Spicy Gingerbread, Cointreau and Chocolate Eccles Cakes

How to make Spicy Gingerbread, Cointreau and Chocolate Eccles Cakes Recipe - Recently, a high-provle celebrity chef in the UK made Christmas fruit mince pies with puff pastry and pine needle icing sugar to sprinkle on after baking. When I tested them, I was disappointed to discover that the pine needle scent disappeared right after sprinkling. This spurred me into thinking how I would have made them, and here is the result – a gingerbread puff pastry encasing a spicy Eccles filling with a touch of chocolate and Cointreau. Delicious! Recipe from Dean Brettschneider

MAKES 9 ECCLES CAKES

PASTRY:
1 quantity of Gingerbread Puff Pastry

FILLING:
250g currants
100ml Cointreau
25g butter, softened
70g soft brown sugar
80g cake crumbs (any cake crumbs will do)
75g dark chocolate drops
30g golden syrup
½ tsp mixed spice
zest and juice of 1 lemon
200g caster sugar, for dipping

Method:
Make Gingerbread Puff Pastry ahead and rest it as required.

In a bowl, soak the currants with the Cointreau overnight to macerate and ensure the currants become plump and juicy. The next day, place the butter and brown sugar into a bowl and beat together with a wooden spoon until soft and creamy, but not light and fluffy. Add the macerated currants and remaining ingredients except the caster sugar, and mix until well combined. You may need to adjust the consistency by adding a few more cake crumbs until you have a soft but firm filling.

On a lightly floured surface, gently roll out the puff pastry to approximately 4mm thick and then cut into 9 × 10cm squares. Place one heaped tablespoon of the filling into the centre of each square. Using a pastry brush dipped in water, lightly brush the edges of each square and then bring each corner of pastry into the centre and pinch together, then gather in the remaining pastry and secure to completely enclose the filling.

Using the palm of your hand slightly flatten each pie and turn over so that the scrunched side is flat on the bench. Lightly roll out to achieve a 7–8cm-diameter circle. Brush the tops and sides with water and dip into caster sugar, ensuring an even coating. Arrange them on a baking paper-lined oven tray and cut two vent holes into the top of each one with a sharp knife. Allow the cakes to rest for at least 1 hour.

Bake in a preheated 210–220°C oven for approximately 20 minutes or until the sugar has become golden-brown and has just started to caramelise. Remove from the oven and allow to cool.

Spicy Gingerbread, Cointreau and Chocolate Eccles Cakes

Fig and Goat’s Cheese Tart

How to make Fig and Goat’s Cheese Tart Recipe - This large, family-sized tart makes a great table centrepiece. You can also make it into smaller individual tarts. Serve alongside a large bold tomato and bread salad with a sharp vinaigrette, or eat as a starter at a casual dinner party. Recipe from Dean Brettschneider

MAKES A 15CM × 40CM TART, SERVING 6 PEOPLE

PASTRY:
1 quantity of Butter Puff Pastry
1 egg beaten with 1 tbsp water, for egg wash

PORT-SOAKED FIGS:
150g dried figs, roughly chopped
½ cup port
2 tbsp sugar

FILLING:
80g butter, melted
1 large red onion, finely chopped
4 cloves garlic, peeled and finely chopped
¼ cup thyme, sage and rosemary (combined), finely chopped
200g red seedless grapes
2 tbsp standard plain flour, sifted
3 tbsp olive oil, plus extra to serve
salt and freshly ground black pepper, to taste
120g crumbly goat’s cheese
8 slices prosciutto
12 sage leaves
200g fresh figs, cut in quarters

Method:
Make Butter Puff Pastry ahead and rest it as required. On a lightly floured surface, roll out the pastry to form a 15cm × 40cm rectangle, approximately 5mm thick. Place on a baking tray lined with non-stick baking paper. Trim the edges to make them straight, then using the back of a sharp knife score a 2cm border all the way around. Brush the border with egg wash and then score it again to create a decorative effect. Chill pastry for 30 minutes.

Bring figs, port and sugar to the boil in a small saucepan over a high heat. Reduce the heat and simmer for 10 minutes or until port is absorbed. Allow to cool slightly.

To make the filling, heat half the butter in a medium saucepan over low heat. Add onion and garlic and sauté until tender (5–7 minutes). Add herbs and stir to combine, then set aside to cool. Combine grapes, soaked figs, flour, onion mixture and 1 tablespoon of olive oil in a bowl, seasoning to taste.

Spread filling over pastry, within the 2cm border, then scatter over the goat’s cheese.

Bake in a preheated 200°C oven for 30–35 minutes or until the pastry is crisp and golden-brown in colour.

Meanwhile, heat the remaining olive oil in a large frying pan over high heat, add prosciutto and turn occasionally until crisp (3–4 minutes). Drain on a paper towel and set aside. Next heat the remaining butter until foaming, add sage leaves and fry until crisp (30–60 seconds). Remove with a slotted spoon, drain on a paper towel and set aside.

Remove the tart from the oven and scatter with sage, prosciutto and quartered figs. Drizzle with olive oil and season with freshly ground black pepper.

Fig and Goat’s Cheese Tart

Chocolate Whoopie Pies

How to make Chocolate Whoopie Pies Recipe - There are many stories around the origins of Whoopie Pies, two cake-style discs sandwiched with a butter cream filling, but the fact that they are called Whoopie Pies’ is why they are here. You can use any good-quality preserve, conserve or jam to replace the Boysenberry Compote in the filling. Recipe from Dean Brettschneider

MAKES 20 INDIVIDUAL SERVES

BATTER:
240g standard plain flour
70g unsweetened cocoa powder
1½ tsp baking soda
¼ tsp salt
100g butter, softened
175g soft dark brown sugar
1 egg
1 tsp vanilla extract
260ml milk

BOYSENBERRY COMPOTE:
(Make the day before)
¼ cup caster sugar
2 tbsp cold water
200g frozen boysenberries

VANILLA BEAN CREAM:
200g cream cheese, at room temperature
50g butter, softened
1 cup icing sugar, sifted, plus extra to serve
1 vanilla bean, sliced lengthways, seeds scraped out

Method:
Line two baking trays with non-stick baking paper and set aside.

To make the batter, sift together the flour, cocoa, baking soda and salt into a bowl and set aside.

In an electric mixer, beat the butter and brown sugar until just combined and then increase the speed and beat until light and fluffy, pale in colour and smooth (about 3 minutes). Add the egg and vanilla extract and beat for another 2 minutes. Add half of the dry ingredients and half of the milk and beat on slow speed until just incorporated. Scrape down the sides of the bowl, then add the remaining dry ingredients and milk. Gently beat until completely combined.

Place the mixture into a piping bag fitted with a 1cm plain piping tube and pipe a tablespoon (approximately 20 grams) at a time of mixture onto the non-stick baking paper, spaced about 3cm apart.

Place one tray at a time into a preheated 180°C oven and bake for approximately 10 minutes or until the pies spring back when gently pressed with your finger. Cool on the baking paper and then remove gently and allow to cool completely before filling.

To make the Boysenberry Compote, place sugar and water in a small saucepan over a low heat, stirring until sugar dissolves. Increase heat to high. Bring mixture to the boil. Cook for 3 minutes or until mixture thickens slightly. Remove from heat. Stir in berries. Set aside to cool completely.

To make the Vanilla Bean Cream, place cream cheese in a medium bowl and beat with an electric mixer on high for 1 minute. Add butter, icing sugar and vanilla bean seeds and beat on high until smooth, about 3 minutes.

To assemble the pies, swirl together the vanilla cream and cooled compote then pipe or spread a rounded tablespoon of filling on the flat side of half the cakes. Top with remaining cakes. Sift icing sugar over cakes just before serving.

