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1
To make the pastry, mix together the flour, salt and sugar. Cut the shortening up into pieces and use a pastry cutter to work the shortening into the flour until the mixture is in pea-sized pieces. Mix together the water, egg, and vinegar in a cup. Add the egg mixture into the flour and mix until it is just combined. Form it into a ball and wrap in plastic wrap. Place in the refrigerator for one hour.
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2
Mix together the ricotta, Nutella, orange, and egg until blended.
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3
Preheat oven to 350 degrees F. On a lightly floured surface, roll out half of the dough until it is about 1/8th of an inch thick. Use a coffee cup and cut out as many circles as you can from the dough. Place a tablespoon of filling in the center of each circle and fold the circle over to form a half circle. Use the tines of a fork to seal each pastry closed. Press enough that the dough is sealed well or the pastries may open as they are baked.
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4
Bake for about 15 to 20 minutes or until light brown. Allow the pastries to cool and then lightly dust with powdered sugar before serving.
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5
Note: This recipe makes enough dough for two pies so you will have lots left over to make a pie.
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6
I really am not terribly fond of the traditional butter pastry dough, but my recipe is much more forgiving. As long as you follow the basic principles, you will have a great, flaky pastry crust every time! Of course, feel free to use your own pastry dough recipe, or if you really want to simplify things, you could use a prepared store-bought dough. I won't tell, I promise!
