About this recipe:Quick, simple and tasty dairy-free savoury pies, just choose your filling. I have found that a chicken velute works well, as does roasted duck topped with cranberry sauce. Please make sure whatever your filling, make sure it has cooled before filling.
Cut in the margarine and Crisco until it reaches a breadcrumb-like texture.
Slowly and gradually add the cold water, mixing in with a fork until the dough forms a smooth ball.
Form the pastry into a baton shape. Wrap tightly in cling-film and refrigerate for a minimum of 20 minutes.
Preheat the oven to 190 C / Gas 5.
Dust a flat surface with four and roll out the pastry to the desired thickness (3 to 6mm). Cut the pastry into the right size and shape by using a standard round cereal bowl.
Grease the muffin tray with some margarine, lift the cut pastry and form into place, being careful not to put any holes into the pastry.
Fill your pie with your desired pre-made, cooled filling. Fill the pies near to the top, leaving approximately 5mm headspace.
To make the lids, use the same method in step 5. Any excess pastry can be used to top the lids with shapes (see pic). Brush the under-edges of the lid with some of the egg to make a seal when placing onto the top of the pie. Press the edges together and trim the excess pastry off. Crimp if you wish.
Prick the top of the pies and brush with the egg.
Bake for 35 to 40 minutes or until the pastry is golden. Serve.
Crisco is an American product available in world food sections of supermarkets or from specialist American importers, such as The Stateside Candy Co. or American Soda.