Mediterranean ricotta pies

Name: Mediterranean ricotta pies
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Ingredients: Melted butter, to grease; 180g fresh ricotta; 2 eggs, at room temperature, lightly whisked; 120g marinated artichoke hearts, thinly sliced lengthways; 60g semi-dried tomatoes, sliced lengthways; 40g pitted kalamata olives, cut into thin wedges; 5 green shallots, trimmed, sliced; Salt & freshly ground black pepper; 2 sheets (25 x 25cm) ready-rolled butter puff pastry (Pampas brand), partially thawed; 100g mixed salad leaves, washed, dried; 1 tbsp olive oil; 1 tbsp fresh lemon juice

4.6

(3)

www.taste.com.au

Your recipes

Prep Time: 20 minutes

Cook Time: 15 minutes

Total: 35 minutes

Servings: 4

Cost: $9.76 /serving

Author : Kerrie Mullins

pescatarian cheese afternoon tea

Instructions

Helping creators monetize

Show ad-free recipes at the top of any site

Step 1

Preheat oven to 230°C. Brush a baking tray with melted butter to grease.

Step 2

Place the ricotta and eggs in a medium bowl and stir until well combined. Add the artichokes, semi-dried tomatoes, olives and green shallots, and season with salt and pepper. Stir to combine.

Step 3

Place the pastry on a clean work surface. Cut each sheet into 4 squares. Divide ricotta mixture into 8 portions and spoon 1 portion into the centre of each pastry square. Fold pastry corners over to cover ricotta mixture and press edges together to seal and form a parcel. Place on the greased tray. Bake in preheated oven for 15 minutes or until crisp, golden and puffed.

Step 4

Meanwhile, place salad leaves in a bowl. Combine oil and lemon juice, and season with salt and pepper. Drizzle over salad leaves and gently toss to combine. Divide salad leaves among serving plates and serve with pies.

Top similar recipes

Curated for you