ANGUS TAPA POT PIE

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Last week, I showed you how to make beef bourguignon pretty darn quickly. This recipe makes use of leftovers from that recipe. How great is that? No wastage and 2 different meals in one!⁠

To make this recipe even easier, make sure to grab some puff pastry from the freezer section of your favorite neighborhood grocery store.⁠

You can use large cupcake pans or use medium to large ramekins to shape and bake these pies.⁠

Butter your preferred pans, then roll out your puff pastry to about ⅛ of an inch thick. Using round cookie cutters, a bowl or large cup, cut circles into the puff pastry, 1 circle into about 1 inch larger than the diameter of the holes in the pan you are using, and another circle to about the same size hole as your pan.⁠

Lay the larger circle pastry into each hole of your cupcake pan, fill with leftover beef bourguignon then cover with the smaller pastry circle. Repeat as necessary until all the leftover (or the pastry) is gone. Seal each one by crimping both bottom and top pastries together. Brush milk or eggwash onto the top, then bake for 15-20 minutes in a preheated 200C (400F) oven until the pastry has puffed up and has turned golden brown. Remove from the oven and allow to cool slightly, then remove from pan and cool on a baking rack. Serve and enjoy!⁠