Ricotta – mangelwurzel pie

- 250g puff pastry
- 800g mangelwurzel
- some marjoram
- 500g BRIMI ricotta
- 2 tblsp grated Parmigiano cheese
- 50g cream
- 2 eggs
- salt
- pepper

Wash the mangelwurzel leaves and blanch them in salt water for 5 minutes; let drain well and chop them. Mix cooled mangelwurzel with ricotta and cream, 2 eggs and grated parmigiano cheese; season with marjoram, salt, and pepper. Roll out 2/3 of the puff pastry, dispose it in a buttered and floured cake tin, put the filling in and distribute it carefully; roll out the remaining puff pastry and cover the pie with it, press the borders together. With a fork make holes in the surface. Coat the pie with egg yolk. Bake in the preheated oven at 200° C for approx. 45 minutes. Serve lukewarm.