500g Fresh ricotta
500g Feta either Greek or Danish
Puff pastry – one packet – ready made
Thaw out puff pastry. Mash and mix the ricotta and feta in a bowl. Add one egg and stir. Preheat oven on 180 degrees. Cut pastry into 4 squares. Spoon a little of the mixture on each square. Fold over each square to form a triangle. Press down the edges to seal. You can use a roller wheel pastry cutter to trim into frilly edges if you have one. Place the triangles on a baking tray lined with baking paper. Beat one egg with a fork. Brush pastries with the egg. Place in the oven for 20mins or untill golden brown. Enjoy
Note: These are best when cooked straight away. Do not leave them in the fridge uncooked.
Music Life of Riley by Kevin MacLeod is licensed under a Creative Commons Attribution licence