Thursday, December 6, 2012
We're coming to the end of the Australian school year, and that means that in the canteen we're cutting down on ordering fresh food, and trying to use up what's already there - EDF on a large scale. Puff pastry does an excellent job of packaging up odds and ends of food, and makes them look great - and easy to eat out of hand - in the process. We've been serving up lots of "puff" specials for morning tea, and after watching hordes of schoolkids scarf them up, I've been inspired to come home and scavenge in my own fridge.
Some things I've wrapped in puff pastry lately:
- leftover sausage (either alone, or with spicy mustard and cheddar cheese - see above)
- leftover chocolate ganache
- blackberry-apple butter
- leftover meat and veg
- leftover apple pie filling (or any pie filling, or jam, or...)
I'll stop there, but I think you get the picture. Please feel free to share your puff-pastry excesses with the rest of us.