Discover a miniature version of the traditional torta Pasqualina with the exclusive recipe for Mini Tortine Pasqualina. These little delights combine creamy ricotta, fresh chard and nutmeg in a crisp, golden crust, resulting in an irresistible Easter appetizer. Get ready to surprise and delight with these little treats that are sure to be a hit on the table.
Ingredients:
For the puff pastry:
- 300 g of 00 flour
- 150 g of cold butter
- 1 egg
- Salt to taste.
For the filling:
- 6 eggs
- 300 g of fresh ricotta cheese
- 200 g of fresh chard
- 30 g of pecorino cheese
- 1 small onion
- Nutmeg to taste.
- Salt and pepper to taste.
- Extra virgin oil
Preparation:
Start by preparing the dough. In a large bowl, mix 00 flour with cold butter cut into cubes. Crumble the mixture with your fingers until you get a crumb-like consistency.
Add the egg and salt, and knead until a smooth dough forms. If necessary, add a little cold water.
Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.
While the dough is resting, prepare the filling. In a skillet, sauté chopped onion in a little olive oil until soft. Add the chard and cook until tender. Season with salt, pepper, and nutmeg to taste. Cook the 6 eggs as well.
In a bowl, mix the ricotta with the sautéed chard until smooth. Set aside.
Preheat the oven to 180°C (350°F).
Take the dough out of the refrigerator and roll it out on a floured surface until it is about 3 mm thick.
Cut the dough into circles using a cookie cutter or glass.
Place a spoonful of filling and a hard-boiled egg in the center of each dough circle.
Fold the dough over the filling to form a crescent and press the edges together with a fork to seal.
Place the mini cupcakes on a baking sheet lined with baking paper and brush them with beaten egg yolk.
Bake in the preheated oven for 20-25 minutes or until golden brown.
Serve warm or at room temperature.
Enjoy your meal!
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