Guava, vanilla and ricotta pies

Babiche Martens

Ingredients

2 cups	Guavas, (washed, fresh or tinned with pips removed) (Main)
1 tsp	Vanilla extract
½ cup	Raw sugar, (plus 1 Tbsp extra)
½ cup	Water
4 Tbsp	Ricotta cheese
1	Egg, (whisked with 1 Tbsp milk to make egg wash)
1 sheet	Puff pastry, (cut into 4)

Directions

1. 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.
2. Remove the fruit from the liquid, reserving the poaching liquid, and cool.
3. Fill four baking dishes with fruit, adding 2 Tbsp of poaching liquid to each, and 1 Tbsp ricotta.
4. Top with pastry, egg wash, cut into the pastry and sprinkle with remaining sugar. Bake 10 to 15 minutes until pastry is golden.