Mozzarella Pies

Picnic and lunchbox dreams. These pies are easy and lovely hot or cold. Make a big batch and keep them in the fridge for picnics.


Makes 8


Oven 200c




  • 1 pack ready roll short crust pastry


  • 1tbsp oil


  • 2 potatoes, diced and power boiled


  • 1 onion, diced


  • 2 garlic cloves, crushed


  • 10 sun dried tomatoes, chopped


  • 6 tomatoes, chopped


  • 1tbsp white wine vinegar


  • 1tsp rosemary


  • 1 mozzarella ball, diced


  • 1 egg


  • Sprinkling of poppy or onion seeds


  1. Put the diced potato on to boil and drain once just tender. Set aside.
  2. Heat the oil and cook the onion and garlic until soft. Add the tomatoes, sundried tomatoes, rosemary, vinegar and sweat with the lid on for ten minutes. Cool a little and blitz.
  3. Dice the mozzarella and stir in along with the potato.
  4. Unroll the pastry. Grease a muffin tin. Cut thin strips of greaseproof paper and lay one strip into the base of each case. Using a large, circular cutter, cut out 8 circles and lay into the base, pressing down gently.
  5. Spoon one spoonful of the mozzarella mix into each one. Using a smaller cutter, cut out 8 tops and set on top, pressing the edges gently together.
  6. Crack the egg into a bowl and brush over the tops, sprinkling a pinch of seeds. Bake for 20 minutes.

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