Ricotta And Oregano Empanadas | Donna Hay
Quick and easy dinner or decadent dessert - recipes for any occasion.
Ingredients
- ½ cup (120g) fresh ricotta
- ¼ cup (20g) finely grated parmesan
- 50g soft goat’s cheese
- 1 teaspoon finely grated lemon rind
- 2 teaspoons chopped oregano leaves
- sea salt and cracked black pepper
- 1 egg, lightly beaten
- 10 small sprigs oregano, extra
- ½ cup (125ml) extra virgin olive oil
- ¾ cup (180ml) water
- 2½ cups (375g) plain (all-purpose) flour
- ½ teaspoon sea salt flakes
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