I hate wasting pastry offcuts, so when I make a tart or pie I use the remaining pastry for these tasty little shortcrust cookies (see the video below for another of my favourite pastry tricks). Unlike puff pastry, shortcrust can be rerolled without ill effect, so all of it can be used. If you’re using Carême pastry and store the offcuts in the fridge for more than 24 hours, it may develop some black flecks – this is harmless oxidation (not mould) and disappears when cooked. Serve with your favourite aperitivo, you’ll find some of mine here.
Share page on: