Asparagus and Feta Pies

These pies are based on a dish from One Dish Meals, and are quite tasty.

• Ready In: 45 mins
• Yields: 4 pies

Ingredients

• 500  g  prepared  shortcrust pastry
• 1  egg, lightly beaten

• FILLING

• 250  g asparagus spears, cut into 4 cm pieces
• 60  g  chopped sun-dried tomatoes
• 185  g feta cheese, mashed
• 2  tablespoons  chopped fresh basil
• 2  teaspoons  finely grated fresh lemon rind
•  fresh ground black pepper

Directions

1. Roll out pastry to 3mm thick and cut out 4 10cm rounds and 4 15cm rounds.
2. Place larger pastry rounds on a lightly greased baking tray and place remaining rounds on a tray lined with food plastic wrap, cover and refrigerate pastry for 15 mins or until ready to make the pies.
3. To make the filling, combine the asparagus, sun dried tomatoes, feta cheese, basil, lemon rind and black pepper to taste.
4. Divide the filling between the larger pastry rounds leaving a 1cm border around the edge.
5. Brush edge with egg and cover with smaller pastry rounds.
6. Press edges together to seal, brush tops of pies with egg and cut a few small holes in the tops.
7. Bake for 25 minutes in a 190 C oven or until pastry is golden and crisp.