Delicious Summer Italian Turnover Recipe

Instructions

1. In a bowl, combine all purpose flour and cold diced unsalted butter. Use your fingers to rub butter into flour until mixture resembles coarse crumbs.
2. Add cold water gradually and mix until dough forms a ball. Wrap dough in plastic and refrigerate for 30 minutes.
3. Preheat oven to 200 degrees Celsius (about 400 Fahrenheit).
4. In a separate bowl, mix ricotta cheese, chopped sun dried tomatoes, chopped fresh basil leaves, chopped black olives, minced garlic clove, grated parmesan cheese, salt, and black pepper until well combined.
5. Roll out chilled dough on a floured surface to about 3 mm thickness.
6. Cut dough into circles about 12 cm in diameter.
7. Place a spoonful of the ricotta mixture in the center of each dough circle.
8. Brush edges of dough circles with beaten egg.
9. Fold dough over filling to form a half moon shape and press edges firmly to seal.
10. Place turnovers on a baking sheet lined with parchment paper.
11. Brush tops with remaining beaten egg for a golden finish.
12. Bake in preheated oven for 20 minutes or until golden brown and crisp.
13. Remove from oven and let cool slightly before serving.