Savory biscuits filled with ricotta and peas
Instructions
Prepare the shortcrust pastry by mixing the cornstarch and flour, then add the oil and vinegar.
Mix with a spoon or your fingertips until the mixture resembles coarse crumbs; finally, add just enough water to form a smooth, uniform dough (about 90 ml of water is needed); the amount of water is approximate and depends on how much the flour absorbs.
Let the dough rest at room temperature for about 15 minutes. In the meantime, prepare the filling: season the ricotta with salt, pepper, Parmesan, and herbs; add the peas and blend the mixture until you have a smooth cream.
Roll out the dough on a work surface until it forms a thin sheet: cut out heart-shaped pieces using a heart-shaped cookie cutter, fill each with a teaspoon of the filling, and cover with another heart-shaped piece of dough. Seal the cookies using the tines of a fork; brush the surface of the cookies with olive oil and decorate with seeds.
Transfer the cookies to a baking sheet lined with parchment paper and bake in a preheated oven at 180°C for about 15–20 minutes; if necessary, turn on the broiler for a few minutes.
This recipe makes about 12 cookies.
