Serves: 6
Ingredients:
1 x 400g roll of frozen puff pastry, defrosted
125ml (½ cup) readymade fresh pesto
200g cocktail tomatoes
1 x 250g punnet of button mushrooms, sliced
Knob of butter
6 eggs
Salt and pepper
Method:
- Unroll the pastry on a lightly floured surface and cut into six equal squares. The easiest way to do this is to fold the pastry in half lengthwise and cut it in half; then cut each half into three equal pieces.
- Using a sharp knife, score a border of about 1cm on the inside of each square without cutting right through the pastry. Prick the inside square with a fork.
- Spread the inner square with pesto.
- Halve the tomatoes and place on top of the pesto.
- Bake at 200°C for 10-15 minutes until golden and puffed.
- While the pastry is baking, fry the mushrooms in butter till just soft.
- Poach the eggs in boiling water or in a poaching pan. If you prefer you can fry the eggs. Keep warm.
- When the pies come out of the oven, add the mushrooms and top each with an egg.
- Season with salt and pepper. Serve immediately.