Curried Beef Pie December 13, 2008

Ingredients:
Puff Pastry sheets
Beef mince
Gravy powder
Milk powder
Rice
Corn
Carrot
Potato
Dried herbs (or fresh if you have them)
2 teaspoons Curry Powder
Ground Cardamon
Ground Coriander seeds
1/2 cup grated low fat cheese

 

Method:
1). Get your frozen pastry out and let it defrost while you make the filling.
2). Put a saucepan on the heat and add the mince (no oil). Fry this until brown. Drain off the excess oil if there is any. Add 2 teaspoons of curry powder and fry for a few moments.
3). Add your corn, potato (cut into really small pieces) and carrot (I cut my carrot into slices, then cut each slice into quarters, so it cooks quicker), and about a handful of rice (depending on how much mince you used). The rice helps to give it substance, soaks up the liquid (and stretches the mix further!).
4). Put about a tablespoon of gravy powder in a coffee mug, fill with water, mix and add this to the pot. Add more water if needed to just cover the ingredients. Add about 1/2 a teaspoon each of coriander and cardamon, and about 2 teaspoons of dried herbs.. If you like, you can add some milk powder dissolved in water to make a slightly creamier pie filling. I use about 3 tablespoons milk powder in 1/2 cup water. You could use actual milk, but powdered milk gives more milk and less liquid.
5). Simmer this until the rice is getting soft. Add cheese and mix well.
6). When the mince mix is cooked, allow it to cool (you can use it while still warm, but its best not to be hot because it melts the pastry).
7). Grease your chosen pie making dish (I find the best thing to use is actually a spring form pan. You know those cake tins with the base and sides separate, with a locking thingie to release to let the bottom out…. I find it makes getting the pie out in one piece really easy!). Place the pastry into your dish.
8). Spoon the filling mix into the dish, and put your lid on.
9). You can give the top of the pie a light glazing with milk and a pastry brush (you can add egg to the milk, but it isn’t necessary). Don’t forget to cut an air slit in the pastry lid to allow the steam to escape. Put the pie in the oven to cook.
10).. It should go in a hot oven (about 200C), cook until the pastry is browning. Probably about 20 mins?

Savoury Pastry Tarts December 13, 2008

Vol-au-vents are those pastry things that are like a pastry doughnut with filling in the middle. Normally you either buy Vol-au-vent cases, or make your own. Buying them is easy, but they have a lot of pastry (so are more fattening), and every time I see them in the supermarket, some cases are always broken.. making your own is tedious (to say the least) as you have to cut rings out of pastry and lay them ontop of eachother on one circle) to form the case. This way is a cheater’s way of making a similar thing, that is slightly less fattening as it has less pastry

 
Ingredients – Salmon & Corn:
Puff Pastry sheets
Corn
Garlic
Onion
1 tin smoked salmon (generic brand is fine)
Milk
2 tablespoons (approx) Plain flour
cheese (optional)
Curry powder
Salt and pepper

 
Method:
1). Get your frozen pastry out and let it defrost while you make the filling.
2). Put about 2 tablespoons of flour into a saucepan, and add about 1-2 cups of milk, mix well to remove lumps, and bring this to the boil. It should thicken nicely. Your white sauce shouldn’t be too runny, or when people eat the pies, the filling will oooze out and burn them on the chin…. not nice…
3). Fry garlic an onion until soft.
4). Add the (drained) salmon, corn and Garlic and onion. You can add a touch (1/2 teaspoon) curry powder if you like, and cheese too if you like. Season to taste with the salt and pepper.
5). Allow it to cool (you can use it while still warm, but its best not to be hot).
6). Cut pastry sheets into 9 squares and place each square into a lightly greased muffin tin. The corners will poke up – leave them (it makes little “handles” to hold onto when they are cooked). Fill the pastry cases with the mixture and bake at about 200C for around 15 minutes, until the pastry has cooked.

 
 
Ingredients – Chicken & Mushroom:
Puff Pastry sheets
Garlic
Onion
3 large mushrooms
1 chicken breast (or 3 thighs) cut into very small pieces
Milk
2 tablespoons (approx) Plain flour
cheese (optional)
Salt and pepper

 
Method:
1). Get your frozen pastry out and let it defrost while you make the filling.
2). Put about 2 tablespoons of flour into a saucepan, and add about 1-2 cups of milk, mix well to remove lumps, and bring this to the boil. It should thicken nicely. Your white sauce shouldn’t be too runny.
3). Fry chicken and mushrooms until chicken starts to brown, add garlic an onion, fry until soft.
4). Add the chicken mix to the sauce and cheese too if you like. Season to taste with the salt and pepper.
5). Allow it to cool (you can use it while still warm, but its best not to be hot).
6). Cut pastry sheets into 9 squares and place each square into a lightly greased muffin tin. The corners will poke up – leave them (it makes little “handles” to hold onto when they are cooked). Fill the pastry cases with the mixture and bake at about 200C for around 15 minutes, until the pastry has cooked.

