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Quick Tuna, Corn and Puff Pastry Pinwheels

Quick Tuna, Corn and Puff Pastry Pinwheels

For the pinwheels:

2 sheets fat puff pastry, thawed

1 (425g) can Tuna in springwater

1 (220g) can unsweetened corn kernels

2 sprigs coriander

1 tsp curry powder

2 tbsp macadamia oil // or other oil

1/4 cup finely grated cheddar

Preheat oven to 200C (180C fan forced, 400F, gas mark 6).

To make the stuffing: drain tuna and corn, place in a bowl. Break up tuna chunks with a fork Add curry powder, finely grated cheddar, and finely chopped whole coriander sprigs. Mix well to combine. Add oil and mix to form a rough paste.

To roll the pinwheels: place puff pastry on a sheet of cling wrap to thaw slightly if yours didn’t come on a sheet of plastic already. When pliable, place half the tuna mixture along the edge of the pastry, leaving about 1 cm gap on either end. Compact the mixture together with your hands. Start rolling up the logs from the filled edge until you have a firm even log.

Using a serated knife, cut the log into 2cm wide slices. Repeat with the second sheet and remaining mixture.

Place slices on a baking paper lined tray and bake in a preheated oven for about 15 minutes, or until golden brown. Remove from oven and allow to cool slightly before serving.

To serve: you can serve these warm or cold with a side of dipping sauce of your choice if you like.

tuna, corn and puff pastry pin wheels

Mini Tomato Tarts

Mini Tomato Tarts

Mini Tomato Tarts

2 T. unsalted butter

1 T. olive oil

1/2 onion sliced

Salt and pepper to taste

2 sheets puff pastry thawed according to package instructions

1 large egg plus 1 tsp. water beaten

2 large tomatoes thinly sliced

1/2 C. pepperjack cheese shredded

Fresh parsley and herbs

 

Melt butter and olive oil in skillet over medium heat. Add sliced onions to pan, season with salt and pepper and cook, continuing to stir, until tender and golden brown (this process takes a while- up to 20 minutes) then set aside. Preheat oven to 425 degrees. Using a round cookie cutter, cut circles of dough out of puff pastry and place on a parchment paper lined baking sheet. Brush egg wash on each pastry circle then top each with a tomato slice in the direct center. Next add caramelized onions on top of each tomato slice and sprinkle shredded cheese. Bake for 16-20 minutes or until tarts are puffy and golden brown and cheese has turned golden and melty. Top with parsley and herbs if you would like. Cool for a few minutes then serve.

 

Notes: Use a round cookie cutter – They create uniform circles ensuring that you have the same size for each tart and also make the job easier.  It also helps with uniform baking.  If you don’t have a round cookie cutter, you can use the back of an empty can.  Don’t skip the egg wash – The egg wash on the puff pastry will give a beautiful glossy and golden-brown color once the tarts are baked.  This is a crucial step.

Cheese and Bacon Swirls

Cheese and Bacon Swirls

Cheese and Bacon Swirls

1 pack all butter puff pastry

5 back bacon rashers, sliced into 1 centimeter strips

3/4 tub cream cheese

75 grams cheddar, grated

1 onion, diced

Handful of parsley, chopped

Salt & pepper to season

1 egg, beaten

 

Pre-heat oven to 180C. Line a baking sheet with baking paper. Roll out the puff pastry and spread cream cheese all over the surface. Sprinkle evenly all over with cheddar, onion, bacon rashers, parsley and season with salt and pepper. Then roll up one end until you’ve made a swiss roll. Using a sharp knife, slice up into 1inch segments and place on the baking tray. Brush over with egg wash. Bake for about 20 – 25 minutes until golden.

Puff Pastry Cheese Twists

Puff Pastry Cheese Twists

1 sheet frozen puff pastry, 1/2 (17.3-oz.) package

1/3 C. grated Parmesan

2 T. extra-virgin olive oil

2 tsp. minced garlic

1 tsp. dried oregano

1/2 tsp. salt

1/2 tsp. cayenne

1 large egg

All-purpose flour, for dusting

 

Preheat oven to 400 degrees F.  Line 3 large baking sheets with parchment paper. Thaw the pastry sheet at room temperature covered by a clean kitchen cloth, about 30 minutes. While the pastry is thawing, combine cheese, olive oil, garlic, oregano, salt and cayenne in a small mixing bowl. Stir well to combine. In a clean small mixing bowl, beat the egg with a fork. On a lightly floured surface, gently unfold the pastry.  Sprinkle the pastry lightly with flour and using a rolling pin, roll into a 14 by 10-inch rectangle. Brush the top of the pastry with a beaten egg. Cut in 1/2 lengthwise to form 2 (7 by 10-inch) rectangles. Spread the herb-cheese mixture with the back of a spoon evenly across 1 rectangle. Lay the second rectangle across the coated piece, egg side-down. With the rolling pin lightly roll the 2 sheets together to seal. With a large knife cut crosswise into strips, about 1/3-inch wide each. (Alternately, you can use a pizza wheel to cut the strips.) One at a time, grab the ends of each strip and twist in opposite directions to form a spiral. Transfer to the prepared baking sheets. Bake until light golden brown, about 10 minutes. Remove from the oven and let cool on baking sheets until cool enough to handle. Serve either warm or at room temperature.

