Making it

For the pastry:

Sift the flour, make a mini volcano and in the middle break the eggs. Dissolve the baking powder in the milk with a pinch of salt, add the oil and then pour into your flour volcano. Work the ingredients into a dough, adding more milk or flour as needed, and then knead for 5 minutes or until the dough feels smooth and uniform. Wrap the dough in cling film so it doesn’t dry out whilst you leave it to stand.

For the Filling:

In a blender add your filling ingredients together and whisk until creamily frothy. Leave to stand.

COmbing the two:

Roll out your pastry dough and put strips through your pasta machine until you reach the penultimate notch. Place small heaps of stuffing onto a strip and cover with another of your rolled strips that you’ve put through your pasta machine. Cut your little fiadoni with a glass beaker and then shape into a ravioli crescent, if you have a ravioli cutter trim accordingly for that notched edge affect which additionally helps seal them.

On each place a cross which will allow the steam to escape as well as a little of the filling to crust up out the top. Brush each with beaten egg using a pasty brush. Place on a greased baking tray and bake for 15 minutes in a preheated oven at 180 C or until they turn a golden brown.

If you don’t have time for the above and would rather just make a pie, use a 30mm/12” pie tin that you have greased and floured and line with your bottom layer of rolled pastry. Add the cheese filling and then give it a top pinching the sides together to seal and create decoration. Slit the middle with 2 small slits to let steam escape adn brush with beaten egg. Bake for approximately 40 minutes at 160C.