Hand built pastry cases with a filling of saffron-spiked ricotta, they're the kind of thing you might find offered on a huge plate to house guests, as a sign of hospitality in Sardinia's south – and for this reason, they are often made in huge quantities, enough to feed all the friends and relatives that you may know that could possibly pop round to the house the week of Easter. <br /> <br />You could use your favourite pastry recipe for these, but the traditional pastry couldn't be simpler – flour, a touch of lard (or olive oil, but lard gives it a distinct crunch) and a splash of warm water to bring it together, much like [this one](https://food52.com/recipes/26731-seadas-sardinian-honey-and-cheese-pastries). It's rolled very thin, then circles the size of little espresso saucers are cut out. The filling is spooned into the middle of each pastry round then the edges are pinched together in five or six places to create little cases, almost like stars, that are then baked. Some like to sprinkle the tops with cinnamon, others pour over warm honey (my preference, too) or finish with a simple dusting of powdered sugar.

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