Pastries with Ricotta and Mushrooms

Baking and Desserts | Italian cuisine

⏳ Time

55 minutes

🥕 Ingredients

🍽️ Servings

Description

Pastries with Ricotta and Mushrooms

Ingredients

Butter - 5.3 oz
Fresh Mushrooms - 8.8 oz
Garlic - 2 cloves
Pickled Chanterelles - 4.4 oz
Nigella Seeds - 1 teaspoon
Lemon - ½ piece
Sour Cream - 5 tablespoons
Ricotta cheese - 5.3 oz
Wheat Flour - 7.1 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 392°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.