MALTA
Ingredients
SCHOOL:
•
1.5 kg fresh ricotta
SAN ANDREA SCHOOL
•
3 organic eggs, beaten
•
2 cups of grana padano, grated
•
500g fresh peas, shelled & blanched
•
1 cup of flat leaf parsley, finely chopped
•
Sea salt & freshly ground pepper
•
2 x 375g packets of Crème all butter puff pastry
Preparation
1.
Preheat the oven to 200C/400F/Gas 6
2.
In a large bowl combine the ricotta, grana padano, peas, eggs and parsley. Season to taste and mix
well.
3.
Lightly oil a 40x26cm baking dish and then roll out half the puff pastry to fit the baking dish.
Spoon the ricotta mixture into the baking dish. Cover with the remaining puff pastry and fold the
Main Course
edges. Glaze the top and edges with a beaten egg.
4.
Bake at to 200C/400F/Gas 6 for 15 minutes and then reduce the oven to 180C/350F/Gas4 and
bake for a further 20 minutes or until the pie is gold.
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DAVID MICALLEF