Ingredients
For the pastry
85g/3oz plain flour
55g/2oz self-raising flour
25g/1oz butter
½ tbsp olive oil
2 tbsp caster sugar
1 free-range egg
1 tbsp water
For the ricotta filling
85g/3oz ricotta cheese
½ lemon, zest and juice
1 free-range egg, yolk only
½ tsp citrus flower water
1 free-range egg, beaten
vegetable oil, for deep frying
For the mixed berry coulis
25g/1oz strawberries, plus extra to serve
25g/1oz raspberries, plus extra to serve
25g/1oz redcurrants, plus extra to serve
1 tbsp caster sugar
½ lemon, juice only
icing sugar, for dusting
Method
1. For the pastry, blend the plain flour, self-raising flour, butter, olive oil, sugar and the egg in a food processor until well combined. Gradually add enough water to bind the mixture together as a dough.
2. Turn out the dough onto a lightly floured work surface and bring it together to form a ball. Knead for 2-3 minutes until smooth, then roll out the pastry and cut three 8-10cm/3-4in discs from it using an upturned bowl or pastry cutter as a template.
3. For the ricotta filling, in a separate bowl, mix the ricotta, lemon zest and juice, egg yolk and citrus flower water until well combined.
4. Spoon a heaped teaspoonful of the ricotta mixture onto one half of each of the pastry discs, then brush the edges of the pastry discs with the beaten egg and fold the pastry over, pressing the edges together to form a parcel.
5. Heat the vegetable oil in a deep heavy-based frying pan until a breadcrumb sizzles and turns brown when dropped into it. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Carefully lower the ricotta parcels into the hot oil and fry for 4-5 minutes, or until the pastry is golden-brown, then remove them from the oil with a slotted spoon and drain on kitchen paper.
6. For the mixed berry coulis, blend the berries, sugar and lemon juice in a food processor until smooth. Sieve the mixture to remove any pips, reserving the liquid.
7. To serve, arrange the ricotta parcels in a line on a serving plate. Drizzle the mixed berry coulis around the edge of the plate. Garnish with the remaining mixed berries, then dust with icing sugar.
