Very tasty savoury pie ideal to be served any event whether it is a starter, lunch or dinner, works great as single dish and it makes a great addition to a potluck dinner party.

Here we have had it on all of these occasions!

Sheep’s milk ricotta which has a more intense taste than cow’s milk ricotta.

 

Serve 4/5, Preparation 15-20 mins, Cooking approx. 30 mins

  • 1 sheet of round store-bought puff pastry
  • 500 g sheep’s milk ricotta, cow’s milk ricotta alternative
  • Cold Cuts such as smoked pancetta, Salame Milano, cooked ham approx. 180 g in total, chopped
  • 1 medium white onion, finely sliced
  • 1 egg at room temperature
  • Grated Pecorino cheese, about 2 level spoons
  • Salt, to taste
  • Nutmeg, a pinch
  • Olive oil to brush, a drizzle

 

Method

Heat a little olive oil in a frying pan, fry the onion without overcooking it, it just needs to soften. Set it aside and in the same pan fry the diced pancetta.

Combine the ricotta with the grated Pecorino cheese, sautéed onion and pancetta in a bowl, add the egg, season with salt and a pinch of nutmeg, and mix until creamy. If it is too tick, add a drop of milk.

Start to preheat the oven to 180 C / 350 F / Gas 4.

Line a 22-cm-diameter mould lined with baking paper with the puff pastry, prick the base with the prongs of a fork and pour the prepared mixture inside. Turn the edges of the pastry inwards and level the filling.

Brush the edges with a drop of olive oil.

Bake in a preheated static oven about 30 minutes or until the edges of the savoury pie begin to darken.

Take out of the oven, allow to cool, then serve.

 

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