of filling each and the 4″ a couple of tablespoons. you could just as easily make one large double-crusted pie. i used an egg yolk wash on the pie crusts to get the finish – one egg yolk and a dash of water beaten together, brushed lightly over the crust. it helps seal the crust and also adds some gloss.
peel and finely chop the onions, carrots and celery. remove the rosemary leaves from the stalks and finely chop.
put a large pan over high heat and add dash of olive oil, all the chopped veggies, rosemary and bay leaves. stir every minute for about 10 minutes, or until the veggies are 