Using the same principal as above but more sophisticatedly (is that a word?) Begin by cutting the puff pastry into a 10cm/4in squares. I like your ideas! Having been a somewhat itinerant chef for over 30 years I now spend my time cooking, eating and writing about all the, interesting, useful and downright quirky recipes, ideas, and food related info I’ve accumulated on my travels. The second option is good when using cheese as it goes all melty and yum. So many great ideas. ~   Roll out puff pastry scraps on a very lightly floured but rather heavily cheesed board – scattered in this case with a mixture of grated Cornish Crackler and Gran Padano,~   Roll the pastry to “quite thin” (technical term),~   Sprinkle more cheese on top,~   Fold into three and re-roll,~   Cut the dough into long strips, twist them into spirals and put onto a greased baking tray.~   Chill till needed.~   Preheat oven to  375ºF/190ºC/170ºC fan/gas 5. I've tried it as a crumble topping, and thought about putting it in a layered sundae, but wonder if you have any ideas? For the first shape, fold two opposing corners into the centre of the pastry, over the filling, and press firmly to seal. If you don’t have tart cases just cut out rounds or squares of pastry, top with chosen filling leaving about 1cm naked edge and then fold the edge up and over the filling to frame it which gives and attractive a rustic effect. Required fields are marked *. ~ Put a spoonful of your chosen filling (which then becomes a topping) into each of the muffin um … hollows? roll the leftover pastry scraps out and cut into random or not random (i.e. Whenever I blind bake a pastry tart and trim off the extra once it's baked, I always wonder if there's anything I could use it for. Apple is the traditional Tatin topping but roasted tomatoes, caramelised shallots etc. Cut into little shapes and bake till crisp and golden. Marmite Nibbles. The Coil | Photo by … You could add a little leftover ice cream (which you are sure to have if you’ve got a copy of my book Luscious Ice Creams without a Machine). Cut the rolled out puff pastry (in this instance) into equal squares or rectangles and lay a little apart on the greased baking sheet. ~ Roll the assembled pastry into a rough rectangle, it can be a raggedy one. ~ Roll up the pastry from one long edge, moisten the far edge and seal the roll. If these are just some of the suggestions I can think of for pastry don’t you wonder what ideas I have for the other 450 potential leftovers in my book Creative Ways to Use Up Leftovers? Just toss the trimmings with a little sugar and powdered cinnamon and bake till crisp.

Here’s a similar thing I made with a lone stick of rhubarb! These are much the same as above but using anchovy paste (either Patum Peperium aka Gentleman’s Relish or mash an anchovy or two into some soft butter).

Your email address will not be published. Spread the rolled out pastry with a little Marmite (it spreads easier if you warmer it … ~ I trimmed and de-threaded the rhubarb stick and as it can taste quite sharp cut a slit along its length which I filled with sugar. ~ Top each with a circle of pastry tucking it in at the edges and bake in an oven preheated to 180ºC/350°F/160ºC fan/gas 4 till crisp. ~   Sprinkle a little coarse sea salt on savoury pastries.~   Where appropriate sprinkle the pastry with grated cheese before cooking.~   Sprinkle sweet pastries with sugar – caster or light brown are my favourites.~  Only used ready cooked or quick cooking fillings for these little nibbles as the pastry doesn’t take long to bake.~   Cook these pastries in a medium hot oven 375˚F / 190˚C / Gas 5 / Fan 170˚C would be good but if the oven’s on a different temperature you can, within reason, use that! I love tartins and turnovers. Pâté Chaud: Vietnam: A puff pastry in Vietnamese cuisine, its name means "hot pie" in French.

Wrap twisted strips of pastry dough into a coil shapes. Bake in a medium hot oven, say 375ºF/190ºC/170ºC fan/gas 5, till risen, cool, split and fill with something wonderful.

~ Roll the pastry out thinly, cut into circles and put a spoonful of something delicious on half the pastry disks. Bake till crisp and golden and then slice into pinwheels~ OR slice before baking, lay cut side up on the baking tray and cook like that. Turnovers can be fried too as with these fake samosas! ~ I bake at 375ºF/190ºC/170ºC fan/gas 5 for about half an hour till it was crisp and golden and a swift poke with a sharp knife revealed that the rhubarb was completely tender. You're making me want to make a pie just so I have some pastry left over! The pastry heart is a heart shaped flaky puff pastry, similar to a palmier or palm leaves pastry, that is usually topped with a white sugar icing that has a hard shell but is soft on the inside. Spread the rolled out pastry with a little Marmite (it spreads easier if you warmer it a little), fold in half and reroll to enclose the Marmite.

I've never tried scaring Americans with marmite bites. Continue as above. leaves) shapes. ~ I also rolled the rhubarb in sugar and then wrapped it in strips of leftover pastry which I brushed with cream and sprinkled with, um … more sugar. ~ Place on a lightly greased baking tray, brush the top with milk or cream and sprinkle with sugar or salt, as appropriate. http://fresaichigo.wordpress.com/2012/04/26/where-do-pastry-trimmings-go/. If you find yourself here instead of your normal Sudden Lunch!