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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

Ingredients

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
1070kj
257kcal 13%
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

Method

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.
Mix the ricotta, most of the egg (set 1 tbsp aside) and hard cheese in a bowl. Stir in the mushroom mixture; season.
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.
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.

See more Mushroom recipes