elvisbreakfastkatrina

Mini Silverbeet, Egg & Ricotta Pies

In Baking, Egg, Pastry, Pie on September 5, 2012 at 6:49 am

 

 

I’ve had a pie craving all winter (especially since I discovered this new pastry method) yet I just haven’t had the time or occasion to make all the pies I wanted to. However, a small series of events (visiting my parents, a shared lunch) meant that I finally got my chance. I made a batch of this ricotta using raw milk from my parents’ farm with an idea in mind of making spinach and ricotta pie. Once I’d made the ricotta, returned to Auckland and actually got around to cooking, I decided that making numerous small pies would be an infinitely better idea, especially for a shared lunch! I also figured that silverbeet would made a good substitute for spinach, seeing as I still have lots of silverbeet in my garden. And then, top it all off, I saw a recipe that included whole egg yolks with the ricotta and spinach which made me think of Italian Easter Pie, similar to this improvised version I made a while back.

I was really pleased with the end result – though definitely was a bit short on the silverbeet filling. I still have some pastry left, so may even make a couple more pies tonight!

If you are keen on making these, the method is quite simple.

Make pastry using this method and recipe, or else use bought pastry (Ek!)

Set pastry aside.

Take a head of fresh spinach or silverbeet (or use equivalent frozen), rinse and steam briefly for a few minutes until wilted. Drain and squeeze out excess moisture. Chop with kitchen scissors or a knife. Set aside.

Peel and chop 1 green onion and a garlic clove. Sautee until softened in a little olive oil. Add silverbeet to pan, along with some salt and pepper, chopped herbs (I just used parsley) as well as a pinch of nutmeg. Remove from heat, cool slightly and beat in 1 egg. Mix ricotta (around 300-400 g, depending on your ricotta – mine is super thick) with some chopped herbs, salt and an egg.

Oil some ramekins (I used 3 around 11 x 6 cm in size) using a small bowl of oil and a pastry brush. Divide pastry dough into small balls to match size and number of ramekins –  it’s likely there will be some leftover pastry, so store in the fridge or freeze or for later use. Roll out on a floured bench until thin. Line ramekin with pastry, trimming off any excess. Fill with a layer of silverbeet, then ricotta, then silverbeet again. Make a small well in top of silverbeet. Separate an egg and place egg yolk in well. Roll out enough pastry to make a lid for the pie. Crimp edges together and brush with olive oil. Do the same for the remaining ramekins.

Cook for roughly 45 minutes in a preheated 180 degrees oven. Eat and enjoy!

 

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  1. Your pies look incredible. The combination of creamy homemade ricotta, irony silverbeet and rich egg sounds delicious. Thanks for sharing the wonderful recipe

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