To make it into a pie:
Preheat the oven to 375 degrees.
Roll out the short crust and fill individual pie containers.
Add the filling.
Cut the puff pastry for the top.
Use an egg wash (1 raw egg beaten with a bit of water) to glue the top and sides together and coat the top crust lightly.
Poke a hole in the top crust so steam can escape.
Bake for about 35 minutes!
A final note: Do not attempt to eat these if you are allergic to gluten. They are a veritable gluten festival! I’m not even going to attempt to make these gluten-free, if you were wondering.
For the rest of the recipe, check out: