This Panadasa is a great way to use up leftover pastele stew.
Dust your cutting board with flour. Place a puff pastry on the floured cutting board. In the middle of the puff pastry, add a scoop of the pastele stew and fold over the pastry into a triangle. Brush the pastry edges with egg wash, crimp and seal the edges with a fork. Bake in a pre-heated oven at 400 degree until the pastry browns. Serve with the pastele stew.