Pastries with Ricotta and Mushrooms
Baking and Desserts • Italian
Description
Pastries with Ricotta and Mushrooms
Ingredients
- Butter 5 oz
- Fresh Mushrooms 10 oz
- Garlic 2 cloves
- Pickled Chanterelles 5 oz
- Nigella Seeds 1 teaspoon
- Lemon ½ piece
- Sour Cream 5 tablespoons
- Ricotta cheese 5 oz
- Wheat Flour 5 oz
- Chicken Egg 1 piece
- Salt to taste
- Ground Black Pepper to taste
Step-by-Step Guide
Step 1
In a food processor, mix the flour, a pinch of salt, and 125 grams of butter until crumbly. Add 2 tablespoons of sour cream and mix. Form the dough into a ball, wrap it in plastic wrap, and refrigerate for 20 minutes.
Step 2
Preheat the oven to 390°F.
Step 3
In a skillet, melt the butter and sauté the finely chopped mushrooms for 10 minutes. Add the minced garlic, lemon juice, and fennel seeds. Cook until all the liquid evaporates. Cool and transfer to a bowl.
Step 4
Add the remaining sour cream and ricotta. Mix well. Season with salt and pepper.
Step 5
Roll out the dough to a thickness of 3 mm and cut out 6 circles with a diameter of 12 cm. Brush the edges of each with lightly beaten egg. Place the filling in the center of each and pinch the edges tightly.
Step 6
Place the pastries seam side up on a baking sheet and press down slightly. Brush the tops with egg, chill for 15 minutes, then bake in the oven for 20-25 minutes until cooked and golden.
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