I’m getting better at using these molds — it took about 30 minutes to cut and fill 5 pies (plus one empanada-style with the leftover pie crust).
And I used a Pillsbury refrigerated pie crust, which meant that there was only about 45-60 minutes of active cooking time (take pie shell out of fridge, let thaw, make filling, roll out and cut and fill fox and owl, brush with beaten egg), and then bake about 30 minutes.
If you choose to cut the eyes and other parts completely out, rather than just leaving an impression, be careful not to overfill, or they’ll likely break apart while baking.
Rich and tasty dinner, paired with a citrus-spinach salad to cut the richness.