Chickaritos

Chickaritos

3 C. finely chopped cooked chicken

1-1/2 C. (6 oz.) shredded sharp cheddar cheese

1 can (4 oz.) chopped green chilies

1/2 C. finely chopped green onions

1 tsp. hot pepper sauce

1 tsp. garlic salt

1/4 tsp. pepper

1/4 tsp. ground cumin

1/4 tsp. paprika

1 package (17-1/4 oz.) frozen puff pastry sheets, thawed or pie pastry for double-crust 10-inch pie

Guacamole

Salsa

In a large bowl, combine the chicken, chilies, onions, cheese and seasonings. Chill until ready to use. Remove half of the pastry from refrigerator. On a lightly floured surface, roll to a 9-in. x 12-in. rectangle. Cut into nine small rectangles. Place about 2 T. of filling across the center of each rectangle. Wet edges of pastry with water and roll pastry around filling. Crimp ends with a fork to seal. Repeat with remaining pastry and filling. Place seam side down on a lightly greased baking sheet. Refrigerate until ready to heat. Bake at 425° for 20-25 minutes or until golden brown. Serve warm with salsa and guacamole. Yield: 1-1/2 dozen.

Meat and Mushroom Pub Pies

Meat and Mushroom Pub Pies

1/2 frozen puff pastry sheet (one-fourth of a 17 1/4-oz. package), defrosted
1 lb. ground beef sirloin
6 oz. mushrooms, sliced
1 1/2 C. frozen chopped onion
2 tsp. crushed dried thyme
2 T. all-purpose flour
1 1/2 C. fat-free low-sodium canned beef broth
1 T. bottled steak sauce
1/2 C. frozen peas, rinsed with cold water and drained

Preheat oven to 450�F . On a lightly floured surface, roll out pastry to 6-inch square. Using a sharp knife, cut into twelve 1/2-inch strips. In a heavy skillet over medium-high heat, brown beef, mushrooms, and onion until beef is no longer pink, about 5 minutes. Sprinkle mixture with thyme and flour. Add beef broth and steak sauce; cook, stirring, for 5 minutes. Stir in peas. Spoon mixture into individual casserole dishes about 5 inches in diameter. Arrange two pastry strips in a wide X over each casserole. Place a third strip across the center. Press overhangs firmly to sides of casseroles to seal. Bake until pastry is puffed and golden brown, about 12 minutes.

Yield: 4 servings
Calories: 430
Fat: 22g
Fiber: 3g

Puff Pastry Twists with Sun-Dried Tomato Pesto

Puff Pastry Twists with Sun-Dried Tomato Pesto

1 sheet frozen puff pastry, thawed according to package directions

1/4 C. prepared sun-dried tomato pesto

1/4 C. grated Parmesan

Directions

Preheat the oven to 400 degrees F.

 

Roll puff pastry into a 12 by 15-inch rectangle. Spread pesto evenly over pastry, to within 1/8-inch of the edges. Fold dough in half lengthwise. Roll dough out again into a 12 by 5-inch rectangle. Sprinkle Parmesan over new rectangle. Cut dough crosswise into 1/2-inch thick strips. Twist each strip into a corkscrew. Arrange twists on a large baking sheet and press down ends to prevent unrolling. Bake 10 minutes, until puffed up and golden brown.

