Don’t let excess Easter eggs go to waste – stuff them into these easy pies and give them a new lease of life.
- Recipe by Christie Connelly
- Serves 8
- Prep Time 30 minutes + 2 hours chilling time
- Cooking Time 15 minutes
- 190g plain flour
- 1/4 teaspoon salt
- 80g icing sugar
- 150g unsalted butter, cold, diced
- 2 egg yolks, cold
- 1 tablespoon cold water
- 150g small chocolate easter eggs (filled or plain)
- 2 tablespoons Vitasoy Ricemilk Original
- 100g chocolate easter eggs (plain), broken up into small pieces
- 60ml Vitasoy Ricemilk Original
- Place the flour, salt, icing sugar and butter in a food processor. Process until the consistency of breadcrumbs.
- Whisk together the egg yolks and water and then with the motor still running, pour the egg yolk mix into the chute and process until the mixture clumps together.
- Remove to a clean bench and knead lightly for 1 minute. Flatten into a disc, cover with cling film and place into the fridge for 2 hours or overnight if making in advance.
- Divide into 8 pieces then, one at a time, using a lightly floured rolling pin, roll each piece into a rough circle about 20cm wide and 1/2cm thick. Place a few chocolate eggs on one half of the circle then fold the pastry over them to form a rough half moon. Press the edges together and crimp with a fork. Repeat with all the dough and eggs and place the pies on a well greased baking tray.
- Heat the oven to 180C. Brush the pies with ricemilk and bake for 15 minutes until puffed and golden. Sit on the tray for 10 minutes while you make the sauce.
- To make the sauce, place the 100g of broken chocolate eggs into a small saucepan and pour over the 60ml of ricemilk. Heat over medium, stirring constantly, until it comes to the boil. Boil hard for 2 minutes, stirring until glossy and thick like custard. Drizzle over the pies to serve.