So after making the super awesome tempeh and quinoa lasagne, I had heaps of leftover filling, and as is well documented Danni and I have a love of puff pastry, so we decided to make pot pies.
It's very easy, and something we enjoy doing with our leftovers: fill ramekins with filling of your choice. Cut a square of puff pastry in to four smaller squares, and tuck one square onto the top of each ramekin. Bake in the oven at 180C for about twenty minutes, or until warmed through and crispy on top.
Sometimes I wish I had a pie maker, but that is not to say anything bad about pot pies, which I love.