Ingredients
4 cups leftover beef casserole
4 frozen puff pastry
defrosted
1 egg
beaten
Equipment
- 1 oven
- 1 muffin tin
- 1 forks
- 1 knife
Instructions
- Preheat oven to 220°C conventional (200°C fan-forced). Lightly grease 8 holes of a 12-hole muffin tin.
- Using 2 forks, shred any large pieces of beef in the casserole and stir to combine.
- Cut eight 12cm circles from the pastry and line the muffin tin holes. Brush the top edges of the pastry with egg. Spoon half a cup of casserole into each case. Cut eight 8cm circles from remaining pastry and top each case. Use your fingers to press together and seal. Brush with egg and use a knife to create a slit in the top of each.
- Bake for 30 minutes until puffed and golden.
Notes
Tip
Serve with tomato sauce or chutney.
Tip
These make excellent lunch box fillers.
