Jo Seagar Recipes
Search Recipes
- After Dinner Treats & Special Drinks
- Bits on the Side
- Filling the Tins
- Nibbly Bits
- Sauces and Dressings
- Scrumptious Desserts & Puddings
- Small Courses and Brunch
- Soups & Breads
- The Main Event
Recommended from the store
Parmesan Pesto Picnic Pies
Ingredients
- 3 sheets frozen flaky pastry, thawed
- 1 cup (approx) parmesan cheese, grated
- 4–5 gherkins or pickled onions, finely chopped
- 2 tablespoons parsley, finely chopped
- 2 cups cream
- 2 tablespoons prepared pesto
- 6 eggs
- extra chopped parsley, to garnish
Method
Pre-heat oven to 200°C. With a large cookie cutter press out circles of pastry approximately 12 cm diameter and press into deep non-stick muffin tins, don't worry if pastry overlaps a little. Sprinkle a few shreds of grated parmesan cheese into the base of each case (this waterproofs the bases), then divide gherkins or pickled onions between the cases. Add salt and pepper and parsley. Beat cream, pesto and eggs together and pour a little into each case, being careful not to overfill.
Top each pie with a few shreds of grated parmesan cheese. Bake approximately 25 minutes, until golden and puffed up, with the egg filling set. Ease out the pies from the muffin tins as soon as they are cool enough to handle.
These are best served warm sprinkled with fresh parsley.
Special Instructions: Traditionally bacon and egg pies are very popular for picnics. These are a quicker variation on the theme. They’re easy to handle and look like you’ve gone to a lot of extra trouble by making individual servings, whereas they’re actually easier to make. A wonderful lunchtime dish and a great vehicle for any leftovers you find in the fridge.
Variations: • chopped ham or bacon • Finely shredded spinach and feta cheese • red onion and chopped fresh herbs • blue cheese and walnuts • smoked fish and a little horseradish cream • mussels or any shellfish with a little chopped parsley • diced red, green and yellow capsicum and chilli flakes
