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A leftover Greek-style beef, eggplant and potato casserole is transformed into savory mini pies in this recipe from Rosemary Shrager, host of Netflix's "Best Leftovers Ever."
For a taste of the original, check out Rosemary's recipe for Moussaka.
For the crust, preheat the oven to 400˚F and butter four 3½-by-1-inch ring molds.
In a food processor, combine flour, salt and butter and process until the mixture resembles breadcrumbs. Add egg yolks and 2 tablespoons cold water and process again to form the dough; if too dry, add a little more water.
On a floured surface, roll out the dough until 1/16-inch-thick. Cut out four 5½-inch circles from the dough. Press each circle into a buttered ring, making sure to press gently into the bottom edge and leaving the pastry overhang (this will be trimmed off after baking). Place onto a parchment-lined baking sheet and repeat with the remaining dough rounds and ring molds. Refrigerate uncovered for 20 minutes.
Blind back the crusts: crumple up 4 sheets of parchment and place each one into a ring mold, making sure the paper is pushed into the edges of the base. Fill to the top with rice. Bake 15 to 20 minutes, then remove from the oven and remove the crumpled parchment and rice. Return to the oven and bake 3 to 4 minutes more. Remove and let cool, then use a sharp knife to cut off the excess pastry.
Meanwhile, make the tomato sauce: Combine all the ingredients in a large saucepan and simmer over low heat for 15 to 20 minutes; thin with more tomato juice or vegetable stock, if needed. Let cool, then transfer to a blender and process until smooth. Season to taste with salt and pepper.
Deconstruct the Moussaka by separating all of the layers for eggplant, potatoes, white sauce, and a bowl of meat.
In a small saucepan, mash the potatoes with the white sauce and butter and place over low heat to warm through and combine.
Line the crusts with eggplant slices, cutting to fit as needed. Combine the meat with chili powder, grated garlic and chopped parsley, then divide among the ring molds and press into the eggplant, filling any crevice. Top with the potato mixture and bake until golden brown, 20 to 30 minutes.
To serve, spoon some of the tomato sauce onto a plate, then center a pie on top; repeat with the remaining tomato sauce and mini pies. Sprinkle with more parsley and serve.