Pastry Scraps and nibble ideas please

LilacLouisa

Norman_Bean wrote: »

:eek: I'm doing quite well piling weight on being OS without the deep fat fryer thanks x I suppose at least I'm not deep frying all my cakes and muffins

Chip pan sounds like a disaster waiting to happen too :rotfl:

Yep, thinking about chip pans now they seem medieval. I don`t use my dff much, except when my son comes home, he loves hm chips. I bought one of those gadgets that make onion 'flowers' but haven`t got round to trying it yet. I did once have a steak pudding in batter, that was yummy. Ah well, I digress, good luck with your snacky things x

laloopi

I've got a bit of a strange question - I've made up some shortcrust pastry, without sugar, to use to top a vegetable pie, but I can tell I'll have some left over so I was thinking of making some jam tarts. I was wondering if I could sweeten the pastry by kneading in some icing sugar or if it would ruin it? If noone knows I'll try it anyway but I don't want to waste it if there's an answer!

Thanks

Sambucus_Nigra

You don't need to sweeten it - just add the jam and that will be ample sweetness.

laloopi

Alternatively, has anyone got any savoury recipes, please? It will need to be for small individual portions as there won't be a massive amount left over.

Thanks again!

laloopi

Fair point SN , I haven't had jam tarts for years so I wan't sure.

Sambucus_Nigra

I always make Jam Tarts with left over pastry - don't overfill the tart either or it goes everywhere. Never even thought of sweetening the pastry...

Pink.

Hi laloopi,

I wouldn't bother to sweeten it at this stage it's not necessary.

For savoury ideas, what about pin-wheels, cheese straws, sausage plait, mini quiche or a pie with any kind of savoury filling?

These threads have more ideas that may help:

Pastry Scraps and nibble ideas please

leftover Shortcrust pastry

I'll merge your thread with one of those later to keep the suggestions together.

Pink

angeltreats

I agree there is no need to sweeten it, just use it as it is. I often use leftover pastry made with lard for things like mini treacle/jam tarts.

Definitely don't try and knead any sugar into it, because if you knead pastry you will work the gluten in the flour and this will make it tough. Pastry should be handled as little as possible.