Fonterra Food Services
Ricotta, Sundried Tomato and Parsley Empanadas
Ingredients
600g plain flour
200g Western Star Butter
50g Perfect Italiano Shredded Parmesan
100ml water
140g sundried tomatoes
1/3 bunch flat leaf parsley leaves
3 spring onions, chopped
250g Perfect Italiano Ricotta
125g Perfect Italiano Mozzarella Shredded
salt and freshly ground black pepper, to taste
1 egg, lightly beaten
Western Star Salted ButterPerfect Italiano ParmesanPerfect Italiano Ricotta
Method
Blend flour, Western Star Butter and Perfect Italiano Shredded 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 cheeses and seasonings and blend until combined.
Split pastry in half and roll each half out to 1cm thickness. 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 appetiser with drinks.

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