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Wild mushroom and ricotta pastizzi recipe

Wild mushroom and ricotta pastizzi recipe

13 ratings

Embrace the earthy flavour of wild mushrooms with this beautiful ricotta pastizzi, a traditional Maltese pastry. This is perfect as a snack or pre-dinner canapé. See method

  • Serves 8
  • 5 mins to prepare and 30 mins to cook
  • 257 calories / serving
  • Vegetarian


  • 1 tbsp olive oil
  • 1 onion, finely chopped
  • 100g pack wild mushrooms, sliced
  • 1 garlic clove, finely chopped
  • 7 thyme sprigs, leaves removed and chopped
  • ½ x 250g pack ricotta
  • 2 eggs, beaten
  • 30g vegetarian hard cheese
  • 500g puff pastry
  • babyleaf salad, to serve (optional)

Each serving contains

  • Energy

  • Fat

    18g 26%
  • Saturates

    8g 41%
  • Sugars

    2g 2%
  • Salt

    0.7g 12%

of the reference intake
Carbohydrate 17.5g Protein 7.5g Fibre 1.9g


  1. Heat the oil in a pan over a medium-high heat, then add the onion and cook for 5 mins. Add the mushrooms and cook for a further 6-8 mins, stirring, until golden. Add the garlic and thyme; cook for 1 min. Remove from the heat and set aside to cool slightly.
  2. Mix the ricotta, most of the egg (set 1 tbsp aside) and hard cheese in a bowl. Stir in the mushroom mixture; season.
  3. Preheat the oven to gas 6, 200°C, fan 180°C. Line a baking sheet with baking paper. Roll the pastry out to a rectangle (30 x 40cm). Use a 10cm round cutter to cut 12 circles and place on the sheet.
  4. Put 1 tbsp of ricotta mix in the centre of each circle; brush the edges with egg and fold in half. Pinch the join to seal; brush with egg. Bake for 20 mins, or until golden. Serve with a babyleaf salad.

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