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Preheat oven to 350. Divide the piecrusts into 16 equal portions and shape each portion in a ball. Press 8 balls into the bottom and all the way up the sides of the muffin tin. Fill the crusts with filling. Press the remaining 8 pieces into rounds large enough to cover the top of the muffin cup. Press the rounds over the fillings and pinch the crusts together to seal. Prick the tops with a fork. Brush the surface with the milk and sprinkle with sugar. BAke for 15-20 min, until the crusts are golden brown.
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|Serving Size: 1 Serving (2g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 0 (0%)|
|Amt Per Serving||% DV|
|Total Fat 0g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0g|
|Cholesterol 0mg||0 %|
|Sodium 0mg||0 %|
|Potassium 2.1mg||0 %|
|Total Carbohydrate 0.3g||0 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 0.2g|
|Protein 0g||0 %|
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Calories per serving: 1
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