IHCC and CC#18: Left-over-stew pasties

I have a batch of frozen delicious stew I made earlier but you can make your large batch of stew (any type will do) the day before - stews always taste better the next day. I made Hugh's 'rough puff pastry' before but this time I used store bought puff pastry.  Hey I am making this for a potluck and in great numbers, so the easier and quicker things get done the better! :)

Paired with a simple salad of mini gem lettuce, japanese cucumber, tomato, red chilli, sliced onion, with pomegranate molasses and olive oil dressing seasoned with salt and black pepper.

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At I Heart Cooking Clubs (IHCC) this week:

POTLUCK!!!

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Inspired by Hugh's recipe on page 112 of:

Hugh Fearnley-Whittingstall's

River Cottage Every Day

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