| filling |
Take 2/3 of dough, roll into six balls. Place each ball into a muffin tin, and press it around the base and up the sides, to overlap the top by 5mm. Fill. Roll out the remaining dough thinly, cut into six 8cm rounds. Brush a little egg around the perimeter of these rounds, and place them on the pies. Seal the rims by presing with a fork. Glaze with remaining egg, and make a steam hole in each pie. Place tin on baking sheet, bake in moderate oven 30 minutes. Remove pies from tin and place directly onto hot baking sheet, and bake a further 20–25 minutes or until base and sides are crispy. Cool on a wire rack. |