Ricotta, sun-dried tomato and prawn pie is the first thing that comes to most people’s mind when it comes to a delightul dish. Today, we are going to tell you steps on preparing a appetizing Ricotta, sun-dried tomato and prawn pie.
We hope you got benefit from reading it, now let’s go back to ricotta, sun-dried tomato and prawn pie recipe. You can have ricotta, sun-dried tomato and prawn pie using 6 ingredients and 3 steps. Here is how you achieve that.
Firstly, here are the ingridients that you should ready to make Ricotta, sun-dried tomato and prawn pie:
- Get of Roll of puff pastry.
- You need 250 g of ricotta, preferably made from goat's milk.
- Take 150 g of cooked cocktail prawns.
- You need 3-4 of sun-dried tomatoes in oil.
- Prepare 2 of eggs.
- You need 1 of egg to glaze.
After preparing the ingridients, now we are set to make our delightful Ricotta, sun-dried tomato and prawn pie:
- Preheat oven to 180. In a food processor, whizz up ricotta and the sun-dried tomatoes until smooth. Add eggs and beat well to mix..
- Then add the prawns and mix again..
- Roll out pastry into a small pie tray. Prick with a fork and blind bake for a few minutes. Then remove from the oven and add the filling. Fold edges over to create the border. Glaze with egg and bake for about 25 minutes. Leave to rest and cool 😀.
Plus it's ready and minutes and a perfect salty, savory and cheesy addition to Sun-dried tomatoes: When tomatoes are dried their flavor intensifies and concentrates. The salty, deep flavor works perfectly with the light, creamy. Combine garlic, pecans, oil, sun-dried tomatoes, cheese and basil together in a food processor and process until smooth. Recipe courtesy Jaime Laurita, 'Plenty: A Collection of Sara. For the filling: Drain the sun-dried tomatoes, reserving the oil, mince and then mix with the ricotta and lemon juice.
Recipe : Ricotta, sun-dried tomato and prawn pie
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