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Cheese and Herb Pastry Hats

Cheese and Herb Pastry Hats

Makes 12

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.

4 Comments

  1. I made these for Myself and Partner .. mmmm beautiful. I changed the recipe a little though – used 250g Ricotta Cheese; about a cup of grated cheese; added 1/2 small onion, few mushrooms – finely diced. Next time I make this I will also be adding finely diced tomatoes, cooked chicken; shredded spinach; and maybe some sour cream.

  2. really think this recipe is GREAT!!

    it was a big hit with the kids and there so easy to make.. defs at the top of my list now!!! good on ya

    i agree with u jacinta. it was a treat

  3. i love this recipe sooo much..
    but i changed it alittle bit i used carrots (finley diced) AND capsicum.
    with a little onion and i made them bite size.. was just beautiful !!!
    my kids wanted more
    love it !! agree with jacinta and mikaela !! 😆 😀

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