Wednesday, September 21, 2011


My life has been very pie-centric lately.  Strawberry-rhubarb (pictured above), apple, blueberry, you name it, I've made it. 

A result of making so many pies is lots and lots of scraps of pastry left over, once the pie is trimmed and crimped.  I don't like to waste things, so I try to use up those little bits of pie pastry when possible.  One thing my mother-in-law makes is something called Commodores.  I have no idea why she calls them Commodores, neither does Scott.  All I know is my husband loves these, and I like to make him happy! 

It's pretty easy, you just smoosh together the leftover scraps of pastry, and re-roll them out.  I know this is technically a no-no, but please remember we're being thrifty here!  Once the dough is rolled out again, I use a big round cookie cutter and cut out lots of circles.  Try and roll the pastry as thin as possible, it tastes better.  Once they're cut out place a spoonful of your favorite preserves in the centre of the pastry.  Either top them with another circle or fold over to make a semi circle.  Then pinch the edges closed, brush with a little egg white and sprinkle with sugar.  Place on a cookie sheet, and pop in the oven while the pie is baking.  Keep an eye on them, it only takes five or ten minutes until they're done.  These are yummy little things!

Another use for leftover pastry scraps is to gather them all together, smoosh them up and roll them out into a rectangle.  Spread some softened butter on the pastry, and then sprinkle generously with a mixture of cinnamon and sugar.  Roll up like a skinny jelly roll, cut into little circles, and bake as above.  These are yummy, tiny little cinnamon buns.

This is a fun job to give to your children.  Let them have a whack at rolling out the dough, and making little treats.  They can be very creative! 

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