Tuesday, 22 July 2008

Pastri / Pastry

Fish and Watercress Pie
We used a mixture of salmon and cod fillet with a few prawns – however select any fish of your choice
1x Jus-Rol™ Pie Lid
750g (combined weight) salmon and cod fillet
100g cooked prawns.
250 ml. milk ( or milk and cream combined)
50g butter
1 level tbsp. flour
50g watercress
Beaten egg to glaze
Preheat oven to 200ºC (180ºC for fan assisted ovens) 400ºF, Gas Mark 6.
Cook fish either by placing in a dish with sufficient milk to just cover, covering dish with cling film and microwave on high for 3.5 mins. OR poaching in milk in the oven for approx. 18 minutes.
Remove fish from the milk and cooking liquor, and break into large pieces and place in an oven proof dish ( check that it is no larger than the pie lid), with the prawns.
Melt the butter in a saucepan and gradually stir in the flour, allow to cook for 1 minute, then stir in the fish cooking liquor, and any remaining milk, bring to boil stirring all the while to thicken the sauce. Remove from heat and allow to cool. Meanwhile chop the watercress finely, stir into the cooled sauce and season to taste, then pour over the fish in the dish.
Brush edges of dish well with beaten egg, top dish with the pie lid and press firmly down around rim, make a small hole in top to allow steam to escape and brush pastry with beaten egg.

Chicken and Vegetable Pie
We used some mixed frozen vegetables for this pie along with some leftovers from a roast chicken. If liked, you can use up any leftover vegetables instead of the frozen ones.
1 x Jus-Rol™ Shortcrust Large Pastry Case
1 x Jus-Rol™ Pie Lid
1 leek – halved, sliced and washed well.
25g butter
350g cooked chicken
1 tbsp. milk
125 ml. milk
100g mixed frozen vegetables
Beaten egg to glaze
Preheat oven to 200ºC (180ºC for fan assisted ovens) 400ºF, Gas Mark 6. Place a baking sheet in the oven to heat through.
Gently sauté the leek in the butter until tender, stir in the flour and allow to cook for 1 minute. Then gradually stir in the milk, and allow sauce to thicken, stirring all the while. Allow to cool.
Meanwhile tear or pull the chicken into pieces & combine with the vegetables and leeks in sauce, season to taste
Pile into the flan case and brush rim with beaten egg and top with pie lid. Press down firmly around rim and trim off any excess. Make a hole in top to allow steam to escape, brush lid with beaten egg, then place pie on re heated baking sheet in oven. Bake for approx. 25 minutes until pastry is golden brown. Serve hot or cold.
Exotic Fruit Filo Tarlets
Serves 6
These are very easy to make and look stunning, make in advance and keep in an airtight container for up to 2 weeks. Use for a variety of sweet fillings for desserts OR savoury fillings for starters or light meals.
1 pack Jus-Rol™ Filo pastry - thawed
melted butter for brushing
For the filling:
1 x 248ml crème fraiche OR whipped cream
combination of exotic fruits of your choice - we used
1 mango
2 passion fruit
2 kiwi
1 red grapefruit
Icing sugar to dredge.
Preheat oven to 180°C (160oc for fan assisted ovens) / 350°F / Gas M 4. Have ready a 12 hole muffin tin.

Unroll stack of filo sheets, cut in half widthways and in 4 lengthways to give 8 equal squares per sheet.
Layer up 4 filo squares at a time, with their points off set, brushing each lightly with melted butter as you layer. Press each 'stack' of 4 squares into a muffin form and proceed with remaining pastry.
Bake for approx. 12 minutes until golden brown - you may have to invert the cases onto a baking sheet to get an even golden colour on bases. Cool and store until required.
Divide the crème fraiche between the tart cases and then pile the washed fruit on top. Serve with a dredge of icing sugar.
Danish Pastries
These simple to make Danish pastries have interchangeable fillings so feel free to swap between shapes. We give quantities for 8 pastries which are made from 1 x 500g block of puff pastry - to make more defrost both blocks!
1x 500g block Jus-Rol™ Puff pastry - thawed
beaten egg white and caster sugar for glazing
75g(3oz.) pecans - chopped
75g(3oz.) demarara sugar
50g(2oz.) butter softened.
Combine nuts and sugar in a bowl and cream together with butter
Almond and Apricot:
100g(4oz) ground almonds
50g(2oz) butter - softened
75g(3oz.) caster sugar
80g apricot jam.
Combine almonds, butter and sugar in a bowl to a soft paste. NB Alternatively use 100g made marzipan which is what we used with Morello cherry jam for some of the pastries.
Roll out pastry to an oblong approximately 16" x 8" trim sides and cut into eight equal squares. Brush each with beaten egg white, divide pecan mixture between squares, placing down centre with corners top and bottom, fold in side corners to partially cover filling and overlap. Brush with egg white and bake for 12-15 minutes
Roll out pastry as for boats and cut into 8 squares. With a sharp knife make cuts in towards centre at each corner, leaving a centre piece intact. Place some almond paste on each centre, top with teaspoon of jam brush pastry lightly with beaten egg white and bring up each alternate corner to meet in middle. Brush again and sprinkle with caster sugar and bake for 15-20 minutes.
NB To finish pastries very professionally scatter with a few flaked almonds along with caster sugar just before baking.


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