b'Preheat oven to 180C fan forced.Cut shortcrust pastry into rounds and mould into individual pie tins.Place pie cases on a tray and line each with baking paper. Place baking weights on top of baking paper and blind bake with weights for 20 minutes. Tip: if you dont have weights you can use rice.Remove pie cases from oven and remove baking weights and paper. Return to oven for another 5 minutes.Fill pie cases with cooled filling. Each pie should be slightly moulded.Cut the Puff Pastry into rounds slightly larger than the pie cases and cover the pie filling. Tip: pinch the edges slightly to get raised crusts.Brush lids with egg and cut a small incision in the top of the pie.Bake for 30 minutes or until golden brown.Suitable for every occasion, these pies can be enjoyed on the couch with some tomato sauce and a beer while watching the footy or even served up for dinner with some mashed potato and green beans and a nice glass of wine. 119'