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What you need:

1 kg chicken pieces
11 oz /300g button mushroom
2 1/2 oz /50 g butter
18 fl oz / 500 ml milk
1 tbsp. chopped parsley
1 red onion, finely diced
3 tbsp flour
2 tbsp olive oil
Salt and pepper
2 sheets short crust pastry cut into 4 squares
2 sheets puff pastry
1 egg (egg wash)

dried thyme ( for sprinkling the tops)

What you do:

Pre heat the oven to 190C / 375F / Gas mark 5

Baste the chicken with olive oil, salt and pepper then place onto a baking tray and roast for 35 minutes then remove from oven and set aside to cool.

Heat a Fry pan add a splash of olive oil and the butter and fry the mushrooms for 5-10 minutes then add the onions and flour and cook for a further 5 minutes.

Gradually stir in the milk until you have a nice thick sauce then tear the chicken into chunks and add to the sauce, mix in the chopped parsley and allow the mix to cool.

Place 1 square of short crust pastry onto a baking paper lined and crimp the edges to form a shallow pie, fill with chicken and mushroom mix then top with a square of puff pastry, brush with egg wash and bake for  15- 20 minutes or until golden brown.

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What you need:

2 (8 oz.) cans crescent rolls
flour, for dusting
1/2 jar of prepared pizza sauce
10 oz / 284g  thinly sliced pepperoni
10 oz /284g  thinly sliced ham, chopped
10 oz /284g Italian sausage, cooked, crumbled, and drained
12 oz/ 340g mozzarella cheese, grated
1/2 cup  fine, freshly grated Parmesan cheese

Decoration:

Liquid food coloring of  your choice
4 egg yolks, divided
2 peppercorns
2 pimento-stuffed green olives
1 roasted red pepper

What you do:

Preheat the oven to 190C /375F / gas mark 5.

On a lightly floured surface, spread out your two batches of crescent dough (pilsbury) end-to-end lengthwise. Be careful not to let the sections separate.

Pinch all the seams together until you get one block of dough.

 With a flour-brushed rolling pin, roll your crescent dough into a large, long rectangle.( Don’t roll it too thin, or it will split.)

Spoon pizza sauce on top of dough, leaving an inch of bare dough on all four edges.

Sprinkle meats on top of sauce, followed by any other optional toppings.

Sprinkle with cheeses.

Fold one side of the dough lenghtwise over the topping, up to the half-point of the rectangle.

Fold the other side over to meet it. Pinch and press the dough together on all sides to seal.

With a pastry brush, brush the beaten yolk of one egg onto the top of the dough.

Fold your filled dough in half lengthwise. The egg yolk should help it stick. A seam should be created lengthwise along the dough. Pinch this seam together to fully seal and make a sort of cylinder. Be sure all seams are well closed. Any open seams will open further during baking.

Gently manipulate ends into a snake shape– one end should be tapered for a tail, and the other shaped for the head. Don’t curve it into a snake yet. You’ll do that right before baking.

Decorating Instructions:
Beat each of your remaining three egg yolks in a separate bowl.

Add the food coloring of your choice to each bowl to make three separate “paints.”

With a pastry brush or a food-safe paintbrush, decorate your snake as desired.

Transfer painted snake to a foiled-lined, greased baking sheet.

Gently shape as desired, into an “S” or other snakey shape.

Stick two peppercorns into the front of the snout for nostrils.

Slice your roasted red pepper into a forked tongue. Insert into front of head.

Bake your snake about 20 minutes, until golden and cooked through.

Remove from oven. Attach olive “eyes” to the top of the head using toothpicks. Pimento centers should face forward.

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What you need:

170g (6oz) of plain flour
6oz / 170g of unsalted butter (or salted butter)
5oz / 150ml of cold water
pinch of salt.

To make the pastry :

Sift the flour into a large mixing bowl and add the butter. Mix the butter into the flour with your fingertips.
Stir in the water and mix the ingredients together to form a soft dough.
Turn out onto a floured surface and knead further to make a firm dough.
On a floured work surface roll the pastry into a rectangle shape.

What to do:
Preheat to the oven to 190C / 375F / gas mark 5
spread with mincemeat and roll up the pastry. Brush with milk cut into slices, place on baking sheet. Cook for around 15 mins or until lightly browned, then sprinkle with icing sugar and leave to cool.

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