Two 14-ounce packages all-butter puff pastry, thawed
1 1/2 cups chopped leftover Korean Beef Stew (beef and vegetables cut into 1/4-inch dice)
1 large egg, lightly beaten
How to Make It
Preheat the oven to 400°. On a lightly floured work surface, using a lightly floured rolling pin, roll out each sheet of puff pastry to a 13-by-9-inch rectangle. Stamp out six 4-inch rounds from each sheet. Transfer 6 rounds to a parchment paper–lined baking sheet. Roll out the remaining 6 rounds so they are slightly larger, about 4 1/2 inches in diameter.
Mound 1/4 cup of the filling in the center of each smaller pastry round. Brush the edges with some of the beaten egg and top with the larger pastry rounds; press to seal. Crimp the edges with the tines of a fork (recut with a ring cutter if a clean edge is desired). Brush with the remaining beaten egg and cut a small steam vent in the top of each pie. Bake for 25 to 30 minutes, until the pies are golden and puffed. Serve warm.
You May Like
Sign Up for Our Newsletter
Keeping you in the know on all the latest & greatest food and travel news, and other special offers.