Defrost the puff pastry block as per the instructions on the packet.

Preheat the oven to 200°C/400°F.

Use the butter to thoroughly grease the insides of the ramekins.

Divide the puff pastry block into 10 portions of layered sheets and lightly cover the puff pastry block with a damp cotton kitchen tea towel so the puff pastry doesn’t dry out.

Lay one portion of puff pastry sheets on the bottom of a ramekin and use your fingers to firmly press the dough into the base and sides, ensuring the dough hangs a little over the edge of the ramekin. If some parts don’t quite reach the top, don’t worry about that yet, as we’ll fix that in a moment. Repeat with all ramekins.

Use a round pastry cutter or metal egg ring that is a little larger than the top of the ramekins by about half a centimetre and cut four rounds out of four pastry sheets.

Firstly, use the pastry off-cuts to fill any gaps in the pie casings by making sure the pastry completely covers the interior of the ramekins and ramekin tops. Use a small fork to prick light holes in the pastry bases.

Use a tablespoon to transfer 2 generous scoops (around 100 g) of stew into each ramekin, pressing the stew down to fill half the pie base, then transfer a scoop (around 50 g) of mashed potato or colcannon to completely fill the pie base to the very top of each ramekin.

Now place the puff pastry rounds on top of each ramekin, and then, working with one at a time, use your thumb and fore finger to press the top puff pastry sheet to the rim of the interior pastry sheet to seal them tightly together as you use your finger nail to create a pattern along the edge at the same time. Repeat with each pie lid.

Use the pointy end of a sharp knife to pierce a small hole into the centre of the pastry lid to allow steam to escape, then brush each pie lid with the egg wash.

Evenly place the ramekins onto an oven tray then slide the pies into the oven to bake for 30 minutes or so until the pastry has risen and is crisp and has a lovely golden-brown colour.

Serve immediately while piping hot.