15: Moisten around the edges with a brush dipped in cold water.
16: Place a disk of puff pastry on each pie, and press the edges together to seal.
17: Brushthe top of each pie, then make a cross-shaped incision in the middle to allow steam to escape during baking. My tip: If you're making several pies with different fillings at the same time, make a mark on the top so you can recognize them. Here, a fish symbol with a scrap of puff pastry.
18: Top all your pies with all your toppings, and bake at 210°C (410°F), rather at the bottom of the oven, for around 20 minutes.
19: Enjoy warm or hot, with a green salad if desired.
Remarks
Adapt the weight of puff pastry to the quantity of filling you've made. If you're using commercial puff pastry discs, note that you'll need 2 discs for 4 pies, one for the 4 bottoms and 1 for the 4 "lids". The finished filling can be frozen.