Mushroom and ricotta pies with red pepper pesto

How to make Mushroom and ricotta pies with red pepper pesto recipe - The pies are slightly open on the edges, which allows steam to escape so that they don’t become soggy. tartes aux champignons et ricotta au pesto de poivron rouge recette

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