Hard-boiled egg pies
Ingredients (serves 2)
- 6 small round pie dough pastries
- 1 egg
- Extra virgin olive oil
- For the filling:
- 2 eggs
- 12 green olives without the stone (skip in case of hyper-tension or fluid retention)
- 1 big tomato
- 4 crab sticks
- 50 g roasted pepper
- Parsley
Method
- 1. Boil two eggs for approximately ten minutes in boiling water. Peel and cut into small pieces.
- 2. Chop the pitted olives and the roasted pepper in-to small cubes.
- 3. Cut the tomato into small pieces.
- 4. Cut the crab sticks into thin rounds.
- 5. Chop the parsley.
- 6. Mix all the ingredients together and season with virgin olive oil. Set aside.
- 7. Put the dough rounds on a plate. Place a spoon-ful of the filling in the centre, wet the border and fold the discs in half. Seal the pie, crimping the edges with the tips of your fingers.
- 8. Beat the egg and brush the pies on both sides.
- 9. Put the pies on a tray lined with baking paper and bake at 180°C for ten to twelve minutes.
- 10. Let pies cool down before serving.
