Jaffle pies

1 frozen slice of Pampas Butter Puff Pastry, cut into 4 & about 1 cup of filling

Filling suggestions:
minced beef or chicken stir fried with shallots and thickened with cornflour
1 egg, beaten with chopped chives - this turns out like a quiche
Sunday roast - slices of leftover lamb or chicken with slices of leftover roast potatoes

Cut pastry sheet into 4 pieces. Lie one piece on each of two hot jaffle pots. As soon as pastry starts to thaw, put 1/2 of filling on each sheet. Cover with top sheet. Close but do not clamp shut and time for 5 minutes. Makes two jaffles.

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