LEMON CURD HAND PIES

3 sheets frozen shortcrust pastry, thawed*
lemon curd

1 egg
1 tablespoon water

3 tablespoons icing sugar
lemon juice


preheat oven to 190 c.(375 f.) line a large baking tray
with baking paper.

beat the egg and the water together until well combined.
put aside.

using a 70 mm (2 3/4 inch) round cutter, cut out 9 circles
from each sheet of pastry. remove excess dough.

place a slightly heaped teaspoon of lemon curd in the
centre of half of the circles.  brush the edges of each
filled circle with the egg and top with another circle.

crimp edges with a fork.

place the pies onto the tray and brush with the egg.

cut a couple of small slits in the centre of each.

cook for approx. 18 minutes or until golden.

place pies onto a wire rack to cool. drizzle with icing.

ICING

3 heaped tablespoons icing sugar
lemon juice

mix the icing sugar together with enough lemon juice to
make a drizzle.  use a teaspoon to drizzle over pies.

* I only made this amount. use the whole packet of pastry
if desired. adjust the amount of icing as needed.

I also made some pies filled with nutella and some with
jam. I dusted these with icing sugar.