You are sure to enjoy these bite sized pockets of deliciousness!
PREHEAT oven to 400°F (200°C).
REMOVE pie shells from freezer and allow to thaw at room temperature for 10 – 15 minutes.
MIX together mashed potato, cheese, bacon, mustard, chives and pepper.
REMOVE pie shells from foil onto a clean, flat, lightly floured work surface. If cracks appear in pastry, press together and repair using fingers moistened with water.
CUT out six shapes form each pie shell using a (2¾-inch x 3½-inch/7 cm x 9 cm) cookie cutter. Set any leftover dough aside.
DIVIDE filling mixture evenly between 6 cut outs, leaving a ¼-inch (5 mm) border. Top each pastry with remaining cut outs. Gently press edges together, and crimp with a fork. Brush tops lightly with milk.
BAKE for 12-15 minutes, or until pastry is golden. Allow pies to rest for 10 minutes before serving.