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1
I'm happy with using ready-made pastry for simplicity, but if you have a favourite recipe, make up the pastry and chill.
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2
Sprinkle your surface and rolling pin with flour.
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3
Roll out the pastry thinly (about 2mm), and cut out 12 circles.
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4
Bundle together the remaining pastry and refrigerate.
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5
Press the circles into cupcake moulds or small pie cases, making sure they reach over the top of the moulds.
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6
Refrigerate your pie cases.
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7
Preheat your oven to 200c at this point.
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8
Re-roll your remaining pastry, more thinly this time, being careful not to over-handle it.
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9
Cut 12 circles to fit on top of the pie cases.
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10
Refrigerate these circles.
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11
Make 12 small balls of marzipan (you may not need the full 100g), and flatten to fit into the bottom of the pies.
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12
Stir the rosewater into the pie filling, and fill the pies.
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13
Again, you're unlikely to need the full can, but the remaining rose-scented filling is delicious on porridge or ice cream, or with yoghurt, as an indulgent cook's treat the next day.
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14
Place the lids on the pies, and press shut using your fingers, a pie crimper or the tines of a fork.
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15
Refrigerate for a couple of minutes to rest the pastry, or for up to a couple of hours if you're serving warm at the end of dinner.
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16
Don't leave them uncooked too long or the pastry will become soggy.
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17
Bake for about 15 minutes until browned- keep an eye on them after 10 minutes to make sure they don't burn.
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18
Once cooked, let them cool for 5 minutes before devouring, as the pie filling will be very hot.
