Tag: pastry
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Pastry Egg Wash Glaze
There is nothing better to give a nice golden glow to pastry than a wash made of eggs and a splash of milk (a little for each egg used). You get a nice colour and a little bit of shine too.
Give the whole lot a good whisking and then thoroughly cover the pastry surface using a pastry brush.
Here is a quick comparison. Both were cooked for the same time but only the sausage roll on the right has been coated.
Enjoy, PK
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Welchy Makes Jamie Oliver’s Flaky Pastry Pesto Chicken
I watched Jamie Oliver’s 5 Ingredients show on TV last night and when I saw this dish I walked straight into the kitchen and wrote it on the shopping list for tonight.
Divine is all I can describe it as.
It’ll be hard to eat green beans any other way once you try this simple but deliciously sweet and tangy dressing…who knew a side dish could be such a star!
Ingredients
- 4 chicken breasts
- 400g beans
- 400g vine cherry tomatoes
- 2 sheets butter puff pastry
- 4 heaped teaspoons basil pesto (perhaps try Bish’s Basil Pesto)
Method
- Heat oven to 220 degrees fan forced.
- Trim chicken breasts and pound with your first (or a mallet) until the thick end is the same as the tail end.
- Place chicken breasts on a tray and top with a teaspoon each of basil pesto. Spread the pesto so it covers all of the chicken breast.
- Place each sheet of pastry on the board and cut into half lengthways, and then width ways into four strips about 1-2 inches wide.
- Drape the strips over the pesto chicken, overlapping the edges slightly, and then tuck the excess in underneath. Don’t go too far under as the pastry will just so soggy.
- Brush with oil and place in the oven on the top rack
- In another oven tray place the vine cherry tomatoes. Drizzle with oil, season with salt and pepper, and place in the oven on the bottom rack.
- Cook both the chicken and the tomatoes for 20 minutes.
- Meanwhile, trim the beans and add to boiling water. Cook for 7 minutes, drain and set aside.
- Remove the cherry tomatoes from the oven and transfer to a board to cool slightly.
- If the pastry hasn’t quite puffed/browned, turn oven to Grill for 5-10 minutes but be sure to watch so it doesn’t burn.
- Transfer half the tomatoes to a board and cut into servable portions (4-6 tomatoes per vine). With the other half, remove the vine and squash in the tray to release all the juices. Add a small splash of red wine vinegar, pinch of salt and pepper and stir to create a dressing.
- Toss the beans through the dressing and we are ready to serve!
- Place a bunch of the dressed beans on the plate and top with the pastry chicken. Balance the vine tomatoes off to the side and serve as is or with potato gems.
Hope you like it,
Welchy
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KT’s NoFuss Mini Quiches
Thankfully these are as easy to make as they are to eat. In our house they have a habit of disappearing when my wife isn’t looking :).
I didn’t even get to take a photo of the finished products cooling on the racks.
Oh wait here is one from last time she made them:
You will be:
- Preparing the filling.
- Cutting and pressing puff pastry into baking tins to make the bases.
- Spooning the mixture to bases and cooking.
You will need:
- Ingredients:
- 2 sheets of puff pastry
- 125g cheddar cheese, grated (use your favourite hard cheese)
- 125g ham slices, finely chopped
- 3 Tbsp heavy cream (whipping cream)
- 0.5 Tbsp whole grain mustard
- 1 egg
- ground black peppercorns to taste
- ground rock salt to taste (I don’t use any as the cheese and bacon are salty enough)
- Equipment
- a chopping board
- a long sharp knife
- a mixing bowl
- 7cm diameter biscuit cutter
- 2 shallow mini pie/bun trays (12 depressions per tray)
Steps:
Prepare the filling
- In a mixing bowl add the:
- 125g grated cheddar cheese
- 125g finely chopped ham
- 3 Tbsp heavy cream
- 0.5 Tbsp whole grain mustard
- 1 egg
- ground black peppercorns to taste
- Mix everything thoroughly but gently.
Cutting and pressing puff pastry into baking tins to make the bases
- Lay the sheets of puff pastry out.
- Cut 24 circles out of them using the cookie cutter and press these into the trays.
Spooning the mixture to bases and cooking
- Spoon a small amount of the filling into each base.
- Cook for 15 minutes at 200°C in a fan forced oven.
Eat them hot or freeze them. Personally I like them cold and think they make a great lunch box snack.
If they last that long :).
Enjoy,
PK
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KT’s Easy Mini Quiches
Thankfully these are as easy to make as they are to eat. In our house, they have a habit of disappearing when my wife isn’t looking :).
I didn’t even get to take a photo of the finished products cooling on the racks.
You will be:
- Preparing the filling.
- Cutting and pressing puff pastry into baking tins to make the bases.
- Spooning the mixture to bases and cooking.
You will need:
- Ingredients:
- 2 sheets of puff pastry
- 125g cheddar cheese, grated (use your favourite hard cheese)
- 125g ham slices, finely chopped
- 3 Tbsp heavy cream (whipping cream)
- 0.5 Tbsp whole grain mustard
- 1 egg
- ground black peppercorns to taste
- ground rock salt to taste (I don’t use any as the cheese and bacon are salty enough)
- Equipment
- a chopping board
- a long sharp knife
- a mixing bowl
- 7cm diameter biscuit cutter
- 2 shallow mini pie/bun trays (12 depressions per tray)
Steps:
Prepare the filling
- In a mixing bowl add the:
- 125g grated cheddar cheese
- 125g finely chopped ham
- 3 Tbsp heavy cream
- 0.5 Tbsp whole grain mustard
- 1 egg
- ground black peppercorns to taste
- Mix everything thoroughly but gently.
Cutting and pressing puff pastry into baking tins to make the bases
- Lay the sheets of puff pastry out.
- Cut 24 circles out of them using the cookie cutter.
- Press the circles gently into the trays.
Spooning the mixture to bases and cooking
- Spoon a small amount of the filling into each base.
- Cook for 15 minutes at 200°C in a fan forced oven.
Serving
Eat them hot or freeze them. Personally I like them cold and think they make a great lunch box snack.
If they last that long :).
Enjoy,
PK for KT
Here are some more egg dishes and posts by KT:
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