Snapguide

How to make vegetable and ricotta pastries

Make Vegetable and Ricotta Pastries

1
STEPS
INGREDIENTS

First of all you will need to gather the following - A big saucepan or pot - Baking tray - Wooden Spoon - Metal spoon - Whisk - Cooking brush - Baking paper (optional) Preheat oven to 200•C

Using the 1/4 teaspoon of Olive oil and a brush or a sheet of baking paper grease the base for no chance of pastries sticking during baking

Using the 1/4 teaspoon of Olive oil and a brush or a sheet of baking paper grease the base for no chance of pastries sticking during baking

Get a tablespoon of water and add to the saucepan then add the Spring onion, Carrot, Garlic and Spinach then stir. After a minute or so put on the lid for five minutes sometimes lift and stir and cool

Get a tablespoon of water and add to the saucepan then add the Spring onion, Carrot, Garlic and Spinach then stir. After a minute or so put on the lid for five minutes sometimes lift and stir and cool

While vegetable mix is cooling in a metal bowl mix the egg white, Parmesan cheese and ricotta cheese until it is combined and has a white fluffy look

While vegetable mix is cooling in a metal bowl mix the egg white, Parmesan cheese and ricotta cheese until it is combined and has a white fluffy look

When both mixture are finished combine them and start on the pastry. Using the 2 tablespoons of olive oil lightly spread a thin layer on top of a tripled up sheet of pastry.

When both mixture are finished combine them and start on the pastry. Using the 2 tablespoons of olive oil lightly spread a thin layer on top of a tripled up sheet of pastry.

Using the ricotta vegetable mix, spoon a small amount onto the edge of the pastry closest to you. The carefully role it up and cut it into 3-6 pieces whatever suits you. Repeat with remaining supplies

Using the ricotta vegetable mix, spoon a small amount onto the edge of the pastry closest to you. The carefully role it up and cut it into 3-6 pieces whatever suits you. Repeat with remaining supplies

After finishing all the pastry and mixture take them put them into the baking trays and while using the remaining egg yolk whisk it up and using a clean brush cove the top seam side down in yolk

After finishing all the pastry and mixture take them put them into the baking trays and while using the remaining egg yolk whisk it up and using a clean brush cove the top seam side down in yolk

When finished you should have something like this. ( notice the small parcels in the bottom corner. If you have remaining supplies but not enough for another roll turn them into small parcels)

When finished you should have something like this. ( notice the small parcels in the bottom corner. If you have remaining supplies but not enough for another roll turn them into small parcels)

After baking in the oven for about half an hour take it out and set aside to cool for about 15 minutes. When you are finished this should be your end product

  • 1/4 teaspoon olive oil
  • 8 spring onions chopped green tops included
  • 250 g baby spinach
  • 1 clove garlic crushed
  • 250g reduced fat ricotta cheese
  • 4 tablespoons grated Parmesan cheese
  • 1 egg separated
  • Pinch of pepper and nutmeg
  • 8 sheets of filo pastry
  • 2 tablespoons of olive oil
  • 2 tablespoons sesame seeds