If you remember my spicy cauliflower casserole and tarte tatin, you will know what I am talking about. I used the rough puff pastry from tarte tatin for the cups and for filling I used the cauliflower casserole. Make sure to use water as glue while sticking bits and pieces of the pastry sheets. Else you will end up with broken cups.
Preheat oven to 200°C.
Arrange the leftover puff pastry trimmings on a baking tray and chill until firm.
With the help of a cookie cutter which is large enough to fit inside a muffin tin, cut out circles.
You can overlap the bits and pieces to form circle. While overlapping use water to glue both pieces.
Arrange them in the muffin tin.
Fill each cup with a filling of your choice.
Bake in oven for 15-20 minutes or until the pastry is golden and crisp.
Serve hot with sauce.
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