- For the pastry
200gr all pourposes flour
70 dry whiteh wine
50 Extra virgin olive oil
A good pinch of salt
- for the filling
200gr Italian Ricotta (better if sheep's milk ricotta)
150gr Mortadella chopped
50gr Grated Parmigiano Reggiano
1 teaspoon of dried or fresh marjoram
A pinch of freshly grated nutmeg
Salt and pepepr to taste
- For the glazing
1 teaspoon of marjoram
Preapare the pastry Add all the pastry ingredients in a mixing bowl or in a food mixer and mix till you get the a mixture as you see it in the photo.
Pour the mixture in a floured workingtop and work it till you get an even ball of pastry. Cover with a kitchen towel and make it rest for 10 minutes. In the meanwhile preheat the oven 180C°(360F°) and prepare your ricotta filling.
In a mixing bowl add ricotta, beaten eggs, grated Parmesan, marjoram, pepper, nutmeg and salt to taste. Mix till you get a creamy mixure, add the chopped mortadella. Reserve the mixture in the fridge.
Roll out the pastry with a rolling pin.
Roll it till you get a large circle of 1cm height.
Cut the rolled pastry in the shape you need, I use the cups as you can see in the photo.
Cover the cup with the cut pastry, fill with the ricotta mixture.
Cover with another piece of pastry and fix the borders with a fork.
Glaze with the beaten egg and sprikle with the marjoram. Proceed filling all your cups. Place them in the preheated oven. Cook for 15 minutes, untill the top gets gold brown. Take out and let cool.
Your ricotta & mortadella bites are ready! Serve warmish or cold. Buon appetito!