Ricotta & Prosciutto Pie

Servings: 2 Total Time: 1 hr 45 mins Difficulty: Beginner
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Ricotta & Prosciutto Pie

Savor the savory blend of Ricotta & Prosciutto Pie, a deliciously rich and flaky pastry that’s perfect for any special occasion!

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Ricotta & Prosciutto Pie

Author: Lorraine Cauchi Cooking Method: Cuisine: Courses: , Recipe Keys: Meat & Poulty
Difficulty: Beginner Prep Time 1 hr Cook Time 45 mins Total Time 1 hr 45 mins
Cooking Temp: 200  C Servings: 2
Best Season: Suitable throughout the year

Ingredients

Method

  1. Mix the ricotta, prosciutto, olives, pesto, and egg.

  2. Place the filling in a form of a tree on the pastry and top with the shredded cheese.

  3. From the top of the tree, cut a slit in the center and continue coming down with 8 more leaving 1 inch before you come to the corner edge of the filling.

  4. Cut 2 wide straight slits under the center of tree. From top to bottom leaving the last 2 at the base overlap the pastry.

  5. When you arrive before the last 2, fold in the sides then overlap with the last 2 slits.

  6. For the base of the tree, put ½ teaspoon pesto, a little chopped prosciutto, and shredded cheese.

  7. Fold it over and tuck the sides underneath. Brush pastry with beaten egg, add a few small balls on top, and brush with a beaten egg.

  8. Bake in oven 200C/400F for about 45 minutes or until pastry is golden on top.

  9. The star on top of the tree was cut and baked separately.

  10. Enjoy!