Quick Questions on ANYTHING part 2. Please read first post for links to other threads

Mrs_Veg_Plot

Thanks
zippy

rosie383

A quick, urgent question!!!!

I decided to make some pasties and I have made the filling too salty! Is there anything I can do to rescue it? It is minced beef, onion, swede, carrots, parsley and I put in a beef stock cube ( Don't know why, I just did!). Obviously I have added salt and pepper, just a bit too much! They are very peppery which is fine as we like spicy food, but what can I do about the filling?

BTW, haven't put them together yet, just tasted the filling before I start to roll out the pastry.

suzybloo

you could add some potatoes cubed small - or what about soaking the mix in a little water, bring it to the boil and drain it, hopefully that would help?
they sound delicious btw!

rosie383

Just been up to the allotment to get some spuds. Think I will add some cut very small and hopefully they will cook okay. Don't want to add water and cook again as mixture is already cold now and I have to get them in the oven before the school run.
Thanks for the advice!

rosie383

Quick question...... Made some pasties the other day and have lots of off-cut bits of the puff pastry.
Can someone point me in the direction of recipes to use up the wee bits please?
I have hunted and can't find them. Want to get something in the oven in about 10 mins when shepherds pie done.

ab7

rosie383 wrote: »

Quick question...... Made some pasties the other day and have lots of off-cut bits of the puff pastry.
Can someone point me in the direction of recipes to use up the wee bits please?
I have hunted and can't find them. Want to get something in the oven in about 10 mins when shepherds pie done.

Cheese straws or you could freeze it until there's enough?

squeaky

My first thought was cheese straws too.

This thread may help... Pastry Scraps and nibble ideas please

And this... leftover Shortcrust pastry

rosie383

ab7 wrote: »

Cheese straws or you could freeze it until there's enough?

When you say to freeze til there is enough, do you mean to make it into a big lump and roll out again? Can you do that with puff pastry? Doesn't seem as if it would go together easily without loads of handling.

Squeaky Thanks for the link. Couldn't see for looking!

blackandwhitebunny

With puff pastry you make it into a pile with the layers all flat and then roll out, you can fold bigger bits over to make it neat, and it will still work. If you scrunch it up it won't rise as much but you could use it rolled very thinly for something like jam tarts.

rosie383

Thank you so much. Off to make some jam tarts! Oh, could I maybe make then freeze? Got enough waistline-expanding stuff around at the mo!