By The Green Parent

27th August 2021

These little pies are inspired by the Georgian tarragon pie. I have taken the simplicity from this dish – the filling is literally tarragon, hard-boiled eggs and spring onions – and adapted to make small puff pastry pies instead. Recipe by Catherine Phipps

By The Green Parent

27th August 2021

By The Green Parent

27th August 2021

Herb Pies

This makes them very portable and perfectly suited for picnics and lunchboxes. And while I love the all-tarragon pies, I do mix it up with other herbs sometimes, so you might want to replace some of the tarragon with a mixture of chervil, parsley, dill, basil, perhaps a touch of mint. As long as the end quantity is the same, it really is up to you.

SERVES 4

  • 1 x 375g block all-butter puff pastry
  • 3 hard-boiled eggs, shelled and very finely chopped
  • Leaves from 4 bunches of tarragon – you need 60g in total, or replace half the tarragon with a mixture of chervil, parsley, dill, basil or mint
  • 4 spring onions, very finely chopped
  • Beaten egg
  • Sea salt and freshly
  • ground black Pepper
  1. Preheat the oven to 180°C (375°F/Gas 4).
  2. First roll out two thirds of the pastry on a floured work surface and cut out 12 circles, 8cm in diameter. Use these to line a 12-hole muffin tin, making sure you push the pastry right into the corners. Set aside.
  3. Reserve 12 leaves or fronds for decoration, then finely chop all the herbs and mix with the hard-boiled eggs and spring onions. Season well with plenty of salt and pepper. Spoon the mixture into the pastry cases, making sure you leave a border at the top.
  4. Roll out the remaining pastry and cut 12 rounds, this time smaller, around 6.5cm. Brush egg wash around the rim of the filled pastry and top with the smaller rounds, crimping the edges together. Place a leaf on top of each pie, then brush the whole thing with egg wash. Make a small incision in each pie to allow steam to escape during the cooking process.
  5. Bake in the oven for around 20–25 minutes, until the pies are well risen and a deep golden brown. Leave to cool in the tin. Eat at room temperature.

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Leaf by Catherine Phipps (Quadrille, £25) Photography Mowie Kay

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