Individualpuffpastryapplepies Recipes

Steps:

• Thaw puff pastry according to directions on package.
• Peel, core and chop apples up coarsely.
• Combine apples with sugar, flour, lemon juice, cinnamon and nutmeg.
• Heat oven to 350°F.
• Flour surface lightly and cut pastry sheet into nine 3x3 squares.
• Place approximately 1/4 cup apple mixture on each square and brush edge with beaten egg.
• Place second pastry square on the top of the already filled pastry to form a pocket.
• Press down border with fingers to seal and then press with fork to decorate the edges.
• Make a 1-inch L shape incision into each pie and fold back the pastry flap.
• Place on ungreased cookie sheet and give each one an egg wash.
• Bake for approximately 20 minutes or until golden.
• Enjoy!

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Cut 4 6-inch rounds out of the pie crusts, and fit them into 4 5-inch mini pie dishes. Cut remaining pie crust into 1/8-inch strips, and set dough aside.
• In a bowl, mix the diced apple, tapioca, sugar, lemon juice, nutmeg, and cinnamon until thoroughly combined; allow the mixture to stand for 5 minutes to soften the tapioca. Stir the mixture again, and spoon into the pie shells. Use the strips of dough to weave a small lattice crust on top of each pie, and pinch the strips onto the bottom crust.
• Bake in the preheated oven until the pies are browned and the filling is thickened and bubbling, about 30 minutes. Cool before serving.

Steps:

• Take pastry sheets out of freezer to defrost.
• Heat butter in frypan/skillet over medium to high heat.
• Cook chicken fillets in pan for 3 - 5 minutes.
• Flip fillets over, cover pan and cook fillets on lower heat for 10 minutes.
• Chop cooked fillets into small pieces.
• Allow to cool.
• Line six individual pie dishes with puff pastry.
• Distribute chicken evenly between dishes.
• Distribute peas evenly into dishes.
• Pour bechamel sauce evenly into dishes.
• Top filling of each pie with shaved parmesan cheese.
• Season to taste with salt and pepper.
• Brush milk over edge of each pie.
• Place circle of pastry topping over each pie.
• Slice a 1/2 inch vent into the top of each pie.
• Brush each pie with milk to glaze.
• You can either freeze them now, or pop into a 200 degree oven for 25 - 30 minutes until the pastry is golden and the filling hot.
• Serve with potatoes wrapped in foil and baked in the oven.
• Maybe a salad as well if you have the energy!
• Enjoy!