Silverbeet and ricotta pasties recipe
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This document provides a recipe for silverbeet and ricotta pasties that makes 12 small pasties. It involves cooking diced onion and garlic until translucent, mixing them with chopped silverbeet, ricotta cheese, nutmeg, lemon juice and an egg, spooning the mixture onto puff pastry sheets and folding them, brushing them with an egg wash and baking for 20-25 minutes until golden brown. The pasties can be served with tomato sauce.
Silverbeet and ricotta pasties recipe
- 1. Kitchen Garden Program: Silverbeet and Ricotta Pasties Makes 12 small pasties Ingredients: 1 big bunch of silverbeet 250g ricotta 1 onion 2-3 cloves of garlic 1 tbs nutmeg Juice of half a lemon Puff pastry 3 eggs Diced bacon (optional) Method: Preheat the oven to 250C. Finely dice the onion and mince the garlic. Cook the onion and garlic (and bacon) in a frypan until translucent then leave to cool. Cook the silver beet in boiling water for a few minutes then drain and rinse under cold water. Remove as much excess water as possible then roughly chop the silver beet. Mix the onion, silver beet, ricotta, nutmeg, lemon juice and one beaten egg in a bowl. Spoon the mixture onto pastry sheets and fold the corners together. Beat the remaining two eggs together with a little water and brush off the pasties. Bake in the oven for 20-25 minutes or until golden brown. You can make your pasties as big or as small as you like. Add a splash of tomato sauce. Yum!