Puff Pastry Pie with Ricotta and Cold Cuts

Extremely delicious savoury pie suitable to be served any occasion whether it is a starter, lunch or supper, works fantastic as single meal and it makes a fantastic addition to a meal supper celebration.

Here we have had it on all of these celebrations!

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

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

. 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, prepared ham approx. 180 g in overall, sliced . 1 medium white onion, carefully sliced . 1 egg at space temperature level .
Grated Pecorino cheese, about 2 level spoons . Salt, to taste . Nutmeg, a pinch . Olive oil to brush, a drizzle .

Approach

Heat a little olive oil in a fry pan, fry the onion without overcooking it, it simply requires to soften. Set it aside and in the exact same pan fry the diced pancetta.

Integrate the ricotta with the grated Pecorino cheese, sautéed onion and pancetta in a bowl, include the egg, season with salt and a pinch of nutmeg, and mix till velvety. If it is too tick, include a drop of milk.

Start to pre-heat the oven to 180 C/ 350 F/ Gas 4.

Line a 22-cm-diameter mould lined with baking paper with the puff pastry, puncture the base with the prongs of a fork and put the ready mix 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 fixed oven about thirty minutes or till the edges of the mouth-watering pie start to darken.

Secure of the oven, permit to cool, then serve.

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