Best Idea to Preparing Tasty Ricotta, sun-dried tomato and prawn pie
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To prepare an unforgettable Ricotta, sun-dried tomato and prawn pie, here are the components needed:
- Take of Roll of puff pastry.
- Provide 250 g of ricotta, preferably made from goat's milk.
- You need 150 g of cooked cocktail prawns.
- Take 3-4 of sun-dried tomatoes in oil.
- Take 2 of eggs.
- Use 1 of egg to glaze.
After readying the materials, next you are ready to make your tasty Ricotta, sun-dried tomato and prawn pie by following the guidances below:
- 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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