- 1 onion, cut in half
- 1 garlic clove
- 30g olive oil
- 1 Bunch of Silverbeet, washed (LEAVES ONY)
- 750g Borrello ricotta - drained
- 1 Bunch of fresh Parsley
- 1 Bunch of fresh Basil
- 2 eggs
- Salt and pepper
- 2 Sheets Puff Pastry, thawed
Preheat oven 180 degrees
Add onion and garlic to the bowl and chop 2 SEC/SPEED 5
Add oilve oil and sautee 4 MINUTES/100 DEGREES/SPEED 1
Add silverbeet and cook 4 MINUTES/100 DEGREES/SPEED 1
Add parsley and basil to the bowl and chop everything 4 SEC/SPEED 5
Tip the mixture into a large mixing bowl. Add the drained ricotta, eggs, salt and pepper. I also added some grated pecorino cheese here for extra flavour.
Spray a rectangular glass dish (mine had internal measurements of 29x19x5) with olive oil.
Place a puff pastry sheet on the base..you may need to cut and paste . Pour the pie mixture into the dish and even out. Place the second pastry sheet on top...pressing the sides into eachother.
Brush the top of the pie with egg wash and bake in oven for around 20-25 minutes until golden brown (time will depend on your oven)
SILVERBEET AND RICOTTA PIE
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
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