Monthly Archives: June 2016

Chocolate peppermint slice made with “Ready To Use” chocolate pastry


Chocolate peppermint slice


Peppermint filling

3 1/2 cups icing sugar

2 1/2 Tbsp boiling water

1tsp peppermint essence


Chocolate topping

200g dark chocolate

1 Tbsp vegetable oil



Preheat oven to 180′.  Line tin with baking paper and press chocolate pastry into tin.  Blind bake for 5-10minutes or until cooked.

Pastry needs to be cooled completely before assembling slice.


To make the peppermint filling, place the icing sugar, water and mint essence in a bowl and stir to combine.

  • Working quickly, spread over the cooled base and refrigerate for 1 hour or until firm.
  • To make the chocolate topping, place the chocolate and oil in a heatproof bowl over a saucepan of simmering water and stir until melted and smooth.
  • Pour the chocolate over the filling and swirl the tin to coat. Refrigerate for 30 minutes or until firm.
  • Cut into squares and keep refrigerated until ready to serve. Makes 20.

Chocolate pastry ice cream sandwiches

Chocolate Pastry – Ice Cream Sandwiches FullSizeRender-21


Paneton Dark Chocolate Pastry

Selection of ice cream flavours, we used Kohu Road chocolate, salted caramel and vanilla.



Preheat oven at 180′

Cut chocolate pastry into desired shapes, we used a cookie cutter but if you don’t have one, use a sharp knife or a glass to press out circles.

Press a fork into the top twice.

Bake for 10 minutes or until cooked through.

Allow to cool fully on a wire rack.

Scoop spoonfuls of ice cream onto chocolate pastry cookie and sandwich together.

You can then roll these in toasted coconut or freeze-dried fruit powder, or dip them into chocolate.


Black Bean and Sweet potato Empanada Recipe


1 roll of Paneton savory pastry (alternatively flaky pastry)
1 celery stalk
1 onion
1 carrot (all three blitzed in food processor till finely chopped)
1 medium sized sweet potato (we used an orange one)
1 tin of black beans
2 Tbs tomato paste
1/2 cup of water
1 tsp cumin powder
1tsp smoked paprika
1/2 tsp cinnamon powder
salt and pepper to taste
1 egg for pastry wash
Blitz celery/carrot/onion till finely chopped.  Saute in a little oil until tender.  While these are cooking, peel and dice sweet potato into 1cm cubes.  Add to pan along with spices, salt, pepper and tomato paste and stir gently.  Add water and lid to cook until sweet potato is tender.  You may need to add more or less water, just keep an eye on the pan, so it doesn’t catch.  Finally add drain black beans to mix and gently stir to combine.
Cut pastry into desired shape (square or round is up to you).  Spoon mixture onto pastry shapes.  Brush egg wash around edges, fold in half and seal by pressing with a fork or gently folding edges.
Bake in preheated oven 180′ until golden brown.  Serve with salsa, gaucamole, or sour cream.