puff pastry.. what can i make?

goonlord

I saw on a cooking programme once - the chef made up a sort of chicken, leek and creamy sauce (sorry can't be more specific) and then put in individual casserole dish type things, pastry over the top and glazed with egg and baked in oven. But you could use any I guess filling.

Looked yummy and dead easy.

newlywed

goonlord wrote:

I saw on a cooking programme once - the chef made up a sort of chicken, leek and creamy sauce (sorry can't be more specific) and then put in individual casserole dish type things, pastry over the top and glazed with egg and baked in oven. But you could use any I guess filling.

Looked yummy and dead easy.

That's exactly what I bought puff pastry for!

Just melt 15g of marge in a saucepan, add one chopped leek, stir and heat until leeks start to soften. Stir in 15g flour. Then take off the heat and stir in approx half a pint of hot chicken stock (i use stock cubes). put back on heat and bring to boil - simmer for 30 seconds.

Add into the pan approx 200g cooked chicken (great for left over from the roast). Stir. Pour into a 2 person size casserole dish (I use a rectangular one as it makes the pastry easier :rotfl: ).

Top with half a sheet of jusrol ready rolled frozen puff pastry. bake in oven at gas 6 for 15 mins till risen then turn down to gas 4 and bake for another 15 mins.

Lovely and very very easy!!! :T

kal25

If you can manage the ideas above to roll your pastry out, you could try Cheese & onion pasties or cheese whirls (or both). For the cheese & onion pastie just boil & mash some potatoes add in your grated amount of cheese and chopped onion. Roll out you pastry to size you would like for pastie and then fill with your cheese mix, fold over,brush ends with milk and press together. Shove in the oven on gas mark 7 until golden brown (could freeze & reheat this too).
For the cheese whirls do the same, instead of cutting to size, once rolled out add mixture to all of your pastry except one edge.Then roll up,brush with milk to join the end. Then cut into down width ways of your sausage shaped roll and there's your whirls, just like school. My kids loved these when I made them, again can be frozen and reheated.:T

Cat72

I just cut it into slices about an inch ( or a bit more , a good mouth size piece ! ) and cook it in the oven.I then slice it when it in half when it is half cooked - otherwise it doesnt cook properlyinside . I then make a ratioulle type reciepe or mix some vegeatables in a tomaton sauce and add these inside the puff pastry when they are cooked. Very yummy & easy. You just put a layer of puff pastry , veg mixture & puff pastry top. Its like a puff pastry sandwich. You could swap the vegetabel mixture for chicken stew or anything saucey.
Another thing to make is puff pastry straws. slice the puff pastry into thin straws sprinkle with salt, pepper, rosemary or any spices you have. The twist them carefully and cook in oven at 200 degrees for about 15 minutes. Could for serving as an appetiser.

Pink.

Hi Littlemiss-lotsofdebt,

We have an older thread on what to make with puff pastry with lots of ideas that should help so I've merged your thread with it to keep all the suggestions together.

Pink

rls1973

we bought some of the puff pastry only the other day to use up some leftover cheese from christmas time,(it had got to it's use by date but i thought it would still be ok if cooked!)

we had a bit of boursin, plus a whole pack of wensleydale with cranberries (really yum)

i just opened the pastry out, cut each sheet into 4 (or 6 for more smaller ones) crumble the cheeses into the middle (boursin and wensleydale in separate ones obviously!)

either close the top by pulling the corners/edges up and together,so it looks like a little parcel

or just pull up a bit and have an open style.

(you're supposed to brush with egg/milk mix but i didnt bother!)

bake at 200 c for about 10-15 minutes, keep watching it though.

these were really nice, i suppose you could add a bit of herbs, chopped chives or onion etc too?

no cooking skill required!

they were all eaten quickly (and we are all still ok despite the useby date!)

boo81

Hi

Ive got some blocks of puff pastry in the freezer which I stupidly forgot to cut up before freezing - doh!

How much can you make from one block without trying to stretch out too much and how long would it keep in the fridge.

Are there ways people cook the pastry and then freeze cooked, im a bit worried about how brittle it might be and whether it will go soggy. Making some tartlets might be nice-what do you think?

angelavdavis

I did the same last week! I had some reduced salmon steaks in the fridge so thought I would use these up too.

I defrosted mine, made up salmon en croute (fresh salmon portion, steamed spinach and parsley sauce layered inside the pastry).

I then cooked all of them (got 8 out of the pastry pack) and we had two for dinner (they were fab!) and then put the others individually in the freezer for another night.

They seem to have frozen ok. I have done this in the past with pies and the pastry, provided its not overcooked before or after freezing, is perfectly OK.

I have also used a freezer knife (a heavy duty serrated) to cut the frozen pastry up and put the other bit back in teh freezer.

MRSMCAWBER

Hi there boo81

I always buy the blocks of puff pastry when they are on offer and i cut them into 4 and freeze..then when i get a piece out it can easily do 2...or in our case it does 3 as hubby takes a cooked dinner to work....so i can get 12 out of it easily...

if you take the pastry out of the fridge and let it stand at room temp for about 1/2 before you use it, it will roll out better and further:T ...and you dont get that horrible cracking...

what i tend to do if i am making a pie, is put the cooked filling in the dish, roll out the pastry (however many pieces you need)..to the size of the dish - i then cut the raw pastry into the portions i want and lay them on the filling.... that way when it comes to serving you dont ent up with pastry exploding everywhere ...and sometimes i make a casserole and bake the pieces of pastry seperately on a baking sheet and then just pop one on top of the casserole on the plate.

I dont freeze the pastry cooked on purpose but if there is a portion of pie left i will freeze it and then when i want to reheat it, i lift the pastry of...zap the bottom in the micro and then put the pastry back on and shove it in the oven for about 10 mins...and you cant tell it isnt fresh:j
sorry for waffling...bet you didnt know someone could say so much about a block of pastry:D

Hope its of some help:rotfl:

Anniek1969

I'm having a freezer clean out (really because I can't be bothered going shopping) and have decided to make a chicken pie with puff pastry that I've got in the freezer. What I was wondering was how long can you keep a packet of puff pastry in the freezer. Mine are dated 7th June so they've been there about 2 months, do you think it would be ok to use them? It just says on the packet to refer to manufacturers reccomendations but there isn't any.