Camembert and Chicken Parcels December 13, 2008

Ingredients:
Puff Pastry sheets
Garlic
Onion
Chicken breast fillets (1 per parcel, or chop this up if making smaller parcels)
Salt and pepper
1/4 to 1/2 wheel Camembert cheese per parcel

 
Method:
1). Get your frozen pastry out and let it defrost while you make the filling.
2). Take the Chicken breast and make a slice lengthwise to create a split in which you can place the cheese.
3). Fry the Garlic and onion and place some into the split you just made. Cut the cheese into slices (good sized ones) and place a slice into the split as well. Season with Salt and Pepper.
4). Cut a Pastry sheet in half, place the chicken in the centre and fold the sides over to cover the chicken and the ends over. Press down to seal well. Cut a slit in the pastry to allow the steam to escape.
5). When your parcels are done, put them on a tray with the seams downwards. Give them a light spray with oil, or brush the pastry gently with a pastry brush and milk (you can add egg, but it isn’t necessary). Put them in the oven to cook. I like to sprinkle sesame seeds on top to look nice…
6). As the chicken needs to cook through, start them off at about 160C, and cook for about 30 mins, then turn up the oven to high and cook until the pastry is browning. Probably about 15 mins more

 
Small Parcels:
1). Get your frozen pastry out and let it defrost while you make the filling.
2). Take the Chicken breast and chop it into small pieces. Fry this with the Garlic and Onion.
3). Cut the pastry into 4 squares. Wet the edges of the squares and place a small spoonful of fried mixture into one corner. Add a slice of the cheese and fold the pastry over into a triangle, and using the prongs on a fork, make a |||||| pattern around the edges. Cut a slit in the pastry to allow the steam to escape.
4). When your parcels are done, put them on a tray. Give them a light spray with oil, or brush the pastry gently with a pastry brush and milk (you can add egg, but it isn’t necessary). Put them in the oven to cook. I like to sprinkle sesame seeds on top to look nice…
5). They should go in a hot oven (pastry needs to cook in a hot oven or it just goes bleerrgh instead of crispy), cook until the pastry is browning. Probably about 10-15 mins, because the chicken is already cooked, so you’re just cooking the pastry.

Vegetable Quiche December 13, 2008

Ingredients:
6 eggs
Spring onions, finely chopped
bacon (2 rashers), chopped
1/4 cup grated cheese
1 teaspoon cornflour
a “splash” of milk
1/4 cup of steamed broccoli
1/4 cup sweet corn
1/4 cup steamed pumpkin
1/4 cup spinach
1 sheet puff pastry
Optional – cooked diced chicken breast

 
Method:
1). Fry the bacon and spring onions. Then leave to cool.
2). Put the cornflour into a coffee mug, add the milk and stir until it is combined. Beat the eggs and milk mix together. Add whatever herbs and spices you like.
3). Add all ingredients together and stir gently, but don’t whisk it! (otherwise you’ll have too much air in the quiche and it will puff up and look bizarre
4). Line a deep flan tin with the pastry (I need to cut some of the overlap off and use it in the areas it doesn’t cover). Add the egg mix. Use a pastry brush to coat any exposed pastry with the filling mix.
5). Put this on the top shelf of the oven and bake until pastry is browned. You might need to turn the oven down towards the end to let the inside set without burning the pastry.

Chicken & Veg Parcels December 13, 2008

Ingredients:
3 chicken thighs (skinless)
3 small-medium sized mushrooms
1 clove garlic
1 small onion, finely chopped
Pinch of assorted spices (mixed herbs, cardamon etc.)
1c grated cheese
1/2 cup spinach (I use 2-3 cubes of [defrosted] frozen stuff)
handful of peas and corn
1/2 cup steamed pumpkin
1/4 cup steamed broccoli
1/2 cup steamed eggplant
1 sachet of cream of mushroom cup-a-soup
Sheets of puff pastry

 
Method:
Fry the meat, onion, garlic and mushrooms. Mix the mushroom cup-a-soup with about 1/2 a cup of water and pour over the meat. Add rest of ingredients together. Scoop the mixture onto a sheet of pastry and fold the corners over to make a square. Flip over so seams are down on a greased tray, and poke an airhole in the top. You can brush the pastry with beaten egg and sprinkle with sesame seeds and herbs. Cook in a hot oven until the pastry is cooked.

