A bit more sun-like when they’re coated in egg wash, in fact.
There’s something very satisfying about this; using up leftovers and doing the sort of cooking that you watched your mum do when you were little – rolling out pastry, sealing pies, brushing on egg wash.
This is one of those dishes that is far greater than the sum of its parts.
Makes 16 bite sized pasties
1 sheet puff pastry
Leftover chicken stew
1 egg, beaten
Flour for rolling
Roll the puff pastry out thinly and cut into small circles – I used a tea cup. Place on a lined baking sheet, floury side up (otherwise when you egg wash you get into a claggy mess of flour and egg), and put around a teaspoon of stew into the middle of each. You need to be relatively stingy with the stew to keep them neat. Brush egg in a circle round the outside rim and seal them into half moon shaped pasties. Brush the top with egg wash and pop them in a hot oven (200 degrees) for 15 minutes, till puffed up and golden.
I had mine with a leafy green salad. I showed Bert what a salad leaf looked like for future reference.