Private Chef Dana Dunbar of Beach Plum Chef of Cape Cod, offers another one of her recipes, Spinach And Ricotta Pate Brisee Fingers with Toasted Almond Slivers and Dried Fig. http://beachplumchef.com/
Makes 15 Finger Sized Appetizer Pastries
One Pack Organic Cut or Whole Leaf Spinach/ Defrosted and Drained
One Yellow Onion – Med to Large Size Onion, Diced
Four Dried Figs – finely chopped
1/3 Cup Sliced Almonds – Toasted in Oven for 8 Minutes
6 Sprigs Fresh Parsley – roughly chopped
8 OZ Whole Milk Ricotta
1 Inch Lemon Rind – No White Pith – Chopped Fine
1/4 teaspoon red bell pepper flakes (optional)
1/8th teaspoon nutmeg
3/4 teaspoon sea salt
Olive Oil for Cooking Onions – 2 TB
Olive Oil for Brushing Cookie Sheet – 1TB
Optional – 4 anchovies finely chopped – adds more salt and some flavor.
One Recipe Pate Brisée – Martha Stewart or Julia Child
Sautee Diced Onion in 2 Tb Olive Oil Until Translucent
Add Spinach – cook until spinach no longer has juice coming out
Add All Ingredients Except Ricotta – and stir well
Add Ricotta and Mix – this is your finished stuffing
Roll Out One Half of Your Pate Brisée Dough – (a classic pastry dough made with butter)
You only need one half of the recipe to make 15 pastries. Or use all and double recipe.
Dough is not on cookie sheet yet. Slice dough down the middle so that you have two long pieces of dough.
Press filling onto one half of dough and fold the dough over, like a calzone. If you have a round shape instead of an oblong shape of dough you will have different sized slices – but that is ok because you can cut them smaller later. You will now have two lengths of pastry.
Press sides shut using your fingers.
Place pastries onto a greased cookie pan (I use olive oil or safflower oil)
You can bake these lengths without cutting them – and present the two pastries on a sideboard, cutting into wedges about two inches across just before serving (warm).
Brush dough with cold water before baking. Optional – use an egg wash taking one egg whisked with 2 teaspoons of water and brush onto dough (makes the dough brown faster)
Oven at 350 degrees – bake pastries for 35 minutes. Sides should have a finished pastry look and top should be slightly brown. If you don’t think it’s ready you can cook for another ten minutes. As a comparison – a regular pie can cook for 45 minutes.