Easy cookies and cream pies
8 Oreo biscuits (80g)
1 sheet frozen shortcrust pastry, thawed
1 sheet frozen puff pastry, thawed
12 white marshmallows
2 tbsp thick (double) cream
2 tbsp chocolate sauce
Place Oreos in a zip-top bag; using a rolling pin, crush until fine crumbs form.
Lightly grease and preheat a 4-hole (80ml) pie maker. Using pastry cutter provided, cut four large rounds (11cm) from shortcrust pastry and four small rounds (9.5cm) from puff pastry.
Line prepared holes with shortcrust pastry rounds, pressing into base and side. Divide Oreo crumbs and marshmallows among pie cases. Top with puff pastry rounds; press edges firmly to seal. Close lid; cook for 5 mins or until golden. Remove pies; transfer to a wire rack.
Serve pies straight away, topped with cream and chocolate sauce.