| Ricotta and Parmesan Parcels |
| Perfect with Perfect Italiano Parmesan. |
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| Method | Ingredients | ||
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1. Melt butter in a frypan and cook leek gently for 5 minutes until softened. Allow to cool. 2. Grate Parmesan using The Perfect Grater* combine with Ricotta, egg, cooked leek, nutmeg and seasonings. 3. Cut each pastry sheet into 9 squares and place a spoonful of cheese filling onto each. Fold each square over to form a triangle, press edges firmly to seal and enclose filling. 4. Curve each triangle around your fingertip and press the two ends together. Place on a lined baking tray, brush with extra egg and sprinkle with caraway seeds. Bake at 200°C for 15 minutes or until golden and cooked. Serve warm with drinks or as part of a meal.
Serving Size: 25 Preparation Time: 20 minutes Cooking Time: 15 minutes |
20g Western Star Butter
1 small leek, thinly sliced 100g Perfect Italiano Parmesan 250g tub Perfect Italiano Ricotta 1 egg, lightly beaten Freshly grated nutmeg, to taste Salt and freshly ground black pepper, to taste 2 sheets butter puff pastry, thawed 1 egg, extra, lightly beaten Caraway seeds, for sprinkling |
These crisp pastries are moreish pre-dinner teasers.
Try using Perfect Italiano Spinach Ricotta and a little Perfect Italiano Pizza Plus with Feta for a twist to this recipe.