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Pea, Mint and Ricotta Parcels

Wednesday, 27 March 2013

These are deliciously light yet flavoursome - perfect for dinner party canapes or a starter, picnics or lunchboxes.  I made these when I was asked by our neighbour if I could whip up some vegetarian canapes for a dinner party they were hosting.  The parcels are quick to make and can be frozen unbaked, just add 5 - 10 minutes to the cooking time if cooking from frozen.

Pea, Mint and Ricotta Parcels

250g tub of fresh ricotta
1 – 1½ cups frozen peas
2 Tblsp finely chopped fresh mint
2 Tblsp grated grana padano or parmesan cheese
1 free range egg
Freshly ground pepper
1 packet filo pastry
100g butter, melted

In a bowl thoroughly combine the ricotta, peas, mint, parmesan, free range egg and freshly ground pepper.  If you are not using the parmesan or grana padano then add a good pinch of salt to the filling. 

Unwrap the roll of filo pastry, and cut it into quarters or thirds depending on how many parcels you would like to make.  Take one section and unroll it, whilst keeping the other sections covered by a damp teatowel to prevent them drying out.

Separate out one strip and brush it with melted butter.  Repeat adding 2 more sheets so you have a 3 ply strip of pastry.  Put between 2 and 4 teaspoonfuls of the cheese filling at one end of each strip.  Adjust the amount of filling according to the size of your parcels.

Fold one corner over the filling at a 45 degree angle to form a triangle.  Fold over 90 degrees then 45 degrees and keep foling all the way to the end of the strip of filo.  Brush the end with melted butter and fold over to seal the parcel.  Put seal side down onto a lined baking tray.

Keep filling and folding until all the filling and filo has been used.  Preheat your oven to 200C/180C Fan.  Brush the tops of the parcels with melted butter than bake in your preheated oven for 20 minutes by which time they should be golden and crispy.

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