Showing posts with label puff pastry. Show all posts
Showing posts with label puff pastry. Show all posts

Friday, August 26, 2011

Chicken Pie

Chicken Pie
I used homemade puff pastry to make this chicken pie.Taste great!

Here's the recipe :


1/2 portion of Ready made puff pastry from here .

80 gm Onion, chopped
30 gm flour
3 tbsp oil
200 gm frozen mixed vegetables
200 gm chicken meat, chopped
1 1/2 tbsp worchestershire sauce
200 gm water
1 tsp sugar

salt and pepper to taste.

For filling:
Heat oil in a saucepan.Add in onion,stir fry until fragrant.
Add in flour, stir fry for about 20 second.
Add in frozen mixed vegetables and stir fry for about 1 minute.
Add in chicken meat and worchestershire sauce and cook until chicken meat becomes white.
Add in water, salt and pepper, cook till the sauce thicken.Dish up and set aside to cool.
Roll out the pastry to rectangular shape about 3mm thick. Then, roll it up like swiss roll.Chilled until firm.
Take out the pastry, and cut about 1 cm, then roll out about 3 mm thick.
Place the mini pastry onto a tart case, put in the filling.Egg wash the sides.
Top it with another piece of puff pastry and press the side with fork.
Then egg wash the top and poke some holes with a fork.
Bake at 200C for 20 to 25 minutes, till golden brown.

Wednesday, July 27, 2011

Portuguese Egg Tarts

Portuguese egg tarts ,is one of the favorites egg tarts.My family favorites too, and can say it's number 1 at the moment.With the crispy skin and yummy creamy filling,while it still warm, its so delicious. For the pastry I used puff pastry and you can refer here for how I press the pastry into the tart mould.This recipe I adapted from Alex Goh's book I share the recipe here.I did some changes in the recipe, which you can find it in the red text.
Ingredients: makes: 24 pcs
For puff pastry
200 gm flour
25 gm butter
1/8 tsp salt
110 gm water.

150 gm Pastry margarine

200 gm dairy whipping cream
300 gm milk
80 gm sugar *(edited on april 2012)
3 eggs
3 egg yolks
1/2 tsp vanilla essence

to make puff pastry:
Mix (A) to form a smooth dough,let it rest for 15 minutes.
Roll the dough into square, and wrap up pastry margarine.
Then roll into rectangular,fold into 3 layer once and 4 layer twice.
In between the folding method, you can rest the dough, if you fine it hard to roll out.
You can wrap in cling floil, and rest for 30 minutes, but I like rest it overnight.

to make filling:
Cook whipping cream and milk until 70C. 
Stir in sugar and cook until the sugar dissolves.
Add it into the beaten eggs and egg yolks.
Mix until well blended.
Lastly add in vanilla essence and set aside to cool.
Roll  the pastry to a rectangular shape about 3 mm thick.Roll it up like swiss roll.Chill until firm.
Divide pastry into 25 gm portions,flatten the pastry and roll it into about 3 mm thickness.Press onto the tart moulds.Or, directly press it onto the tart mould, as here, no need to flatten it first.
Pour the filling into the pastry tarts about 80% full.

bake at 220C for 20-25 minutes.Serve.

*For filling, I do shortcut way, I add all the filling ingredients,stir until the sugar dissolve.
  Strain the mixture, then pour it into the tart mould and bake.
  Pour in the filling just before put it into the oven.Don't let the filling sit in the tart mould for a long    time.

You can roll it first , then press onto the mould , OR...

You can directly press it onto the mould......I prefer this method, easy.

Friday, July 1, 2011

Egg Tarts with Frozen Puff Pastry.

I saw Sonia did this,and it looks so yummy.And, yes indeed so yummy!...I used homemade puff pastry, it's very crispy,and the sweetness are just right.And, it's easy to make.Here's the recipe I copied and modified a bit from Sonia.


Puff pastry from freezer, thaw and roll in 2 -3 mm thick.Cut into square.

 Egg Custard Filling;
240 gm hot water
 90 gm coarse sugar
 3 eggs
 1/2 vanilla essence
 1/4 tsp white vinegar

Dissolved sugar in hot water,set aside to cool.
Break eggs in a mixing bowl, lightly stir.
Add in syrup (no1),vanilla essence and vinegar.lightly stir well to combine.
Strain the mixture twice, and set aside.
Arrange the square puff pastry in a muffin pan or small tarts mould.
Pour egg custard filling in the puff pastry,about 80-90 % full.
Bake in pre-heated oven at 180 C for 35 minutes or till golden brown.
Remove from oven and leave to cool.

Saturday, June 25, 2011

Tomato and Cheese Pastry Puffs

I still have my puff pastry in my freezer,and the left over cheddar block from "cheese cupcakes".So, I turned them into this yummy Tomato and Cheese puff.I used Lady's choice mayonnaise,its tastes delicious with it.I made it with Japanese mayonaise, but taste different, a little bit bitter.Here's the recipe:

Ready made puff pastry (puff pastry)
Grated cheddar cheese or sliced cheddar cheese.
Tomatoes,slice it
Lady's choice mayonaise
1 egg ,slightly beaten.

Roll the puff pastry about 2 mm thickness.
Cut into rectangle shape.
Brush egg onto the pastry.
Sprinkle grated cheddar cheese or place a slice cheese.
Place sliced tomato onto the cheese.
Put some mayonnaise in the plastic bag and squeeze mayonaise onto the tomatoes.
Bake in the oven 180C for 15 minutes,or golden brown.