Recipe Method

1. Pre-heat the oven to 190 º C.
2. Unwrap and unravel the thawed pastry. Place a damp clean tea-towel over to prevent drying out.
3. Take one pastry sheet and spray or brush olive oil over. Do the same with each of three more sheets placed on top. Cut this 4-layered pastry sheet, into 4  +- 15cm squares, and place one with oiled side down into each of four deep muffin pans. 
4. Spoon in the filling ingredients then place two cherry tomato halves in each centre. Fold in the excess pastry to each centre, to overlap and seal the filling well.
5. Brush each pie lightly with olive oil, and bake in the pre-heated oven for 20 minutes.
6. Tip the muffin pan upside down onto a baking tray, so the pies fall out with their bases facing upwards. Return this tray to the oven for 5 minutes to crispen the bases.   Serve warm.