Chocolate Whoopie Pies 

Smoked Kahawai Empanadas

How to make Smoked Kahawai Empanadas Recipe - An empanada is a stuffed bread or pastry, baked or fried, which is made in Latin America, southern Europe and parts of south east Asia. The name comes from the verb empañar, meaning to wrap or coat in bread. In the United Kingdom it’s simply called a turnover. The benevt of using a smoked fish filling, in this case kahawai, is that you can eat it hot or cold as a snack. Recipe from Dean Brettschneider

MAKES 12 EMPANADAS

PASTRY:
1 quantity of Basic Short Pastry

FILLING:
500g eggplant
80g caster sugar
zest and juice of 2 lemons
3 cloves garlic, peeled and finely chopped
1 tbsp fresh thyme leaves
60ml hazelnut oil
salt and pepper, to taste
400g smoked kahawai (or any smoked fish)

GLAZE:
1 egg beaten with 1 tbsp water, for egg wash

Method:
Make Basic Short Pastry ahead and rest it as required. On a lightly floured surface, roll out the pastry to approximately 3mm thick and then, using a 13–15cm saucer as a template, cut out discs of pastry just before you are ready to fill.

Preheat oven to 200°C and line a large baking tray with foil. Cut off both ends of the eggplants then peel their skins. Finely dice the flesh and place in a large bowl. Add in sugar, lemon zest and juice, garlic and thyme and toss to combine. Spread out on the prepared tray and cover with another piece of foil. Bake for 45–50 minutes, stirring the eggplant once or twice until it is very soft and lightly caramelised. Drain off any juices that may have formed during the cooking process.

Remove from the oven and transfer to a blender. Blend to a rough paste. With the motor still running, slowly pour in the hazelnut oil until the purée is smooth. Transfer the purée to a saucepan and cook over a high heat to dry it out slightly (2–3 minutes). Season well with salt and pepper to taste then allow to cool for 20 minutes.

Flake the kahawai into small pieces, then mix in the candied eggplant.

To fill the empanadas, place 2 heaped tablespoonfuls of the mixture on one half of each of the pastry circles. Brush the edge with egg wash, fold over and crimp the edges together with a fork dipped in flour. Brush the pastry with egg wash then, using a fork, poke holes into the tops to allow steam to escape.

Bake in a preheated 200°C oven for 10 minutes or until the pastry is crisp and golden-brown in colour.

Classic Kiwi Sausage Rolls

How to make Classic Kiwi Sausage Rolls Recipe - Jill Milburn and her students from the Aoraki Polytechnic in Timaru shared this recipe with me. It’s perfect for anyone’s birthday party or after match eats at the local rugby or soccer club. The breadcrumbs bake nice and crisp and the sausage rolls are delicious dipped in tomato sauce. Recipe from Dean Brettschneider

MAKES 15 ROLLS

PASTRY:
1 quantity of Butter Puff Pastry

FILLING:
350g sausage meat
60g breadcrumbs
50ml water
1 medium onion, finely chopped
2 tbsp wholegrain mustard
2 good pinches of salt
¼ tsp freshly ground black pepper
1 good pinch of cayenne pepper

GLAZE:
1 egg beaten with 1 tbsp water, for egg wash
50g breadcrumbs

Method:
Make Butter Puff Pastry ahead and rest it as required.

On a lightly floured surface, roll out the puff pastry to form a 3mm-thick rectangle.

Put sausage meat, breadcrumbs, water, onion, mustard, salt and peppers into a bowl and mix with a wooden spoon until well combined. Cover with plastic wrap and allow to sit for 20–30 minutes until the meat is rested and the mixture stiffens a little.

Place the sausage meat mixture in a piping bag without a nozzle and pipe the sausage meat mixture along the longest edge of the pastry. Roll the pastry over to enclose. Brush egg wash along the pastry edge and press to seal. Alternatively, if you don’t have a piping bag, roll the sausage meat on a floured surface in ropes
2.5cm thick, then place onto the pastry. Trim along the length of the pastry then repeat with remaining mixture and pastry. Cut into 6cm lengths.

Place sausage rolls seam-side down on a baking paper-lined tray. Brush each roll all over with egg wash and sprinkle with breadcrumbs. Allow to rest for 30 minutes before baking to prevent the pastry shrinking and the sausage rolls becoming misshapen.

Bake in a preheated 210–215°C oven for 25–30 minutes or until golden-brown in colour.

Classic Kiwi Sausage Rolls

Cornish Pasties with Apple

How to make Cornish Pasties with Apple Recipe - This version of the good old Cornish pasty is a blast from the past, as they used to make them in the days of the Cornish tin miners. Legend suggests that burly Cornish men ate their pasties down in the depths of the mines and that the thick, rope-like edge of the pastry served as a handle for their big dirty hands. To balance out their diet, one end of the pastie was filled with meat, and the other with apple for dessert. Recipe from Dean Brettschneider

MAKES 4 SMALL PASTIES

PASTRY:
2 quantities of Basic Short Pastry

MEAT FILLING:
200g rump steak, 1cm diced
125g onion, medium sliced
125g potato, peeled and 1cm diced
100g turnip or swede, peeled and 1cm diced
salt and pepper, to season

APPLE FILLING:
2–3 small Granny Smith apples, peeled, cored and 1cm diced
1 tbsp sugar
juice of ½ lemon
¼ tsp cinnamon

GLAZE:
1 egg beaten with 2 tbsp water, for egg wash

Method:
Make Basic Short Pastry the day before, divide into four equal-sized balls and store wrapped in the refrigerator. On a lightly floured surface, roll out each pastry ball to the size of a small lunch plate (20cm) 3–4mm thick. Cover with plastic wrap and set aside in the refrigerator until later. Wrap any leftover pastry in plastic and keep in the freezer for another time.

To make the meat filling, mix all the ingredients together in a bowl, season with salt and pepper, cover and set aside.

To make the apple filling, mix all the ingredients together in a bowl, then cover and set aside.

Place the four pastry circles on the bench. Divide the meat filling into four equal portions and place some filling in the middle of each pastry circle, slightly off centre. Next, evenly divide the apple filling into four portions and place each one next to the meat filling. Using your hand, slightly flatten the two fillings.

Using a pastry brush, lightly dampen one half of each pastry circle’s edge and fold it over to make a half moon or D-shape. Press firmly to seal the two edges together. From the right-hand side (or left, if you are left-handed), using your forefinger and thumb of both hands, fold, tuck and crimp the two edges together to form a kind of twistedrope pattern along the edge. The seam should run along the top, but I find it easier to run it along the side.

Place the pasties on a baking paper-lined oven tray and, using a pastry brush, brush the entire pasty with egg wash. Make a hole in the top surface of each pasty with a sharp knife to allow steam to escape during baking. Rest the pasties for 30 minutes.

Bake in a preheated 210°C oven for 15 minutes, then turn the heat down to 180°C and bake for a further 15–20 minutes or until goldenbrown in colour. Allow to cool before placing onto a cooling rack.

Cornish Pasties with Apple

Onion and Bacon Flammkuchen

How to make Onion and Bacon Flammkuchen Recipe - This pizza-style bread comes from the Alsace region of France, which borders Germany. There are many, many variations, but the traditional Alsace Flammkuchen is made with a Hefeteig yeasted dough) and is spread with creme fraeche and topped with diced bacon and sliced onions. Tomatoes and rosemary are added for more favour as well as colour, for it is a very pale bread. Recipe from Dean Brettschneider

MAKES A 28CM PIE, SERVING 4 PEOPLE

DOUGH:
100g bread flour
good pinch of salt
1½ tbsp olive oil
½ tsp fresh yeast (or ¼ tsp active dried yeast)
60ml warm water

TOPPING:
150g thick crème fraîche
½ medium onion, sliced
70g diced bacon
3 cherry tomatoes, sliced
1 small sprig fresh rosemary
salt and pepper
extra virgin olive oil

Method:
Place all the dough ingredients into a large mixing bowl. Using a wooden spoon, combine the ingredients until a dough mass has formed. Tip the dough out onto a lightly floured surface and knead for approximately 10 minutes (taking a rest period of 30 seconds, every 3–4 minutes) until the dough is smooth and elastic in feel. Lightly oil a bowl, then put the dough in it and cover with plastic wrap. Leave in a warmish place (23–25°C) for 45 minutes to allow the dough to double in bulk. Gently knock back the dough in the bowl by gently folding it back onto itself until it resembles a round ball shape. Cover again with plastic wrap and leave for 30 minutes.

