Pastizzi freeze very well. If you'd prefer this method then place
the uncooked pastizzi on a tray lined with baking paper. Freeze for
2/3 hours or until firm and then transfer into a strong freezer bag.
They will keep for up to a month – if they last that long!
To cook from frozen, pre-heat your oven as mentioned previously.
Flour the two baking trays and place the frozen pastizzi, bake for 20
minutes or until golden.
It just so happened that my friend Kerry was with me when I took
the pastizzi out of the oven so I enlisted a new veggie taste tester.
Verdict – lovely, light as a feather. I'll take that.
Later
on that day I popped in to see other friends, Joss and Leanne and
delivered the same treat. Shortly after leaving them I received a
text … “yummy
scrum”.
I'll take that too.
My
friend Morag just loves a PPS … “I
have discovered that a puff pastry sheet is not just for Christmas
and making sausage rolls, it's for making pizza puffs and cheese and
onion slices to gain brownie points with friends, pay in kind – not
in cash”.
I think Morag is going to be a very happy girl!
If you want to produce savoury morsels quickly, whether for
entertaining at home with drinks or, as we've been talking about of
late, for picnic or portable food but fast, then pastizzi definitely
fits the bill. The joy of using a puff pastry sheet is the big fat
tick it gets for those of us who have a limited amount of time or,
more to the point, no time at all!
I don't think you'll be disappointed.
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