Small pastries to turin
Instructions
Let thaw the puff pastry; then, with a rolling pin, roll out to a height of about half a centimeter and crop it into 12 round shapes that will be placed in the appropriate moulds.
Cover the dough with dried beans and cook for about 15 minutes.
To firm up the eggs.
Mince the ham and capers, then prepare a mixture by combining the ricotta cheese, three eggs yolks crumbled, olive oil, brandy and horseradish.
Fill tartlets with this dough, cover the top with the remaining 2 egg yolks are passed through a sieve, leave to rest for half an hour and serve.
Ingredients and dosing for 4 persons
- 1 pack of frozen puff pastry
- 150 g of fresh ricotta piemontese
- 150 g of ham
- 2 tablespoons of capers
- Few of dried beans
- 5 eggs
- 1 dram of brandy
- 2 teaspoons of olive oil
- 1 toe of powdered horseradish