Mini Stew Pot Pies
This is a great leftover dish when you don't have enough stew for a meal, or you just can't stand to eat it one more time. I had a little frozen and used it to make some mini pot pies.
Ingredients
- Puff pastry, 1 sheet defrosted
- Beef stew (or chicken, or vege, whatever leftover you have)
- 1/4 cup sour cream
- Butter, softened
Instructions
- Heat oven to 400.
- You'll need 4 custard cup size baking dishes.
- Roll the puff pastry a little to make it square. Cut it in 4 equal pieces.
- Line each small baking dish with a piece of pastry. Make sure you have enough overlapping the outside of the dish to cover the top after it's filled.
- Place (stew) filling in pastry. Put a tablespoon of sour cream on the filling.
- Bring all the edges up to cover the filling.
- Smear the top of the pastry with softened butter.
- Place the pot pies on a baking sheet so they are easier to handle.
- Bake 20-25 minutes until golden.
- Note: If you have a little stew leftover after making these, put it in the blender with broth or cream. Then heat it, and you have a little gravy for your pot pies.