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Mushroom and Ricotta Pies with Red Pepper Pesto

Categories: Big-Batch Meals, Entertaining, Finger Foods, Party Snacks
Type: Appetizers and Snacks

Red pepper pesto gives these mushroom and ricotta pies tons of flavor.

Prep Time: 25M

Cooking Time: 45M

Serves: Serves 4


  • 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
Mushroom and Ricotta Pies with Red Pepper Pesto photo

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  1. 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.
  2. 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.
  3. 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.
  4. 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:

Excerpted from The Illustrated Quick Cook.
Copyright © 2009 Dorling Kindersley Limited.
Buy this book now!

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