|for the hand pies:|
|400 g||ready made puff pastry|
|60 ml||cream cheese — at room temperature|
|4 (400g)||cheese grillers|
|2||eggs — whisked|
|250 ml||yoghurt — plain|
|45 ml||pesto — basil|
|salt and freshly ground black pepper|
the oven to 180°C and line 2 large baking trays with baking paper.
the pastry and cut into 4 large rectangles.
each piece of pastry with some cream cheese and lay a cheese griller on a short
side of each of the pastry.
each one up into a cylinder shape and cut into 1cm thick discs.
the discs on the baking trays, leaving some space between each.
each disc with the whisked eggs and bake until golden and puffed, 15-20 mins.
the dip, whisk the ingredients together and season it to taste.
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.
griller sausages can easily be replaced with smoked viennas, Bockwurst or
Russians, if preferred.
cream cheese can be used instead of the plain version. Chive or bacon-flavoured
cream cheese works really well.