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Leftover Beef Stroganoff Pies
Slow Cooked Chunky Beef Stroganoff
puff pastry frozen sheets, thawed (5 lids per sheet)
side salad to serve
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.
Using a 10 cm pastry cutter cut enough circles out of the pastry sheets to top each of the ramekins.
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.
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.
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