Spinach and Ricotta Parcels

Place all of the pastry ingredients apart from the water in a food processor, gradually adding the water until the pastry starts to stick together and form a ball.

Place a small handful of flour on a clean bench or large chopping board and knead the pastry dough for approximately 1 minute.

Roll the pastry into a ball and place covered in the fridge for 20+ minutes.

Preheat oven to 180 degrees Celsius.

Place all of the filling ingredients in a bowl and mix together.

Remove the pastry from the fridge and place in between two pieces of baking paper. Roll with a rolling pin until the pastry is thin, but thick enough to work with without tearing.

With a small bowl, cut the pastry into circles (approximately 10cm in diameter).

Spread a spoonful of the filling mixture across one side of the circle (leaving 1 cm from the edges). Fold the other half of pastry over the filling to form a half-moon shape, pressing down at the edges. Place on a lined baking tray. Repeat with the rest of the pastry and filling.

Whisk 1 egg in a small bowl and with brush over each of the pastries.