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Ingredient
Top 5 dishes made from roll puff pastry
1 . Quiche with a twist - ricotta quiche
Quiche with a twist - ricotta quiche
This is a twist to a French classic the quiche Lorraine. I have italianised it
Ingredient
0.5 cup
single cream
2
eggs
200 g
ricotta
Cooking instructions
* Step 1
Turn on oven 200 degrees. Open puff pastry and roll it in a cake tin or any other oven proof dish.
* Step 2
Mix together ricotta, eggs, cream and Parmesan
* Step 3
In a frying pan cook mushrooms until they lost their water
* Step 4
In a frying pan cook bacon until it starts to get crispy
* Step 5
Lay ricotta mixture into the puff pastry and add bacon and mushrooms. I do this into the tin as I get the impression that all the ingredients sink to the bottom but that might just be me
* Step 6
Cook in oven for 35-45 min
Note: if there is a photo you can click to enlarge it
2 . Lamb tagine pie
Lamb tagine pie
Ingredient
250 g
diced lamb shoulder
1 tbsp
flour
1 tsp
coriander
1 tsp
paprika
1/2 tsp
cayenne pepper
1 tsp
powdered ginger
1 tsp
cinnamon
1 tin
chickpeas
1 tin
cherry tomatoes
1 tbsp
tomato puree
250 g
passata
100 g
crumbled feta
Cooking instructions
* Step 1
Heat a tbsp oil in heavy based pot with a lid. Brown the lamb and add 1 tbsp flour. Coat and remove from the pot for later.
* Step 2
Heat another tbsp oil in the pan. Add the onion, carrot and celery and fry until soft. Add the spices and garlic and fry for a couple of minutes.
* Step 3
Next, add the lamb back into the pot, then the tinned tomatoes, passata, puree, stock and chickpeas. Simmer on low for 1 hour minutes. Then add the squash and simmer for another 40 minutes.
* Step 4
Once the lamb is soft, transfer the mixture to a pie tin. Top with feta. Then cover with puff pastry and an egg wash. Bake for 40 minutes until golden.
Note: if there is a photo you can click to enlarge it
3 . Seasonal spring vegetable puff pastry tart
Seasonal spring vegetable puff pastry tart
I am so excited that Asparagus is coming into season. I’ve seen loads of variations of tarts like these recently, using various vegetables and bases which made me think it’s a great way to use up leftovers. I had a tub of creme fraiche in the fridge so decided to try it with some zesty lemon and fresh mint (which has sprung back to life in my herb patch over the past few weeks) and the flavour combo worked very well. The only challenge with it was that we couldn’t stop eating it 😋 #fivepoundmeal
Ingredient
200 g
creme fraiche
1 1/2 tbsp
finely chopped mint
150 g
asparagus spears
75 g
feta cheese
Cooking instructions
* Step 1
Preheat the oven to 180 degrees
* Step 2
Mix the creme Fraiche, lemon zest, mint, seasoning and all but a small bit of the beaten egg (you’ll use the rest later to glaze the pastry)
* Step 3
Unroll the puff pastry on a baking sheet. Using a knife, drawn a half inch boarder around the pastry and spread the creme fraiche mixture over the inner part.
* Step 4
Lay the vegetables evenly over the pastry. Then sprinkle over the feta cheese.
* Step 5
Glaze the pastry boarder with the remaining egg and bake in the oven for 25-30mins until the pastry is golden.
* Step 6
Serve with whatever you like. I went with salad.
Note: if there is a photo you can click to enlarge it
4 . Chicken, leek and mushroom pie
Chicken, leek and mushroom pie
Because pie is always a good idea and this one is deliciously creamy and comforting on cold nights. Its also really easy to make. I added stars to my topping because I was feeling festive but you don’t have to worry about how it looks. It’s how it tastes that matters.
Ingredient
2 cloves
garlic crushed
250 g
mushrooms quartered
1 tbsp
fresh thyme
3 tbsp
creme fraiche
2 tsp
Dijon mustard
170 ml
stock (veg or chicken)
1 tsp
cornflour
1 tbsp
flat leaf parsley chopped
Cooking instructions
* Step 1
Heat a tbsp oli over a medium heat in a heavy based pot and fry the onion and garlic for 5 minutes. Then add the leek and fry for another 3-4 minutes until starting to soften.
* Step 2
Add the chunks of chicken and toss for one minute, then add the mushrooms and cook for 5 minutes
* Step 3
Add the bay leaves, thyme, Dijon mustard and creme fraiche and stir. Then add the stock and the cornflour dissolved in a tiny bit of water. (I had a bit of leftover broccoli which I threw in too so as not to waste it). Cool everything in the liquid for 2 minutes until the sauce thickens a little. Then transfer into a pie dish.
* Step 4
Leave the mixture to cool for 10-15 minutes and preheat the over to 180 degrees centigrade.
* Step 5
Top the pie dish and filling with the pastry. Decorate or not. Prick a few holes in the pastry to let the steam Escape and brush the top with the beaten egg (this is what makes it golden)
* Step 6
After 30 minutes in the oven (or when the pastry is beautifully golden), remove, serve and enjoy.
Note: if there is a photo you can click to enlarge it
5 . Pumpkin Pie
Pumpkin Pie
My very first time making pumpkin pie and it turned out GREAT. I got this recipe from my aunt. Yay 🥳🥳🥳
Ingredient
2 cups
cooked pumpkin
3
eggs
1 1/4 cup
sugar
1 1/2 tsp
cinnamon
1/4 tsp
nutmeg
1/8
ground cloves
1/8
black pepper
1 cup
cream
1/4 cup
milk
Cooking instructions
* Step 1
Preheat oven to 230 degrees. Prepare the pan. Once thawed, Roll out the pastry and place carefully on a greased pan. Don’t pull. Slightly tap to make sure that pastry is placed properly. I first folded the pastry the crimped it with a fork. In a blender, Purée the cooked and cooled pumpkin. I added a little bit of milk to help along.
* Step 2
In a separate bowl, mox eggs and sugar well. Then add cornstarch, cinnamon, nutmeg, cloves, pepper and pumpkin purée and mix well.
* Step 3
Add cream and milk and mix well. Pour into pastry and bake at 230 degrees for 15 minutes then bake at 190 degrees for 35-45 minutes or until an inserted knife comes clean. Cool down to room temperature. And serve.
Note: if there is a photo you can click to enlarge it
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