Tip out the dough onto a lightly floured surface. Flatten the round dough ball with the palm of your hand and, using a rolling pin, roll out the dough to a 28cm-diameter circle. Place on a baking paperlined oven tray.

Using the back of a tablespoon, spread a thick layer of crème fraîche over the base of the dough, right out towards the edges. Sprinkle with slices of onion and pieces of bacon. Arrange the cherry tomatoes evenly on the topping and toss a few rosemary leaves over. Season with salt and pepper, then lightly drizzle with olive oil.

Loosely cover the surface with a sheet of aluminium foil and rest for 20 minutes before baking.

Preheat oven to 250°C and place a baking tray on the middle shelf to heat up. If you have a pizza stone, place it in the oven 1 hour before required to ensure it is well heated.

Slide the Flammkuchen (with the baking paper underneath) directly onto the preheated baking tray or pizza stone and bake for approximately 10 minutes with the aluminium foil on. Remove the foil and bake for a further 5–8 minutes. Serve hot from the oven.

Onion and Bacon Flammkuchen

Lamb, Harissa and Almond Sausage Rolls

How to make Lamb, Harissa and Almond Sausage Rolls Recipe - Another sausage roll, this time with a North African character, using lamb combined with harissa paste and a touch of sweetness added by the currants. When eaten warm the caraway seed topping leaves a nice after-taste. Recipe from Dean Brettschneider

MAKES 20 ROLLS

PASTRY:
1 quantity of Butter Puff Pastry

FILLING:
50g slivered almonds
1 shallot, finely chopped
1 clove garlic, peeled and crushed
600g minced lamb
½ cup harissa paste
40g couscous
½ cup currants
1 small egg
¼ cup flat-leaf parsley, finely chopped
salt and pepper, to season

GLAZE:
1 egg beaten with 1 tbsp water, for egg wash
1 tbsp caraway seeds, for sprinkling

Method:
Make Butter Puff Pastry ahead and rest it as required.

In a small dry saucepan over a medium heat, toast the almonds until golden (1–2 minutes), shaking the pan every 30 seconds to prevent them burning. Set aside to cool slightly.

Roughly chop the slivered almonds then add to a large mixing bowl with the shallot, garlic, lamb, harissa, couscous, currants, egg, parsley and salt and pepper. Using your hands, mix all the ingredients thoroughly. The couscous will bind the filling together.

On a lightly floured surface, roll out the puff pastry to a 3mmthick rectangle. Using a piping bag with no nozzle, pipe the lamb mixture along the longest edge, then roll the pastry over to enclose. Brush egg wash along the pastry edge and press to seal. Trim along the length of pastry and repeat with remaining mixture and pastry
until both are used up. Alternatively, if you have no piping bag, on a floured surface roll the lamb mixture in ropes 2.5cm thick, then place onto the pastry.

Using a large, sharp knife cut rolls into 5–6cm lengths and place onto a baking paper-lined oven tray. Brush the top of each roll with egg wash and sprinkle with caraway seeds. Rest for 30 minutes.

Bake in a preheated 220°C oven for 35 minutes or until the pastry is crisp and goldenbrown in colour. Serve warm with spicy tomato chutney.

Lamb, Harissa and Almond Sausage Rolls

Chunky Chicken and Apricot Spinach Pastry Plaits

How to make Chunky Chicken and Apricot Spinach Pastry Plaits Recipe - This refreshing twist on a sausage roll consists of spinach pastry enclosing a chicken filling stuffed with apricots, bacon and spring onions plaited to give it a special look. Serve warm, sliced, with a side salad and a glass of crisp cider.

MAKES 2 LARGE PLAITS, EACH SERVING TWO PEOPLE

PASTRY:
1 quantity of Spinach Puff Pastry

FILLING:
2 tbsp olive oil
1 clove garlic, peeled and finely chopped
1 small onion, finely chopped
100g streaky bacon, chopped
2 spring onions, finely chopped
300g chicken mince or finely chopped chicken breast
60g dried apricots, finely chopped
25g breadcrumbs
¼ tsp salt
a few good grinds of pepper

GLAZE:
1 egg beaten with 2 tbsp water, for egg wash

Method:
Make Spinach Puff Pastry the day before and store wrapped in the refrigerator.

In a frying pan, heat the olive oil and add the garlic and onion. Fry over a medium heat until softened, but not coloured. Add the bacon and fry until cooked, then turn off the heat. Add the spring onions and mix to combine. Remove from the heat and set aside until cool.

Add the chicken, apricots, breadcrumbs, salt and pepper to the cooled bacon and onion mixture and, using your hands, forcefully mix thoroughly for 2–3 minutes to strengthen the chicken meat proteins and give the filling some structure. Cover and set aside in the refrigerator until needed, or overnight.

Divide the pastry into two equal parts. On a floured surface, roll each piece out to form a 20cm square, trimming the edges to make a perfect square.

Divide filling into two equal amounts then roll each one into an 18cm-long log shape. Set aside on a plate.

Using a sharp knife, cut seven 7cm-long strips on the diagonal on each piece of pastry from the outer edge inwards – they should be equal down each side of the pastry. Place the filling log in the centre. Pick up one strip at a time and fold it over the filling, alternating each side, so that you are encasing the filling by plaiting the strips of pastry over it.

Place both plaited logs onto a baking paper-lined oven tray and brush the top and sides of each pastry plait with egg wash. For best results leave the prepared plaits to rest for 1 hour before baking.

Bake in a preheated 220°C oven for 20–25 minutes or until the pastry is golden-brown and crisp. Remove from the oven and stand for 5 minutes before serving.

Chunky Chicken and Apricot Spinach Pastry Plaits

Cornish Pasties

How to make Cornish Pasties Recipe - An everyday classic, these Cornish pasties feature a traditional pasty recipe for the pastry, but if you don’t want to use lard, simply substitute it for butter or baking margarine. I even enlisted the help of someone from Cornwall to advise me on what vegetables to include. This is the outcome. If it’s got any other ingredients, then it’s not a proper pasty or so I am told!

MAKES 4 LARGE DINNER-SIZE PASTIES

PASTRY:
125g butter, chilled and diced
125g lard, diced
good pinch of salt
500g standard plain flour
5 tbsp cold water

FILLING:
450g skirt or chuck steak, finely chopped
1 large onion, finely chopped
3 medium potatoes, peeled and thinly sliced
200g swede, peeled and finely diced
1 tsp freshly ground black pepper
1 tsp salt

GLAZE:
1 egg, beaten

Method:
In a large mixing bowl, rub the butter, lard and salt into the flour with your fingertips until it resembles fine breadcrumbs. Mix in the cold water to make a firm dough. Knead for 2 minutes on a lightly floured surface. Cut into four equal pieces, mould each into a ball, cover with plastic wrap and chill in the refrigerator for 20 minutes.

Mix together the filling ingredients in a large bowl and set aside.

Roll out each piece of dough on a lightly floured surface until large enough to make a 23cm-diameter circle – use a large dinner plate to trim it to shape.

Firmly pack a quarter of the filling in the centre of each circle. Brush the pasty all the way round the edge with beaten egg. Carefully draw up opposite sides so that they meet at the top, then pinch and crimp them together to seal. Lift the pasties onto a nonstick baking tray and brush with the remaining egg to glaze.

Bake in a preheated 200°C oven for 10 minutes, then lower the heat to 180°C and bake for a further 45 minutes until golden. Great served warm with tomato sauce.

Cornish Pasties

Pork, Prune and Sweet Apple Picnic Roll

How to make Pork, Prune and Sweet Apple Picnic Roll Recipe - This is essentially a huge sausage roll with the flavours of pork, prune, fennel, cheese and apple making for a lovely combination. Once you have had one slice, you can’t help but go back for more. Make this to take to any family occasion where you know people will just want to tuck in. You can also make these into small rolls – just mix in the prunes with all the other ingredients.

