Mushroom and ricotta pies with red pepper pesto

Special equipment • blender or food processor

Serves 4

½ cup olive oil

1 onion, sliced

2 red bell peppers, sliced

2 garlic cloves, crushed

finely grated zest and juice of 1 lemon

10oz (300g) small mushrooms, halved

1 leek, white part only, thinly sliced

2 sheets pre-rolled puff pastry (preferably made with butter), thawed if frozen; or 1 x 17.3oz (425g) box frozen puff pastry sheets, thawed as package directs

7oz (200g) ricotta cheese

1 large egg yolk, lightly beaten

sea salt and freshly ground black pepper

Method:

1 Preheat the oven to 400°F (200°C), and line a baking sheet with parchment paper. To make the red pepper pesto, heat 3 tablespoons of the oil in a heavy frying pan over low heat. Add the onion and a pinch of salt, and cook gently for 5 minutes until soft. Add the peppers, and cook, stirring frequently, for 10–15 minutes until tender.

2 Transfer the onion mixture to a food processor. Add the garlic and lemon zest and juice, and pulse, turning the machine on and off, until the mixture becomes a chunky purée. Season with salt and pepper. Set aside. Heat another 3 tbsp of the oil in a clean large heavy frying pan over medium heat. Add the mushrooms and leeks, and cook, stirring, for 5 minutes until the mushrooms have lightly browned. Set aside.

3 Cut each pastry sheet into 4 squares. Divide the ricotta equally among 4 of the squares, leaving a ½in (1cm) border all around the edges. Spoon the mushroom and leek mixture evenlyover the ricotta. Using a sharp knife, cut diagonal slashes across the surface of the remaining 4 pastry squares, being careful not to slice all the way through, then lay one evenly over the top of each square that has the ricotta-mushroom filling. Pinch and twist together the corners of the pies to seal, and brush the tops with the egg yolk to glaze.

4 Place the pies on the baking sheet, and bake for 25 minutes until golden brown. Serve with the red pepper pesto, and a leafy green salad.

Mushroom and ricotta pies with red pepper pesto