Our main leftover ingredient was about a half of a filet mignon steak.  It was cold and already cooked; stored in the fridge. 

We almost always have some puff pastry in the freezer, so I pulled out 1 sheet to begin thawing.  Eric and I also pulled the filet from the fridge with some random ingredients - Boursin cheese, some red onion (that Eric sauteed until soft) and some “faux” crab meat.  Smile.

I lightly rolled out the puff pastry and Eric cut it into 8 large squares.  He then started topping the squares with the Boursin, crab, onion and bite-size pieces of filet.

And we made sure to begin pre-heating the oven to 400 degrees.  It must be pre-heated or else the pastry won’t “puff” properly.

As the oven was pre-heating, we rolled/wrapped up our little squares like cute-little packages and placed on a silicone-lined baking sheet.  You could spray your baking sheet as well or use foil for easy cleaning. 

Simple as ever ... next we placed them in our fully pre-heated oven for 20 minutes.

And ladies and gentlemen ... that was it!  We did not make any sort of dipping sauce, but you certainly could if you were serving these at a cocktail party. 

Look objectively at this as a technique that you could use with whatever leftovers are in your fridge ... chicken would work too!  You could also add in veggies like corn/peas, or add flavor with meats like bacon, ham, etc.  Have fun and it will show!