Amanda Laird: Guava, vanilla and ricotta pies

Guava, vanilla and ricotta pies. Picture / Glenn Jeffrey

Serves 4

2 cups washed guavas (fresh or tinned with the pips removed)
1 tsp vanilla extract
1/2 cup raw sugar, plus 1 Tbsp extra
1/2 cup water
4 Tbs ricotta
1 egg yolk, whisked with 1 Tbsp milk to make egg wash
1 sheet puff pastry, cut into 4

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. Remove the fruit from the liquid, reserving the poaching liquid, and cool.

2. 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.