Favourite picnic hand pies
Filled with silverbeet and cheese, and served with a tasty chutney or relish, these little pies are a family favourite. Have fun whipping up a batch for a picnic or a hunger-busting afternoon tea.
- 350 g fresh silverbeet, stalks removed, shredded
- 150 g ricotta cheese
- 100 g other grated cheese (we used parmesan)
- 1 cup fresh breadcrumbs (can be gluten-free)
- small handful chives, chopped
- 1 tsp fresh lemon zest
- 1/2 tsp sea salt and ¼ tsp fresh ground pepper to season
- splash of olive oil
- 300 g flaky puff pastry
- 1 egg, lightly beaten
- 1 tsp sesame seeds
- 1 tsp smoked paprika
- relish or chutney to serve
- Preheat oven to 180ºC. Line a tray with baking paper.
- Mix the filling ingredients together in a large bowl, adding the splash of oil last.
- Roll the pastry out thinner than it comes. Use a bowl, or something similar, to cut 10 12-15cm diameter circles.
- Dollop a large tablespoon of the filling on half of each circle. Brush the edge with the egg and fold the pastry over the filling to form a pasty shape. Press the edges together and use a fork to seal completely. Transfer to the baking tray.
- Brush the tops with the egg and make two small cuts in the surface to allow air to escape during cooking. Sprinkle with the sesame seeds and paprika.
- Bake for 30-40 minutes until golden brown.
- Serve with chutney or relish.