • 2
    Using a 10cm pastry cutter, cut 4 rounds from each pastry sheet. In a small mixing bowl, combine ricotta and marmalade. Place 1 level tablespoon of mixture in the centre of each round.
  • 3
    Brush edges of pastry with a little water. Fold pastry over to form a semi-circle, pressing edges together to seal. Arrange on tray.
  • 4
    Brush with egg yolk. Bake for 12-15 minutes, until golden.
  • 5
    For the marmalade sauce, combine marmalade, water and Grand Marnier in a small saucepan. Simmer on low for 5-10 minutes, until syrupy and slightly thickened.
  • 6
    Serve samosas dusted with icing sugar and drizzled with marmalade sauce.

Notes

Alcohol can be replaced with fruit juice.

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