Salty pea and ricotta cupcakes with thermomix

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1 May, 2022

For breakfast, for lunch, for a light dinner, for an afternoon snack or simply as an appetizer or snack with friends, these rich salty pea and ricotta cupcakes with thermomix are great.

Depending on the occasion, you can accompany them with a contour or spread with a sauce of your choice, which if we are sure, is that they are very good and just one of them will not be enough. So get down to business. This recipe calls for peas

Salty pea and ricotta cupcakes with thermomix

Persons

Preparation time:

1 hour, 20 minutes

Total Time

1 hour, 20 minutes

Kitchen room

English

Category:

Bread and Vegetable Doughs with Thermomix

Ingredients of salty pea and ricotta cakes with thermomix

1000 grams of puff pastry sheets
350 grams of peas
250 grams of ricotta cheese
150 grams of mozzarella cheese
2 shallots
1 clove garlic
550 grams of water
15 grams of sunflower oil
1 ½ teaspoon salt
1 teaspoon of sugar
½ teaspoon ground black pepper
2 tablespoons of wheat flour
1 egg

Preparation of salty peas and ricotta cakes with thermomix

To begin the preparation of these wonderful and unmissable Salty Pea and Ricotta Cupcakes with thermomix, you must prepare the filling, to do this pour the water into the Thermomix bowl along with ½ teaspoon of salt, sugar and peas (fresh or frozen, if they are frozen, prevent time to defrost them previously), program.
12 minutes / Temperature 100 ° / Spin reverse / Speed 1.
Once the peas are cooked, drain them in the basket and reserve.
On the other hand, again in the Thermomix bowl, place the cut shallots and the garlic to be crushed, program.
5 seconds / Speed 5.
With the help of a spatula or spoon, lower the remains of shallots and garlic that have adhered to the walls and lid of the thermomix container to the blades, add oil and program.
3 minutes / Temperature 120 ° / Speed 1.
When the garlic and shallots are fried, add the cooked peas as well as the ricotta cheese, mozzarella cheese, pepper and the remaining teaspoon of salt, program.
3 seconds / Speed 5.
Ready the filling, now, pour into a bowl or container and reserve.
Preheat the oven to 180°C, and place non-stick paper or parchment paper on a couple of trays.
To continue, place a couple of tablespoons of flour on a surface, spread it, place one of the sheets of puff pastry and cut discs with a round cookie cutter, the size of your preference.
Place a generous dollop of filling in the center of each disk and tape the edges together to form the pastry dough.
Place the cupcakes on the previously prepared baking tray. Repeat the procedure until there is no dough or filling left.
When all the cupcakes are formed, beat an egg, and spread the surface of each one.
Bake for 20 minutes at 180° C, simultaneously the two trays if your oven has the capacity, otherwise, one tray at a time.