Monthly Archives: August 2016
1 roll of savoury or flaky pastry
1/2 green apple
6 sage leaves
(place all into a food processor and blitz till finely chopped)
1/2 green apple (finely diced)
1 pack a best quality sausages (filling squeezed into large bowl)
salt and pepper to taste
1 egg to wash pastry before baking
Mix all ingredients accept egg, in a large bowl and mix thoroughly with hands until well combined. Set aside while you prepare pastry.
Gently score (do not cut through pastry) your pastry into thirds – lengthwise. On the outer side sections, slice equal sized strips which will be used to plait.
Place meat mix onto the centre section to form a long sausage shape.
Plait pastry evenly and then brush egg wash over entire surface.
Bake at 180′ for 30-40 minutes until golden brown and meat juices run clear.
1 roll of Paneton savoury pastry
1/2 white onion, diced finely
1 small carrot, diced finely or grated
2 cups chopped cauliflower
1 tsp fresh grated ginger or 1/2 tsp powdered gin
1 tsp tumeric powder
1 tsp cumin powder
1/4 tsp cinnamon
Zest of 1/2 a lemon
1 big hand full of spinnach, chopped
2 Tbsp chopped coriander
2 Tbsp thick yoghurt
Salt and pepper to season
1 egg for brushing pastry
Preheat oven to 180′.
Saute onions and carrots until softened. Add cauliflower, lemon zest and spices and gently cook until cauliflower is tender. Turn off heat and stir through spinnach, coriander and yoghurt. Season with salt and pepper.
Cut pastry into 4 equal sections.
Divide filling between the 4 pastry rectangles. Place on one half of rectangle, allowing the other half to be folded over to encase filling.
Brush with egg wash and bake until golden brown, approximately 20-30 minutes depending on your oven.
Serve with a green salad and dollop of yoghurt for dipping.
1 roll of Paneton Chocolate pastry (defrosted)
120g butter (room temperature)
200g ground almond
1 tsp cinnamon
2Tbsp cocoa powder
Raw sugar to sprinkle over fruit.
Icing sugar to decorate.
- Pre heat oven 180′
- Gently make a slice on the end of each tamarilo. Place tamarilo into a heat proof bowl and poor boiling water over and allow to sit for 10 minutes or until you are ready to assemble tart.
- Press chocolate pastry into tart tin, line with paper and baking weights to blind bake for 10 minutes.
- Cream butter and sugar until light in colour and creamy in texture.
- Add 1 egg at a time while still mixing – ensure to mix well after each egg.
- Add cinnamon, cocoa and almond meal and mix to combine well.
- Remove tamarilo’s from water, peel skin and remove stalk. Then slice in half length wise.
- Spread batter over base of blind baked pastry tart.
- Place tamarilo’s around evenly and sprinkle with raw sugar.
- Bake for 30 minutes until golden and batter bounces back to touch.