MUSHROOM PEPPER HAND PIES
RECIPE TYPE
Vegetarian
SERVES
Yield 8
Prep Time: 10 min
Cook Time: 30 min
Ingredients
1 pkg (227g) Longo’s Sauté Blend Mushrooms
1 yellow bell pepper, chopped
6 large Longo’s Enriched Coop Eggs
1 cup Longo’s 3-Cheddar Cheese Blend
1 pkg (450g) Longo's Butter Puff Pastry Dough, thawed slightly
Directions
Heat 2 tbsp Longo’s Mediterranean Extra Virgin Olive Oil in large non-stick skillet over medium-high heat. Add mushrooms, pepper and a pinch of salt and pepper; sauté for about 8 minutes or until golden brown.
Whisk eggs with 1/4 tsp each salt and pepper and pour into skillet. Stir from the edge in and fold to create large curds for about 2 minutes or until set. Remove from heat and set aside.
Lay out 1 of the pastry sheets and cut into 4 equal squares. Spoon about 1/3 cup of the egg mixture into centre of each square. Sprinkle with about 1 tbsp of the cheese. Close square corner to corner to create a triangle. Use a fork to press edges together. Poke top of pastry a couple of times with fork and place on baking sheet lined with parchment paper. Repeat with remaining ingredients. Sprinkle remaining cheese overtop of each pie.
Bake in preheated 425ºF oven for about 20 minutes or until golden and puffed.
NUTRITIONAL INFORMATION
Protein 12g | Fibre 1g |
Fat 25g | Sugar 2g |
Carbs 24g | Sodium 420mg |
