Meat pie with leftovers

Remove all the bones from the baked meat and cut it into small pieces.

Sauté the onion, the garlic and the pepper in the olive oil.

Add the sauce, salt, pepper and when it starts boiling add the meat.

Let it cook until all the sauce is absorbed.

Remove from heat and let it cool well.

Meanwhile prepare the béchamel sauce.

Heat the butter over moderate heat (don't overheat it), add the flour and whisk vigorously with a whisk.

Add the milk little by little and when the sauce thickens remove from heat, add salt, pepper, nutmeg and the egg yolks.

When the mixture is well combined add the graviera and mix well.

Spread the two puff pastry sheets and distribute the grated Gouda cheese along the long side.

Then place on top the sauce with the meat (that has cooled well) and finish with the béchamel.

Roll the puff pastry sheet (make 2 rolls) and place them in a baking tray.

Mix the egg yolk with the 2 tsp of milk and 1 tsp olive oil and brush the puff pastry rolls.

Bake in a strong oven until the puff pastry is golden brown!