Mini Easter Pies (Savory Tartlets Ready in 15 Mins)
The Easter masterpiece in single-serving version! Discover how to quickly cook 4 mini puff pastry pockets stuffed with ricotta and spinach, with the surprise of a whole egg yolk steaming in 15 minutes.
Mini Easter Pies (Savory Tartlets Ready in 15 Mins)
The Easter masterpiece in single-serving version! Discover how to quickly cook 4 mini puff pastry pockets stuffed with ricotta and spinach, with the surprise of a whole egg yolk steaming in 15 minutes.
Ingredients
- 1 sheet puff pastry
- 8 oz (250g) spinach (cooked and squeezed dry)
- 5 oz (150g) ricotta cheese
- 4 small (or medium) eggs
- 1/4 cup grated parmesan
- Salt, pepper, and nutmeg
Instructions
In a bowl, mix ricotta, chopped spinach, parmesan, salt, pepper, and nutmeg.
Cut 4 large circles from the puff pastry to line 4 single-serve ramekins or tart pans, and 4 smaller circles for the lids.
Fill the cups with the mixture making a deep well in the center, and crack a raw egg into each.
Cover each pie with a smaller pastry circle, sealing the edges well. Pierce the top lightly with a fork.
Cook at 350°F (180°C) for 15-18 minutes, until the top pastry is golden and crispy.
Nutrition Facts
Amount per 1 servingChef's Tip
"Make sure to squeeze all the water out of the spinach before mixing it, otherwise the pastry will get soggy and won't crisp up inside!"