These pies are a lovely addition to a brunch spread and are perfect for transporting and eating at any temperature. They’re simple but really satisfying, making them a perfect day-after snack.






Skill level

Average: 3.9 (6 votes)


  • 5 eggs
  • 1 tbsp olive oil
  • 2 tbsp chopped sun-dried tomatoes
  • 2 large handfuls chopped kale
  • 2 square puff pastry sheets
  • 100 g (3½ oz) haloumi, cut into 8 small triangles
  • 4 tbsp ajvar (see Note), or chutney of your choice, plus extra to serve
  • sesame seeds, for sprinkling

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Makes 8 small pies.

  1. Preheat the oven to 180°C (350°F) and line a large baking tray with baking paper.
  2. Crack four eggs into a bowl and whisk them. In a small bowl, whisk the remaining egg (to use as an eggwash) and set both bowls aside.
  3. Heat the olive oil in a large, non-stick frying pan. Add the sun-dried tomatoes and kale and cook for a few minutes over medium heat until the kale is wilted, but still bright green. Season with salt and pepper.
  4. Pour the four whisked eggs into the kale mixture and, using a spatula, gently stir so the eggs cook evenly for just 1 minute. Once the eggs are almost cooked, remove from the heat. Sprinkle with some extra seasoning.
  5. Assemble the pies by cutting each pastry sheet into four squares. Place one haloumi triangle on each square of pastry, aligning the corners so that the pastry can fold to form a triangle. Top with 1 teaspoon of ajvar or chutney. Divide the kale mixture between the eight pies and add it on top of the chutney.
  6. Fold over the top half of the pastry on each pie to create a triangle. Use your finger or a fork to press the edges of the pastry together to seal the pies. Lay the pies on the lined baking tray.
  7. Brush each pie with the remaining whisked egg and top with a sprinkling of sesame seeds. Bake for 15–20 minutes, or until the pastry is golden and puffed. Serve the pies at any temperature, with extra chutney if desired.



Ajvar is a blended roast capsicum (bell pepper) dip available from most good grocers. I love these pies with a spoonful of ajvar inside, as it melts into the filling and gives the whole pie a lovely flavour. Any chutney will do if ajvar is not available.


Recipe and images from The Shared Table by Clare Scrine, Smith Street Books, RRP $39.99