I would post the recipe but it's just a recipe of leftover stuff...leftover potatoes...leftover carrots...leftover celery...leftover roast chicken breast (best way to eat chicken breast)..leftover cream(from making scones)...leftover milk...prob the only thing that is not leftover is the can of mushroom soup and the store bought puff pastry....one sheet of puff pastry makes 16 mini pies for the muffin maker...cut into squares and shove it into the maker when it's heated...put the cooked filling in(mine was cooled because i wanted to make some normal sized ones for freezing)...close the maker and set it for 15 - 20 mins....ready when pastry is puffed and golden...i reckon if the filling is still hot..it will take less time...so just keep a lookout
Just one tip....for a fussy child like Jayden who has problems with visuals and textures of veg...mash the pie filling up a little when it's cooked...
When using normal oven(180degrees bake until golden...around 30 mins), egg wash is always recommended. If making pies with "lids", dont forget to cut slits on the "lids" so that the steam can escape....when using the mini maker...forget about "lids" took me wayyyyyy too long...around 35 mins...didnt bother after one batch
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