Chicken & Rice Parcels December 13, 2008

Ingredients:
3 chicken thighs (skinless)
5 small-medium sized mushrooms
1-1.5 cup cooked basmati rice
1 clove garlic
Pinch of assorted spices (mixed herbs, cardamon etc.)
1c grated cheese
spinach (I used 2 cubes of [defrosted] frozen stuff)
handful of peas and corn
1 sachet of cream of mushroom cup-a-soup
splash of milk to make it liquidy enough
Sheets of puff pastry

 
Fry the meat, garlic and mushrooms. Mix the mushroom cup-a-soup with about 1/2 a cup of water and pour over the meat. Add rest of ingredients together. Scoop the mixture onto a sheet of pastry and fold the corners over to make a square. Flip over so seams are down on a greased tray, and poke an airhole in the top. You can brush the pastry with beaten egg and sprinkle with sesame seeds and herbs. Cook in a hot oven until the pastry is cooked.

Chicken Parcels December 13, 2008

Ingredients:
2 chicken breasts
4 rashers eye bacon
2 large mushrooms (or 4 smaller ones)
1/2 sachet Potato & leek cup-a-soup (the 95% veg one)
1/2 sachet cream of mushroom cup-a-soup
2 cubes of frozen spinach
1/4 cup frozen corn
1/4 cup frozen peas
Cheese (tasty)
pastry

 
Method:
Fry the meats and mushrooms. Mix the mushroom cup-a-soup with about 1/2 a cup of water and pour over the meats, sprinkle the potato one on top. Add defrosted vegies (I microwaved the spinach to defrost it first). Mix all together. Cut a slice (about 1/2cm thick) of cheese and lay it diagonally on the pastry sheet. Scoop the mixture onto the pastry and fold the corners over to make a square. Place on a greased tray with the seam of the folds down. Cook in a hot oven until the pastry is cooked.

Chicken & Mushroom Parcels December 13, 2008

I often serve them as one parcel (using one sheet pastry per person) being the whole meal, but if you want a smaller thing to serve with vegies/chips, then you can cut the pastry in 4 and do smaller squares.

 
Ingredients:
Spring onions
Bacon – 1-2 rashers (Optional)
1 clove garlic
1 good thickness (about 1cm thick) slice of light tasty cheese per person
1 teaspoon cornflour
a “splash” of milk (about 1/4 cup…. a bit less..)
1 sheet puff pastry each person
Diced chicken (maybe 1 breast or 2-3 thighs)
4 large mushrooms
1/4 cup spinach

 
Method:
Fry the chicken, bacon, mushrooms and spring onions. Then add the garlic and spinach, fry until it starts to cook. Put the cornflour into a coffee mug, add the milk and stir until it is combined. Add just a little of this to the fried mixture to bind it all together. Set this aside to cool a bit. if you are doing the cooked vegies, organise that now.

 
Cut your cheese slices. Somewhere between 1/2 to 1cm thick. If your block is thin, cut 2 and lay them side by side. You probably don’t want to go thicker than a 1cm slice though (unless it’s a soft cheese that will melt quickly) – you’ll see why later. Lay this cheese in the centre of the pastry sheet on a diagonal. Place spoonfuls of the chicken mixture ontop of the cheese. Heap it on…. Fold the corners up to make a square parcel and turn it over. Poke an airhole in the top of the parcel. You can brush the pastry with beaten egg or milk, and sprinkle poppy or sesame seeds on for a jazzy effect. Bake until golden brown. What should happen is the cheese being at the top of the parcel melts down through all the filling…

Chicken Sausage Rolls December 13, 2008

Ingredients:
1 cup (70g) fresh wholemeal breadcrumbs
500g chicken mince
2 eggs
1 zucchini, finely grated
1 carrot, finely grated
1/2 small onion, grated
1/4 cup chopped coriander leaves
1/4 cup chopped flat-leaf parsley leaves
4 sheets frozen puff pastry, just thawed
1 tbs sesame seeds

 
Method:

 
1). Use a food processor to blend the chicken and 1 egg together.
2). Tip into a bowl and add the vegetables, seasonings and herbs.
3). Cut a pastry sheet in half, and spoon a line of mixture down the centre of each pastry half. Fold one edge over the filling, then fold the other side over to make a roll. Press to seal
4). Cut each long roll into smaller pieces, and cut a slice in the top pastry to let steam escape. Brush with remaining beaten egg and sprinkle with sesame seeds
5). Place on a lightly oiled or lined baking tray, and bake in a preheated oven at 200°C for 25-30 minutes until the pastry has lightly browned and cooked through.

