Pies with Garlic-Kachkéis, carrots & romanesco

Instructions

1. Cut the vegetables in pieces and cook in boiling water for a few minutes, until tender. Drain, let cool, mix, season with salt and pepper and mash roughly with a fork. Set aside.
2. Unroll you puff pastry and using a cookie cutter, cut out 12 circles of dough the size of the muffin cups. From the second pastry sheet cut out 12 smaller dough circles as lids. 
3. Brush the muffin tray with butter. Place the larger circles of pastry in the cups of the muffin tray and fill each with a spoonful of the vegetable mixture. Put a spoonful of Ekabe Kachkéis with garlic in each, top with some more vegetable mixture and finish with the pastry lids. Press the edges together all around with a fork and poke a hole in the centre. Brush with beaten egg and bake at 200°C for 20 minutes. Arrange  the pie on a plate with some basil leaves.