Asparagus And Feta Pies

1. 1

   Roll out pastry to 3mm thick and cut out 4 10cm rounds and 4 15cm rounds.

2. 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. 3

   To make the filling, combine the asparagus, sun dried tomatoes, feta cheese, basil, lemon rind and black pepper to taste.

4. 4

   Divide the filling between the larger pastry rounds leaving a 1cm border around the edge.

5. 5

   Brush edge with egg and cover with smaller pastry rounds.

6. 6

   Press edges together to seal, brush tops of pies with egg and cut a few small holes in the tops.

7. 7

   Bake for 25 minutes in a 190 C oven or until pastry is golden and crisp.

* Per serving · 4 servings · Values may vary.