Preheat oven to 375°F and grease 2 jumbo muffin pans.
Roll out half the pastry dough at a time to 1/4" thick and cut out 18–22 circles. Feel free to re-roll the pastry scraps - they stay unbelievably tender.
Press the dough into the tins, saving the remaining circles for the second batch of baking.
Place in the fridge while preparing the filling.
In a large bowl, beat the melted butter and sugar for 2 minutes.
Add the remaining ingredients and mix until just combined.
Spoon into the pastry shells, filling half- to three-quarters full.
Bake for 26 minutes.
Cool for 2 hours in the pan, then gently remove with a butter knife, loosening edges and lifting out.
Repeat with the remaining pastry and filling.