1 cup olive oil
1 onion, chopped
2 green onions, chopped
3 cloves garlic, minced
1 teaspoon olive oil
2 teaspoons minced shallots
1 teaspoon chopped fresh thyme
1/8 cup brewed orange juice
1 1/2 cups ricotta cheese
Heat olive oil in saucepan over medium heat. Bring to a low boil, add onion, green onions, and garlic. Stir fry for about 20 minutes, stirring constantly. Cook, stirring, until onions are golden yellow. Stir in olive oil to medium heat, stirring constantly, for 3 to 4 minutes.
Spoon about 3 tablespoons of vegetable mixture into each pastry bag. Back of each pastry bag shape, completely fill with filling. Place remaining pastry bag over top of filling, fold edges inward.
Bake in preheated oven for 40 minutes, a touch of oil in nearby pan or oven. Pat file under sheets of parchment.
Cool pastry on wire rack, turn edges every few minutes to prevent drying. Wash hands, pat brown slices into centers of pie crusts carefully. Cut into 2 inch squares. Chill covered for two nights.
⭐ ⭐ ⭐ ⭐ ⭐