Ricotta and Traditional Hard Cheese Parcels

Ingredients

• 20g Anchor Butter
• 1 small leek, thinly sliced
• 100g Perfect Italiano Traditional Hard Cheese
• 250g tub ricotta
• 1 egg, lightly beaten
• Freshly grated nutmeg, to taste
• Salt and freshly ground black pepper, to taste
• 2 sheets butter puff pastry, thawed
• 1 egg, extra, lightly beaten
• Caraway seeds, for sprinkling

Steps

1. Melt butter in a frypan and cook leek gently for 5 minutes until softened.  Allow to cool.
2. Grated Traditional Hard Cheese combine with ricotta, egg, cooked leek, nutmeg and seasonings.
3. Cut each pastry sheet into 9 squares and place a spoonful of cheese filling onto each.  Fold each square over to form a triangle, press edges firmly to seal and enclose filling.
4. Curve each triangle around your fingertip and press the two ends together.  Place on a lined baking tray, brush with extra egg and sprinkle with caraway seeds. Bake at 200°C for 15 minutes or until golden and cooked.  Serve warm with drinks or as part of a meal.