How To Use Left Over Puff Pastry

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I hate wasting food—especially puff pastry. It’s buttery, flaky, and not cheap! So when I end up with leftover scraps from making something like shells or braids, I always use them to make these little puff pastry cups. They’re easy to put together, and you can fill them with anything you have in the fridge.

Leftover veggies? Toss them in. A spoonful of last night’s curry? That works too. But when I want to go the extra step, I’ll throw together this filling with Argentine shrimp, portobello mushrooms, grain mustard, and crème fraîche. It’s creamy, flavorful, and super satisfying.

The great part is how flexible these are. You just ball up the leftover dough, roll it thin, cut it out, and pop it into a muffin tin. That’s it. They bake up into crispy, golden cups that hold your filling perfectly. It feels like you made something fancy for dinner, but really, you were just avoiding waste (and saving yourself from another boring snack).

Here are a few helpful tips to make the best puff pastry cups:

• Always roll out your leftover dough thin, even if it looks a little messy. The thinness helps it bake evenly and puff just enough to hold the shape.
• Use a nonstick muffin tin or lightly grease it to make sure the cups pop out easily. You don’t want them sticking after all that effort.
• Watch them toward the end of baking. Ovens can be temperamental, and the cups can go from golden to burnt quickly.
• If your filling is very wet, try baking the empty shells for 5 minutes first to firm up the base before filling them.

Ingredients

• Leftover puff pastry dough (approx. 200g / 7 oz, but you can use whatever you have)
• 100g crème fraîche (about ⅓ cup)
• 100g Argentine shrimp, peeled and chopped (about 3.5 oz)
• 2 portobello mushrooms, finely chopped
• 1 tablespoon grain mustard
• Salt and pepper to taste

Alternative Ingredients

If you don’t have shrimp, try using cooked chicken, canned tuna, or even finely chopped smoked salmon. They all work well in this style of filling.

You can replace crème fraîche with sour cream or Greek yogurt. Full-fat is best for texture.

For a vegetarian option, skip the seafood and sauté some chopped spinach or add in roasted bell peppers.

No grain mustard? Dijon or even a bit of horseradish cream gives a similar punch.

Step 1: Form and Roll the Dough

Take all your leftover puff pastry scraps and press them into a ball. Don’t worry if the layers are uneven—that actually helps create more flakiness when it bakes.

Use a rolling pin (or a wine bottle if that’s all you have—no shame) to roll out the dough as thin as possible on a floured surface. Try to get an even thickness, about 2–3mm.

Step 2: Cut and Shape the Cups

Use a round cutter or glass to cut out circles from the rolled-out dough.

Gently press each circle into the cups of a muffin tin to form little pastry cups. They don’t need to be perfect—puff pastry is very forgiving once it bakes.

Step 3: Bake

It’s easier to bake them in advance and add your filling right before serving. That way, your puff pastry won’t get soggy. Place the tray in a preheated oven at 190°C (375°F) and bake for about 30 minutes. Keep an eye on them during the last 10 minutes—they should be golden and crisp.

Step 4: Make the Filling

In a small pan, combine chopped shrimp, portobello mushrooms, grain mustard, crème fraîche, salt, and pepper.

Cook over medium heat for about 5–7 minutes until the shrimp are cooked through and the mushrooms are soft. Stir occasionally so nothing sticks to the bottom.

Set aside to cool slightly before using.

Step 4: Fill

Spoon the filling into each puff pastry cup, about ¾ full.

How to Conserve the Recipe

These puff pastry cups can be stored in the fridge for up to 2 days. Just make sure they cool completely before you put them in a sealed container—otherwise they’ll steam and get soggy.

To reheat, I recommend placing them in an oven or toaster oven at 180°C (350°F) for 8–10 minutes. They come back to life better that way compared to microwaving.

If you want to prep ahead, you can freeze the unfilled cups after baking and then fill and reheat when you’re ready. I wouldn’t freeze the filled ones unless your filling is freezer-safe and not too watery.

Ways to Serve These Puff Pastry Cups

These are great for more than just using up scraps—they’re actually perfect for:

Lunchboxes: Two or three of these make a quick lunch you can pack up and reheat. Just toss in a small salad or fruit on the side.

Appetizers: Arrange them on a platter with toothpicks or let guests grab them straight from a tray. You can even offer different fillings in each one for variety.

Brunch: Serve these alongside mini quiches or breakfast muffins. You can even swap the filling and do eggs, cheese, and bacon for a more breakfast-style version.

Light dinner: Pair a few of these with a big green salad or some roasted veggies. Super simple and filling without being heavy.

Potluck idea: People love bite-sized stuff that feels homemade, and these are a hit every time I’ve brought them to a gathering.