Firstly collect all the pastry scraps and trimmings and knead together very lightly, then …
1. Palmiers/Pinwheels – roll the assembled pastry into a rough rectangle, it can be a raggedy one. Scatter something delicious over the surface – good combinations would be Cheddar and Chilli, Pecans & Maple Sugar, Ham and Cheese, Dried Fruit & Brown Sugar, whatever you’ve got. Roll up the pastry from one long edge, moisten the far edge and seal the roll. EITHER place sealed side down on a greased baking sheet, glaze and sprinkle the top as appropriate, bake till crisp and golden and then slice into pinwheels OR slice before baking, lay cut side up on the baking tray and cook like that. The second option is good when using cheese as it goes all melty and yum.
4. Anchovy Bites – these are much the same as above but using anchovy paste (either Patum Peperium aka Gentleman's Relish or mash an anchovy or two into some soft butter). Continue as above. These are particularly beguiling cut into fishy shapes.
5. Rustic Tarts – if you don't have tart cases just cut out rounds or squares of pastry, top with chosen filling leaving about 1cm naked edge and then fold the edge up and over the filling to frame it which gives and attractive a rustic effect. Brush with beaten egg and bake till crisp and golden.
6. Sausage Rolls or similar – see here for "similar" made with rhubarb!
7. Mini Napoleons – cut the rolled out pastry into equal squares or rectangles and lay a little apart on the greased baking sheet. Bake till risen, cool, split and fill with something wonderful.
9. Cook's Treat – just toss the trimmings with a little sugar and powdered cinnamon and bake till crisp. Make a cup of coffee and have yourself a sit down. You could add a little leftover ice cream (which you are sure to have if you’ve got a copy of my genius recipe ice cream book!)
10. Crunchy Topping – using the same principal as above but more sophisticatedly (is that a word?) roll the scraps out and cut into random or not random (ie. leaves) shapes, toss with sugar and cinnamon and scatter over the top of a dish of cooked apples (or whatever). Bake till hot and crisp.
11. BORING – just save all your bits of pastry in the freezer till you have enough to make something big.
For how to do the Cheese Straws pictured above please see this earlier post which also has a tip for how to store puff pastry scraps.
A little more pastry scrap information …
~ Sprinkle a little coarse sea salt on savoury pastries.
~ Where appropriate sprinkle the pastry with grated cheese before cooking.
~ Sprinkle sweet pastries with sugar – caster or light brown are my favourites.
~ Only used ready cooked or quick cooking fillings for these little nibbles as the pastry doesn't take long to bake.
~ Cook these pastries in a medium hot oven 375˚F / 190˚C / Gas 5 / Fan 170˚C would be good but if the oven’s on a different temperature you can, within reason, use that!
PS. ~ I've had some more ideas! See Brown Sugar Doo Dahs here.
If these are just some of the suggestions I can think of for pastry don't you wonder what ideas I have for the other 450 potential leftovers in my book The Leftovers Handbook?
Click here for a rather fine preview!
Click here for a rather fine preview!
A Couple of Reviews ...
I love this book. In addition to being clearly set out in alphabetical order and having good ideas for using up a huge range of food, it has tips for cooking and for each ingredient a list of things that go well with it. I have used it a lot since I got it.”
If you feel the same about using leftovers as I do, then I can truly recommend Suzy Bowler's wondrous book The Leftovers Handbook. Suzy and I have conversed for a while on social media, discussing recipes and the use of flavours and a few days ago we were very lucky to receive a copy of Suzy's book. At just under 300 pages this fabulous book guides us through what we can do with a plethora of ingredients all categorised alphabetically from Aubergines to zest. There are tips and handy hints to get you in the mood and if you are looking for leftovers inspiration then this is the book for you.
Interspersed with the ingredients are wonderful recipes, recipes without pictures, a feature I totally agree with. The addition of pictures in cookbooks only serves to increase pressure on the modern-day home cook and experimenting with the flavours and ingredients is far more important than stacking your vegetables or smearing a coulis across your plate. One of the great things about this book is the ease in which each ingredient is showcased and the recipes follow on so naturally.”