puff pastry.. what can i make?

moneysavingplumber

Beef Wellington. Use Ramsay's recipe (seems to have been removed from the F-Word site so heres my best go from memory!) only replace beef fillet with a good shaped topside, I picked up a suitable piece for under £3 in Asda the other week, in contrast to a £10 piece of shaped and trimmed fillet from the butchers (although I'd far prefer it!).

500g beef topside (preferably trimmed and decent enough shape)
400g flat mushrooms
4 slices of Parma ham or prosciuto (cheap in Aldi's)
puff pastry
egg yolks for wash and glaze
english mustard

Season and quickly seal the beef in hot oil, set aside to cool.
Put the mushrooms in a food processor and puree.
Heat a non-stick pan and add the mushrooms, no oil, cook until almost all of the water has gone.
Lay out a piece of cling film about 10" square and lay the Palma ham on it centrally, slightly overlapping the sheets.
Once the mushroom puree has cooled, spread it across the ham.
Spread the mustard around the beef and lay it central on the bed of mushroom puree.
Lift one end of the cling film and roll the ham and mushroom puree over the beef and roll it over , wrap up the ends tightly and put it into the fridge for 15 minutes to set. It's important the mushrooms are as dry as possible or they will make the pastry soggy.
Roll out the pastry to about the size of the overlapped ham, or slightly bigger, until it's quite thin, trimming the excess.
Unwrap the chilled and rolled beef and place the Wellington in the centre of the pastry.
Eggwash the edges that are going to need to stick and roll it over, trimming any excess and folding and sticking down the edges with eggwash.
Lay it on its seam and eggwash the outside.
Put it into a preheated oven at 220c or about gas 6/7 for the first ten minutes until browning, then drop it down to 190/gas 5 for a further 25 minutes. Then remove and rest it for at least ten minutes before slicing and serving. It will be pink so cook it for longer if you prefer it well done.

Binxy

I tried out some of the recipes today.

In hindsight I think I over filled the sausage rolls. They are a weeny bit pink in the middle. It's a while since they were in the oven - can anyone tell me wether I am safe to put them in again for a bit longer, and also how long they may need?

Edinburghlass_2

Cheese straws, roll in some grated cheese to the pastry then cut into strips. Twist the strips gently, brush with milk and bake in oven.

tootles_2

You can also make cheese butterflies, roll out the pastry and sprinkle the cheese over half the pastry, fold the pastry over and roll out again into a strip, roll both sides into the middle and cut into slices and bake in a hot oven.......

ellas9602

Hello :hello:

tonight I'll be making a chicken pie from a block of defrosted reday to use puff pastry. I'll probably only use about half a block so what could I do with the leftovers? preferably something which I can refreeze then cook from frozen... (or is this not allowed? ). Also my cupbaords are pretty bare. got tinned fruit, custard, tuna, cheese.. things like that..no fresh meat but cooked ham

Thanks

rchddap1

I'm going to have a similar problem this weekend and so will be interested to hear the responses. Going to cook my roast chicken for sunday and intend to make pies with the left overs. Obviously will have some left over puff pastry when I do that.

Although I'm tempted to just get OH with a rather large hacksaw to go through the block meaning that I don't get out more than I need to use at the time.

Otherthan that I might make some cornish pasties (with chicken of course), or a variation on an old recipe (pastry piggies...except it will be puff pastry piggies). Just raisins, saltanas etc..., a knob of butter and some suggar inside a piggy shaped pastry shell.

r.mac_2

my mum used to make tuna pasties for a quick dinner on nights that dad would work late. they were very easy and i used to be allowed to help.

make some white sauce (flour butter and milk)
add a tin of tuna
mix until the sauce is thick
roll out pastry into a square
put some mixture into middle of pastry and fold into a triangle
carefully seal esges and if desired glaze with egg wash
put in oven (not sure of temp)
serve when pastry golden brown and puffy, with veg or salad of your choice

r.mac_2

just wondered - if defrosting pastry to make a pie or pasty is it possible to refreeze uncooked as it would be refreezing the pastry?????

ellas9602

r.mac wrote:

just wondered - if defrosting pastry to make a pie or pasty is it possible to refreeze uncooked as it would be refreezing the pastry?????

I'm really intrested in the re-freezing element too. The last time I made chicken pie I defrosted th pastry made the pie and popped it back in the freezer and it was fine. I'm not sure if this is something I should be doing though really??

catznine

Not sure what the official line is but I have done this with mince pies and survived!

My Mum used to make curry puffs with the left over puff pastry. The filling would be any leftovers even vegetables or potatoes in a curry sauce.

A family favourite here when the kids were small was to roll out the puff pastry into a rectangle which you then spread with tomato ketchup and then sprinkled some grated cheese over (not too much cheese though) then cut into fingers, twist and pop onto a baking sheet. Bake until golden.