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Cheese griller hand pies

cheese griller hand pies

Ingredients 9
Servings Makes 32
Time 20 mins


  • For the hand pies:
  • 400
    readymade puff pastry - thawed
  • 60
    plain cream cheese - at room temperature
  • 4 (400g)
    thick cheese griller sausages
  • 2
    large eggs - whisked
  • For the dip:
  • 250
    plain yoghurt
  • 45
    basil pesto
  • salt and pepper


20 mins

Preheat the oven to 180°C and line 2 large baking trays with baking paper.


Unroll the pastry and cut into 4 large rectangles.


Spread each piece of pastry with some cream cheese and lay a cheese griller on a short side of each of the pastry.


Roll each one up into a cylinder shape and cut into 1cm thick discs.


Arrange the discs on the baking trays, leaving some space between each.


Brush each disc with the whisked eggs and bake until golden and puffed, 15-20 mins.


For the dip, whisk the ingredients together and season it to taste.


Serve the hand pies warm or at room temperature with the dip on the side.


TIP:The pies can be prepared in advance, wrapped and stored in the fridge for up to 5 days. Simply cut and bake them off during the week as needed.


TIP:The cheese griller sausages can easily be replaced with smoked viennas, Bockwurst or Russians, if preferred.


TIP:A flavoured cream cheese can be used instead of the plain version. Chive or bacon-flavoured cream cheese works really well.


Read more on: food24  |  pies  |  cheese  |  meat


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