Name: Ricotta, Sun-dried Tomato and Parsley Empanadas
Prep time: 20 min
Cook time: 15 min
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

Use this by default

Choose Step-by-step to follow one instruction at a time, or Full method to see all instructions together. Turn this on to save the selected view as your default on mobile and tablet.

Blend flour, butter and Perfect Italiano Parmesan in a food processor until the mixture resembles fine breadcrumbs. Add water and blend until mixture just comes together.
Turn pastry onto a floured bench and knead lightly into a ball. Rest in the refrigerator for 10 minutes.
Blend tomatoes, parsley and spring onions in food processor until finely chopped. Add Perfect Italiano Perfect Pizza, Ricotta and seasonings and blend until combined.
Split pastry in half, roll each half out to 1cm thickness and, using a 10cm round biscuit or scone cutter, cut 12 rounds from each piece.
Place spoonfuls of Ricotta mixture in the centre of each round and fold in half to enclose the filling and create a half moon shape. Pinch and pleat the edges of the pastry to secure.
Place Empanadas onto a lined baking tray and brush with beaten egg. Bake at 180°C for 15 minutes until golden and crisp. Serve warm as an appetizer with drinks.

Blend flour, butter and Perfect Italiano Parmesan in a food processor until the mixture resembles fine breadcrumbs. Add water and blend until mixture just comes together.
Turn pastry onto a floured bench and knead lightly into a ball. Rest in the refrigerator for 10 minutes.
Blend tomatoes, parsley and spring onions in food processor until finely chopped. Add Perfect Italiano Perfect Pizza, Ricotta and seasonings and blend until combined.
Split pastry in half, roll each half out to 1cm thickness and, using a 10cm round biscuit or scone cutter, cut 12 rounds from each piece.
Place spoonfuls of Ricotta mixture in the centre of each round and fold in half to enclose the filling and create a half moon shape. Pinch and pleat the edges of the pastry to secure.
Place Empanadas onto a lined baking tray and brush with beaten egg. Bake at 180°C for 15 minutes until golden and crisp. Serve warm as an appetizer with drinks.

Blend flour, butter and Perfect Italiano Parmesan in a food processor until the mixture resembles fine breadcrumbs. Add water and blend until mixture just comes together.
Turn pastry onto a floured bench and knead lightly into a ball. Rest in the refrigerator for 10 minutes.
Blend tomatoes, parsley and spring onions in food processor until finely chopped. Add Perfect Italiano Perfect Pizza, Ricotta and seasonings and blend until combined.
Split pastry in half, roll each half out to 1cm thickness and, using a 10cm round biscuit or scone cutter, cut 12 rounds from each piece.
Place spoonfuls of Ricotta mixture in the centre of each round and fold in half to enclose the filling and create a half moon shape. Pinch and pleat the edges of the pastry to secure.
Place Empanadas onto a lined baking tray and brush with beaten egg. Bake at 180°C for 15 minutes until golden and crisp. Serve warm as an appetizer with drinks.