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Posts Tagged ‘puff pastry’


what you need:

85g watercress, coarse stems removed
115g cream cheese
1 pinch salt
1 pinch black pepper, freshly ground
600g salmon fillet, skinless
400g puff pastry
100g flour, for dusting
1 egg, beaten, to glaze

What you do:

Preheat the oven to 200C  / 400F /Gas mark 6.

Chop the watercress very finely, place in a bowl, add the cream cheese, season generously with salt and pepper, and mix well.

Cut the salmon fillet into 2 pieces. Roll out the pastry on a lightly floured surface to a thickness of 3mm (1/8in). It should be roughly 7.5cm (3in) longer than the salmon pieces and just over twice as wide. Trim the edges straight. Transfer to a lightly greased baking tray.

Place 1 piece of salmon in the middle of the pastry. Spread the top with the watercress cream and place the other piece of salmon on top. Lightly brush the pastry edges with water, then fold the 2 ends over the salmon. Fold in the sides so they overlap slightly and press together to seal. Re-roll the trimmings and use to decorate the top of the pastry, if liked. Brush with beaten egg, and make 2 or 3 holes with a skewer to allow steam to escape.

Bake for 30 minutes, or until the pastry is well risen and golden brown. Test if the salmon is cooked by pushing a skewer halfway through the thickest part and leaving for 4–5 seconds; when removed, it should feel hot.

Remove from the oven and allow to stand for a few minutes, then slice and serve.

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What you need:

1lb 2oz /500 g beef fillet
1lb /454 g brown mushrooms
8 slices Parma ham
Dijon mustard for brushing beef fillet
1lb /454 g puff pastry
egg wash
2 cloves garlic, finely chopped
1 red onions, finely chopped
1 glass white wine
sea salt & freshly ground black pepper
extra virgin olive oil

What you do:

Preheat oven at 220C / 425F / gas mark 7

Season beef with sea salt and freshly ground black pepper. Heat a pan with olive oil and fry beef on high heat until is brown. Leave to cool

In food processor mix mushrooms, onion and garlic. Add this puree on the pan and fry for a few minutes. Add a glass white wine and let to evaporated alcohol.

On the plastic foil put first layer Parma ham, then mushrooms puree and beef (brushing beef with mustard). Easy roll all in plastic foil and keep on fridge for 30 minutes.

Unwrap the meat from the cling film. Roll out the pastry and put the meat on the center. Egg wash the edge of the pastry and roll up the pastry. Turnover and egg wash over the top. Mark the pastry using the back of a small knife to make a cross hatch.

Baking  for around 30-35 minutes.

Rest a few minutes before using.

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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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