Pesto puff pastry ring with ricotta and mortadella, an easy and tasty recipe, very unique.
For this recipe, we will use a rectangular puff pastry sheet to fill with just three ingredients and then garnish as desired.
For the final garnish, I used an egg yolk that, once leftover, I included as an ingredient in a zucchini and leek frittata. And of course, flax seeds that you can easily replace with sesame seeds.
Below you will find easy and delicious puff pastry recipes, perfect for making easy finger food ideal for any season.
- Difficulty: Very Easy
- Cost: Very Affordable
- Rest time: 10 Minutes
- Preparation time: 10 Minutes
- Portions: 8-10 people
- Cooking methods: Electric Oven
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
- 1 sheet puff pastry (rectangular)
- 4 tablespoons pesto (just a thin layer to cover the puff pastry base)
- 5.3 oz sheep ricotta (very dry)
- 2 slices mortadella with pistachios
- 1 egg yolk
- as needed flax seeds (for decoration)
Tools
- 1 Parchment Paper
- 1 Spatula
- 1 Knife
- 1 Baking Tray
Steps
To make the Pesto Puff Pastry Ring with Ricotta and Mortadella, first of all, if needed, let the ricotta drain to prevent it from releasing water during baking.
Unroll the puff pastry sheet and spread the pesto over the base.
Continue filling with crumbled ricotta and slices of mortadella.
Leave the edges free to prevent the filling from leaking out.
Roll the pastry from the short side, make cuts at fairly regular intervals, and create small folds by pressing a stick between one cut and another.
Close into a ring, sealing the edges well.
Brush the surface with the egg yolk and decorate with flax seeds.
Place the ring on a baking tray lined with parchment paper.
Bake in a preheated fan oven at 392°F for 35 minutes or until the surface is completely golden.
Wait 10-15 minutes before slicing and enjoy warm or cold.
