Ricotta and Parmesan Salatini

Ingredients

• 20g butter
• 1 small leek, thinly sliced
• 100g Perfect Italiano™ Parmesan
• 250g tub Perfect Italiano™ Ricotta
• 1 egg, lightly beaten
• freshly grated nutmeg, to taste
• salt and freshly ground black pepper, to taste
• 2 sheets butter puff pastry, thawed

Method

1. Melt butter in a frypan and cook leek gently for 5 minutes until softened.  Allow to cool.
2. Grate parmesan and combine with ricotta, egg, cooked leek, nutmeg and seasonings.
3. Cut each pastry sheet into squares to make 16 per pastry sheet. Press the pastry squares into lightly greased mini muffin tins. Place a teaspoon of filling into each pastry square and fold the corners of the pastry in slightly.
4. Place on a lined baking tray. Bake at 200°C for 12 to 15 minutes or until golden and cooked.  Serve warm with drinks.