Part 6/8:

Divide the dough into smaller portions; this recipe yields around 12 medium pies. Shape each portion into a ball for easier rolling. Then, on a floured surface, roll out the dough to about a quarter of an inch thick. You can use the lid of a small pot or any round object as a cutter.

Once you’ve cut out circles, whisk an egg and brush it around the edge of the pastry before adding some filling. Carefully fold and press the edges together, using a fork to crimp them for a decorative touch.

Repeat this process until all the dough and filling are used. Preheat your oven to 350°F (175°C) while you work through the remaining pies. Once assembled, brush the tops with egg wash and poke a few holes to allow steam to escape.