4.6
(5)
Your folders
Your folders
Export 6 ingredients for grocery delivery
Step 1
Preheat oven to 200°C. Cut 1 sheet (25 x 25cm) frozen ready-rolled shortcrust pastry, just thawed, into quarters. Gently push the squares into four 200ml-capacity muffin pans.
Step 2
Divide 80g (1/3 cup) ricotta; 1/2 cup chopped ham; and 2 small shallots, trimmed, finely chopped, among the pastry cases. Combine 4 eggs, lightly whisked, and 20g (1/4 cup) finely grated parmesan in a small bowl. Season with pepper. Divide among pastry cases.
Step 3
Bake for 15 minutes or until the filling is set. Gently remove the pies from the muffin pans and transfer to a baking tray. Cook for a further 5 minutes or until the bases are crisp. Serve the pies warm with mixed salad leaves for a light meal or cold as a lunch box filler.
Your folders
bonappetit.com
5.0
(2)
Your folders
bonappetit.com
3.6
(10)
Your folders
taste.com.au
3.6
(5)
35 minutes
Your folders
mybakingaddiction.com
4.5
(511)
22 minutes
Your folders
food.com
4.5
(13)
18 minutes
Your folders
food.com
5.0
(6)
20 minutes
Your folders
iambaker.net
5.0
(1)
20 minutes
Your folders
chelseasmessyapron.com
5.0
(41)
40 minutes
Your folders
dinneratthezoo.com
5.0
(19)
20 minutes
Your folders
bonappetit.com
5.0
(6)
Your folders
kingarthurbaking.com
5.0
(2)
10 minutes
Your folders
melissassouthernstylekitchen.com
5.0
(2)
16 minutes
Your folders
frommichigantothetable.com
5.0
(5)
10 minutes
Your folders
recipetineats.com
5.0
(7)
5 minutes
Your folders
carlsbadcravings.com
25 minutes
Your folders
onceuponachef.com
5.0
(87)
25 minutes
Your folders
iambaker.net
5.0
(15)
20 minutes
Your folders
budgetbytes.com
4.5
(12)
25 minutes
Your folders
cookingforkeeps.com
5.0
(1)
25 minutes