Ricotta, sun-dried tomato and prawn pie
This amazing pie is best eaten the day after as the ricotta needs time to set. It is rich and full of flavour, you won't be disappointed! #onerecipeonetree #pie #Italian #prawns
Ricotta, sun-dried tomato and prawn pie
This amazing pie is best eaten the day after as the ricotta needs time to set. It is rich and full of flavour, you won't be disappointed! #onerecipeonetree #pie #Italian #prawns
Open in Cookpad AppSteps
- 1
Preheat oven to 180. In a food processor, whizz up ricotta and the sun-dried tomatoes until smooth. Add eggs and beat well to mix.
- 2
Then add the prawns and mix again.
- 3
Roll out pastry into a small pie tray. Prick with a fork and blind bake for a few minutes. Then remove from the oven and add the filling. Fold edges over to create the border. Glaze with egg and bake for about 25 minutes. Leave to rest and cool 😀
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