- 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
| - 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.
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