Asparagus And Feta Pies - cooking recipe

Ingredients

500 g prepared shortcrust pastry
1 egg, lightly beaten
FILLING
250 g asparagus spears, cut into 4 cm pieces
60 g chopped sun-dried tomatoes
185 g feta cheese, mashed
2 tablespoons chopped fresh basil
2 teaspoons finely grated fresh lemon rind
fresh ground black pepper

Preparation

Roll out pastry to 3mm thick and cut out 4 10cm rounds and 4 15cm rounds.
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.
To make the filling, combine the asparagus, sun dried tomatoes, feta cheese, basil, lemon rind and black pepper to taste.
Divide the filling between the larger pastry rounds leaving a 1cm border around the edge.
Brush edge with egg and cover with smaller pastry rounds.
Press edges together to seal, brush tops of pies with egg and cut a few small holes in the tops.
Bake for 25 minutes in a 190 C oven or until pastry is golden and crisp.