Monthly Archives: March 2017
1 roll of Paneton chocolate pastry
1 cup of frozen berries
For the frangipane –
1 tsp vanilla extract
zest of lemon
1/4 cup caster sugar
1/2 cup almond meal
1 Tbs flour
Preheat oven at 180′.
Live baking tray with baking paper.
Cream butter and sugar until they are light and fluffy.
Add lemon zest, vanilla and mix to combine.
Beat in egg, until well mixed.
Cut pastry into a rough circle shape and place on baking paper.
Spread frangipane mix around centre, leaving a 4-5cm boarder (which will be folded over later)
Arrange berries on top of frangipane mix and gentle fold pastry up and over to create rough folds – holding the mixture in place.
Bake for 20-30 minutes or until frangipane mix is golden brown and pastry cooked.
Serve with fresh whipped cream or simply a dusting of icing sugar.
Filling Option 1: Courgette, kumara and cheddar fold-over pies.
1 roll of Paneton flaky pastry
1 grated courgette
1 cup orange kumara mashed
1/2 grated cheddar or tasty cheese
Salt and pepper to taste.
1 egg beaten, for washing pastry
Filling Option 2: Sweetcorn, kumara and paprika fold-over pies.
1 roll Paneton savory pastry
1 cup of fresh or frozen sweetcorn kernels
1 cup diced cooked kumara
1 Tbs each finely chopped spring onion, coriander
1/4 cup sour cream (alternatively use plain greek yoghurt or creme fraiche)
1 tsp paprika
Salt and Pepper to taste
Preheat oven 180″.
Combine cooled mix.
Cut pastry sheet into 6-10 rectangles, depending on how big or small you prefer your pies.
Spoon filling onto one side of pastry. Leave a small boarder around the edge, brush with egg wash and seal edges by pressing together by hand or with a fork.
A nice idea is to sprinkle sesame seeds over the top, or lightly grate cheese over the top before baking (though just as nice without)
Place on an oven tray and bake for 20 minutes or until golden brown.
1 roll of Paneton sweet pastry
8-10 Peaches (use more or less depending on how deep you want your pie)
1 tsp vanilla bean powder, or extract.
1/4 tsp cinnamon powder
1/4 cup sugar (works just as well with less or no sugar)
2 Tbs water
Roughly chop peaches into chunks.
Add chopped peaches, sugar, vanilla, cinnamon and water to pan and cook until tender.
While the fruit mix is cooling, heat oven to 170′.
Butter slice pan edges and line the base with baking paper (this makes it easier to remove from pan).
Gently press pastry into pan.
Spoon fruit filling into pastry lined pan and spread around to an even height.
For the pastry top, use left over pastry and cut into thin strips. Decorate the top with pastry strips into a criss cross pattern.
Trim edges of pastry off with a sharp knife.
Bake for 30-40 minutes until golden brown.
Once cool, dust with icing sugar and serve with whipped cream or ice cream