Rustic Easter Egg Pies

Don't let excess Easter eggs go to waste - stuff them into these easy pies and give them a new lease of life.

prep time
cooking time
Recipe by Christie Connelly


190g plain flour

1/4 tsp salt

80g icing sugar

150g unsalted butter, cold, diced

2 egg yolks, cold

1 tblsp cold water

150g small chocolate easter eggs (filled or plain)

2 tbsp Vitasoy Rice Milk


100g chocolate easter eggs (plain), broken up into small pieces

60ml Vitasoy Rice Milk


  1. Place the flour, salt, icing sugar and butter in a food processor. Process until the consistency of breadcrumbs.
  2. 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.
  3. 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.
  4. 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.
  5. Heat the oven to 180C. Brush the pies with rice milk and bake for 15 minutes until puffed and golden. Sit on the tray for 10 minutes while you make the sauce.
  6. To make the sauce, place the 100g of broken chocolate eggs into a small saucepan and pour over the 60ml of rice milk. 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.