recipes
Gammon and ricotta open pie with brie and cranberries
2021-01-02
Ingredients
For the filling
- 1 tbsp. olive oil
- 1 onion, finely chopped
- Sprig fresh thyme leaves
- Salt and pepper to season
- 250g ricotta (Benna)
- 3 eggs, beaten
- 1 tbsp. chopped fresh parsley
- 300g left-over Christmas gammon, diced
- 2 tbsp. left-over dried cranberries
- 150g left-over brie cheese, diced
- 100g left-over cooked peas
You will also need
- 250g plain flour (Lamb Brand)
- 125g butter
- Good pinch salt
- Water to bind
- 1 egg, beaten
- 1 tsp sesame seeds
Method
Start this recipe by frying the onion and thyme with the olive oil till soft. In a bowl, place the ricotta and break with a fork. Add in the cooked onion, eggs, parsley and season with salt and pepper and mix. Finally, slowly mix in the gammon, cranberries, brie and peas. Next, prepare the recipe by rubbing together the butter, flour and salt and bind together with water. Dust your work surface with a little flour and roll out the pastry to a 30cm circle. Place onto a lined baking sheet and brush lightly all over with the beaten egg. Spoon the filling into the middle, leaving approximately 2-2 ½ inches around the edge. Fold the excess pastry over the filling, carefully pleating. Brush all over with egg and sprinkle over the sesame seeds. Bake in the oven at 200°C for 25-30 minutes or until golden brown.
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