Italian Picnic Pasties
Serving size: Serves 10 or more
Cooking time: Less than 60 minutes
Have these cold on a picnic or warm for dinner. Smaller ones can be made for cocktail parties.
For the filling:
1½ cups ricotta
200g goat’s cheese, crumbled
7 slices (80g) salami sliced
1/3 cup pitted olives, chopped
2 shallots, sliced
¼ cup torn or shredded basil
1 egg, lightly beaten
1/3 cup sun-dried tomatoes, chopped
6 sheets puff pastry
1 egg yolk, lightly beaten
½ cup grated parmesan
Pre-heat oven to 200°C. Lightly grease and line a baking sheet.
Place all the filling ingredients in a bowl.
Cut 4 x 12cm circles from each pastry sheet. Place 2 tablespoons of the mixture on ½ of each circle. Brush some water around the edges of half the pastry circle. Fold over and crimp edges. Brush with egg and sprinkle with parmesan. Place on baking sheet and bake for 20 minutes or until golden. Serve hot or cold.