Start by preparing the bottom of the cupcakes. Using a pastry cutter, cut out 10-cm disks of puff pastry. Lay them on an oiled muffin pan and cover them with ramekins or baking paper and ceramic weights. In place of the weights, you can use dried chickpeas.
Bake in a preheated oven at 180° for 20 min.
Meanwhile, fray the stew from the day before and set aside.
Take the cupcake bases out of the oven and remove the paper. Stuff them with the stew and spicy Gorgonzola Pdo.
Brush the edges with beaten egg and cover each cupcake with a 6-cm disk of puff pastry and seal the edges. Brush the surface with beaten egg and make a small incision in the surface to allow steam to escape in baking.