Favourite picnic hand pies

Filled with silverbeet and cheese, and served with a tasty chutney or relish, these little pies are a family favourite. Have fun whipping up a batch for a picnic or a hunger-busting afternoon tea.

By Nici Wickes
  • 30 mins preparation
  • 40 mins cooking
  • Makes 10
  • Print


  • 350 gram fresh silverbeet, stalks removed, shredded
  • 150 gram ricotta cheese
  • 100 gram other grated cheese (we used parmesan)
  • 1 cup fresh breadcrumbs (can be gluten-free)
  • small handful chives, chopped
  • 1 teaspoon fresh lemon zest
  • 1/2 teaspoon sea salt and ¼ tsp fresh ground pepper to season
  • splash of olive oil
  • 300 gram flaky puff pastry
  • 1 egg, lightly beaten
  • 1 teaspoon sesame seeds
  • 1 teaspoon smoked paprika
  • relish or chutney to serve


  • 1
    Preheat oven to 180ºC. Line a tray with baking paper.
  • 2
    Mix the filling ingredients together in a large bowl, adding the splash of oil last.
  • 3
    Roll the pastry out thinner than it comes. Use a bowl, or something similar, to cut 10 12-15cm diameter circles.
  • 4
    Dollop a large tablespoon of the filling on half of each circle. Brush the edge with the egg and fold the pastry over the filling to form a pasty shape. Press the edges together and use a fork to seal completely. Transfer to the baking tray.
  • 5
    Brush the tops with the egg and make two small cuts in the surface to allow air to escape during cooking. Sprinkle with the sesame seeds and paprika.
  • 6
    Bake for 30-40 minutes until golden brown.
  • 7
    Serve with chutney or relish.

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