We have been talking about making chicken pie for the longest time.
So, for today’s lunch, vegetable pie was the main course.
Readymade puff pastry had come in so handy! It makes pie-making easy as ABC. Just like the tag line, it is simply rolled and baked!
With the leftover pastry, I have made them into mini jammy apple tarts. An idea from “Jamie’s Dinners”.
Sprinkle some sugar and cinnamon powder over the quarterly sliced apples, just enough to coat it lightly. Toss it with some freshly squeezed orange juice. Put a tablespoon of apricot jam into the middle of the circular pastry. Fan out the apple slices on top. Fold in the sides to hold it all together. Brush the corners with some egg wash. Bake in the oven at 260C until the fruit has softened and the pastry is crisp and golden.