Pillow Pie


Sunday afternoon while I was making pigs in a blanket for a friend and watching the food network, I thought what else can I do with these ingredients?
Coincidentally, the show that I was watching was also doing pastry dishes. She was making empanada (stuffed bread or pastry).
I decided to make my own version of the empanada and use the ingredients that I had in the fridge.
It turned out to be a delicious garlicky savory flavor. When I had my first bite, it was divine!
Why had I not thought of this before?
I called it the Pillow Pie because of the comforting flavors of this food and the shape of the pie after it rises in the oven.
2 Sheets of Puff Pastry
1 Egg, scrambled
100g Sausages
100g Bacon
1 tsp Butter, melted
Garlic Paste
Mozarella, shredded
Handful of Parsley
1. Preheat the oven to 180 degrees Celsius. Butter your baking tray. Set Aside.
2. Dice sausage and bacon into fine pieces, and set them aside in a bowl. Chop parsely finely.
3. Cut the puff pastry sheet evenly into fours.
4. Take one of the pastry sheets and brush the surface lightly with butter. It makes the pastry moist, and also give that little bit of flavor.
5. Grab a teaspoon of mozarella and place it in the center of the pastry sheet. (I’d make a little well so that the meat can go in evenly). Grab a teaspoon of the sausage and bacon meat and place it in the mozarella well.
6. Drop half a teaspoon of garlic paste into the mixture. Add half a teaspoon of parsley. (Cover the mixture with more mozarella if desired.)
7. Take another pastry sheet and place it on top of the meat mixture, making sure that all the meat are centered and hidden.
8. Fold in the two pastry sheets. With a fork, press down the folded part of the pastry to secure the pie is all closed up.
9. Place the pies on a baking tray (I’d always wrap mine with baking paper, makes it easier to remove)
10. Bake for 20 minutes or until pastry has risen and golden.
11. Serve with remaining parsley on a plate.
** Serves: 2-4 **