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A fresh flavoured recipe perfect for Spring!
Combine the flours, nuts, sugar and butter in a food processor and process until the mixture resembles breadcrumbs. Add the egg and water and pulse briefly to combine. Gently knead until smooth. Wrap and chill for 30 minutes.
Roll out the pastry between 2 sheets of baking paper to 3-4mm thick. Cut 12 x 7½ cm rounds with a fluted cutter and press into 12 x ¼ cup capacity plain or fluted patty pans. Prick well with a fork and bake in a hot oven 200oC for 8 minutes or until lightly golden. Cool.
Spoon or pipe the Philly into the pastry cases then top with kiwi fruit slices and a drizzle of passionfruit pulp. Serve immediately.
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