Mummy Puff Pastry Pizza Pies Recipe

Servings: 6 Pies

Ingredients

Instructions

Preheat the oven to 200°C (Gas mark 6/390°F). Line a couple of baking trays with greaseproof/baking paper.

Using a large circle cutter, cut out circles of pastry (I got seven from one sheet of pastry) and place on your lined baking trays. Spread a thin layer of tomato puree over each circle.

Prepare your toppings – de-seed and finely chop the pepper, wash and slice the spring onion, slice the pepperoni if necessary, grate the cheddar cheese.

Pile the toppings in the centre of each circle, leaving a small strip around the edges clear.

Cut the leftover pastry into strips around 1cm thick and drape over the toppings in a random way to create mummy like patterns, pushing the edges down so that they stick to the pastry circles.  

Ball up and roll out any smaller pieces of pastry to cut into more strips. Don’t worry if the strips overlap the circles – once you’ve finished adding strips to each circle you can tidy them up by cutting off the excess with the same circle cutter you used to cut out the original circles. Repeat until you have mummified all of your pizzas pies!

Bake in the oven for around 15 minutes until cooked through and golden. Remove from the oven and leave to cool for a few minutes. 

To make the eyes, cut small circles from the leftover cheese slices using a mini circle cutter, then dot the ‘eyes’ with an edible marker pen or if you don’t have one, use a little food colouring with a fine paintbrush. Pop two eyes onto each mummy pie then serve immediately, or cool completely on wire racks then store in an airtight container ready to be popped in a lunch box or alternatively reheated later.

Notes

You can replace the cheese eyes with slices of black olives if preferred. If you’d like to do this, add the olive eyes just before baking, then continue as before. See my video recipe for more details.

Source: eatsamazing.co.uk