puff pastry.. what can i make?

Binxy · 3 January 2006 at 10:22PM

Bought on impulse a packet of Jusroll frozen puff pastry - apparently 2 x 340g blocks.

Any ideas what to do with it on a limited budget for a not-very-good-but-manages cook? Savoury or sweet.

I've never used it before, but happily make my own shortcrust. I really don't want to chuck it away but I keep looking at it, all forlorn and lonely in the back of my freezer. I can hear it crying "You should never have bought me! You know you can't do anything with me! Just let me go........."

:rolleyes:

Icemaiden · 3 January 2006 at 10:34PM

What about some sausage rolls?
Pasties?
Crust for a pie?

elona · 3 January 2006 at 10:37PM

What about a base of puff pastry with an open topping of apple and cinnamon?

leni · 3 January 2006 at 10:38PM

sausage rolls is always a winner, either use sausages and take the meat out the skins, or use sausage meat that you use for stuffing!

Roll out the pastry, roll the sausage meat into a long snake and put on the pastry, dampen the pastry with water and roll, cut off the excess and cut to the desired size, brush with egg or milk then put in the even until golden brown!

beadysam · 3 January 2006 at 10:39PM

Eccles cakes - or something similar!

Roll out your pastry.
Cut each block into about 6-8 pieces.
Pile a small spoonful of dried fruit (anything) in the middle. I usually use currants raisins etc and mix them with some sugar and cinnamon, but chopped apricot is great too - just use up what you have in. Raisins with chopped fresh mint and sugar is nice too.
Brush edges with egg or milk and fold them all into the centre until fully enclosed.
Lightly run the rolling pin over until you can just see the colour of fruit through pastry.
Put on a baking sheet and cut 2 small slits in the top.
Brush with egg or milk.
Sprinkle sugar on top.
Bake in a medium oven until golden.
Eat quickly before hubby does!

SAM xx

Mado · 3 January 2006 at 10:54PM

Easy peasy party food...
Roll out the pastry quite thin, brush with cream and cover with ham slices. Roll, and cut out slices. Bake in hot oven... lovely little snails!.

Grown-up seasonal dish: Tarte aux poireaux (leek tart!)

Wash and cut the leeks.... up to some pale green
Cook the leeks (either microwave, steam or braised in a bit of butter)
Add bits of bacon.
Spread over the rolled out pastry in a flan dish.
Mix single cream (1 tub) with 1 egg, season.
Pour over the leeks + bacon.
Bake at 180C for 30-40 minutes or until golden...

Nice just warm.

taplady · 3 January 2006 at 11:03PM

I buy it when its on BOGOF and use it for steak and mushroom pies(just with pastry on top not underneath), I cook very slowly some braising steak and onions in a lovely gravy ,add mushrooms and you have some delicious pies.They freeze well when cooked and just need re-heating! :snow_grin

MATH · 3 January 2006 at 11:18PM

Minted Lamb Pastie

1lb Minced Lamb

1 Chopped onion

Mint jelly or sauce

1 cup of Frozen Peas

1/2 pt gravy

1 Block of Jus Roll Pastry

Brown the mince in the mico stiring occasionally for about 8-10mins and drain off fat.

Add onion, peas, gravy and as much mint jelly/sauce as you like to taste

Cook uncovered, stiring occasionally until the onion is soft (10 mins or so)

Meanwhile back at the counter....

Roll out the pastry on a floured surface to make a large rectangle and transfer to a large backing tray/sheet.

Empty the mince mixture down the centre of the pastry.

Wet edges of pastry with water and pull over to cover the mince.

Crimp the edges closed using you fingers and brush with milk or beaten egg.

Bake at 220 c until golden brown.

Pour over additional gravy if prefered.

Serve with a green vegetable and as you have had to put the oven on anyway you may as well do roast potatoes.

Trow · 3 January 2006 at 11:22PM

I made a pie yesterday with frozen puff - just got the filling ready (leftover chicken and veg from New Years Day dinner) and laid the rolled out patry over the top.

Today, with the leftovers I made easy peasy cheesy pastys - roll you the puff pastry till its about half the thickness as for a pie topping, cut into squares, put in a small block of cheese and some raw onion. I cooked it in the oven when I was cooking something else anyway, and they are really surprisingly good - and no, you don't end up with raw onion

jo_spanner · 3 January 2006 at 11:28PM

I poach chicken in stock (cubes I'm afraid but soon hope to be making own!?) then add carrots, peas or sweetcorn. Then transfer meat and veg to dish, thicken gravy and use the pastry like taplady just as a crust.....any leftover pastry is used to make jam puffs. Only trouble is now the three young spanners won't eat shop bought pies!!!

lin473 · 3 January 2006 at 11:28PM

I use puff pastry for steak pies also,but I cheat by cooking the pastry separately on a baking tray cut into sqares.The steak /steak & kidney or whatever is slow cooked in a casserole dish and I just pop a square on each serving as it is plated.
No soggy pastry in the middle that way.
Also,if you have any pastry squares left,sandwhich with jam & double cream and dust with icing sugar for a quick and impressive dessert.
I also make savoury slices which consist of the whole sheet of pastry rolled out in a rectangle,then fill the middle third with any thing you happen to have in the fridge - ham,tomato,egg,peppers,cooked chicken,chutney,
mushrooms,cooked bacon, ketchup,cheese.
Whatever combination that appeals to you really.Fold the sides in and seal the edges.
Bake in a hot oven.
My family love this hot as a main meal,but it's also good served in small slices for a finger buffet.

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puff pastry.. what can i make?

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