puff pastry.. what can i make?

seraphina

Also you can use it as a pie topping - chuck your pie stuff in a dish, cut a bit to size and dampen the rim of the pie dish before sticking the puff pastry on top

BitterAndTwisted

Patchwork_Quilt wrote: »

I roll out my puff pastry and score a rectangle inside. Spread generously with pesto and put thick slices of tomato on top of that. Cook at temperature recommended on the packet, or until well risen and brown

Lovely! Parcels stuffed with pesto and feta cheese are yummy, too. I can make shortcrust pastry in my sleep in a couple of minutes but flaky or puff pastry is beyond me, so I buy them as well

ALIBOBSY

I have done puff pastry myself, but it is more work and faff than shortcrust. Would never buy shortcrust as it is so easy to knock up, but have bought puff.

Have used a so called "rough" puff pastry rec (think I used one by michelle roux but delia does one as well). Which is pretty easy.

If you do have a go yourself the secret is to make a big amount and freeze some for other days, also butter must be cold to start with, unlike sponge where you want it soft.

Defo recomend cheese straws with puff pastry, sprinkled with parmazan, rock salt and paprika mmmmmm.

ali x

hmc

hello
not sure where to ask this

i bought some of this for the 1st time and have seen on the tv where they put tomatoes,ham and cheese on and bake

is there anything else anyone else has tried and liked with these
there is just me and 5YR old to feed

thankyou

McKneff

Dont mean to be rude but in the time it took you to buy the frozen pastry
you could have put some flour, lard and water in a bow and mixed it yourself.
Couple of mintues and you would have been where you are now, with pastry.
If you make too much, then you can freeze it. Buying it and then defrosting it means you have to use it all in one go.


Not very mse, you little tinker.;)

but to get to your question, what you have described really is just a pizza, you can make sausage rolls, jam tarts, anything really that is pastry based.

reehsetin

puff pastry? I do that a lot hubby loves it, (veggie version with cheese, tomato and onion) the A sheet 34cm x 34cm feeds the two of us twice (so 4 servings), put the pastry in the oven for a couple of minutes otherwise the bottom gets soggy, lay out the veggies on the pastry (remember to leave a bit of a gap at the edges) (I put tomato on first and put back in the oven again for a minute or two so some of the water burns off) and top with garlic, salt and pepper, I also love mixing spinach in with mine and sometimes use mozzarella instead of chedder.

hmc

too true, im ashamed lol
ive never been much good with pastry

McKneff

hmc wrote: »

too true, im ashamed lol
ive never been much good with pastry

Easy peasy, cold hands, cold bowl.
Try half lard, half marg, and it really is a case of practice makes perfect.

But, i have to admit I only make shortcrust pastry.

Cant be bothered with all this turning stuff so now i am ashamed to have to admit i buy frozen puff pastry.:o (its much nicer anyway) lol

angeltreats

I don't know anyone who makes their own puff pastry, it's far too much of a faff! No shame in buying it at all.

MrsBartolozzi

I have to agree withangeltreats - there's no shame in buying pastry, especially puff pastry - even the TV chefs say to buy it rather than make it!
If there's just the two of you, you might like to make a couple of different dishes for variety. A simple tart like you mentioned in the OP could be easily made using about half the pastry. Lay on a baking tray and mark* with a knife a border of 1.5-2cm (this will rise and make a "wall") place your filling - whatever you like really - in the middle and bake in the oven (my oven is "special" so I can't advise on times, I think the packet will give ideas).
Using the rest of the pastry you could make sausage rolls or sweet jam puffs (just like saus rolls, but with jam, fruit, honey etc), use the pastry to make small tarts filled with same as big tart - cheese, toms etc- could your 5 yo take them to school for lunch?
Even if you make too many they will keep for a few days in the fridge or you could refreeze once the pastry is cooked.
I'm sure you will have lots of more ideas soon.

*Just make a small indent, don't cut right through