Savory pie with ricotta and beans
Illustrative photo (Freepik)
Ricotta and bean pie is making waves among health-conscious folks looking to shed a few pounds while sticking to a plant-based diet. If you're on the lookout for a nutritious and filling dish, this might just be your new favorite, according to Stravy (Meals - ed.).
Here's what you'll need:
- 300g canned white beans
- 500g puff pastry
- 250g ricotta cheese
- 150g Gruyère cheese
- 2 chicken eggs
- 1 onion
- 50g mint leaves
- 20ml sunflower oil
- Salt to taste
Directions
1. Drain the liquid from the beans and place them in a bowl. Peel and finely chop the onion, then sauté until soft, about 10 minutes. Avoid using too much oil, a light layer or even spraying the pan with it will do.
2. Cut the Gruyère cheese into small cubes. Transfer the ricotta cheese to a bowl, add the sautéed onion, and mix well. Add the beans and cheese cubes to the bowl.
3. Chop the mint leaves and add them to the mixture along with a whole egg and egg white (save one yolk). Mix everything together until you have a thick, creamy mixture.
4. Cut the puff pastry into two circles, slightly larger than your baking dish. Place the first circle in the dish, prick it with a fork and add the filling. Cover with the second circle of pastry and seal the edges with your fingers.
5. Lightly beat the egg yolk and brush it over the surface of the pastry. Bake the pie in a preheated oven at 200 degrees Celsius for about 20 minutes. Let it cool slightly before serving. Enjoy.
