EGG & MAYO PASTIES
November 6, 2017
Slow Cooked flaky pastry pillows filled with creamy egg and mayo filling. Great for breakfast on the run or a light snack or lunchboxes 🙂
- Prep: 30 mins
- Cook: 1 hr 10 mins
1 hr 10 mins
1 hr 40 mins
- Yields: 8
1Peel and fork mash boiled eggs in a bowl
2Add mayo, chives and curry powder (see notes) and combine well
3Mark and cut each sheet of puff pastry into 4 squares
4Place a triangle of egg mix into one half of each square. Fold other half of pastry square over this egg to form a triangle shaped pillow. Press down along the two open sides of pillow with a fork to seal.
5Line slow cooker bottom with a sheet of baking paper lightly spritzed with non stick spray.
6Place pastie pillows in slow cooker in single layer and lightly brush top of each one with egg wash
7Cook on HIGH for 1hr 10m total using the The Tea Towel Trick
8Turn over half way during cooking and rebrush the second surface with egg wash also
9Serve hot and fresh or wrap in foil for lunchboxes
1The curry flavour is very subtle. Not hot for children. However if you are unsure or don't like curry flavour you can leave this out
Submitted by Paulene Christie
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