It’s slightly stressful doing heaps of little things and I had a couple of pastry sheets left over so… the thing with pastry sheets is that you don’t get to use all of them and you chuck the rest into the freezer with the intention of using them, but you never ever do.

So I used up all of them and made more palmiers; this time I made savoury ones stuffed with grated cheddar cheese and sprinkled liberally with paprika. And because they tend to be a bit bland, immediately after bringing them out of the oven, they were doused with a generous sprinkling of chicken salt.

But this is the thing with savoury palmiers; if you don’t brown them, the pale pastry takes in some moisture the next day (even if stored in a container) and would taste like pastry that had been sitting on a table for a day. So lower the temperature when you bake them so the cheese doesn’t burn and allowing the pastry to brown.

I also made chocolate palmiers by mixing cocoa powder and brown sugar- not so successful as the sugar burned too quickly.

And with the one pastry sheet I had left, I made three bacon and egg pies in a muffin tray. Cut to fill the cups and into that goes an egg and as many small strips of (rendered) bacon as you can fill it. Cover with a pastry piece, make vents through it and bake in the oven for like 15 to 20. And don’t forget the egg-wash!