Aussie Meat Pies, Made Quick

Aussie Meat Pies, Made Quick

1 sheet of frozen puff pastry, thawed

1 and 1/3 lb. ground chuck

1 medium onion, finely chopped

2 cloves of garlic, finely chopped

1 T. all-purpose flour

2 T. Worcestershire sauce

1 T. tomato paste

1 T. light brown sugar

1 C. beef broth

1 T. grill seasoning

Salt and pepper

 

Preheat the oven to 400 degrees F, or whatever your package of puff pastry calls for. Lay out the sheet of puff pastry on a lightly floured cutting board. Cut it into 6 roughly equal sized rectangles and arrange on a cookie sheet. Season the pastry pieces with a little salt and pepper, and bake according to package directions or until golden brown all over, about 12 minutes. Cool on a cookie rack for 5 minutes. Warm up a deep-sided pan over medium-high heat. When it’s hot, add the beef and break it up well as it browns. When the beef is no longer pink, drain it in a colander suspended over a bowl to catch the grease. You can dispose of the grease in your trash can when it has cooled down a little. Place the drained beef back in the pan and add the onion and garlic.  sauté over medium-high heat until the onion softens, about 5 minutes. Stir in the flour and let cook for a couple of minutes. In a small bowl, combine the Worcestershire sauce, tomato paste, and brown sugar, then whisk in the beef broth. Pour the broth mixture into the pan and stir to incorporate. Sprinkle the grill seasoning over the beef and turn down the heat to low. Let the contents of the pan simmer for 10 to 15 minutes. To serve, gently pull apart one of the puff pastry pieces in half, like a hamburger bun. Place the bottom piece of the pastry in a shallow bowl. Spoon over roughly 1/6th of the meat mixture and crown with the bronzed, puffy peaked top piece of the pastry.

 

 

Yield:

Calories:

Fat:

Fiber:

 

 

Talas Boregi (Puff Pastry Meat Pies)

Talas Boregi (Puff Pastry Meat Pies)

1 onion, chopped

2 T. olive oil

1 lb. ground lamb

Salt & pepper

1/2 t. ground cinnamon

1/2 t. ground allspice

3 T. pine nuts

2 T. currants or small black raisins

3-4 T. chopped parsley

1 c. frozen peas

14 oz. frozen puff pastry, thawed according to package directions

1 egg, separated

 puff-pastry-meat-pies2

Fry onion in oil until soft and slightly caramelized.  Add lamb, salt, pepper and spices.  Break up pieces of meat with a fork or spatula.  Cook until meat is done and juices are absorbed.  Stir in pine nuts, currants, parsley and peas.  Let cool. Adjust seasoning, if needed. Preheat oven to 375 degrees. Cut the thawed puff pastry into 8 pieces.  Roll out each piece a bit on a floured piece of wax paper with a floured rolling pin.  Flip a time or two, dusting each time with flour.  Spread a heaping tablespoon of filling onto one half of each piece of pastry (there will be filling left over, which is good to eat by itself).  Brush the edges of that half of pastry with egg white.  Fold pastry over to cover the filling.  Press edges with the tines of a fork.  Flip over and press the edges of the other side with the fork tines. Place the pastries on a cookie sheet lined with parchment paper.  Whisk the egg yolk with a drop of water.  Brush the tops of the pastries with the egg yolk/water mixture. Bake for 25-30 minutes, until golden brown and puffed up.

 

Olive Puffs

Olive Puffs

Olive puffsThese puff pastry wrapped olives are our family’s favorite holiday appetizer. We make them with a variety of olives – pimento stuffed green, plump kalamata, Provencal – just make sure they are pitted. We like to use strongly flavored olives; the flavor of canned ripe olives disappears in the puff pastry. You can make these ahead, and freeze; allow 30 minutes for the pastry to thaw before baking. Another advantage: the kids like to make them and eat them.

24 pimento-stuffed green olives
1 (17.25 ounce) package frozen puff pastry, thawed

Preheat oven to 400 degrees F (200 degrees C). Cut pastry into strips about 6 inches long and 1/2 inch wide. Wrap a belt of pastry around each olive. Place on an ungreased baking sheet. Bake for 20 minutes, or until golden brown.

Savory Butternut Tart with Bacon & Cheese

Savory Butternut Tart with Bacon & Cheese

Savory Butternut Tart with Bacon & Cheese

 

1 sheet frozen puff pastry, thawed according to package directions

¾—1 C. fromage blanc or Quark (or substitute ½ C. plain yogurt plus ½ C. softened cream cheese)

¼ tsp. grated nutmeg

½ tsp. kosher salt

¼ tsp. freshly ground black pepper

1 C. (½-inch-wide) butternut squash strips, shaved from the neck with a vegetable peeler

2 slices thick smoked bacon, sliced into ¼-inch strips

2 T. crumbled goat cheese

 

¼ C. extra-virgin olive oil, or other fancy oil

2 T. sherry vinegar

Kosher salt and pepper to taste

 

Flaky sea salt

Fresh or fried sage leaves, optional

 

