1507 July cooking challenge: Pastry

[cerebus]

AvatarS proposed this new monthly forum and I think it's a cool idea as well so I'm in, and as I get to make the first monthly selection I chose Pastry.

Make anything you like that has a strong element of pastry in it. Pies, desserts, delicacies, pasties, pork rolls, quiches, it's all up for grabs. Post the pics and share the recipes.

Some pointers:

1) It's perfectly fine to buy a store bought puff pastry. There's no shame in that game.
2) If you've never tried it before, shortcrust is very easy to make and buttery and rich. Recipe.

Ave at it.

 

[Roxi_B4b3]

oohh this is a cool idea. I'm in

 

[AvatarS]

1. http://www.davidlebovitz.com/2010/05/french-tomato-tart-recipe/ is an old favourite of mine (made it last week), usually made as a freeform tart with feta instead of goat cheese. The dough is super easy to make and quick; I just do it all in the mini food processor.

2. Woolworths is the only place I've seen that has puff pastry made with butter - http://www.woolworths.co.za/store/p...r-Puff-Pastry-Sheets-2x250g/_/A-6009175398916. I'm all for using the Today stuff which is a fraction of the price, but like to get this one when I'm feeding others.

3. Looking forward to finally trying out this method: http://www.seriouseats.com/recipes/2011/07/easy-pie-dough-recipe.html

EDIT:
4. Banting followers can join in too. See for example http://www.thebantingchef.co.za/recipes/pies/biltongpierec.html and http://www.thebantingchef.co.za/recipes/cakes/lemonmeringuepie.html.

 

[cerebus]

That tomato tart looks amazing. I've made this one a couple of times to rave reviews:

http://www.cookingchanneltv.com/rec...e-tart-with-caramelized-onion-tomato-jam.html

 

[MickeyD]

Cheesy Braai Pie

INGREDIENTS

2 rolls puff pastry, defrosted
15ml sunflower oil
1 onion, finely diced
1 red pepper, finely chopped
400g chicken fillet, cut into strips
250g lean bacon bits
1 pkt Thick White Onion Soup
1 bunch spinach, cleaned, deveined and roughly chopped
1 punnet sliced button mushrooms
200g mozzarella cheese, grated
1 round feta cheese, crumbled
1 egg, lightly whisked

METHOD

Heat oil in a pan and gently fry the onion and red pepper until soft add the chicken strips and brown well then add the bacon bits and fry until cooked

Remove from pan and set aside to cool

Spray the braai grid well with baking spray on both sides

Unroll one of the rolls of puff pastry onto the first grid

Place a layer of spinach over the pastry then top with the chicken mixture

Sprinkle the contents of the sachet of Thick White Onion Soup over this

Add a layer of sliced button mushrooms over this and then add the cheeses

Finish with another layer of spinach and then place the second roll of puff pastry on top

Using your finger tips seal the edges of the pastry as if making a pie

Lightly brush with egg wash before placing on the braai and make three small incisions in the top of the pastry using a small knife to allow the steam to escape

Place high on a very cool braai and allow to cook for about 20 minutes turning the pie over often

 

[Fulcrum29]

/snip

That replaced my braaibrootjies, awesomeness, especially when having people over. That however is a dish on it's own.

 

[MickeyD]

That replaced my braaibrootjies, awesomeness, especially when having people over. That however is a dish on it's own.

After all the meat is done and just before we start eating, I'll check that the coals are cool enough and then place this on the braai. Goes down well with the after braai bonfire and beers!!

 

[akescpt]

Cheesy Braai Pie

<snip>

omgeee. mickeyd wheres your pics?

 

[MickeyD]

omgeee. mickeyd wheres your pics?

By the time I put this on the braai I'm in no condition to take pics!! I'll ask Mac if she will do so next time.

 

[Hamster]

I'm gonna get so fat...ter

 

[RustyPrincess]

Flaky pie crust anyone? Saw this on my fb newsfeed and thought of this thread - http://www.bonappetit.com/recipe/flakiest-pie-crust

 

[mandana]

Cheesy Braai Pie

/snip

Sounds like something Suzelle DIY will make..."it's a pie, that you make on the braai"

This looks good, will try it with the next braai....

 

[cerebus]

Attempted a millefeuille for the birthday party with a bit too much time pressure. My piping work is really weak but it tasted pretty good. Made my own puff pastry which turns out to be not as difficult as I thought. Lots of room for improvement overall though.

