Mini Ricotta Pies – Babeczki z Ricotta – Recipe #169


  • 1 and 1/3 cup of water
  • 1 tsp of salt
  • 3 cups of flour
  • 1 tsp of dry instant yeast

  • 500 g of ricotta/pot/farmers cheese
  • 4 eggs
  • 200 g smoked bacon
  • 1/2 of an onion
  • Pinch of nutmeg
  • Salt and pepper

Makes around 30 mini pies.


  1. Add water, salt, flour and yeast into your stand mixer and knead it with a hook attachment until you get smooth and elastic dough (around 5 min).
  2. Cover the dough and let it double in size ( around 2 hours). You can refrigerate before rise if you don’t want to use the dough right away.
  3. While your dough is rising it is time to prepare the filling.
  4. Chop the bacon and the onion finely.
  5. Crisp the chopped bacon on the frying pan (around 3 to 5 min) before adding the onion. Fry until the onion turns translucent.
  6. Add eggs to the cheese and mix well, add fried bacon and onion and season with nutmeg, salt and pepper. Mix until all is well incorporated.
  7. Grease your muffin pan, you will need two of them or divide the dough in half if you are going to work with one.
  8. When your dough is ready, flour your working surface and transfer the dough there.
  9. Flatten it sprinkling with some more flour. Roll it out to about 1/2 cm thick.
  10. Cut round circles with a cookie cutter bigger than the size of a circle in your muffin pan. Line muffin pan with circles of dough. You might have to stretch the circles a bit and then push it around to fit it nicely.
  11. With a cookie scoop to 1 tbs spoon add the filling into the sender of each lined muffin whole.
  12. Bake in preheated oven to 180C/350F for 25 min.
  13. Few minutes after removing from the oven transfer the pies to a cooling wrack.
  14. You can serve them warm or cold. Store in refrigerator in an air tight container.


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