Preheat oven to 425°F. Line a baking sheet with parchment paper. Roll puff pastry into a 10- by 10-inch square, approximately ⅛ inch thick. Trim the edges if you like or leave them uneven if you prefer a more free-form tart. Place the pastry on the baking sheet and refrigerate while you prepare the other ingredients. In a small bowl, combine the fromage blanc with nutmeg, salt and pepper; set aside. Make the vinaigrette by combining oil, vinegar, salt and pepper in a lidded jar. Give everything a good shake and taste for seasoning. In a medium bowl, toss the squash ribbons with half the vinaigrette. To assemble the tart, spread the fromage blanc mixture evenly over the pastry, leaving a ½-inch border at the edges. (Any leftover fromage blanc is delicious on a piece of toast or as a base for a creamy salad dressing.) Artistically strew the squash ribbons over the fromage blanc. Top with bacon and goat cheese. Bake for 15 to 20 minutes or until pastry is golden and bacon is crisp. Before serving, drizzle with remaining vinaigrette, sprinkle with flaky salt and festoon with fresh or fried sage leaves.

 

Spinach Feta Puffs

Spinach Feta Puffs

10 oz. frozen spinach, thawed and squeezed dry
2 roasted red peppers, chopped
5 oz. crumbled feta
8 oz. cream cheese, softened
2 eggs, beaten
1 package puff pastry, thawed

Mix everything except puff pastry. Roll mixture in puff pastry and slice into 1 inch spirals. bake at 350 for about 20 minutes or until pastry is golden brown.

Anchovy Puffs

Anchovy Puffs

Anchovy Puffs

 

100 gm anchovy fillets, rinsed and patted dry

1 sheet (375gm) butter puff pastry

2 tsp. finely chopped thyme

To serve: basil and goat’s curd

 

Preheat oven to 230C. Pound anchovy fillets with a mortar and pestle to a coarse paste and set aside. Roll out puff pastry on a lightly floured surface to 36cm square. Spread with anchovy paste, sprinkle with thyme, then cut in half. Cover and refrigerate one piece and cut the other half into six 15cm x 6cm rectangles. Roll up each rectangle lengthways to form a cylinder, brush edges with water and seal. Cut in half and place cut-side down on a baking tray lined with baking paper, pressing lightly to flatten. Cover and refrigerate. Repeat with remaining pastry, then bake both batches until puffs are puffed and starting to turn golden (5-10 minutes), then reduce heat to 170C and bake until golden and crisp (5-10 minutes). Set aside to cool slightly, then serve with basil leaves and goat’s curd.

Prosciutto and Gruyere Pinwheels

Prosciutto and Gruyere Pinwheels

Prosciutto and Gruyere Pinwheels

 

3/4 C. finely grated Gruyère (about 3 ounces)

4 tsp. chopped fresh sage leaves

1 puff pastry sheet (from one 17 1/4-ounce package frozen puff pastry sheets), thawed

1 large egg, beaten lightly

2 ounces thinly sliced prosciutto

 

In a bowl combine Gruyère and sage. On a lightly floured surface arrange pastry sheet with a short side facing you and cut in half crosswise. Arrange one half of sheet with a long side facing you and brush edge of far side with some egg. Arrange half of prosciutto evenly on top of pastry, avoiding egg-brushed edge, and top with half of Gruyère mixture. Starting with side nearest you, roll pastry jelly-roll fashion into a log and wrap in wax paper. make another log in same manner. Chill pastry logs, seam sides down, until firm, at least 3 hours, and up to 3 days. Preheat oven to 400°F. and lightly grease 2 large baking sheets. Cut logs crosswise into 1/2-inch-thick pinwheels and arrange, cut sides down, 1 inch apart on baking sheets. Bake pinwheels in batches in middle of oven until golden, 14 to 16 minutes. Transfer pinwheels to a rack and cool slightly. Serve pinwheels warm.

Pistachio Pastry Twists

Pistachio Pastry Twists

Pistachio Pastry Twists

 

1 (17.5oz.) package frozen puff pastry sheets, thawed

1 large egg, lightly beaten with 2 tsp. water

Coarse Salt, for Sprinkling

1 C. unshelled pistachios, toasted and finely chopped

 

Preheat oven to 425. Roll out 1 pastry sheet on lightly floured surface (keep other sheet cold and covered) to a 18×12” rectangle. Bush with egg wash and sprinkle with salt and pepper to taste. Sprinkle nuts over half pastry (on short side) and then fold up to form a 9×12” rectangle, and roll firmly to remove any air bubbles and make layers adhere. Brush with more egg wash and sprinkle with salt again. Cut into ½” strips. Transfer one at a time to a greased baking sheet, one inch apart, twisting 3 or 4 times and pressing ends into sheet to adhere. Bake in batches in center of oven until golden, 12-15 minutes. Repeat with remaining pastry sheet. Makes 40.