1 portion of leftover Indian saag
6 tbsp of Mozzerella, grated
1 egg, beaten
1 Preheat the oven to 190°C/170˚C fan/gas mark 5 and line a large baking tray with parchment paper.
2 Roll out the puff pastry and cut it into six equal pieces.
3 Put the saag in a sieve over a bowl and squeeze most of the moisture out. Use a slotted spoon to scoop a sixth of the saag and place it in a mound on one side of one of the pastry squares. Poke a hole in the middle of the saag and fill it with a tablespoon of grated Mozzarella. Fold one corner of the pastry over the spinach to enclose it, pressing the edges to seal. Repeat with the remaining spinach, cheese and pastry.
4 Place the pastry parcels on the prepared baking tray. Brush them with beaten egg. Bake for 25 minutes, or until golden brown.
5 Wrap one or two puffs in tin foil and bring to work with some mango chutney for dipping.