Wild mushroom and ricotta pastizzi recipe
Embrace the earthy flavour of wild mushrooms with this beautiful ricotta pastizzi, a traditional Maltese pastry. This is perfect as a snack or pre-dinner canapé.
See method- Serves 8
- 5 mins to prepare and 30 mins to cook
- 257 calories / serving
Ingredients
- 1 tbsp olive oil
- 1 onion, finely chopped
- 100g pack wild mushrooms, sliced
- 1 garlic clove, finely chopped
- 7 thyme sprigs, leaves removed and chopped
- ½ x 250g pack ricotta
- 2 eggs, beaten
- 30g vegetarian hard cheese
- 500g puff pastry
- babyleaf salad, to serve (optional)
Each serving contains
- Energy
- 1070kJ 257.0kcal
- Fat
- 18g
- Saturates
- 8g
- Salt
- 0.7g
- Sugars
- 2g
of the Reference intake
Carbohydrate 17.5gProtein 7.5gFibre 1.9g
Method
- Heat the oil in a pan over a medium-high heat, then add the onion and cook for 5 mins. Add the mushrooms and cook for a further 6-8 mins, stirring, until golden. Add the garlic and thyme; cook for 1 min. Remove from the heat and set aside to cool slightly.
- Mix the ricotta, most of the egg (set 1 tbsp aside) and hard cheese in a bowl. Stir in the mushroom mixture; season.
- Preheat the oven to gas 6, 200°C, fan 180°C. Line a baking sheet with baking paper. Roll the pastry out to a rectangle (30 x 40cm). Use a 10cm round cutter to cut 12 circles and place on the sheet.
- Put 1 tbsp of ricotta mix in the centre of each circle; brush the edges with egg and fold in half. Pinch the join to seal; brush with egg. Bake for 20 mins, or until golden. Serve with a babyleaf salad.
- See more Mushroom recipes
