Easy Easter Savories, puff pastry baskets filled with many ingredients, perfect for enhancing the Easter buffet or ideal for Easter Monday.
Easy to make and very tasty, this recipe uses escarole that you can replace with pre-boiled peas.
You can also replace pancetta with smoked ham or diced cooked ham to create many different flavors suitable for everyone.
Below, I leave you some ideas for your Easter table inspiration.
- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 10 Minutes
- Portions: 6 pieces
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: Easter
Ingredients
- 1 sheet puff pastry (rectangular)
- 9 oz cow ricotta
- 1 egg
- 1 ½ oz grated Grana Padano
- 3 oz smoked bacon (cubed)
- to taste fine salt
- oz escarole (endive) (washed and cleaned)
- to taste extra virgin olive oil (for brushing)
Tools
- 1 Muffin pan
- 1 Brush
- 1 Bowl
Steps
To make the Easy Easter Savories, drain the ricotta for a few minutes to remove excess water.
In a bowl, mix the egg with grated Grana Padano.
Add the ricotta, salt, pepper, smoked bacon, and escarole, washed, dried, and chopped.
Mix everything.
Lightly grease a muffin pan.
Cut squares of about 4 inches per side from the puff pastry sheet.
Place them gently in the muffin spaces and adhere well to the edges.
Fill with the prepared filling, making sure to distribute it well.
Close the edges as you prefer.
I slightly brought them together and rolled them at the tip for a nicer final effect.
Brush the entire surface of the savories with olive oil.
Bake in a preheated fan oven at 390°F for 30-35 minutes or until the savories are golden enough.
Remove and let them cool before serving.
The Easter savories keep up to two days in the refrigerator.
