Leftovers Pot Pies
Fill 1-1½ cup capacity ovenproof ramekins or bowls with savoury leftovers such as casserole, mince, chilli con carne or curry.
Roll flaky puff pastry sheets a little thinner and cut shapes 1cm larger in diameter than the pie dishes. Brush edge of dishes with beaten egg. Press pastry on top to seal. Cut a slit or two in the pastry and brush with remaining egg.
Bake at 220°C for 15-20 minutes until pastry is golden and filling is hot.
|Story: Bernadette Hogg|
Photographer: Manja Wachsmuth