These vegetarian parcels are surprisingly straightforward to make and are a versatile meal or snack. Plus ricotta is a great source of calcium, vitamin A and zinc.
Ingredients
- 500 g puff pastry
- flour; for rolling out
- 200 g ricotta
- 1 large egg; lightly beaten
- salt
Method
Step 1.
Preheat the oven to 220°C (200° fan).
Step 2.
Roll out the pastry on a lightly floured surface. Cut it into twelve squares, then use the squares to line a 12-hole muffin tin.
Step 3.
Beat the ricotta with the egg and a pinch of salt to combine, then spoon it into the pastry cases.
Step 4.
Bake the pastries for 15 minutes or until the filling is golden brown on top and the pastry is cooked through underneath. Transfer to a wire rack and serve warm or at room temperature.
Tips
To make the pastries more savoury, add 50 g of grated parmesan and some freshly ground black pepper to the filling. To make the pastries more sweet, add 1 tbsp caster sugar, the grated zest of a lemon and a pinch of ground cinnamon to the filling.
Makes 12.
