Saturday, 31 March 2012

Left over casserole pies

I never waste a left over casserole or bolognese sauce.  My slow cooked Beef casserole makes the best ever 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.

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