This is my contribution to the Concurso Aprovechame from the fantastic blog of Laube. She asked for recipes made with leftovers, and I found that it was very interesting topic to contribute to.
Usually, in our home, we do not have much leftovers for the following reasons:
1) We have a big freezer; therefore, I froze every leftover because on Thursday we eat LUMAMI which are leftovers from LUnes, MArtes, and MIercoles....(Monday, Tuesday, and Wednesday).
2) We like reheated food, and if it is pasta even better!!.....I found that reheated food sometimes taste better....
This pie was made with leftover from the puff pastry of the Galette de Rois, an egg yolk that was a leftover from cookies with only egg white, the last piece of strawberry jam, and frozen strawberries that were telling me....eat me!!
Frozen strawberries (you can use fresh as well)
Leftover puff pastry from my Galette de Rois
Strawberry jam (3 tablespoon)
1 teaspoon of natural gelatine
250 cc of milk
30 grams of corn starch
A piece of lemon peel
A piece of cinammon
2 tablespoon of sugar (more or less depending on your taste)
1 egg yolk
Use a roll pin to make a dough of 0.5 cms and put it in a oven tray. Make holes with a fork, and cook them for 20 minutes at 400F (time will depend on your oven).
Heat the milk with lemon, cinammon stick, and sugar. Don let it boil. Discard the lemon peel and cinammon. Mix the egg yolk with the corn starch, and slowly add the hot milk. Put this mix in the pot again, and cook it until the egg is cooked. Set aside.
Hydrate the gelatine with two tablespoon of water. Slowly heat the strawberry jam, and add the gelatine. Cook until is dissolved.
Over the cooked puff pastry place the custard, then the strawberries, and on top the strawberry jam with the gelatine. Let it cool and ENJOY!!