Ingredients
The following ingredients have 4 Servings
- 4 slices at pancetta, chopped
- 2 eschalots, sliced
- 2 garlic cloves, roughly chopped
- 1 bunch silverbeet, stems removed, shredded
- 1/2 bunch flat-leaf parsley leaves
- 11/4 cups (100g) grated parmesan, plus extra finely grated to scatter
- 400g firm ricotta
- 2 x 445g sheets frozen Careme Sour Cream Shortcrust Pastry, thawed
- 1 egg, lightly beaten with 1 tbs water
- Lemon wedges, to serve
Instruction
- Preheat oven to 200°C. Place the pancetta, eschalot and garlic in a large frypan over medium heat. Cook, stirring, for 5 minutes or until soft. Add silverbeet and parsley, and cook, stirring, for 5 minutes or until wilted. Season.
- Fold through the cheeses, then remove from heat.
- Place one pastry sheet on a baking tray lined with baking paper. Spread the filling over the top, leaving a 6cm border. Top with the second pastry sheet.
- Trim corners to make them rounded, then pleat edges of pastry to seal. Brush with egg and scatter with extra parmesan.
- Bake for 35 minutes or until golden and cooked. Serve pie warm with lemon wedges.
