Mini Pies with Peas

Mini Pies with Peas

Ingredients

Leftover lamb and vegetable stew

1.5 sheets shortcrust pastry

1.5 sheets puff pastry

1 egg, beaten

oregano

pepper

Method

Preheat oven to 180 degree celcius. Spray a muffin tray with olive oil.

Cut circles out of the shortcrust pastry and line the muffin holes.

(I used a large measuring cup, and cookie cutters are useful)

*optional: blind bake these bases if you like a crunchy pie dish by lining with foil and weighing down with beads or rice. Cook for 15 minutes in a 180 celcius oven.

Fill the pies with filling to the brim.

Cut circles that match the top diameter of the muffin holes out of the puff pastry.

(I used my 3/4 measuring cup).

Place each circle on top of each pie base and cut a steam hole in middle.

Pinch sides to join the shortcrust to the puff.

Add extra puff on top (make sure there reamins an steam hole) and paint with eggwash.

Grind pepper and sprinkle oregano on top.

Bake for 30 minutes.

Serve with green peas, tomato sauce and Lager.