Mini pasqualine are a delicious version of the more famous Torta Pasqualina, perfect as a single-serving appetizer for the Easter Menu or for a tasty and flavorful aperitif.
A finger food variant of the classic Torta Pasqualina, typical of Ligurian tradition.
A few days ago I was thinking about some Easter-themed recipes to propose, and here is the idea!
To fill these mini pies, I used blanched spinach mixed with ricotta. Alternatively, artichokes or mixed greens are also great, even with nettle or borage.
These mini pies are perfect as an appetizer or for the classic Easter Monday picnic.
It is very important to choose the right eggs: try fresh and small-sized chicken eggs or quail eggs.
With this Mini Pasqualine Recipe, you can prepare them in advance as a perfect Easter Appetizer, store them in the refrigerator for a few hours, and bake them just before serving, thus maintaining the crispness of the pastry.
An Easy and Quick Recipe for Easter that, once tried, will surely become part of your Traditional Easter Menu.
Come on! What are you still doing there? Quickly go shopping because Easter is coming!!!!
- Difficulty: Very easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 8
- Cooking methods: Stove, Electric Oven
- Cuisine: Italian
- Seasonality: Easter, All Seasons
- Energy 597.94 (Kcal)
- Carbohydrates 32.27 (g) of which sugars 1.05 (g)
- Proteins 21.76 (g)
- Fat 42.58 (g) of which saturated 12.25 (g)of which unsaturated 25.22 (g)
- Fibers 1.34 (g)
- Sodium 596.39 (mg)
Indicative values for a portion of 100 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for Mini Pasqualine
- 2 puff pastry
- 2 cups ricotta
- 2 eggs
- 8 quail eggs (or small chicken eggs)
- 3.5 oz Parmigiano Reggiano DOP
- salt
- pepper
- 1 onion
- 1 sprig marjoram
- to taste extra virgin olive oil
- to taste milk
Tools
- Bowl
- 2 Pans
- Baking Cups
- Parchment paper
- Blenders
Steps for Mini Pasqualine
Wilt the spinach leaves and add finely chopped marjoram in a hot pan, cover and stir occasionally until the leaves are completely wilted.
In a separate pan, heat the oil and sauté the finely chopped onion.
Transfer the spinach and onion into a bowl, add the ricotta, grated cheese, 2 eggs, and season with salt and pepper, then mix very well until homogeneous.
At this point, prepare puff pastry discs with a diameter of 3 to 4 inches.
Line the mold with a larger disc.
Fill with the ricotta and spinach mixture.
Make a hole in the center where you will gently crack a whole egg.
Cover with another slightly smaller disc of dough and seal the edges by pressing with your fingers.
Fold the excess edges inward and do the same for all mini pasqualine.
Brush with a little extra virgin olive oil or milk.
Bake the mini pasqualine in a preheated fan oven at 356°F for about 30 minutes until cooked and golden on the surface.
Remove the mini pasqualine from the oven and let them cool before serving.
Enjoy your meal.
Tips
Instead of making puff pastry, you can use crazy dough or shortcrust pastry. I also leave you with this alternative whole wheat crazy dough.
You can use small-sized chicken eggs or quail eggs.
You can use Swiss chard or greens, or spinach or artichokes.
You can cook the vegetables boiled or in a pan.
You can also use frozen vegetables.
You can also cook the mini pasqualine in an air fryer.
You can store them at room temperature or in the refrigerator under a glass bell or covered with plastic wrap.
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