Seashell Pastries

Fast Ed is known in circles across the globe for his delicious culinary treats and the new recipe book, The Food Clock, is no exception. The book is brimming with beautiful dishes sure to tantalise your tastebuds and in true Fast Ed style they are simply stated so even those who are a little kitchen-challenged should be able to mix it up and avoid disaster.

There are a lot of things I would love to test out and Seashell Pastries is one of them.

If this makes your mouth water The Food Clock is available through Harper Collins now.

Seashell Pastries


  • 450g (3 cups) plain flour
  • 1 teaspoon salt
  • 185ml (3/4 cup) water
  • 100g unsalted butter, softened
  • 100g lard, softened
  • 100g caster sugar
  • 180ml boiling water
  • 100g semolina
  • 2 egg yolks
  • 2 teaspoons natural vanilla extract
  • 1 teaspoon ground cinnamon
  • 230g (1 cup) ricotta cheese
  • 2 tablespoons mixed peel, chopped


Put the flour and salt in the bowl of an electric mixer and mix with the dough hook until combined. Add the water in a steady stream, mixing on slow speed until a rough dough forms. Knead briefly, then wrap in plastic wrap and refrigerate for 1 hour.

Divide the dough into four pieces, then pass through a pasta machine on the widest setting, then fold up and pass through the machine several more times, until 1mm thick. Beat the butter and lard together and spread one-quarter of this mixture on top of the dough.

Repeat with the remaining dough and lard.

Roll up one pastry sheet to form a tight cigar shape, leaving a 2cm margin at one end. Overlap the next sheet and continue to roll.
Repeat with the remaining sheets, then wrap well in plastic wrap and refrigerate for 1 hour.

Combine the sugar and boiling water in a saucepan and set over moderate heat. Beat in the semolina and boil for a few minutes until thickened, then set aside to cool. Transfer to the bowl of a food processor and pulse with the egg yolks, vanilla, cinnamon and ricotta until smooth. Fold in the mixed peel.

Preheat the oven to 200°C.

Cut 2cm thick slices off the pastry log and flatten each into an 8cm disc. Make a cavity in the centre, creating a shell shape by dragging the sides down. Spoon or pipe some of the ricotta mixture into the cavity. Fold one side over to enclose the filling and press the edges together to seal.

Arrange on baking-paper-lined baking trays and bake for 20–25 minutes until flaky, crisp and golden.

{Makes 24}

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