 
From – http://www.taste.com.au

Sausage Rolls December 13, 2008

A way to hide a bit of extra veg in to trick the kiddies into eating it.

 
Ingredients:
1 large package sausage mince
pastry sheets
1 egg to glaze
1 small zucchini, grated
1 large carrot, grated
1 small onion grated (optional)

 
1). Mix the meat and vegetables together
2). Cut a pastry sheet into 3rds or halves, and lay a strip of mixture up the sheet close to one edge, then roll over to make a long sausage roll
3). cut into smaller sausage rolls, brush with egg and bake at about 200C for around 15 mins.

Pastry Alternative December 13, 2008

particularly for mini pies and things…. bread!

 
you can lightly spray muffin tins and cut a slice of bread into a circle a bit bigger than the space in the tin, roll it with a rolling pin, or press it with your fingers to make it flat, then put it in the tin as you would pastry. Put in your filling, and add a top, ot potato or something… and cook as usual.

 
You can use something like a soy and linseed bread which gives an interesting texture and is better for you than pastry!

Short (Short Crust) Pastry December 13, 2008

Suitable for flans, quiche, apple pies etc.

 
Ingredients:
8oz (1 Cup) Plain Flour
4oz (1/2 cup) Butter
Pinch Salt or 1/4 cup Sugar (Depending on sweet or savoury pastry desired)
Water to mix

 
Method:
1). Rub in flour and butter (That means to add chopped butter to the sifted flour and using your fingertips, rub the flour and butter together until it forms something resembling breadcrumbs). I take this step seriously as the more you rub it in, the lighter your pastry will be.
2). Add sugar if needed, and mix with enough water to form a dough.
3). Knead on a floured board/bench top (If you added too much water, then knead more flour in here).
4). When it is the right consistency, it is ready to use.

Filo Vegetable Strudel December 13, 2008

Ingredients:
1 Large eggplant
1 red capsicum
3 Zucchini
6 sheets filo pastry
50 g baby spinach leaves
60g feta cheese
Olive oil (or olive oil spray)

 
Method:
1. Preheat oven to 190c.
2. Slice the eggplant and sprinkle the slices with a little salt and leave to dry on paper towels for 30 minutes. Pat dry with paper towels to remove excess moisture and salt.
2. Slice the capsicum into quarters or halves and place them skin side up under a hot grill for 10 minutes, or until the skin blackens. Peel the blackened skin off and discard it.
3. Slice zucchini lengthwise. Brush or spray the eggplant and zucchini with olive oil and grill for 5-10 minutes or until golden brown.
4. Brush or spray one sheet of filo pastry at a time with olive oil, then lay them on top of each other. Place half the eggplant slices down the centre of the pastry, then add a layer of zucchini on top of this, then a layer of capsicum, spinach and feta cheese. Repeat the layers until you have used up all the vegetables and cheese.
5. Fold over the ends of the pastry, then roll the pastry and vegetables up to form a log shape. Brush or spray the pastry lightly with oil and place on greased baking tray.
6. Bake for 35 minutes, or until golden brown.

 
(From Freyja on http://www.joyousbirth.info)

Vegetable Pies December 12, 2008

I like to make these as party pies, but you can do a full size pie if you like.

 
Ingredients:
Puff pastry sheets
Mince
Garlic (optional)
Onion
Whatever vegies you have – as much as possible – try eggplant, mushrooms, sweet potato, pumpkin, broccoli, carrot, beans, spinach etc.
Potato (for mashing)
1 tb gravy powder
1 tb cornflour
Seasoning as desired

 
Method:
Place the mince in a dry saucepan, and fry without extra oil until most of the pink has gone. Add finely chopped onion, and cook until the mince had browned. Add finely sliced mushrooms and finely chopped garlic, and fry lightly. Add about 2 cups water, any seasoning and all the vegies. Cover and simmer for 30 mins.

 
In another pot, put potatoes on to boil. Once soft, drain and mash (with milk, butter or cream).

 
Combine the gravy powder and cornflour, add about 1/4c water and mix well, then pour this into the mince mixture. Stir until the mixture thickens then turn off the heat.

 
Prepare your baking dish with pastry (I cut pastry sheets into 9 and use muffin/patty pan trays to make party pie sized pies, or use a springform tin to make one big pie). When making party pie size, place the square of pastry into the pan, fill with mince mixture, a dolop of mashed potato, and then fold the points of the pastry over a little… this pastry gives you a bit of a “handle” for getting them out of the trays later!

