Ricotta pastizzi

Combine flour and 15gm (3 tbsp) salt flakes in a bowl of a stand mixer with the dough hook attachment. Mix oil and 250ml (1 cup) cold water together and starting on low speed, gradually add the liquid mix to the flour. Once the liquid is incorporated, increase the speed and mix until the dough is smooth, glossy and elastic (about 10-15 minutes). If dough is too sticky, add a little extra flour and continue to knead until smooth. Wrap tightly with plastic wrap and refrigerate for 1 hour to rest.

Combine lard and butter in a bowl and divide in half.

Remove dough from the refrigerator. Divide dough in half and set one aside (keep the remaining dough covered with tea towel to prevent drying out). Lightly grease a work surface with oil (you’ll need a large amount of clean bench space to stretch the dough). Using a rolling pin, roll the dough into a long, narrow length (about 40cm x 20cm) then evenly spread one half of the lard mixture over the dough. Gently stretch edges evenly with your hands until dough measures about 90cm x 45cm. Carefully place your hands, palms upwards, under one side of dough and gently pull and stretch, working your way around dough, until it forms into a large translucent rectangle. Carefully roll the dough from shortest side to form a cylinder. Coil dough into a spiral. Brush with extra lard mixture and cover loosely with plastic wrap. Repeat with remaining portion of dough. Transfer dough coils to a large baking tray lined with baking paper, cover with plastic wrap and refrigerate overnight to rest.

For filling, combine ingredients in a bowl; season to taste.

Preheat oven to 200°C fan-forced. Bring dough to room temperature (20 minutes). To shape pastizzi, take the end of the dough spiral and cut off a 5cm portion (keep remaining dough covered with a tea towel to prevent drying out). Turn dough cut-side up, then with your fingers press the dough out (you should be able to see the ridges and layers of pastry forming). Stretch to 10cm-diameter round and place a heaped tablespoon of ricotta mixture in centre. Fold the dough over to form a parcel and turn up so the sealed end is facing up. Pinch the ends to secure and you should be left with a small split on the top of the pastizzi. Repeat with remaining dough and ricotta mixture.

Transfer pastizzi to two large oven trays lined with baking paper, leaving a 5cm gap between them. Bake until golden brown (25-30 minutes), then cool on a wire rack. Serve warm or at room temperature.