Mix all the ingredients together for the filling and reserve. Lay the vine leaves out flat with the veins facing upwards. Place some of the filling on the vine leaf and fold the bottom edge back over the leaf and just onto the filling. Roll the leaf into a tube shape and secure with a cocktail stick to hold in place.
Once all the leaves have been stuffed and rolled, arrange in a casserole dish and mix the cold water with the tomato puree. Pour this mixture over the leaves into the casserole dish an cover the dish with foil.
Bring the casserole to the boil, reduce to a gentle simmer and cook until all the liquid has been absorbed and the leaves are soft. Cool slightly and sprinkle with more grated parmesan before serving.