Delicious hearty pies with a three-cheese filling, spinach, prosciutto and a quail egg in the middle. Fantastic, extremely simple and quick to prepare. Perfect for the easter table. I hope you love it too!
160 g all-purpose flour
1/2 teaspoon baking powder
2 small farmers eggs
pinch of salt
250 g ricotta
50 g grated Parmesan cheese
50 g grated mozzarella
40 g spinach, finely chopped
3 slices prosciutto, cut into small pieces
1 farmers egg
50 ml double cream
salt and black pepper
6 quail eggs, hard-boiled
Sift the flour and baking powder into a bowl, add salt and eggs.Knead the dough until it is smooth, cover and set aside to rest for 15 minutes.
Combine all the filling ingredients in a large bowl.
Grease the cupcake trays with oil and sprinkle with flour. Divide the dough into two parts, roll out the first piece on a floured work surface. Using a glass, cut disks from the pastry. Line the trays and place the filling. Add a quail egg in the middle. Roll out the second piece of the dough, cut smaller shapes and place them on top of the pies. Make small holes and brush the tops of the pies with a little water.
Bake for 30 minutes at 180°C. Pies may be served warm or cold.