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Mushroom and Ricotta Pies with Red Pepper Pesto
Red pepper pesto gives these mushroom and ricotta pies tons of flavor.
Prep Time: 25M
Cooking Time: 45M
Serves: Serves 4
Ingredients:
- 1/2 cup olive oil
- 1 onion, sliced
- 2 red bell peppers, sliced
- 2 garlic cloves, crushed
- finely grated zest and juice of 1 lemon
- 10oz (300g) small mushrooms, halved
- 1 leek, white part only, thinly sliced
- 2 sheets pre-rolled puff pastry (preferably made with butter), thawed if frozen; or 1 × 17.3oz (425g) box frozen puff pastry sheets, thawed as package directs
- 7oz (200g) ricotta cheese
- 1 large egg yolk, lightly beaten
- sea salt and freshly ground black pepper
Directions:
- Preheat the oven to 400°F (200°C), and line a baking sheet with parchment paper. To make the red pepper pesto, heat 3 tablespoons of the oil in a heavy frying pan over low heat. Add the onion and a pinch of salt, and cook gently for 5 minutes until soft. Add the peppers, and cook, stirring frequently, for 10-15 minutes until tender.
- Transfer the onion mixture to a food processor. Add the garlic and lemon zest and juice, and pulse, turning the machine on and off, until the mixture becomes a chunky purée. Season with salt and pepper. Set aside. Heat another 3 tbsp of the oil in a clean large heavy frying pan over medium heat. Add the mushrooms and leeks, and cook, stirring, for 5 minutes until the mushrooms have lightly browned. Set aside.
- Cut each pastry sheet into 4 squares. Divide the ricotta equally among 4 of the squares, leaving a 1/2in (1cm) border all around the edges. Spoon the mushroom and leek mixture evenly over the ricotta. Using a sharp knife, cut diagonal slashes across the surface of the remaining 4 pastry squares, being careful not to slice all the way through, then lay one evenly over the top of each square that has the ricotta-mushroom filling. Pinch and twist together the corners of the pies to seal, and brush the tops with the egg yolk to glaze.
- Place the pies on the baking sheet, and bake for 25 minutes until golden brown. Serve with the red pepper pesto, and a leafy green salad.
- The pies are slightly open on the edges, which allows steam to escape so that they don't become soggy.
Excerpted from The Illustrated Quick Cook.
Copyright © 2009 Dorling Kindersley Limited.
Buy this book now!
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