- 200g feta, crumbled
- 250g ricotta
- 1/4 cup grated parmesan cheese
- 1 egg
- 2 teaspoons chopped mint
- ground black pepper
- 750g Edmonds savoury short pastry
- 1 egg yolk, lightly whisked with a little water
Preheat oven to 200 C. Mix cheeses, whole egg, black pepper and mint together in a bowl.
Cut 10cm circles of pastry and spoon filling onto one side of each disc. Fold the pastry over the filling and press with a fork to seal. Place on a cold oven tray and brush with egg wash. Bake for 15 minutes or until golden.
Serve warm or at room temperature.