Prep Time 20 minutes
Cook Time 30 minutes
To chill the dough 1 hour
Total Time 50 minutes
Alex used disposable ramekins with a top diameter of about four inches. If your ramekins are smaller, you may have excess filling. If they are larger, you may need more filling. Make the necessary adjustments depending on the size of your ramekins.
Excess pie crust dough can be re-shaped into a flattened ball, wrapped in cling film and frozen for a week or two. Thaw and roll for another baking project. Or you can make any of the following. Honey and Sesame Seed BiscuitsBread Sticks With Onion, Garlic and BasilPie crust tea biscuits