 

[AvatarS]

We'd been meaning to make beef wellington for a while (specifically the Gordon Ramsay version), and had decided to make it for the other half's birthday last weekend. A really nice piece of fillet was quickly seared, brused in mustard, then wrapped in the duxelle and cold beef (in place of the parma ham), then the puff pastry (all-butter ww puff pastry) - with appropriate refrigeration in between. This was then baked till the pastry was done, and the meat was medium rare (in the centre) and medium (at the edges). Pics (kitchen has terrible lighting; not conducive to good photos):

It was very good. Served with roast baby potatoes, salad and pepper/mushroom sauce (added in the leftover duxelle that we were able to resist eating as is). We didn't finish it all the first day, and opted to skip going out to have it again the next day. Reheated at medium-temp meat to ensure that it didn't overcook, which meant that the pastry wasn't as crisp the second time around but the meat was perfect.

 

[MickeyD]

MsAvA... see this one!! https://www.facebook.com/botswanafo...7975020006112/593431170793830/?type=1&fref=nf

 

[cerebus]

We'd been meaning to make beef wellington for a while (specifically the Gordon Ramsay version), and had decided to make it for the other half's birthday last weekend. A really nice piece of fillet was quickly seared, brused in mustard, then wrapped in the duxelle and cold beef (in place of the parma ham), then the puff pastry (all-butter ww puff pastry) - with appropriate refrigeration in between. This was then baked till the pastry was done, and the meat was medium rare (in the centre) and medium (at the edges). Pics (kitchen has terrible lighting; not conducive to good photos):

It was very good. Served with roast baby potatoes, salad and pepper/mushroom sauce (added in the leftover duxelle that we were able to resist eating as is). We didn't finish it all the first day, and opted to skip going out to have it again the next day. Reheated at medium-temp meat to ensure that it didn't overcook, which meant that the pastry wasn't as crisp the second time around but the meat was perfect.

Looks beautiful, thanks for sharing. It's always been a dream to make a classic Wellington. Did you make the pastry from scratch?

Edit I see it's the WW butter version. Nice.

 

[AvatarS]

MsAvA... see this one!! https://www.facebook.com/botswanafo...7975020006112/593431170793830/?type=1&fref=nf

More a bunny chow, surely?

Looks beautiful, thanks for sharing. It's always been a dream to make a classic Wellington. Did you make the pastry from scratch?

Edit I see it's the WW butter version. Nice.

It's time-consuming (and I will allow more time to rest in the fridge before and after the pastry is added next time), but actually pretty simple and very worth it.

 

[MickeyD]

More a bunny chow, surely?

No... not with a solid chunk of meat like that!!

Also, by wrapping it in foil and then placing it back on the fire will cause the bread to soften and mold itself around the beef. Then it will brown a bit on the outside.

 

[cerebus]

No... not with a solid chunk of meat like that!!

Also, by wrapping it in foil and then placing it back on the fire will cause the bread to soften and mold itself around the beef. Then it will brown a bit on the outside.

Yea... it's still kind of a bunny chow, and a bit of a travesty to wrap a lovely piece of meat like that in a hollowed out loaf of shop bread.

 

[AvatarS]

While I think pastry should involve flour and butter, will post this as I guess it can be considered as a gluten-free/banting pastry.

I had some vine-ripened cherry tomatoes that I wanted to use, and had initially planned to make the tomato tart I posted in this thread. When I saw how much cauliflower I had left over after cutting out cauliflower steaks, decided to try out the cauliflower crust I've seen online instead. Just went with my recollection - riced the cauliflower florets, then dry-fried until I judged it to be cooked sufficiently and lightly browned (I think it's meant to be steamed then water squeezed out; this seemed far easier to me), then grated in some white cheddar once cooled a bit and added half an egg, mixed it together and did free-form tarts (had originally planned to use mini tart tins, but I doubted that it would hold), baked on high heat for 20 minutes. I then lowered heat once I'd added mustard, sliced tomatoes and smoked salt, cooked until tomatoes looked ready and added a bit of feta and chilli-infused honey on top and popped back into oven for a few minutes.

I think the initial baking for 20 minutes was a tad too much, as the edges got a bit too toasty. That being said, I quite enjoyed this, and would probably make it again when I have leftover cauliflower.

Forgive the poor photo quality - my kitchen has terrible lighting, and I was rushing to plate the rest of the vegetarian feast before it got cold. http://i.imgur.com/fpcpQBG.jpg