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Teddies' picnic pillows

  • 0:30 Prep
  • 0:25 Cook
  • Makes 18


  • 2 teaspoons olive oil
  • 2 green shallots, ends trimmed, thinly sliced
  • 2 short cut bacon rashers, finely chopped
  • 150g chicken mince
  • 50g (1/4 cup) drained canned pineapple pieces, finely chopped
  • 40g (1/4 cup) frozen peas and corn
  • 4 sheets (25 x 25cm) frozen ready-rolled shortcrust pastry, thawed
  • 1 egg, lightly whisked
  • Tomato sauce, to serve


  • 1
    Preheat oven to 200°C. Line a baking tray with non-stick baking paper. Heat the oil in a non-stick frying pan over medium heat. Add shallot and bacon and cook, stirring, for 3 minutes or until golden.
  • 2
    Add the mince and cook, stirring, for 5 minutes or until cooked. Stir in pineapple, peas and corn. Set aside for 15 minutes to cool.
  • 3
    Use a round 7cm-diameter pastry cutter to cut 18 discs from the pastry. Place 1 tablespoon of mince mixture in the centres of half the pastry discs. Top with remaining pastry discs. Use a fork to press the edges together to seal. Place on the lined tray.
  • 4
    Brush pastry pillows with egg. Use a fork to prick the tops. Bake in oven for 15 minutes or until golden. Serve with tomato sauce.

Source: taste.com.au


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