Leftover Beef Stroganoff Pies

Directions

1. Preheat oven to 220°C (200°C fan forced). Spoon enough of the leftover stroganoff into lightly greased, one cup ramekins, almost to the rim.
2. Using a 10 cm pastry cutter cut enough circles out of the pastry sheets to top each of the ramekins.
3. Place a pasty lid on top of each of the filled ramekins, draping over the edges. Brush the tops with egg wash and using a small knife make a small incision in the top of each pastry lid.
4. Place ramekins on an oven tray and bake for 15 minutes or until the tops are puffed and golden. Serve with a side salad and tomato chutney.