Green bean and bacon mini pies

Preheat the oven to 180°C.

Line a large baking sheet with baking paper.

1 FILLING Heat the oil in a large, deep frying pan and fry the bacon until crispy.

Remove from the pan and fry the onion and garlic in the same pan until soft.

Return the bacon to the pan.

2 Add the diced potatoes and water.

Cover the pan and cook until the potatoes are almost soft, stirring occasionally to prevent catching.

3 Add the green beans and cook until done but still bright green and the liquid has evaporated.

Add the flour to the vegetables and stir through.

Add the stock and stir through.

Add the yoghurt, black pepper and salt and stir until the filling has thickened.

4 Remove the filling from the pan and set aside to cool completely.

5 MINI PIES Roll out the pastry on a lightly floured surface.

Cut into 16 squares.

Spoon a little of the filling in the middle of each pastry square.

Fold the pastry over the filling and press to seal.

Cut a slit on top of each pie to allow steam to escape.

6 Arrange the pies on the baking sheet and brush lightly with the whisked egg.

Bake for 20-25 minutes or until the pastry is golden and done.