Guava, vanilla and ricotta pies
Photo by Babiche Martens
- Preheat oven to 200C. Poach guavas (not necessary if using tinned) with vanilla, first measure of sugar and the water, gently simmering for 15 minutes.
- Remove the fruit from the liquid, reserving the poaching liquid, and cool.
- Fill four baking dishes with fruit, adding 2 Tbsp of poaching liquid to each, and 1 Tbsp ricotta.
- Top with pastry, egg wash, cut into the pastry and sprinkle with remaining sugar. Bake 10 to 15 minutes until pastry is golden.