puff pastry.. what can i make?

DizzyK_2

Zip you are a star

I've made sausage rolls for lunch and freezer, cheese straws, lids for pies and have got mincemeat and jam whirls chilling in the fridge ready to bake once the sausage rolls come out!

zippychick

DizzyK wrote: »

Zip you are a star

I've made sausage rolls for lunch and freezer, cheese straws, lids for pies and have got mincemeat and jam whirls chilling in the fridge ready to bake once the sausage rolls come out!

Sounds great, what time do you want me?:p

vicksnoria

I have puff pastry, I'm going to make the cheese and onion scrolls, but want to make cinnamon ones, it is JUST sugar and cinnamon?? or what, also do i just spread it on and roll them up?? Thanks

skaps

You need butter too. Melt the butter, add the sugar so it melts into this. Then add the cinnamon. It should look like a thick paste. Spread this onto the puff pastry and then roll up the pastry and cut into pieces.

hannahsmamma

i have got two sheets of ready rolled, defrosted puff pastry,can I use this for top and bottom crust of a ham and egg pie, what temperature to cook it at ??

quintwins

first off whats a ham and egg pie? is it like quiche?

and second i don't see why you couldn't use puff pastry as a base but we careful not to over fill it cause it might push the filling out and your could end up witha messy oven

Buddingblonde

Use it on the bottom and pr ick it with a fork well to stop it rising!

jackieglasgow

You could also give the puff pastry a quick knead to mix the layers a bit more. IT does have about half as much fat again than ordinary shortrust pastry would but if you mix it up a bit then it will be more like normal pastry, then do as buddingblonde suggests

babyshoes

I wouldn't knead pastry! The rules for making and using pastry (from school home ec. days!) state to keep everything cold and handle it as little as you possibly can. I know from experience that if you disobey these rules the pastry comes out tough and nasty.

Just stab it with a fork A LOT to stop it rising, then part bake it before filling, especially if the filling is quite wet. The only problem I can foresee is that it may end up greasier than shortcrust if it is stopped from rising. Still, worth a try!

zippychick

Why not just put a layer of pastry on top and make two pies? Make it go twice as far? Does it need pastry on the bottom?

Ill merge this with puff pastry later

Zip