Spinach and ricotta - is there a better match?! A great healthy snack or side dish.
Place all of the pastry ingredients apart from the water in a food processor, gradually adding the water until the pastry starts to stick together and form a ball.
Place a small handful of flour on a clean bench or large chopping board and knead the pastry dough for approximately 1 minute.
Roll the pastry into a ball and place covered in the fridge for 20+ minutes.
Preheat oven to 180 degrees Celsius.
Place all of the filling ingredients in a bowl and mix together.
Remove the pastry from the fridge and place in between two pieces of baking paper. Roll with a rolling pin until the pastry is thin, but thick enough to work with without tearing.
With a small bowl, cut the pastry into circles (approximately 10cm in diameter).
Spread a spoonful of the filling mixture across one side of the circle (leaving 1 cm from the edges). Fold the other half of pastry over the filling to form a half-moon shape, pressing down at the edges. Place on a lined baking tray. Repeat with the rest of the pastry and filling.
Whisk 1 egg in a small bowl and with brush over each of the pastries.
Bake in the oven for 30 minutes or until golden.
Ingredients
Directions
Place all of the pastry ingredients apart from the water in a food processor, gradually adding the water until the pastry starts to stick together and form a ball.
Place a small handful of flour on a clean bench or large chopping board and knead the pastry dough for approximately 1 minute.
Roll the pastry into a ball and place covered in the fridge for 20+ minutes.
Preheat oven to 180 degrees Celsius.
Place all of the filling ingredients in a bowl and mix together.
Remove the pastry from the fridge and place in between two pieces of baking paper. Roll with a rolling pin until the pastry is thin, but thick enough to work with without tearing.
With a small bowl, cut the pastry into circles (approximately 10cm in diameter).
Spread a spoonful of the filling mixture across one side of the circle (leaving 1 cm from the edges). Fold the other half of pastry over the filling to form a half-moon shape, pressing down at the edges. Place on a lined baking tray. Repeat with the rest of the pastry and filling.
Whisk 1 egg in a small bowl and with brush over each of the pastries.
Bake in the oven for 30 minutes or until golden.
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