Or choose your family’s favourite deli meats, cheese and condiments to customize the handheld pies.
Now that gardening is in full swing, make these ahead for a delicious supper to treat weary planters.
Italian Panini Pies
2 frozen deep-dish pie shells
8 slices Genoa salami, cut in half
4 slices deli oven-roasted turkey, cut into quarters
2 small bocconcini, each cut into 4 slices
30 ml (2 tbsp) roasted red pepper, finely chopped
30 ml (2 tbsp) finely chopped basil
Freshly ground pepper
1 egg, beaten
Heat oven to 400 F (200 C).
Remove pie shells from freezer and let thaw at room temperature for 10 to 15 minutes.
Remove pie shells from foil and gently flatten onto clean, flat, lightly floured work surface. If cracks appear in pastry, press together and repair using fingers moistened with water. Cut out 4 rounds (each 9 cm/3 1/2 inches) from each pie shell.
On one half of each pastry round, place 2 stacked half slices of salami, 2 quarter slices of turkey, 1 slice bocconcini cheese, and one-quarter each of the roasted red pepper and chopped basil. Season with pepper.
Brush edges of pastry with beaten egg. Fold pastry over filling to create a half-moon shape. Gently press edges together and crimp with a fork. Brush tops lightly with beaten egg.
Bake for 12 to 15 minutes or until pastry is golden. Let pies rest for 10 minutes before serving.
Makes 4 servings.
Tip: Substitute 20 ml (4 tsp) grated mozzarella cheese for the bocconcini cheese.