Make Individual Pastry Sheets From Ready Rolled Pastry Sheets

I make individual pastry sheets from a roll of ready rolled pastry so that I can use them individually to make a savoury slice or pie. They are flattened and frozen, for when I want to cook just a serves one pie sized meal.

The box contains one large sheet, far too large for me to use in one go – and you can’t buy individual sized pastry sheets, so this is the best way to get round that. It means you no longer have to cook more than you want and won’t have to go without buying the ready rolled pastry sheets because you know you won’t be able to eat the end results all in one go.

A pack of ready rolled pastry costs about 85p, so each individual pastry slice costs just over 21p each. Add your own fillings and make just one savoury slice, or cheese and onion slice, or pizza pocket quickly and easily when you fancy one! These ready rolled pastry sheets are sold in the chiller section of supermarkets, usually close to the butter and margarine.

This makes four individual pastry slices, each the size of a “savoury slice”. Each individual piece is a “serves one” portion size.

Each of the individual pastry sheets is roughly 20cm x 13cm in size, the perfect single portion size.

Remove the ready rolled pastry from the box and lay it out on the worktop – retain the sheet it’s wrapped in as there’s no need to discard it.

Simply slice the sheet into four, by eye. I used a simple, small, paring knife. You need to cut the wrapping paper, or not – it’s not essential to be spot on with that, so you can use scissors or tear it. I just retain the wrapping paper because it’s there.

Wrap each slice individually in tin foil. You can then wrap all four pastry slices into an outer foil wrapping, or pop them into a freezer bag. Place in the freezer to freeze!

These individual pastry sheets are really quick to defrost when you want to use one. Once defrosted, they take as long to cook as any pastry recipe says.

I defrost a pastry slice in the fridge, then simply put the filling on one half, fold the second half over the top and crimp the edges, then bake for 20-25 minutes or so in the oven.