Updated: Jan 3
After making some chicken stock and Frittata, I still have quite a handful of leftovers in my fridge. This recipe just popped into my head. Ever since I saw Jamie Oliver's Reverse Puff Pastry Pizza video, I have been making it every weekend to minimize food wastage. Anyway, Reverse Puff Pastry Pizza is in his cookbook "Veg"; it is available on Amazon.
The ingredients listed below are what I used for my puff pastry. You can use whatever leftovers you have in your fridge or post-holidays season and trust me, it will turn out yummilicious.
What's fascinating is how easy and simple this recipe is. Prepare the ingredients, slice or chop them up, toss in a skillet or baking dish and let the oven do the work. To make life even easier, use a frozen store-bought puff pastry.
Pretty straight forward right? So, there shouldn't be any excuses not to give this clean out your fridge puff pastry recipe a try.
Inspired by Jamie Oliver
Grapeseed / Peanut / Sunflower / Canola Oil, For Brushing
Any Leftover Roasted Meat, Sausages or Ham Diced or Broken Down Into Bit Size Pieces, A Handful
Any Mushrooms Coarsely Diced, A Handful
Carrots / Squash / Parsnips Oblique Cut, A Handful
Scallions or Any Herbs Coarsely Chopped, A Handful
Garlic Crushed, 3 Cloves
Yellow Onion Thinly Sliced, 1
Ginger Coarsely Minced, 1/2"
Sea Salt, Pinch
Black Pepper, Pinch
Store-bought Frozen Puff Pastry, About 200g
Dried Parsley Preferably Hexa's, Pinch or Any Dried Herbs
Reduced Balsamic Glaze Preferably Alce Nero's, A Drizzle
Parmigiano Freshly Grated, Pinch
Cast Iron Skillet/Pan, or Baking Dish/Casserole, or Baking Tray
Preheat oven to 180 degrees celsius or 350 fahrenheit.
Brush the skillet or baking dish or even the baking tray with canola oil or any neutral oil.
Add in all the meat and vegetables.
Season well with salt and pepper.
Toss to coat everything well.
Wack into the oven and bake for about 40 to 50 mins or until the meat and vegetables are lightly charred, but not burnt.
Depending on the size of your skillet/baking dish or tray, 5 mins to baking time, roll out the puff pastry on a lightly floured surface to about 1/8 inch thick.
The shape doesn't have to be perfect.
Carefully, remove the skillet/baking dish or tray from the oven.
Scrape the edges with a spatula to loosen the vegetable a bit and also to make space for the puff pastry.
Cover the meat and vegetables with the rolled puff pastry.
Tuck the sides in. Trim off any excess. Do not worry that it doesn't look beautiful at this point.
*Be extremely careful, as it is piping hot.*
Adjust the temperature of the oven as per the store-bought puff pastry packaging instructions.
Wack back into the oven and bake until golden brown.
Remove from the oven.
Run the edges with a knife to loosen the puff pastry.
Place a larger board or serving plate on top of the skillet/baking dish or tray.
Carefully and swiftly flip.
Give it a light tap for good luck.
The puff pastry should come out beautifully.
Immediately, scatter some dried parsley over the top.
Drizzle some balsamic glaze over the pastry and lastly grate some parmigiano over the top.
Slice and serve immediately.
*To make your own reduced balsamic glaze, simply heat 1 cup of high-quality balsamic vinegar to a simmer. Continue cooking until it has reduced to 1/4 cup or thick and coats the back of a spoon.*
Rustically beautiful isn't it?
Whatever leftovers you used, it will still turn out yummilicious...