This is number 3 in the “rusticated tart” recipe series; see Rusticated Fruit Tart and Rusticated Veggie Tart.

It is worth using your pastry offcuts, especially if you’re doing a big bake and have a number of offcuts.

Although re-rolling the pastry doesn’t do it many favours, it doesn’t matter too much for these free-form, informal, snacks. I’m assuming puff pastry, but shortcrust would work too; obviously you’d not want to re-roll filo pastry sheets.

I guarantee these will not hang around for long – hence no pictures!

Here are two options:

Mini Fruit Turnovers
They make a nice little amuse bouche with your morning coffee.

1. Re-roll the pasty and cut into rough 5cm squares.
2. In the middle of each square put a slice of fruit (or a strawberry, or 2-3 raspberries; you get the idea).
3. Egg-wash the pastry and fold the edges over.
4. More egg glaze and sprinkle with a couple of pinches of sugar.
5. Bake for 20-30 minutes until golden.

Simple Cheese Palmiers
These make a yummy snack at any time!

1. Re-roll the pastry to make a rough oblong about 10 wide.
2. Sprinkle liberally with grated cheese, and if you wish a good grind of black pepper or some chopped herbs.
3. Fold both long edges to the middle and then fold the two halves together.
4. Cut into 5-10mm slices and lay flat on a baking sheet.
5. Bake for about 20 minutes until the cheese is running and the pastry browning.

Enjoy!