Ingredients
800g leftover stew 
1 egg, beaten 

Pastry ingredients  
500g plain flour 
250g cold butter, cut into cubes 
1 egg 
1 tbsp cold water 

Equipment needed
12 hole muffin tin 

Method
Put the flour and butter into a large bowl and either by hand or in a processor combine until the mix looks like breadcrumbs.  Add the egg yolk and 2 tsp of cold water and bring together.  If your pastry is too crumbly to gather properly then add another tsp of cold water.  You want to gather together and gently push down to bring together.  Knead until it just comes together.  Try not to overwork as then the pastry tends to shrink.  Cover with clingfilm and put into the fridge for at least 15 minutes.  If you  

Roll out your pastry to 3-4mm thick.  Take a saucer and cut 12 rounds.  Carefully push into your muffin tins.  Cut out with a pastry cutter 12 lids.  Fill your pies until almost full and top with a lid. Crimp together the base and lid together to seal. 

If you have 2 muffin tins you can make all now.  Otherwise, gather your pastry up, wrap back in the clingfilm and put back into the fridge.  Cover your filling and also place into the fridge. 

Add 1 tsp of water to your egg and brush over your egg wash on every pie. 

Cook for roughly 30 minutes until cooked.  Leave for 5 minutes to firm and cool before you take out of the tins. 

If you only have 1 tin you can either fill the tin again and cook or put back into the fridge for the later/the next day.