2. Assemble the Meat Pies:
Preheat the oven to 375°F (190°C).
Roll out the puff pastry (or shortcrust) on a lightly floured surface. Use a round cutter or a bowl to cut out circles that are large enough to line your pie tins. You’ll need one larger circle for the base and a smaller circle for the top.
Press the larger pastry circles into individual pie tins or muffin tins to form the base. Gently press the edges so they fit well and leave room for the filling.
Spoon the cooled meat filling into each pie base, making sure it’s evenly distributed.
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My nana used to make this in huge batches and gift them to neighbors in mason jars! Now I’m doing the same
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APPLE CINNAMON CAKE: A WARM AND COMFORTING DESSERT DELIGHT
Mama’s Pizza Casserole
Gnocchi gratin, tomato sauce and chorizo