The base of these pies where just a simple frozen puff pastry which you can get in most super markets. We fitted it in oven proof bowls lined with baking paper and half baked it at 180° until slightly brown and puffed up. At this stage we simply put in the egg mixture mixed with the filling and put it back in the oven to bake until set. This will take an additional 15-20 minutes.
For the mixture we used Ricotta, cream, egg and a little bit of grated hard cheese.
For the mushroom one we fried some wild mushrooms with sliced shallots, thyme and a couple of spoons of white wine in the end just to clean out the pan..
The other pie was with a chashew nut and sage pesto which i will explain below..
50g cashew nuts
1/2 bunch sage leafs
1 bunch of basil
1 clove of garlic
50 g parmesan
olive oil to taste
salt
pepper
a couple of drops of lemon juice
Mix all ingredients with a stick blender and taste to season.
We roughly mixed in some of the pesto in the ricotta mixture and then put an extra couple of spoons on top. When they where done we decorated the pies with fried sage leafs.