|400 g||ready-made puff pastry|
|60 ml||cream cheese — at room temperature|
|4||cheese grillers — approx. 400g|
|2||eggs — whisked|
|250 ml||full fat plain yoghurt|
|45 ml||basil pesto|
|salt and freshly ground black pepper|
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.