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Asparagus and Feta Pies
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These pies are based on a dish from One Dish Meals, and are quite tasty.
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g prepared shortcrust pastry
, lightly beaten
, cut into 4 cm pieces
teaspoons finely grated
fresh lemon rind
fresh ground black pepper
Roll out pastry to 3mm thick and cut out 4 10cm rounds and 4 15cm rounds.
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.
To make the filling, combine the asparagus, sun dried tomatoes, feta cheese, basil, lemon rind and black pepper to taste.
Divide the filling between the larger pastry rounds leaving a 1cm border around the edge.
Brush edge with egg and cover with smaller pastry rounds.
Press edges together to seal, brush tops of pies with egg and cut a few small holes in the tops.
Bake for 25 minutes in a 190 C oven or until pastry is golden and crisp.
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