Leftover Pastry = Mini Jam Turnovers…

“You don’t have to do everything from scratch.

Nobody wants to make puff pastry.”

~ Ina Garten

Whenever I make my Rock ‘n’ Roll Sausage Rolls,

I often give in and use ready prepared pastry sheets.

I always have a rectangular strip of puff pastry left over.

Waste not, want not..

Let’s make Mini Jam Turnovers!

Cut, egg wash the borders and fill with jam.

Ingredients:

• Leftover puff pastry
• 1 egg, beaten
• Jam, pick your favourite
• Icing sugar, to dust

Seal, crimp, egg wash and ready to bake.

Method:

1. Preheat oven to 200°C / 400°F / gas mark 6
2. Line a baking tray with parchment paper.
3. Roll out and flatten the leftover pastry, fold over one corner; like a napkin, then cut along the side to make a triangle. Repeat twice more.
4. Brush on the egg wash along the unfolded sides, to make a border.
5. Place a 1 tsp of jam the centre of the triangle.
6. Fold pastry in half diagonally, over the filling.
7. Press the edges to seal, then crimp with a fork.
8. Brush the egg wash over the top of the whole turnover.
9. Bake until puffed and golden, about 15 – 18 minutes.
10. Remove from the oven and cool on a wire rack.
11. To serve, sieve over some icing sugar.

Puffed and golden, cool on a rack, then dust with icing sugar.

A mini sweet jammy treat;

great with a fresh cup of tea…

Enjoy,

Frances 😋

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