Delicious hand pies filled with Swiss chard, feta, and pine nuts, perfect for a snack or appetizer.
Ingredients
Filling
- 2tbspolive oil
- 400gSwiss chard
- 2tbspflat leaf parsley
- 1tbspfresh coriander
- 1tbsplemon juice
- 2clovegarlic
- 1tsppaprika
- 1/2tspground cumin
- 1/4tspsalt
- 60gfeta
- 2tbsppine nuts
Pastry
- 320gready-rolled shortcrust pastry
- 1egg beaten egg
Nutrition (per serving)
Calories
217.5kcal (10.88%)
Protein
4.8g (9.5%)
Carbs
14.3g (5.18%)
Sugars
0.8g (1.5%)
Healthy Fat
13.6g
Unhealthy Fat
2.3g
% Daily Value based on a 2000 calorie diet
How to make Bakoula, Feta and Pine Nuts Hand Pies
Preparation
Preheat the oven to 220°C (200°C fan).
To make the bakoula filling, heat the olive oil in a large saucepan over medium-low heat.
Add the Swiss chard and stir in the remaining ingredients, except for the feta and pine nuts.
Cover the pan and cook for about 8 to 10 minutes until the chard is soft.
Uncover the pan and cook for a further 5 minutes or until all the liquid has evaporated, stirring occasionally.
Taste and adjust the seasoning, adding more salt if necessary.
Remove the pan from the heat and stir in the feta and pine nuts.
Leave the filling to cool to room temperature before assembling the hand pies. Alternatively, transfer the filling to a bowl, cover with clingfilm, and refrigerate until ready to use; it will keep for up to 2 days.
Assembly and Baking
Unroll the pastry sheets onto a work surface and cut each sheet into squares or rectangles.
Spoon about 4 tablespoons of the filling into the center of each square or rectangle.
Fold one corner over the filling to meet the opposite corner to form a triangle or rectangle, then seal the edges by pressing down with the tines of a fork.
Place the turnovers on a lined baking tray, leaving about 2cm between them.
Brush the tops with the beaten egg and bake for about 20 to 25 minutes until golden brown.
Serve warm or at room temperature.
Nutrition (per serving)
Nutrition (per serving)
Calories
217.5kcal (10.88%)
Protein
4.8g (9.5%)
Carbs
14.3g (5.18%)
Sugars
0.8g (1.5%)
Healthy Fat
13.6g
Unhealthy Fat
2.3g
% Daily Value based on a 2000 calorie diet
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Tips & Tricks
Make sure to cool the filling completely before assembling the hand pies to prevent the pastry from becoming soggy.
You can customize the filling by adding other vegetables or herbs according to your preference.
FAQS
How do I make Bakoula, Feta and Pine Nuts Hand Pies from scratch?
To make Bakoula, Feta and Pine Nuts Hand Pies, start by heating olive oil in a saucepan and cooking Swiss chard with garlic, spices, and herbs until soft. Stir in feta and pine nuts once the mixture cools. Roll out ready-made shortcrust pastry, cut into squares, fill with the mixture, seal, and bake at 220°C for 20-25 minutes until golden.
Are Bakoula Hand Pies suitable for vegetarians?
Yes, Bakoula, Feta and Pine Nuts Hand Pies are vegetarian-friendly as they are filled with Swiss chard, feta cheese, and pine nuts, making them a delicious option for those following a vegetarian diet.
What can I substitute for Swiss chard in the hand pie filling?
If you don't have Swiss chard, you can substitute it with spinach or kale. Both options will provide a similar texture and flavor, making them great alternatives for your Bakoula Hand Pies.
How should I store leftover Bakoula Hand Pies?
To store leftover Bakoula Hand Pies, place them in an airtight container and refrigerate for up to 3 days. You can also freeze them for longer storage; just make sure to wrap them tightly in plastic wrap and foil before freezing.
What are some good side dishes to serve with Bakoula Hand Pies?
Bakoula, Feta and Pine Nuts Hand Pies pair well with a fresh salad, tzatziki sauce, or a light yogurt dip. These sides complement the savory flavors of the hand pies and make for a delightful appetizer or snack.
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North Terrace, Adelaide, South Australia, 5000
Australia