Ricotta and mushroom pies
6 servings
55 minutes
Ricotta and mushroom pastries are true Italian comfort in every bite. Their history is rooted in the home baking traditions of the Apennine Peninsula, where delicate dough and aromatic filling form the basis of family meals. The lightness of ricotta, earthy flavor of mushrooms, and spicy note of fennel create a harmony perfectly complemented by a crispy golden crust. These pastries are suitable for both a warm family dinner and an elegant aperitif, especially when paired with a glass of white wine. They can be served with fresh green salads or spicy sauces to highlight the delicacy of flavor. Each bite is the tenderness of the dough, creaminess of the filling, and a light spicy accent that awakens appetite and cozy memories.
1
In a food processor, mix flour, a pinch of salt, and 125 grams of butter until crumbly. Add 2 tablespoons of sour cream and mix. Form a ball from the dough, wrap it in plastic wrap, and refrigerate for 20 minutes.
- Wheat flour: 200 g
- Salt: to taste
- Butter: 150 g
- Sour cream: 5 tablespoon
2
Preheat the oven to 200 degrees.
3
Melt butter in a pan and sauté finely chopped mushrooms for 10 minutes. Add minced garlic, lemon juice, and fennel seeds. Cook until all the liquid evaporates. Cool and transfer to a bowl.
- Butter: 150 g
- Fresh brown champignons: 250 g
- Garlic: 2 cloves
- Lemon: 0.5 piece
- Fennel seeds: 1 teaspoon
4
Add the remaining sour cream and ricotta. Mix well. Season with salt and pepper.
- Sour cream: 5 tablespoon
- Ricotta cheese: 150 g
- Salt: to taste
- Freshly ground black pepper: to taste
5
Roll out the dough to a thickness of 3 mm and cut out 6 circles with a diameter of 12 cm. Brush the edges with lightly beaten egg. Place filling in the center of each and seal the edges well.
- Chicken egg: 1 piece
6
Place the pastries seam side up on a baking sheet and press lightly. Brush with egg on top, chill for 15 minutes, then bake in the oven for 20-25 minutes until cooked and golden.
- Chicken egg: 1 piece