Puff pastry is great with all types of toppings and mini tarts are really quick and easy to make. As a simple lunch, or even a quick canapé, stamp out rounds from the leftover pastry and top with tomatoes, cheese, herbs, cured meats or roasted vegetables. Bake until golden to serve.
For a simple canapé, vol-au-vents are a good choice as leftover puff pastry can be cut out to small rounds, scored with a thin border, then baked until risen and flaky. Cut out the scored lid and fill with anything you like. Colin McGurran opts for sticky a sausage and marmalade filling, while cream cheese and smoked salmon would be another classic combination.
Shortcrust pastry can be rolled out and pressed into small tart cases, then filled to make quiches or mini jam tarts.
Perfect for a quick, yet indulgent start to the day, leftover puff pastry can be rolled into any number of traditional pastries. For mini croissants, roll out the pastry and cut into long, thin triangles, then roll up from the base to point. These could be filled with a little chocolate for a pain au chocolat – just bake until golden brown.
For something a bit more savoury, make bacon and cheese turnovers by cutting out squares of pastry, laying your fillings in the middle, then folding two opposite corners into the middle. Bake until golden and the fillings are cooked. For a veggie option, simply swap the bacon for button mushrooms or tomatoes.
Leftover shortcrust pastry could be used to make delicious egg cups, as Sally Abé does with her simple brunch recipe.
Roll together leftover shortcrust pastry, roll out and sprinkle with sugar, cut with a shaped cutter of your choice, and bake to make tasty teatime treats. You could also fold in dried fruit such as raisins or apricots, chopped nuts or chunks of chocolate for something a little more interesting to serve with afternoon tea.