Ingredients:
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2 rolls puff pastry (1 per tray)
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2 eggs, beaten
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Sesame seeds, for garnishing
For caprese pie bites:
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Mozzarella cheese
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Basil pesto
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Baby tomatoes
For cheese & onion pie bites:
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Brie cheese
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Onion marmalade
Method:
Preheat oven to 180°C.
Roll out each sheet of puff pastry and cut in half lengthwise.
Place one half onto an ice-cube tray.
Press the pastry down to create small wells in the centre of each hole.
Repeat with the other tray.
Fill each hole with the filling of your choice.
Brush all edges with egg wash.
Top the trays with the other half pieces of pastry.
Using a rolling pin, roll over the tray to seal the edges.
Cut excess pastry from around the edges and flip tray over onto a cutting board, so that the pastry tips out.
Cut through the sealed edges to create individual ‘cubes’ or pie bites.
Brush each pie bite with egg wash and sprinkle with sesame seeds.
Bake for 12–14 minutes until golden brown.
Serve fresh from the oven.