MAKES A 14CM × 26CM ROLL, SERVING 8–10 PEOPLE

PASTRY:
1 quantity of Butter Puff Pastry

FILLING:
2 shallots, peeled
1 bunch spring onions
1 large bunch flat-leaf parsley
2 tbsp fresh thyme leaves
2 fennel bulbs
6 good quality pork sausages
2 sweet apples, grated and
squeezed of excess juice
2 tbsp wholegrain mustard
100g white breadcrumbs
125g sour cream
100g Cheddar cheese, grated
salt and freshly ground black pepper
200g prunes

GLAZE:
1 egg beaten with 1 tbsp water, for egg wash
2 tsp fennel seeds

Method:
Make Butter Puff Pastry ahead and rest it as required. On a lightly floured surface, roll out puff pastry to a 45cm × 30cm rectangle, approximately 5mm thick. Place on a baking paper-lined oven tray and refrigerate until chilled (30 minutes).

Place shallots, spring onions, flat-leaf parsley, thyme and fennel bulbs in a food processor and blend until finely chopped.

Remove the skin from the sausages and place in a large bowl. Mix in the grated apple, mustard, breadcrumbs, sour cream and cheese, then season with a little salt and plenty of pepper. Take care not to over-salt as the sausages have already been seasoned.

Place half the sausage filling lengthways down the centre of the pastry and then arrange the prunes on top. Top with remaining filling and shape it to make a rectangle, approximately 14cm × 26cm.

Roll the pastry towards you making a long cylinder. Seal any joins and the ends with egg wash. Brush pastry with remaining egg wash, then score the top with a knife to create portions and allow steam to escape. Sprinkle with fennel seeds. Chill for at least 10 minutes.

Bake in a preheated 200°C oven for 1 hour or until the pastry is crisp and golden-brown in colour.

Once baked, rest for 10–15 minutes before slicing or wrap in aluminium foil and take for a picnic. Perfect with a crispy green salad.

Pork, Prune and Sweet Apple Picnic Roll

Silver Beet, Squash and Ricotta Pithiviers

How to make Silver Beet, Squash and Ricotta Pithiviers Recipe - Traditionally, pithiviers are filled with an almond cream nestled on top of apricot jam, but a savoury filling will also taste delicious – just make sure you use one that will hold its shape. I use squash or pumpkin to bind everything together. Serve warm with mashed potato, your favourite gravy and lightly cooked garden vegetables. Recipe from Dean Brettschneider

MAKES 4 INDIVIDUAL PIES

PASTRY:
1 quantity of Butter Puff Pastry

FILLING:
1 large butternut squash, halved and seeds removed
50g butter
2 shallots, diced
2 small red chillies, deseeded and diced
1 tsp ground coriander
good pinch of nutmeg
100ml water
4 stalks silver beet, white stalks finely diced, greens shredded
100g ricotta
salt and pepper, to season

GLAZE:
1 egg beaten with 1 tbsp water, for egg wash

Method:
Make Butter Puff Pastry in advance and rest it as required, preferably overnight in the refrigerator. On a lightly floured surface, roll out the pastry to 4mm thick and cut out eight discs, approximately 18cm in diameter. Lightly dust each disc with flour then put between plastic wrap, cover and chill for 10 minutes (or several hours) in the refrigerator.

Place the two halves of butternut squash on a baking tray or in a roasting dish. Roast in a preheated 220°C oven for 30–40 minutes until the flesh is soft enough to scoop out. Scoop out the flesh into a bowl and mash with half of the butter. Set aside to cool.

Melt the remaining butter in a frying pan over a medium heat. Add the shallots, chilli, coriander and nutmeg. Fry for 10 minutes, add the water and the diced silver beet stalks, then increase the heat – as it cooks the water will evaporate.

Add the shredded green silver beet and stir-fry until wilted. Remove from the heat and cool. Stir in the ricotta. Season with salt and pepper and mix with the mashed squash. Set aside.

Remove the pastry discs from the refrigerator and place four of them onto a baking paper-lined oven tray and prick all over with a fork.

Divide the filling into four equal portions and put some mixture in the middle of each pastry disc in a big mound, allowing a 2cm rim of pastry around the outside. Brush the edges with water.

Place a pastry disc over each mound of filling, pressing down around it, getting rid of any air pockets.

Brush each pithivier with egg wash and then, using the back of a knife, start at the centre and mark curved lines until you have a spiral pattern all the way around. Poke a hole in the centre of each pastry top to allow steam to escape. Allow to rest for 30 minutes.

Bake in a preheated 220°C oven for 30–40 minutes or until crisp and golden.

Silver Beet, Squash and Ricotta Pithiviers

Slow roasted Tomato and Herb Tartlets with Feta

How to make Slow roasted Tomato and Herb Tartlets with Feta Recipe - These make great canapés or even small amuse-bouche when served with a lovely simple garlic aioli. Enjoy!

MAKES 24 TARTLETS

PASTRY:
½ quantity of Basic Short Pastry

SLOW-ROASTED TOMATOES:
12 large ripe cherry tomatoes
1 clove garlic, finely chopped
½ tbsp dried oregano
2 tbsp olive oil
sea salt and freshly ground black pepper, to taste

HERBY CHEESE FILLING:
80g full-fat soft cheese with garlic and herbs (such as Boursin)
1 large egg, beaten
100ml cream
4 tbsp very finely chopped fresh mixed herbs (such as parsley, basil, marjoram or chives)
sea salt and freshly ground black pepper, to taste
100g feta
tiny sprigs of thyme, to finish

Method:
Make a half-quantity of Basic Short Pastry and rest it as required. (Or make a whole quantity and keep the other half in the freezer for future use.) Bring the pastry to room temperature.

Roll out the pastry as thinly as possible on a lightly floured surface. Use a 6cm round cookie cutter to stamp out 24 circles. Line two 12-hole mini muffin trays with the pastry circles, then prick the bases and chill or freeze for 15 minutes. Line each pastry hole with aluminium foil and fill with baking blind material, then bake blind for 15 minutes in a preheated 200°C oven. Remove the foil and weights, allow to cool for 15 minutes then remove the baked pastry cases from the trays and let cool completely.

To make the Slow-roasted Tomatoes, turn down the oven to 160°C. Cut the tomatoes in half around the middle. Arrange cut-side up on a baking tray. Put the garlic, oregano, olive oil and lots of sea salt and freshly ground pepper into a bowl and mix well. Spoon or brush over the cut tomatoes. Bake slowly for about 1 hour, checking every now and then. They should be slightly shrunken and still a brilliant red colour – if too dark, they will taste bitter.

Put the soft cheese into a bowl, add the egg, cream and chopped herbs and beat until smooth. Season well. Cut the feta into 24 small cubes.

When ready to bake, set the cases on a baking tray, put a cube of feta in each one and top up with the garlic and herb mixture.

Bake in a preheated 170°C oven for 15–20 minutes or until the filling is set. Top each tartlet with an oven-baked tomato half, drizzle with some of the tomato cooking juices and a thyme sprig. Serve warm or cold.

Slow roasted Tomato and Herb Tartlets with Feta

Gooey Leek, Potato and Vintage Cheddar Pie

How to make Gooey Leek, Potato and Vintage Cheddar Pie Recipe - This is almost a potato gratin in a pie, comprising layers of gooey leek, potato slices and Cheddar cheese. Take your time to create the layers, bake well and serve warm with a crisp salad on a lovely spring day.

