Saturday, 31 March 2012
Left over casserole pies
I use the silicon muffin tins when I make the pies because they come out much easier.
Using ready rolled sheets of pastry, I cut a circle of pastry approx twice the diameter of the muffin diameter. Carefully push the circle of pastry into the muffin tin.
Using a pastry brush, I brush each pie bottom with beaten egg.
Fill with left over filling and fit a smaller circle of pastry on the top, pinching the edges as you go. (I get a little fancy and place a plait of pastry around the edge.)
Brush with beaten egg and bake for 20 to 30 minutes or until the pastry is lovely and golden.