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Coles

  • No added sugar
  • Nut free
  • Peanut free
  • Seafood free
  • Sesame free
  • Shellfish free
  • Vegetarian

These tasty little pies are packed with herbs and cheese, and perfect for the school lunch box or a mid-morning snack.

  • Makes8
  • Cook time25 minutes
  • Prep time15 minutes, + cooling time
Herband cheese pies in a lunchbox

Ingredients

  • 1/3 cup (80g) ricotta
  • 2 tbs finely grated parmesan
  • 1 tbs finely chopped flat-leaf parsley
  • 1 tbs finely chopped chives
  • 2 sheets frozen puff pastry, thawed
  • 1 free-range egg, lightly whisked

Nutritional information

Per pie: Energy: 464kJ/111 Cals: (5%), Protein: 4g (8%), Fat: 6g (9%), Sat Fat: 3g (13%), Carb: 12g (4%), Sugar: 1g (1%), Dietary Fibre:1g (3%), Sodium: 103mg (5%).

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.

Method

  1. Step 1

    Preheat oven to 200°C. (Alternatively, preheat an air fryer to 200°C.) Line a large baking tray with baking paper. Combine ricotta, parmesan, parsley and chives in a medium bowl.

  2. Step 2

    Place pastry sheets on a clean work surface. Use an 8cm round cutter to cut 16 discs from the pastry. Divide ricotta mixture among half the pastry discs. Brush the edges of the pastry with a little egg. Top with remaining pastry discs and use a fork to gently press to seal the edges.

  3. Step 3

    Place the pastries on the lined tray and brush with remaining egg. Bake for 20-25 mins or until the pastry is golden and puffed. (Alternatively, place the pastries in a single layer in an air fryer basket and cook for 15-20 mins.)

  4. Step 4

    Set pies aside to cool completely. Store in an airtight container in the fridge for up to 3 days. (To freeze, wrap pies in foil and freeze in an airtight container for up to 3 months. Thaw overnight in the fridge.) Add pies to lunch boxes with an ice pack to keep them chilled.

Recipe tip

COOK. STORE. SAVE
Use it up:
Make the most of any leftover puff pastry by baking another lunch box favourite: savoury scrolls. Find the recipe at coles.com.au/easyscrolls.

Herb and cheese pies

Herb and cheese pies
  • Makes8
  • Cook time25 minutes
  • Prep time15 minutes, + cooling time
Ingredients
  • 1/3 cup (80g) ricotta
  • 2 tbs finely grated parmesan
  • 1 tbs finely chopped flat-leaf parsley
  • 1 tbs finely chopped chives
  • 2 sheets frozen puff pastry, thawed
  • 1 free-range egg, lightly whisked
    Description

    These tasty little pies are packed with herbs and cheese, and perfect for the school lunch box or a mid-morning snack.

    Method
    1. Step 1

      Preheat oven to 200°C. (Alternatively, preheat an air fryer to 200°C.) Line a large baking tray with baking paper. Combine ricotta, parmesan, parsley and chives in a medium bowl.

    2. Step 2

      Place pastry sheets on a clean work surface. Use an 8cm round cutter to cut 16 discs from the pastry. Divide ricotta mixture among half the pastry discs. Brush the edges of the pastry with a little egg. Top with remaining pastry discs and use a fork to gently press to seal the edges.

    3. Step 3

      Place the pastries on the lined tray and brush with remaining egg. Bake for 20-25 mins or until the pastry is golden and puffed. (Alternatively, place the pastries in a single layer in an air fryer basket and cook for 15-20 mins.)

    4. Step 4

      Set pies aside to cool completely. Store in an airtight container in the fridge for up to 3 days. (To freeze, wrap pies in foil and freeze in an airtight container for up to 3 months. Thaw overnight in the fridge.) Add pies to lunch boxes with an ice pack to keep them chilled.