PASTRY:
1 quantity of Toasted Walnut Short Pastry

FILLING:
4 medium waxy potatoes, peeled and thinly sliced
2 tbsp olive oil
1 tbsp butter
4 large leeks, cleaned, halved
lengthways and chopped into large pieces
salt and pepper, to taste
4 cloves garlic, peeled and finely chopped
350ml sour cream
2 large eggs, lightly beaten
2 tbsp wholegrain mustard
180g vintage Cheddar, grated
1 bunch fresh chives, finely chopped
1 bunch flat-leaf parsley, finely chopped

Method:
Make Toasted Walnut Short Pastry ahead and rest it as required. On a lightly floured surface, roll out to approximately 3mm thick to line a 22cm spring-form cake tin (5.5cm deep). Lightly oil the tin, then line with pastry, trimming it 2cm from the top of the tin. Place into the refrigerator to chill.

Bring a medium saucepan of water to the boil, add the sliced potatoes and cook for 3–4 minutes until beginning to soften. Drain well and set aside.

Heat the oil and butter in a large saucepan over a medium-high heat. Add the chopped leek, season with salt and pepper and cook for 2–3 minutes. Add the garlic and cook for a further 3 minutes. Remove the pan from the heat and leave the leeks and garlic to cool slightly (15 minutes).

Mix together in a large bowl the sour cream, eggs, mustard, most of the Cheddar (reserving about 4 tablespoons for the top), the chives, parsley and a good pinch of salt. Stir in the cooled leeks and garlic.

Remove the pastry-lined tin from the refrigerator. Cover the base of the pie with a single layer of well-drained potato, then spoon the creamy leek mixture over the potato, repeating until both the potato and leek mixture is used up, with the last layer being the potato.

Place the pie into a preheated 190°C oven and bake for 40–45 minutes. Scatter the remaining Cheddar over the top and return to the oven for 5–10 minutes until it has turned golden in colour. The filling should still be gooey, but hold its shape when cut into wedges.

Gooey Leek, Potato and Vintage Cheddar Pie

Wholemeal Spinach, Feta and Potato Pies

How to make Wholemeal Spinach, Feta and Potato Pies Recipe - I love these little purses. Spinach with feta is a classic combination, and the addition of potato and wholemeal pastry make these pies a little more satisfying. Be creative and add your own touches, be it sweet Thai chilli sauce, garlic or even caraway seeds. Recipe from Dean Brettschneider

MAKES 6 INDIVIDUAL PIES

PASTRY:
140g plain wholemeal flour
140g standard plain flour, plus extra for dusting
85g cold butter, diced
85g shredded vegetable suet
100ml milk

FILLING:
1 small baking potato, peeled and cut into small chunks
200g spinach
100ml cream
100g feta, crumbled
1 egg, beaten
100g Cheddar, grated
salt and pepper
grated fresh nutmeg

GLAZE:
1 egg beaten with 1 tbsp water, for egg wash

Method:
To make the pastry, rub the flours together with the butter and suet until it is the texture of breadcrumbs, then work in the milk (you may not need it all) until the pastry comes together. Knead the pastry on a bench until soft. Press the pastry into a flat, round shape and chill for 1 hour while you make the filling.

Boil the potato for 10 minutes until cooked, then drain. To wilt the spinach, tip it into a colander, pour over boiling water from a kettle, drain, then squeeze out all of the liquid. In a bowl, mix the spinach with the potato, cream, feta, egg and two-thirds of the Cheddar. Season with salt, pepper and nutmeg, then set aside.

Roll out the pastry on a floured surface to 3mm thick and cut out six squares, each approximately 13cm × 13cm. Spoon some mix into the centre of each square, then brush the edges with egg wash. Bring all four corners together over the filling, pinching the edges together to make a sealed purse with the pinched edges facing up.

Transfer the pies to a baking tray. Brush each generously with egg wash, then top with a large pinch of grated Cheddar.

Bake in a preheated 220°C oven for 30 minutes or until golden and the cheese topping has melted. Leave to cool slightly. These are delicious warm but perfectly acceptable cold, too.

Wholemeal Spinach, Feta and Potato Pies

Tomato and Thyme Tarte Tatin

How to make Tomato and Thyme Tarte Tatin Recipe - This is just as simple to make as the better-known apple tarte tatin. I love serving it with a simple green salad with lots of freshly picked basil leaves dressed with vinaigrette.

PASTRY:
½ quantity of Olive Butter Puff Pastry

FILLING:
12 medium vine-ripe tomatoes
handful of fresh thyme sprigs, leaves picked, plus extra to serve
2 tbsp aged balsamic vinegar
50g Parmesan, finely grated

Method:
Make a half quantity of Olive Butter Puff Pastry in advance and rest it as required. (Or you could make a whole quantity, use half and wrap the remaining half in plastic wrap and place in the freezer for later use.) On a lightly floured surface, roll out pastry to 30cm square, approximately 3mm in thickness. From this cut out a
rough circle a little wider than the top of a 20–22 cm heavy-based, ovenproof frying pan. Discard the leftover pastry.

Place the whole tomatoes in a bowl and mix them with the thyme leaves, then position evenly in the frying pan. Drizzle with the balsamic vinegar and scatter over the thyme leaves.

Sprinkle half the Parmesan over the tomatoes, then top with the pastry circle, tucking the edges well in around the inside of the frying plan. Using a sharp knife, stab the pastry several times to allow the steam to escape. Sprinkle with the remaining cheese.

Bake in a preheated 220°C oven for 20–25 minutes or until the pastry is golden-brown and crispy. Allow to stand for a couple of minutes before inverting the pan onto a plate. Add the extra thyme sprigs and serve with a crisp salad.

Tomato and Thyme Tarte Tatin

Asparagus, Lemon and Savoury Custard Tart

How to make Asparagus, Lemon and Savoury Custard Tart Recipe - This is a simple quiche-style tart. The lemon and asparagus make a great partnership with the sautéed leeks and tarragon. It’s so simple to make and is delicious with a rocket salad and a glass of lightly chilled Pinot Gris.

MAKES A 35CM × 10CM PIE, SERVING 6–8 PEOPLE

PASTRY:
½ quantity of Basic Short Pastry

FILLING:
½ medium leek (white and pale green parts only)
500g asparagus spears, trimmed (if fresh asparagus is unavailable tinned will be fine)
1 tbsp butter
salt and freshly ground black pepper, to taste
1 1/3 cups cream
2 eggs
zest of 2 lemons
¼ cup flat-leaf parsley, finely chopped
2 tsp finely chopped fresh tarragon

Method:
Make a half-quantity of Basic Short Pastry ahead of time and rest it as required. Roll out the pastry on a lightly floured surface to 3mm thick and use to line a 35cm × 10cm rectangular loose-bottomed tart tin, trimming the edges. Refrigerate for 30 minutes while you make the filling.

Wash the leek, then pat dry and chop into 5mm rounds.

Place the asparagus in a wide saucepan of boiling, salted water and cook, uncovered, until just tender (4–5 minutes). Transfer the asparagus with tongs to a bowl of ice-cold water to stop cooking, then drain and pat dry. Trim the asparagus stalks to fit the inside width of the tart tin.

Heat the butter in a large saucepan over a moderately low heat until foam subsides, then cook the leek with a pinch of salt and pepper, stirring until softened (approximately 6 minutes). Remove from the heat.

Whisk together the cream, eggs, lemon zest, parsley, tarragon, and salt and pepper. Spoon the cooked leek into the pastry shell, spreading evenly, then pour over the cream mixture. Lastly arrange the asparagus down the length of the tin.

Bake in a preheated 190°C oven for 40–45 minutes or until the filling is golden and just set but still slightly wobbly in the centre; the filling will continue to set as it cools.

Place tart on a cooling rack for about 30 minutes. Loosen the edges with a small sharp knife, then remove the tart tin. Serve warm or at room temperature, cut into slices.

