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Mini Pies with Prosciutto, Sun-Dried Tomatoes, and Mozzarella
Ingredients
1 package KANAKI SHORTCRUST Pastry in 20 Round Shapes
100 gr. grated Mozzarella
100 gr. grated Parmesan cheese
6 slices prosciutto
5 sun-dried tomatoes (in olive oil)
1 tsp. dried basil
1 egg
1 egg yolk for brushing
Preparation - Steps
Finely chop the prosciutto and cut the sun-dried tomatoes into very thin strips. Prepare the mini pies as per the instructions and place them, one next to the other, on a shallow baking tray. Mix the egg yolk with 1-2 tablespoons of water and brush the pies. Bake in a preheated oven at 200°C for 20-25 minutes. Serve warm.
For making Mini Shortcrust Pies:
Defrost the round shortcrust pastries as per the instructions. Beat the egg and brush the pastries. Divide the filling and spread a little onto each pastry. Fold the pastries in half and press down on the edges with a fork to stick together.
