Hard-boiled egg pies
Ingredients (serves 2)
  • 6 small round pie dough pastries
  • 1 egg
  • Extra virgin olive oil
  • For the filling:
  • 2 eggs
  • 12 green olives without the stone (skip in case of hyper-tension or fluid retention)
  • 1 big tomato
  • 4 crab sticks
  • 50 g roasted pepper
  • Parsley
  • 1. Boil two eggs for approximately ten minutes in boiling water. Peel and cut into small pieces.
  • 2. Chop the pitted olives and the roasted pepper in-to small cubes.
  • 3. Cut the tomato into small pieces.
  • 4. Cut the crab sticks into thin rounds.
  • 5. Chop the parsley.
  • 6. Mix all the ingredients together and season with virgin olive oil. Set aside.
  • 7. Put the dough rounds on a plate. Place a spoon-ful of the filling in the centre, wet the border and fold the discs in half. Seal the pie, crimping the edges with the tips of your fingers.
  • 8. Beat the egg and brush the pies on both sides.
  • 9. Put the pies on a tray lined with baking paper and bake at 180°C for ten to twelve minutes.
  • 10. Let pies cool down before serving.


In case of mucositis, prevent the pastry from overcooking or getting too dry, and if necessary, serve with sauce to help with swallowing.