Oil shortcrust tortelli filled with jam

Published on 5 February 2021

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Light, crumbly pastry for tarts or biscuits, needing no rest. Fill with jam, Nutella or sweetened ricotta with chocolate chips or candied fruit.

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INGREDIENTS

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I mix eggs, sugar and salt in a bowl.

I add vanilla essence or seeds.

I whisk until pale and fluffy and add grated orange or lemon zest as preferred.

I add oil.

I add all flour and baking powder.

I mix with a spatula.

I knead on floured surface until smooth.

Without resting, I roll 3/4 mm thick and cut discs.

I use a ravioli tool or seal by hand with fork; I put a teaspoon jam on each disc.

I close with light pressure.

Ready.

I prepare with various jams on a parchment-lined tray.

I bake at 180°C for about 15/20 minutes, checking. Oil pastry colours less than butter pastry. I cool and dust icing sugar.

Keep days under a dome or in a tin.

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