Asparagus, Lemon and Savoury Custard Tart

Mushroom, Gouda and Goat’s Cheese Galettes

How to make Mushroom, Gouda and Goat’s Cheese Galettes Recipe - These small tarts are a snack in themselves or they can be served with an accompanying roast vegetable and pumpkin salad as a summer lunchtime treat. They are simple and quick to make, even more so if you buy store-bought puff pastry. Recipe from Dean Brettschneider

MAKES 12 INDIVIDUAL GALETTES

PASTRY:
½ quantity of Butter Puff Pastry

FILLING:
50g butter, chopped
4 shallots, finely chopped
3 cloves garlic, peeled and finely chopped
250g ricotta
50g Gouda, grated
½ cup grated Parmesan
3 tbsp each finely chopped marjoram, thyme and flat-leaf parsley
zest and juice of 1 lemon
1 egg yolk
sea salt and pepper, to taste
250g mixed mushrooms, sliced
1 egg beaten with 1 tbsp water, for egg wash
100g rocket leaves
200g goat’s cheese
extra virgin olive oil, to drizzle

Method:
Make a half-quantity of Butter Puff Pastry ahead of time and rest it as required. (Or you could make a full quantity and keep the other half in the freezer for future use.) On a lightly floured surface, roll out puff pastry to approximately 4mm thick. Cut out 10cm × 10cm pastry squares and place on a baking tray lined with non-stick baking paper. Using the back of a knife, score a border of 1 cm around the edge of each square. Set aside and cover with plastic wrap.

Melt half the butter in a small saucepan over a medium heat, add shallots and garlic and sauté until tender (2–3 minutes). Transfer to a bowl and combine with the cheeses, herbs, lemon zest and juice, and egg yolk. Season to taste, then evenly top each pastry square with the ricotta cheese mixture keeping it inside the inner square.

Melt remaining butter in a small saucepan over a medium heat. Remove from the heat, then season with sea salt and pepper. Add the mushrooms and cook for 2–3 minutes until soft, then set aside and cool. Scatter mushrooms over ricotta cheese mixture. Brush edges of pastry with egg wash.

Bake in a preheated 220°C oven for 20–25 minutes or until crisp and golden in colour. Cool a little and then dress each pastry square with rocket leaves. Evenly crumble over the goat’s cheese, and drizzle with olive oil. Serve warm or cold.

Mushroom, Gouda and Goat’s Cheese Galettes

Spicy Kingfish Pies

How to make Spicy Kingfish Pies Recipe - The combination of capsicum, chorizo, olive, tomato and spice gives these pies a Moroccan feel.

MAKES 6 INDIVIDUAL PIES

PASTRY:
1 quantity of Smoked Paprika and Black Sesame Seed Puff Pastry

FILLING:
500g kingfish (or any meaty white fish i.e. cod, monkfish), skin and bones removed, cut into 3cm cubes
2 tbsp flour, seasoned with a pinch of salt and pepper 25g butter
2 tbsp olive oil
6 cloves garlic, peeled and finely chopped
2 tsp Moroccan seasoning
2 tsp dried oregano
300g chorizo sausage, chopped into small chunks
salt and white pepper, to taste
400g can chopped tomatoes in juice
200g jar sweet roasted capsicums, roughly chopped
80g black pitted olives, roughly chopped
3 tbsp cream cheese
1 large bunch flat-leaf parsley, finely chopped
50g Parmesan, grated juice of ½ lemon
2 tbsp extra virgin olive oil, for drizzling
3 tbsp cream cheese
1 large bunch flat-leaf parsley, finely chopped
50g Parmesan, grated juice of ½ lemon
2 tbsp extra virgin olive oil, for drizzling

GLAZE
1 egg beaten with 1 tbsp water, for egg wash

Method:
Make Smoked Paprika and Black Sesame Seed Puff Pastry ahead and rest it as required. Divide pastry into two portions (two-thirds for bases and one-third for tops). On a lightly floured surface, roll out each of the larger portions to approximately 3mm thick to line six individual pie dishes. Lightly oil the pie dishes and line with pastry, allowing a little overhang.

Roll the remaining pastry for the tops of the pies into six circles just larger than the pie dishes. Place on a baking tray with the pastry bases and refrigerate until chilled (30 minutes).

Place the fish in a bowl, add seasoned flour and toss a few times to coat the fish. Heat the butter in a large saucepan over a mediumhigh heat until foaming. Add the kingfish and fry for 20 seconds on each side, then remove from the pan and set aside on a plate.

Add olive oil to the saucepan, reduce the heat and add the garlic, gently frying for 1 minute. Turn the heat up to medium and add the Moroccan seasoning, oregano and chorizo, then season with salt and pepper and stir for another minute. Pour in the tomatoes and reduce the liquid by half (10–15 minutes).

Remove from the heat and transfer mixture to a bowl. Stir in capsicum, olives, cream cheese, parsley and Parmesan. Add lemon juice and extra virgin olive oil. Season to taste, then leave to cool slightly (approximately 30 minutes).

Take pastry from the refrigerator and spoon the mixture into your lined pie dishes. Brush the rims of the pastry cases with egg wash then drape the remaining pastry circles over the pie dishes. Trim, then press the pastry edges firmly together to seal. Crimp the rims with a fork dipped in flour.

Brush the pastry with egg wash, then make four slits in the top of each pie to allow the steam to escape during baking. Bake in a preheated 220°C oven for 35 minutes or until the pastry is crisp and golden-brown in colour.

Spicy Kingfish Pies

Salmon, Wild Rocket and Orzo Pie

How to make Salmon, Wild Rocket and Orzo Pie Recipe - This free-form creation is not a pie in the true sense but similar to a Russian fish pie with rice. A delicious combination of fresh salmon, pasta, lemon zest and feta, it is a perfect centrepiece for entertaining. You can devour it immediately or bake from frozen. recipe from Dean Brettschneider

MAKES A LARGE PIE, SERVING 6 PEOPLE

PASTRY:
1 quantity of Butter Puff Pastry

FILLING:
700g piece of fresh salmon, skin and bones removed
3 cups wild rocket leaves
4 tbsp olive oil
120g chopped pancetta
1 brown onion, finely chopped
6 cloves garlic, peeled and finely chopped
8 anchovy fillets
sea salt and freshly ground black pepper, to taste
140g orzo pasta
zest and juice of 2 lemons
200g feta, crumbled
½ cup flat-leaf parsley, roughly chopped

GLAZE
1 egg beaten with 1 tbsp water, for egg wash

Method:
Make Butter Puff Pastry ahead and rest it as required. On a lightly floured surface, roll out pastry to form a rectangle, approximately 5mm thick and the same length as the piece of salmon. Place the pastry on a baking paper-lined oven tray and refrigerate until chilled (30 minutes).

Bring a medium saucepan of water to the boil over a high heat. Add rocket and blanch for 1 minute, then drop into a bowl of ice-cold water to refresh. Drain, then squeeze out excess water and finely chop.

Heat half the olive oil in a frying pan over a medium heat. Add pancetta and onion and stir occasionally until soft (8–10 minutes). Add garlic and anchovies; stir until anchovies melt (1–2 minutes). Transfer to a bowl to cool slightly and then add rocket. Season with salt and pepper and set aside until required.

To cook the orzo pasta, boil water in a large saucepan over a medium-high heat, add a generous pinch of salt and cook pasta until al dente (10 minutes). Add lemon zest and juice, feta, the remaining olive oil and chopped parsley. Season to taste with salt and pepper.

Arrange rocket mixture in an even layer lengthways along centre of rolled puff pastry. Sit salmon on top then place the orzo mix on top of the salmon. Brush one long edge of pastry with egg wash. With longest side facing you, roll pastry over to form a cylinder, joining longest sides together and rolling so seam lies underneath. You can use any excess pastry to create a lattice pattern on the top, or simply brush pastry with egg wash, score the top with a knife to create portions and allow steam to escape. Chill for at least 10 minutes.

Bake in a preheated 230°C oven for 20–30 minutes or until the pastry is crisp and golden-brown in colour. Serve immediately with a fresh salad.

