Easter mini pies with peas
- Vegetarian
- Energy Kcal 666
- Carbohydrates g 47.4
- of which sugars g 7.2
- Protein g 24.7
- Fats g 42
- of which saturated fat g 21.32
- Fiber g 6.6
- Cholesterol mg 361
- Sodium mg 785
- Difficulty: Easy
- Prep time: 30 min
- Cook time: 40 min
- Serving: 4
- Note + the resting time for the shortcrust pastry (40 minutes)
PRESENTATION
Easter tortine with peas? Oh, they're really something special for spring. And you know what, especially in Liguria, people there love putting a creative spin on the classics. Instead of making one big Easter savory pie, you whip up these little guys. So cute. Really, they capture all the tender goodness of a traditional torta pasqualina but in mini form. Perfect for Easter, sure, but they’re also awesome for brunch or a light lunch.
The pastry layers? Super crispy and thin with just a hint of thyme for that fresh, herby kick. Inside, you’ve got this filling packed with sweet green peas and creamy ricotta. And swapping out chicken eggs for tiny quail eggs? Not just cute—it’s a nod to tradition and makes the pies extra special. Everyone at the table will love it.
Throughout Liguria, everyone has their own twist on the pea tart. Some use phyllo dough for a golden crunch, others toss in asparagus or more herbs. Whatever you do, these Easter tortine with peas stay true to the heart of Italian Easter cuisine: fresh veggies, soft cheeses, and pastry so light it barely holds together.
Biting into one of these mini pies gives you a delicious mix of moist ricotta, sweet peas, and earthy thyme, all in a flaky shell. Perfect for sharing. Seriously, no forks needed—just pick one up and enjoy. Whether you’re trying something new or craving a taste of Liguria, this recipe’s got you covered.
It’s a fun way to bring those Italian spring flavors to your table, celebrating with something both tangy and classic—a savory pie right in your hand. Plus, there’s room to explore: try using phyllo pastry or adding seasonal asparagus. It is really, really versatile and shows off the dish’s cultural importance. So why not give them a try? Bring a little Ligurian tradition into your home this Easter. For real.
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INGREDIENTS
- Ingredients for the shortcrust pastry for 4 mini pies
- Butter 3.5 oz (100 g) - cold from the refrigerator
- Type 00 flour 1.6 cups (200 g)
- Water 0.3 cup (70 g) - cold
- Fine salt 1 pinch
- Thyme to taste
- for the filling
- Frozen peas 1.67 cups (250 g)
- Shallot 1
- Extra virgin olive oil 1 ¼ tbsp (20 g)
- Cow's milk ricotta cheese 0.8 cup (200 g)
- Parmigiano Reggiano PDO cheese 2.6 oz (75 g) - grated
- Fine salt to taste
- Black pepper to taste
- Quail eggs 4
- for brushing
- Whole milk to taste
How to prepare Easter mini pies with peas
To prepare the Easter mini pies with peas, first start by making the shortcrust pastry. Pour into a mixer: the flour, salt, cold butter from the fridge cut into cubes 1, thyme leaves 2 and start the blades until you get a fairly fine powder 3.
Then transfer it to a work surface and pour in the cold water slowly 4, start kneading with your hands, without warming the dough too much, until you get a homogeneous dough 5. Then wrap it in plastic wrap 6 and let it rest in the fridge for at least 40 minutes.
While the shortcrust pastry is resting, prepare the filling: chop the shallot 7 and transfer it to a pan where you have already heated the oil 8, let it wilt for about 5 minutes and add the peas 9.
Stir gently 10, add a pinch of salt 11, the pepper, and cook for 4-5 minutes 12, just enough time to flavor the peas with the shallot, then let them cool.
At this point, sift the ricotta into a bowl 13, add a pinch of salt, the pepper, and grated Parmesan cheese 14. Also, add the now cold peas 15
and mix until you get a uniform mixture 16. After 40 minutes, take back the shortcrust pastry and roll it out on a lightly floured work surface 17 until you get a sheet about 1/8 inch thick 18.
Place a bowl with a diameter of 5.5 inches on the sheet of pastry and with a knife cut the pastry circle following the contours of the bowl 19. Then place each circle into molds with a diameter of 4 inches 20, making them adhere well to the bottom and sides. With a knife, also cut the excess pastry that comes out of the mold 21. At this point, knead the shortcrust scraps again and keep them aside wrapped in plastic wrap; they will be used later to create the lattice.
With the prongs of a fork, prick the base of the Easter mini pies 22 and with the help of two spoons place some of the just-prepared filling 23. Level it with a teaspoon and create a small cavity in the center 24,
where you will place the shelled quail egg 25. Repeat the same operation for all 4 mini pies and cover again with more filling 26 until you reach almost to the edge of the mold 27.
Roll out the shortcrust pastry again, kept aside 20, and using a fluted wheel 29, cut strips that will be used to create the lattice. To achieve a woven effect, place one strip horizontally 30
then one vertically and continue this way, alternating the orientation of the strips 31 until you get a basket-like effect 32. Gently make the lattice adhere to the shortcrust base and cut the excess pastry with a knife 33.
Once you have finished your Easter mini pies, place them on a baking sheet and brush the lattice with milk 34. Bake in a preheated static oven at 350°F for 40 minutes (alternatively, you can use a fan-assisted oven, preheated to 320°F, and bake your mini pies for 30 minutes). Only when they are cooked and well browned, remove your Easter mini pies with peas from the oven 35, let them cool slightly to enjoy them best, and serve 36.