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Parsley and Pine Nut Ricotta Pastries

These little parsley and pine nut ricotta pastries would be perfect served as a light lunch or starter at your next party.

You may remember my sweet jam filled ricotta pastries? These are a savoury take on them with a no cook filling of parsley, pine nuts, parmesan, garlic and baby bocconcini.

The pastry is made using ricotta and it is fool-proof – so give it a go!  You could make them with store-bought puff pastry if you like though.

The recipe makes about 32 pasties and even though the sweet version differs slightly, you could use this pastry recipe to make a few sweet ones.  Just add a tablespoon of jam instead of the savoury filling.

Serve as a starter or as a light lunch - these little pastries are super easy to make and are super adaptable. Make them sweet or savoury!

Serve as a starter or as a light lunch - these little pastries are super easy to make and are super adaptable. Make them sweet or savoury!

Serve as a starter or as a light lunch - these little pastries are super easy to make and are super adaptable. Make them sweet or savoury!
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5 from 5 votes

Parsley and Pine Nut Ricotta Pastries

Prep Time 30 minutes minutes
Cook Time 25 minutes minutes
Pastry resting time 30 minutes minutes
Total Time 55 minutes minutes
Servings 32

Ingredients

For the ricotta pastry

  • 200 grams (7oz) butter softened (not melted)
  • 300 grams (10 1/2oz) ricotta
  • 300 grams (2 x 250ml cups) plain all-purpose flour
  • 1 1/2 tsp baking powder
  • pinch salt

For the parsley and pine nut filling

  • 1/3 cup pine nuts
  • 1/2 cup parsley (loosely packed) finely chopped
  • 1/2 cup parmesan cheese (loosely packed) finely grated
  • 2 cloves garlic minced
  • salt and pepper to taste
  • 10 approx baby (cherry) bocconcini torn

Instructions

  • Add the butter and ricotta to a bowl and mix with a wooden spoon until combined. Add the sifted flour, baking powder and a pinch of salt. Tip out onto a bench and knead together with your hands until the mixture comes together into a soft ball of pastry. (If not wanting to do it by hand, I have made this recipe in my Kitchenaid with a dough hook attached, it works out perfectly)
    Form into a ball, cover with plastic wrap and refrigerate for 30 minutes. Make the filling below while you wait.
  • Pre-heat oven to 180 C/350 F.  Roll out pastry with a rolling pin on a lightly floured surface, to a thickness of about 3mm, and cut into 10cm (4inch) squares.
  • Put a heaped teaspoon of filling in the middle of each square and a couple of piece of the torn bocconcini.  Pinch the opposite ends together with a little water.
  • Line an oven tray with baking paper and bake for about 25 minutes, or until golden brown. Serve warm

For the filling

  • Dry fry the pine nuts in a frying pan until golden brown.
  • Combine the remaining ingredients (excluding the bocconcini) and stir to combine.  Add the pine nuts while still hot and mix to combine. 

Serve as a starter or as a light lunch - these little pastries are super easy to make and are super adaptable. Make them sweet or savoury!

 If you make my parsley and pine nut ricotta pastries, be sure to take a picture and upload to Instagram with the hashtag #littlebigh so I can check out your creation. xx

love Little Big H

May 21, 2018Cristie

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Comments

  1. Natalie says

    May 21, 2018 at 4:02 pm

    5 stars
    WOW these pastries look amazing! I love how beautifully you shaped them – simply delicious!

    Reply
  2. Priya Shiva says

    May 21, 2018 at 5:26 pm

    5 stars
    wow! Look at these cute little pine pastries! They are so cheesy and so tempting!

    Reply
  3. Sandhya Hariharan says

    May 21, 2018 at 6:38 pm

    5 stars
    I love the shape of these pastries.. So so inviting!

    Reply
  4. Dannii says

    May 21, 2018 at 9:04 pm

    5 stars
    These look lovely and they would be perfect for taking to a picnic. Love anything with parsley.

    Reply
  5. danielle wolter says

    May 21, 2018 at 9:08 pm

    5 stars
    These look incredible! I am loving the flavors and they seem pretty easy to make. Great recipe!

    Reply

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G'day, welcome to Little Big H. My hope when starting this blog was to share and encourage parents to be adventurous with their cooking and to help raise adventurous eaters. more…

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