 
Cook for about 15 mins at 200C or until pastry is cooked.

 
These are good to make in large batches and keep in the fridge/freeze for lunches.

Mini Quiche November 18, 2008

Make Mini quiches in muffin tins.

 
Mix eggs, grated carrot and zucchini, corn, some chicken or bacon, grated cheese, seasonings and a splash of milk. Cut pastry sheets into small squares and line each hole in a muffin tin with a square leave the ends poking out), pour in some quiche mix and cook at around 180C for 15 mins or until egg has set.

 
Alternative crust – Flatten wholegrain bread with a rolling pin, press into the muffin tins and spray lightly with oil.

Veg & Lentil Sausage Rolls November 18, 2008

Ingredients:
Puff pastry sheets
1 medium carrot, peeled
500g premium mince
1 clove garlic (optional)
½c Onion (optional)
1 medium zucchini
1/3 cup (dried) breadcrumbs
1 can lentils (about 2 cups)
Seasoning as desired (I use approx 1 tsp curry powder, 1 tb mixed herbs and salt and pepper)

Method:
In a food processor, blend the carrot, onion, garlic, zucchini, breadcrumbs  and seasoning until very finely chopped (almost pureed), then remove from processor and add lentils and mince. Process to sausage mince consistency. Add the veg mix and the meat mix (if it will all fit in your food processor) and  mix until combined.  (If it doesn’t all fit, divide the mixtures into 2 parts and mix it in 2 lots.)

Lay out the pastry sheets and cut them in half. Spoon the mince mixture down one side of each half and roll up in the pastry to form one long sausage roll. Cut into smaller sections, brush with egg. Bake at 200°C until golden brown.

Party Pies November 18, 2008

Home made mini pies with hidden vegies!

Ingredients:
Puff pastry sheets
Vegetable juice (V8 or similar) – optional
Small pasta or rice
Vegetables
potatoes – optional
tomato paste (optional)
Mince
Gravy powder

Method:
Steam vegetables (broccoli, pumpkin, carrot, etc), putting the pasta in the bottom of the steamer to boil. If you want to make potato topped pies (shepherd’s pies) , put potatoes on in another pot to make mashed potato. Once vegetables are steamed, lightly mash them. Once potato is cooked, mash with enough milk to form a creamy mash.

Fry the mince (you can include garlic, onion & seasoning if you wish) in a saucepan. Once browned, add the cooked pasta/rice, steamed vegetables and enough vegetable juice (or stock or liquid from boiling/steaming vegetables) to cover and bring to the boil. Mix gravy powder with about 1/4cup water and pour into the mixture. If you haven’t used vegetable juice, use the tomato paste. Stir until thickened.

Remove from heat and allow to cool slightly. Take pastry sheets and cut into 9 squares. Lightly grease the insides of a muffin tin and lay a pastry square into it. The points will poke out, leave them… Spoon the mince mixture in and fold those points over, then top with a scoop of mashed potato if you wish, or just leave the tops open

Bake at around 200°C until golden brown.

Spinach & Ricotta Triangles November 18, 2008

Ingredients:
Puff pastry
Beaten egg (optional)
¼ cup Spinach
1 tub ricotta cheese
¼ cup Cheddar/Tasty cheese
Peas & corn

 
Method:
Mix all but the egg together (if using fresh spinach – cook or wilt it in boiling water first).

 
Cut pastry sheets into 9 squares. Place a heaped teaspoon of mixture onto the pastry and fold the corners over to make a triangle. Let the kids help by using a fork to press around the 2 open edges to seal them. Prick airholes and “paint” with beaten egg if you wish. Bake at around 200°C for around 15 mins or until golden brown.

Vegetable Puffs November 18, 2008

Jam packed with vegies! Can be made in larger batches and frozen.

Ingredients:
Puff pastry
Beaten egg (optional)
Vegies
Seasonings (optional)
Sweet chilli sauce and sour cream for dipping

Method:
Steam the vegies, then mash in a colander/sieve to allow excess moisture to drain away. Add any seasonings you want (curry powder etc.) and mix well. Allow to cool

Cut pastry sheets into 9 squares. Place a heaped teaspoon of mixture onto the pastry and fold the corners over to make a triangle. Let the kids help by using a fork to press around the 2 open edges to seal them. Prick airholes and “paint” with beaten egg if you wish. Bake at around 200°C for around 15 mins or until golden brown.