Cheese and Herb Pastry Hats
Cheese and Herb Filling:
125g (4 oz) ricotta cheese
3/4 cup (100 g/3 1/2 oz) grated Emmenthal or Gruyere cheese
2 spring onions, chopped
1 egg, lightly beaten
1/3 cup (20 g/3/4 oz) chopped herbs, such as parsley, chives or oregano
6 sheets ready-rolled puff pastry
1 egg yolk, to glaze
1. To make the cheese and herb filling, combine the cheeses, spring onion and egg in a bowl. Season with ground black pepper; add the herbs.
2. Grease a large baking tray. Cut two 12 cm (4 3/4 inch) circles from each sheet of pastry. Place 1 heaped tablespoon of filling in the centre of each, leaving a wide border. Brush the edges with a little water and form each pastry into an even 3-cornered hat shape. Pinch the edges to seal. Place on a baking tray, leaving room for them to spread.
3. Cover and refrigerate the pastries for at least 20 minutes. Preheat the oven to moderately hot 200°C (400°F/Gas 6). Mix the egg yolk with 1 teaspoon of water. Glaze the pastries, and bake for 15-20 minutes, or until puffed and golden.