Jus-Rol pastry

Tink2

Does anyone have any god ideas what could be done with jus-Rol pastry please?

Me and my OH are pescetarisns so don't eat read meat or poultry

Was thinking of something with goats cheese or pesto and that is as far as I get cause I'm hopeless lol

AnnieO1234

Sorry for my ignorance, do you eat eggs? I presume you eat milk at least as you have cheese. My immediate thought was either a quiche, or some sort of plait if you can't have eggs.

Xx

CupOfChai

You could use it as a base to make a sort of pizza/tart with vegetables and maybe some cheese. Which sort of pastry is it?

The Jus-Rol website has ideas and recipes on it, maybe have a look there and see if there's something you fancy.

[Deleted User]

Line a baking tray with the pastry spread pesto/tomato puree all over the base, if using puree a sprinkle of sugar, salt,pepper and basil too. Spread over the puree/pesto some L/F creamy cheese (own brand cheapest from SM does well) like Philadelphia, a good grating of cheddar on top of that and some sliced tomato scattered over the top. Cook it in a hot oven until the pastry is crisp and the cheese golden. It's nice hot, luke warm or room temperature next day. I make this often. Hope you like it Lyn xxx.

terra_ferma

what type of pastry? they do several, I use light puff, shortcrust and filo.
If it's puff these are gorgeous, a friend made them from me an I loved them (it's a simple recipe and you could make different versions like somosas, greek style spinach and cheese etc)
http://theshiksa.com/2012/02/26/cheese-bourekas/

Floss

Roasted vegetable open tarts; goats cheese tarts; salmon tart (or fish pie crust?)

zippychick

these threads should help

filo pastry

puff pastry

the complete vegetarian collection will also have some useful links

we will merge this later

Zip

tiredwithtwins

I often pick up jus roll pastry really cheaply (4 or 5 for a quid) and we bung anything on them ... usually just open it out onto a baking sheet with greaseproof paper and a shake of flour and then put a thin layer of sauce (either ketchup, pesto, brown sauce, cheese sauce, left over Bolognese, whatever!!) and top with whatever's in the fridge.
usually its cheese, sliced tomatoes or halved cherry toms and spinach (just bung them on) with a good season of pepper.
recently had chorizo and chicken (sorry, reread and realised you are veg).
weve also made pasties with it (cut out circles, bunged in whatever and then made into a pastie)

your cupboard/fridge is your oyster ... :j

midnightraven3

i spread and sprinkle "stuff" onto a sheet, roll, cut into slices, in the oven come out like savoury rolls, easy for packed lunches

filling is dependant on whats in the fridge

these are goats cheese tomato & mushrooms
over pizza sauce, before cooking, they do almost double in size, that tray is filled when it comes out




but i have done many many variations

Auntie_Sceb

I made some nice filo parcels with onion marmalade and goats cheese. I'm going to try it with puff pastry - a bit like tart.

23rdspiral

amongst other things already suggested, i use reduced JustRoll pastry to make little savory tarts.

Pastry cases:
- use a small bun tray (one with lots of little holes you'd use for fairy cakes etc)
- lay pastry out and cut into squares big enough to cover each hole
- put each square over each hole, and use the end of a rolling pin to easily & quickly push down into the hole.
- as you've used a square bit of pastry it'll make a fancy 4 pointed case... (if you can be bothered you could use a pastry cutter or upended glass to make them circular, then roll out the waste & repeat, but that'll tripple the time taken!)

Filling:

- mix equal amounts of soft cheese (supermarket version of philadelphia, feta, cottage etc) with either Tomatoe Chutney; leftover pasta sauce; Pesto (red or green, but only 1/3rd pesto); ketchup at a push;
- add whatever is in the fridge needing eating: chopped tomatoes, chopped olives, sundried tomatoes, raw veg chopped up v small (onion, peppers etc), ham (etc, but you're pescatarian so ignore that!)
- pop a spoonful / dollop of filling into each case, so that it is a bit below the lowest part of the pastry case.
- can top with grated cheese, but not vital.

- I bake for 15min at Gas Mark 6, but my oven isnt standard... so bake till the pastry is cooked & golden and the filling has bubbled up a bit, and if you've put cheese on top till that is melted and golden.