Steps for savory pastries with salty shortcrust pastry and cooked ham

• To make these savory pastries with salty shortcrust pastry and cooked ham, you need to prepare the salty shortcrust pastry in advance. You can knead everything by hand, but for convenience, I used a stand mixer. In the mixer bowl, add the all-purpose flour, salt, grated Parmesan cheese, cold butter cut into small cubes, and a pinch of black pepper, and knead using the flat beater (K beater) at speed 2 for a few minutes to obtain a sandy dough. Finally, add the egg and a splash of milk, and knead for a few more minutes until you get a compact and homogeneous dough. Compact the shortcrust pastry well, wrap it in cling film, and place it in the fridge for 30 minutes. Take the shortcrust pastry from the fridge, knead it a little with your hands, and on a floured work surface using a rolling pin, roll out a sheet 2-3 mm thick and cut out discs using the flower-shaped cookie cutter. Place all the savory pastries on a baking tray lined with parchment paper and bake in a preheated static oven at 356°F for 10-15 minutes. Turn off, remove from oven, and let cool.

  

• In a blender, place well-drained ricotta, salt, cooked ham, pepper, and finally a splash of liquid cream, and blend until you get a foamy cream. Place in the fridge for 30 minutes to firm up or prepare it the day before.

  

• Take the savory pastries now ready and fill them with the cooked ham mousse previously placed in a piping bag with a star nozzle. Decorate the tops with pistachio crumbs.

  

• I hope you like this latest recipe of mine, see you next time, friends.