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Indulge in a savory slice of Maltese heaven with this golden-brown Maltese pie. Creamy ricotta, sweet peas, and tangy sauce make this dish a Mediterranean delight.
Type of Cuisine:
Mediterranean
Prep Time: 25 minutes.
Cook Time: 50 minutes
How Many Servings?
8 servings
Ingredients:
1X
2X
3X
Adjust Servings
| 1 teaspoon olive oil | |
| 1 medium size leek (chopped, washed, and dried) | |
| 2 cups fresh or frozen peas | |
| 32 oz whole-fat ricotta cheese | |
| 3 oz parmigiano Reggiano cheese (shredded) | |
| ¼ cup chopped parsley | |
| 4 eggs (plus one egg mixed with 1 tablespoon of water) | |
| ½ teaspoon salt | |
| ¼ teaspoon black pepper | |
| ¼ teaspoon chili flakes | |
| 1 package puff pastry dough thaw |
Preparation
1
Sauté the Leeks and Peas
Preheat your oven to 375°F (190°C). In a small skillet over medium-high heat, warm the olive oil and add the chopped leek. Cook for about 5 minutes until softened, then stir in the peas and cook for another 5 minutes, until both are tender and lightly caramelized. Remove from heat and let the mixture cool to room temperature before using.
Preheat your oven to 375°F (190°C). In a small skillet over medium-high heat, warm the olive oil and add the chopped leek. Cook for about 5 minutes until softened, then stir in the peas and cook for another 5 minutes, until both are tender and lightly caramelized. Remove from heat and let the mixture cool to room temperature before using.
2
Prepare the Ricotta Filling
In a large mixing bowl, combine the ricotta cheese, grated Parmigiano, eggs, chopped parsley, salt, and pepper. Add the cooled leek and pea mixture. Mix everything together until well combined and creamy.
In a large mixing bowl, combine the ricotta cheese, grated Parmigiano, eggs, chopped parsley, salt, and pepper. Add the cooled leek and pea mixture. Mix everything together until well combined and creamy.
3
Prepare the Puff Pastry Base
On a lightly floured surface, roll out the first sheet of puff pastry until it’s large enough to fit your pie dish. Gently transfer the dough to the dish, pressing it in and tucking the edges neatly. Prick the bottom of the pastry with a fork to prevent puffing—be careful not to poke all the way through.
On a lightly floured surface, roll out the first sheet of puff pastry until it’s large enough to fit your pie dish. Gently transfer the dough to the dish, pressing it in and tucking the edges neatly. Prick the bottom of the pastry with a fork to prevent puffing—be careful not to poke all the way through.
4
Fill and Seal the Pie
Spoon the ricotta and pea filling into the prepared pastry base and gently flatten the surface. Roll out the second puff pastry sheet and place it over the filling to cover the pie completely. Prick the top with a fork a few times to allow steam to escape. Fold the edges of the top and bottom pastry together, pinching or pressing with a fork to seal and create a neat crust.
Spoon the ricotta and pea filling into the prepared pastry base and gently flatten the surface. Roll out the second puff pastry sheet and place it over the filling to cover the pie completely. Prick the top with a fork a few times to allow steam to escape. Fold the edges of the top and bottom pastry together, pinching or pressing with a fork to seal and create a neat crust.
5
Brush with Egg Wash
In a small bowl, whisk one egg (or egg yolk) with a splash of water or milk. Using a pastry brush, gently brush the egg wash over the top and edges of the pie to give it a golden, glossy finish when baked.
In a small bowl, whisk one egg (or egg yolk) with a splash of water or milk. Using a pastry brush, gently brush the egg wash over the top and edges of the pie to give it a golden, glossy finish when baked.
6
Bake and Serve
Bake the pie in the preheated oven for about 45 minutes, or until the top is golden and beautifully crisp. Remove from the oven and let it rest for 20 minutes to set before slicing. Enjoy your warm, flaky Ricotta and Peas Pie!
Bake the pie in the preheated oven for about 45 minutes, or until the top is golden and beautifully crisp. Remove from the oven and let it rest for 20 minutes to set before slicing. Enjoy your warm, flaky Ricotta and Peas Pie!
Rana’s Notes!
Can you freeze Ricotta pea pie? I recommend freezing it before baking. Wrap it well in plastic wrap and freeze it uncooked. Then, bake it from frozen, but the pie will need an extra 15-20 minutes in the oven. If you have to freeze the cooked pie, cut them into individual servings and wrap it well. Defrost by bringing it to thaw in the fridge a day before or in the microwave.