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
1 roll of Paneton flaky pastry
1 cup chopped walnuts
200g dark chocolate
1 egg – for egg wash
Icing sugar to finish
Preheat oven to 180′
Unroll flaky pastry.
Melt chocolate in microwave – stir every 30 seconds to prevent burning.
Spread melted chocolate over pastry and evenly distribute chopped walnuts over chocolate.
Roll pastry into a coil, brush with egg wash and bake for 20-35 minutes or until golden and flaky.
To finish dust with icing sugar and slice to serve. A dollop of whipped cream or ice cream is a perfect match.
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.
To serve, dust with icing sugar and add a dollop of soft whipped cream.
Strawberries and Cream Tart
1tsp vanilla bean extract
1 tub strawberries
Blind bake pastry shells.
Allow pastry shells to cool completely. Mix mascarpone, vanilla and honey until combined. Slice strawberries.
Spoon mascarpone mixture into tart shells, decorate with sliced strawberries.
Dress tarts with either of the following – a dusting of icing sugar, freeze dried fruit powder, mint leaves, or a drizzle of creme balsamic.
Blueberries and Chocolate ganache tarts
100g fresh cream
100g dark chocolate
1 tub of blueberries
Blind bake pastry shells.
Allow pastry shells to cool completely. Place chocolate and cream into a bowl, over simmering water. Melt chocolate and cream together, mix well to combine. Spoon ganache into tart shells and decorate with blueberries.
Dress tarts with a dusting of cinnamon and a drizzle of maple syrup. Or a dusting of freeze dried lemon powder. Or simple finish with mint leaves.
Chocolate peppermint slice
3 1/2 cups icing sugar
2 1/2 Tbsp boiling water
1tsp peppermint essence
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.