Following my previous recipe BEEF STEW WITH VEGETABLES. You can find it on my post below
www.kinghatfood.wordpress.com/2016/01/17/slow-cooker-beef-stew-with-vegetables-2/
I wanted to make the most of my beef stew leftover. So I decided to make pot pies. This is basically the thickened beef stew with puff pastry crust on top.

When you prepared your beef stew with vegetable following my step by step recipe. You can make the pot pies and cook right away or make them ahead. I refrigerated mine allowing it to thicken so I am able to remove the excess oily fat.
Reheat the beef stew on low heat till they are reasonably worm. Switch your oven on 300 degrees and start preparing your puff pastry.

-375 g ready rolled light puff pasty
-1 egg

Step 1. Gently unfold a sheet of ready rolled light puff pastry. Dust plain flower on a clean level surface. Roll the pastry if necessary determine on the size of the bowls. (I used two round oven dish 15cm x 6cm deep).

Step 2. Cut two crust to the shape of your bowl and use a small cookie cutter to cut shapes from the leftover pastry. These are used to decorate the top of the pie.

Step 3. After cutting the pie crusts and shapes. Move them to a tray fitted with wax paper.

Step 4. Cover the top tray with cling film and put in the fridge until you are ready to use them.

Step 5. With leftovers of pastry. Using your two hands roll the pastry to a long string and make a border round the top lip of the bowl. This will give it a good seal and prevent outflow while cooking. Cover the bowl with cling film.

Step 6. Gently fill the bowls with the beef stew. Place a cut pastry on top of each bowl stretch gently and pinch it around the boarder lip bowl.

Step 7. Whish 1 egg with 1 table spoon of milk or cold water with a fork and brush each pastry with the egg wash.

Step 8. Add the cookie cutter pastry shapes and brush top of the shapes with egg wash.

Step 9. Place the bowls in an oven tray and put in the oven for 20 to 30 min until golden.

After removing them from the oven, let them rest for 10 to 15 min. Before serving using a sharp knife, gently cut off a piece of the flaky puff pastry to allow steam out and decorate with parsley.

Enjoy
Kinghat