Salmon, Wild Rocket and Orzo Pie

Snapper, Scallop and Chervil Pies

How to make Snapper, Scallop and Chervil Pies Recipe - Making the effort to use Spinach Puff Pastry has two rewards it creates colour and it adds an element of healthiness to the pies. Serve immediately with fresh spinach and walnut salad and hand cut fries. recipe from Dean Brettschneider

PASTRY:
1 quantity of Spinach Puff Pastry

FILLING:
75g butter
2 tbsp olive oil
8 scallops, roe removed, sliced in half
400g fresh snapper, cut into 1.5cm pieces
2 shallots, finely diced
½ leek, white part only, finely diced
100ml Chardonnay (or strongflavoured white wine)
90ml fish stock
100ml cream
4 tbsp fresh chervil, chopped
sea salt and freshly ground black pepper, to taste

GLAZE:
1 egg beaten with 1 tbsp water, for egg wash

Method:
Make Spinach Puff Pastry ahead and rest it as required. Divide the pastry into four equal portions, then divide each portion again into two (two-thirds for the bases and one-third for the tops). On a lightly floured surface, roll out the four pastry bases to approximately 3mm thick to line four 10cm round pie dishes (3 cm deep). Lightly oil the pie dishes and line with pastry, allowing a little overhang.

Roll out the remaining pastry into 11cm-diameter circles for the lids, so they’re just larger than the pie dishes. Place on a baking paper-lined oven tray. Refrigerate the four bases and tops until chilled (30 minutes).

Heat half the butter and the olive oil in a large saucepan over a medium-high heat until foaming. Add the scallops and snapper pieces and fry for 20 seconds. Remove from the pan and set aside on a plate. Add the remaining butter, and the shallots and leek to the pan used to cook the scallops and snapper. Fry for 3–4 minutes over a medium heat. Remove and set aside on a plate.

Deglaze the pan with the Chardonnay and cook until the liquid has reduced by half. Add the fish stock and cook for 1 further minute. Add the cream and bring the mixture to the boil (approximately 1 minute). Remove from the heat, then stir in the chervil and season with salt and pepper. Let the sauce cool slightly then transfer to a bowl with the scallops, snapper and leek. Mix all the ingredients together.

Remove pastry from the refrigerator and divide the mixture between the four lined pie dishes. Drape a pastry lid over each dish and press down the edges to seal them together.

Brush the pastry with egg wash, score a decorative pattern on top with the back of a knife and then make three slits in the top to allow the steam to escape during baking.

Bake in a preheated 220°C oven for 20 minutes or until the pastry is crisp and golden-brown in colour.

Snapper, Scallop and Chervil Pies

Smoked Salmon and Fennel Savoury Tart

How to make Smoked Salmon and Fennel Savoury Tart Recipe - Smoked salmon has always been a favourite of mine when it comes to savoury tarts and quiches. The distinct aniseed savour of this tart balances the strong salmon savour and the buttery crispness of the pastry. It will go beautifully with a fresh rocket salad and balsamic dressing. Serve it hot in winter and cold in summer. Keeping the pastry thin and par-baking it blind before filling prevents a thick, soggy pastry base.

MAKES A 20CM TART OR A 35CM × 10CM TART

PASTRY
½ quantity of Basic Short Pastry

SAVOURY CUSTARD MIXTURE AND FILLING:
50g sour cream
3 eggs
100ml cream
freshly grated nutmeg
150g smoked salmon, diced
100g leeks, lightly cooked in butter and seasoned with salt and pepper
75g fennel, lightly cooked in
butter and seasoned with salt and pepper
50g cream cheese
6 cherry tomatoes, sliced into halves
roughly chopped fresh dill or thyme

Method:
Make Basic Short Pastry (Brisée Pastry) ahead, cover with plastic wrap and place in the refrigerator to rest it as required.

On a lightly floured surface, roll out the pastry to form a sheet about 4mm thick and large enough to cover a greased 20cm fluted loose-bottomed flan ring (2.5cm deep) or a greased 35cm × 10cm fluted loose-bottomed tart tin (2.5cm deep).

Use the rolling pin to pick up the pastry and lay it over the ring or tin. Gently press the pastry into the tin so that it fills all the contours. Chill in the refrigerator for 30 minutes.

Preheat oven to 200°C. Line the pastry with aluminium foil and fill with baking blind material. Bake blind (see page 214) for 20–25 minutes until it is lightly coloured. Remove the foil and weights.

To make the savoury custard mixture, place the sour cream into a mixing bowl and whisk by hand until smooth, then whisk in the eggs. Pour in the cream and a good sprinkle of grated nutmeg, then whisk to combine. Do not over-whisk at this stage otherwise the mixture will become too fluffy.

Toss the smoked salmon, cooked leeks and fennel together in a bowl to combine, then arrange in the pre-baked pastry case in a rustic fashion.

Pour the savoury custard mixture evenly into the case, taking care not to spill any mixture over the sides. Dot half teaspoonfuls of cream cheese and slices of tomato randomly over top of the filling and then evenly sprinkle with dill or thyme.

Bake in a preheated 180°C oven for 20–25 minutes or until the mixture is just set and firm to the touch. Do not over-bake. Allow to cool before removing from the flan ring or tart tin.

Smoked Salmon and Fennel Savoury Tart

Fish Pie with Leek and Chorizo

How to make Fish Pie with Leek and Chorizo Recipe - A rising star in the baking world is Louise Wroth, the development chef at Lantmännen Unibake UK. She is such a pleasure to work with and has a refreshing mind when it comes to bringing cooking and baking together. When I asked Louise for her favourite family pie recipe, she came up with this to add to your list of family favourites. recipe from Dean Brettschneider

MAKES A 600ML PIE DISH, SERVING 6 PEOPLE

PASTRY
½ quantity of Butter Puff Pastry

FILLING
1 tbsp sunflower oil
1 leek, finely chopped
75g chorizo sausage, peeled and chopped into small cubes
20g butter
20g standard plain flour
500ml milk
15g capers in brine, well washed
30g gherkins, finely chopped
bunch of flat-leaf parsley, chopped
250g white fish, such as cod or haddock, skinned and de-boned,
cut into bite-sized pieces
150g cooked peeled prawns

GLAZE
1 egg beaten with 1 tbsp water, for egg wash

Method:
Make a half-quantity of Butter Puff Pastry ahead and rest it as required.

In a large saucepan, heat the oil over a medium heat, then add the leek and cook until softened. Add the chorizo and fry gently over a low heat for 1–2 minutes until the chorizo flavours are released into the pan. Remove the pan from the heat and use a spatula to carefully remove all the leek and chorizo filling onto a plate to cool. Set aside.

Using the same pan, add butter and melt over a very low heat then add flour. Stir to a paste with a wooden spoon. Slowly add the milk (a little at a time), stirring, to make a white sauce. Cook over a very low heat until the sauce is bubbling and free from lumps.

Take the sauce off the heat and allow to cool in the pan. During this time, roll out the pastry lid to fit the shape of the pie dish. Put the rolled out pastry on a tray and place in the refrigerator to rest for 15–20 minutes while the sauce continues to cool down.

To the cooled sauce add the capers, gherkins, parsley, fish and prawns, as well as the cooled leek and chorizo mixture. Stir gently to distribute the ingredients through the sauce. Pour into the pie dish.

Remove the pastry lid from the refrigerator, wet the edges of the pie dish with water and place the pastry lid on the dish. Press down firmly on the pastry with your fingertips to seal and, using a sharp knife, trim off any excess pastry. Using the back of a fork dipped in flour, press down on the edges to create a crimped pattern.

Roll out the pastry offcuts. Cut out little fish shapes and place on top of the pie to decorate. Brush the top of the pastry with egg wash and then, using a small knife, cut two slits in the top to allow steam to escape during baking.

Bake in a preheated 220°C oven for 20–25 minutes or until the pastry is crisp and golden-brown in colour.

