Asparagus and Feta Pies

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 45mins
YIELD: 4 pies
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Roll out pastry to 3mm thick and cut out 4 10cm rounds and 4 15cm rounds.
  • Place larger pastry rounds on a lightly greased baking tray and place remaining rounds on a tray lined with food plastic wrap, cover and refrigerate pastry for 15 mins or until ready to make the pies.
  • To make the filling, combine the asparagus, sun dried tomatoes, feta cheese, basil, lemon rind and black pepper to taste.
  • Divide the filling between the larger pastry rounds leaving a 1cm border around the edge.
  • Brush edge with egg and cover with smaller pastry rounds.
  • Press edges together to seal, brush tops of pies with egg and cut a few small holes in the tops.
  • Bake for 25 minutes in a 190 C oven or until pastry is golden and crisp.
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