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🎀 𝒯𝓊̉ 𝔇̵𝑜̂̀ 𝒳𝒾𝓃𝒽 🎀

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Monday 10 August 2026 03:37:38 GMT

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Upside Down Christmas Leftovers Tarts These are seriously good! I'm saying these are better than Christmas leftovers sandwiches and leftovers curry combined. I need to find a way to eat these all year round because once a year isn't going to be enough. Save this recipe for your post-Christmas cooking... 500g puff pastry Small handful of plain flour Selection of Christmas leftovers 1 tbsp olive oil 1 egg, whisked 1. Preheat the oven to 200°C/390°F 2. Dust your board, rolling and pastry with plain flour. 3. Roll out your pastry so it's 2mm to 3mm thick and fits to your roasting tray. Save any offcuts to reroll for later use. 4. Cut into 6 individual pieces and place in the tray to check sizing. 5. Cut down any chunky items in your leftovers stash. I usually cut sausages in half lengthways. Parsnips and definitely potatoes need cutting down too. 6. Line your tray with baking parchment and wipe the olive oil over it. 7. Arrange the leftovers on the baking parchment. 8. If you've got bread sauce put a little of that in the middle of each piece of pastry. 9. Top the leftovers with the pastry. 10. Score the pastry and brush the beaten egg over the top. 11. Bake in the oven for 20 to 30 minutes; until the pastry is golden brown. 12. Remove from the oven, take out the tarts on the sheet from the tray and score between each one. 13. Turn them over, top with some warmed cranberry sauce, Maldon salt, black pepper and parmesan.

Upside Down Christmas Leftovers Tarts These are seriously good! I'm saying these are better than Christmas leftovers sandwiches and leftovers curry combined. I need to find a way to eat these all year round because once a year isn't going to be enough. Save this recipe for your post-Christmas cooking... 500g puff pastry Small handful of plain flour Selection of Christmas leftovers 1 tbsp olive oil 1 egg, whisked 1. Preheat the oven to 200°C/390°F 2. Dust your board, rolling and pastry with plain flour. 3. Roll out your pastry so it's 2mm to 3mm thick and fits to your roasting tray. Save any offcuts to reroll for later use. 4. Cut into 6 individual pieces and place in the tray to check sizing. 5. Cut down any chunky items in your leftovers stash. I usually cut sausages in half lengthways. Parsnips and definitely potatoes need cutting down too. 6. Line your tray with baking parchment and wipe the olive oil over it. 7. Arrange the leftovers on the baking parchment. 8. If you've got bread sauce put a little of that in the middle of each piece of pastry. 9. Top the leftovers with the pastry. 10. Score the pastry and brush the beaten egg over the top. 11. Bake in the oven for 20 to 30 minutes; until the pastry is golden brown. 12. Remove from the oven, take out the tarts on the sheet from the tray and score between each one. 13. Turn them over, top with some warmed cranberry sauce, Maldon salt, black pepper and parmesan.

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