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Ingredients
4 sheets of puff pastry
150g grated cheddar
150g grated mozzarella
100g grated Parmesan
1 clove crushed garlic
¼ cup chopped parsley
Juice of ½ a lemon
2 eggs
2 litres of canola oil for deep frying
Method
Mix together the 3 cheeses, eggs, parsley, garlic and lemon juice.
Cut the pastry into 10cm rounds, place 1 tbsp of cheese mix into the middle of each pastry round then fold over press and the edges together to form a “half moon” shape then fold the straight side forward and press the 2 ends together to form a “tortellini” style shape.
Deep fry the pastries at about 170°C until golden brown.
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