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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
  • 30 mins

    1 hr 10 mins

    1 hr 40 mins

  • Yields: 8


6 eggs hardboiled

1/3 cup mayonnaise

1 tbsp garlic chives/chives, chopped

1/4 tsp mild curry powder

2 sheets puff pastry

1 additional egg, whisked, to brush pastry


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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