Ricotta, Sun-dried Tomato and Parsley Empanadas
Ingredients
- 3 cups plain flour
- 200g butter
- 50g Perfect Italiano Parmesan
- 100mL water
- 1/2 cup sun-dried tomatoes
- 1/4 cup flat leaf parsley leaves
- 3 spring onions, chopped
- 250g tub Perfect Italiano Ricotta
- 125g Perfect Italiano Perfect Pizza cheese
- salt and freshly ground black pepper, to taste
- 1 egg, lightly beaten