Potato pie with ricotta and onions
6 servings
90 minutes
Potato pie with ricotta and onions is an amazing combination of simple ingredients that creates a delicate and aromatic dish. This recipe hails from European rural traditions where housewives used available products to create hearty pastries. The potato-based shortcrust pastry offers softness and lightness, while the filling of ricotta and caramelized onions adds a creamy tenderness and a hint of sweetness to the dish. Black pepper enhances the flavor of the filling, creating a subtle balance of spices. This pie is perfect for a cozy family dinner or picnic and can be served warm or chilled. It pairs harmoniously with a light salad or a cup of fragrant tea, revealing the full palette of flavors and creating a sense of homey comfort.
1
Prepare the dough: grate butter and boiled potatoes on a coarse grater, add an egg, salt, and flour.
- Butter: 50 g
- Potato: 2 pieces
- Chicken egg: 3 pieces
- Salt: to taste
- Wheat flour: 250 g
2
Knead the dough to a uniform consistency, divide it into two parts, and refrigerate for half an hour.
3
Prepare the filling: sauté the onion until golden-transparent.
- Onion: 600 g
4
Cool and mix with ricotta and egg until smooth, add black pepper.
- Ricotta cheese: 250 g
- Chicken egg: 3 pieces
- Ground black pepper: to taste
5
Place the rolled dough in the mold and fill it with filling, then cover with a second layer of rolled dough.
6
Pierce the top layer of the dough with a fork and brush with egg.
- Chicken egg: 3 pieces
7
Bake in the oven for 25–30 minutes at 180 degrees.
