Cheese griller hand pies

Food24
Makes 32 serving Prep: 20 mins, Cooking: 20 mins By Food24
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Ingredients (8)

for the hand pies:
400 g ready made puff pastry
60 ml cream cheese — at room temperature
4 (400g) cheese grillers
2 eggs — whisked
For the dip:
250 ml yoghurt — plain
45 ml pesto — basil
salt and freshly ground black pepper
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Method:

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.



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