Fish Pie with Leek and Chorizo

Gourmet Fruit topped Pork Pies

How to make Gourmet Fruit topped Pork Pies Recipe - These little gems remind me of traditional Cornish pasties. They are a real treat with the sharpness of the cranberry or apple filling on top of a traditional pork pie. They are good to eat on their own, and make a fantastic starter with a simple fresh green salad and pint of apple cider. recipe from Dean Brettschneider

MAKES 8 SMALL PIES

PASTRY
1 quantity of Hot Water Pastry

FRUIT FILLING
1 quantity of Spiced Apple Filling
1 quantity of Cranberry Filling

PIE FILLING
500g pork shoulder, finely chopped into 5mm cubes 55g pork belly, skin removed, minced
55g lean bacon, finely chopped ½ tsp freshly grated nutmeg salt and freshly ground black pepper

Method:
Make the Hot Water Pastry the day before and divide into eight equalsized balls. Prepare the fruit fillings the day before making the pies.

For the pie filling, place the pork, pork belly, bacon and nutmeg into a large bowl and mix well with your hands. Season with salt and freshly ground black pepper. Cover with plastic wrap and set aside in the refrigerator overnight.

Use eight small rings, 7cm in diameter and 4cm high. Alternatively, use a medium-sized muffin tray. Grease the rings or muffin cups with melted butter.

Take the pastry balls from the refrigerator and manipulate the balls with your hands to soften them. On a floured surface, roll out each ball in a circle, approximately 15cm in diameter and 3mm thick.

Line the rings or muffin cups with pastry, ensuring the pastry is pushed firmly into the bottom corners, then trim the top off level.

Divide the pork pie filling into eight equal portions and roll into balls. One at a time, press the balls firmly into the pastry cases, ensuring there is approximately 5mm of the pastry raised above the filling. Place each pork pie on a tray and leave uncovered in the refrigerator overnight. This helps set the pastry.

The following day, remove the pork pies and place them on a baking paper-lined oven tray. Allow to come to room temperature before baking.

Bake in a preheated oven set at 230°C for 15 minutes, then reduce the heat to 190°C and bake for a further 45 minutes. Remove from the oven and spoon a good tablespoonful of the prepared apple or cranberry filling over the filling in each pork pie and return to the oven for a further 15 minutes.

Remove the pies from the oven and set aside to cool for 15 minutes before removing from the rings or muffin cups. Serve warm, or cold from the refrigerator.

Gourmet Fruit topped Pork Pies

Smoked Paprika, Chicken and Bean Pot Pies

How to make Smoked Paprika, Chicken and Bean Pot Pies Recipe - I love these little chicken pot pies. They remind me of the spicy Chicken Hot Pots I ate on freezing nights in Shanghai however, to these I have added a Mexican chilli bean kick plus the spicy, crunchy texture of a polenta pastry top for a little bit of extra bite.

MAKES 4 × 500ML OR 6 × 350ML DISHES

PASTRY
1 quantity of Chilli Polenta Pie Crust

FILLING
2 tbsp sunflower oil
4 large chicken breasts, skin removed, cut into 2cm cubes
1 large brown onion, finely chopped
2 cloves garlic, peeled and finely chopped
1 tsp ground cumin
1 tbsp smoked paprika
200g chorizo sausage, cut into 1.5cm pieces
1 small red chilli, deseeded and finely chopped
1 red capsicum, seeds removed and diced
400g can chopped tomatoes
400g can kidney beans in brine
salt and pepper, to taste

GLAZE
1 egg beaten with 1 tbsp water, for egg wash

Method:
Make Chilli Polenta Pie Crust ahead and rest it as required. Divide the pastry into four or six equal pieces and then, on a lightly floured surface, roll out each piece until slightly larger than the tops of the pie dishes, ensuring the pastry is approximately 4mm thick. Lightly dust each lid with flour, put between plastic wrap, cover and place in the refrigerator until required.

In a large saucepan, heat the oil over a medium heat until very hot. Add the chicken and cook until browned all over. You may need to cook the chicken in two batches. Remove and set aside on a plate.

Add the onion to the saucepan, reducing the heat, and cook for approximately 5 minutes until softened. Stir in the garlic, cumin, paprika and chorizo and cook for a few more minutes, then add the chilli and capsicum. Stir to combine. Add the tomatoes and kidney beans, then the browned chicken. Stir well and cook for a further 2 minutes, taking care not to overcook the chicken as you want it to remain in whole pieces. Season with salt and pepper to taste. Set aside to cool for 10 minutes, then spoon evenly into each dish and allow to cool.

Once the filling has cooled, remove the pastry lids from the refrigerator, wet the edges of the pie dishes with water and place a pastry lid on each dish. Press down firmly on the pastry with your fingertips to seal and, using a sharp knife, trim off any excess pastry. Using the back of a fork dipped in flour, press down on the
edges to create a crimped pattern.

Brush the top of each pie with egg wash and then, using a small knife, cut two slits in the top of each to allow the steam to escape during baking.

Preheat oven to 200°C and put a baking tray in the oven to heat for 10 minutes. Place pies on tray and bake for 20–25 minutes or until the pastry is crisp and golden-brown in colour.

Smoked Paprika, Chicken and Bean Pot Pies

Melton Mowbray style Pork Pies

How to make Melton Mowbray style Pork Pies Recipe - Serious pork pie followers will know of the Melton Mowbray Pork Pie from Melton Mowbray in Leicestershire, England. I was lucky enough to get a pork pie lesson from the managing director, Stephen Hallam, of Dickenson and Morris Ye Olde Pork Pie Shoppe’. Here is my version with one change. I have cheated with the jelly 􀀐but for those purists, I have included a pork pie jelly! Warning these little delicacies are a 48-hour-plus process. You can make and bake them within a day, but the results will not be as good. Enjoy chilled with Stilton cheese and chutney. recipe from Dean Brettschneider

MAKES 4 MEDIUM PIES

PASTRY
1 quantity of Hot Water Pastry

PORK JELLY
500ml store-bought pork stock
3 tsp powdered gelatine (or 6 sheets leaf gelatine, softened in cold water)

FILLING
500g pork shoulder, finely chopped into 5mm cubes 100g pork belly, skin removed, minced

55g lean bacon, finely chopped ½ tsp freshly grated nutmeg salt and freshly ground black pepper

GLAZE
1 egg beaten with 1 tbsp water, for egg wash

Method:
Make Hot Water Pastry the day before.

Heat the pork stock until it is almost boiling, then stir in the gelatine. Set aside overnight in the refrigerator. Warm to a liquid prior to using.

For the pie filling, place the pork, pork belly, bacon and nutmeg in a large bowl and mix well with your hands. Season with salt and freshly ground black pepper. Cover with plastic wrap and set aside in the refrigerator overnight.

Take the pastry balls out of the refrigerator and manipulate one large ball at a time with your hands to soften it, to form a 6cmround circle.

Once the pastry is soft, take one ball at a time and lightly dust the work surface with flour. Press a flour-dusted dolly (small jam jar, approximately 6.5cm in diameter) into the pastry circle until you feel it hit the bottom and the outer edges rise naturally. Use your right thumb and fingers to raise the pastry up the side of the dolly, turning it constantly with your left hand, pressing, pushing and raising the pastry up the sides of the jar until it’s about 8cm in height. Gently slide your thumb between the pastry and the jar, slowly rotating the jar until the pastry case releases itself and comes away, leaving a pastry cup.

On a floured surface, roll out the smaller pastry balls to approximately 9cm-diameter circles, enough to cover each pastry case and filling as a lid. Cover with plastic wrap and set aside.

Divide the pork pie filling into four equal portions, roll into balls and place one inside each pastry case.

Brush the top inner parts of each pastry casing with some of the egg wash and place the pastry lids on top. Pinch the edges of the pastry to seal each pie, then push the pastry top edges inwards between your thumb and forefinger to create a crimped wavy top edge. Cut two pencil-sized holes in the top of each one, brush with the rest of the egg wash, then place the pies on a tray and put uncovered in the refrigerator overnight. This helps set the pastry.

The following day, remove the pies and place them on a baking paper-lined oven tray. Bake in a preheated oven set at 230°C for 15 minutes, then reduce the heat to 190°C and bake for a further 1 hour 15 minutes or until the pies are a dark golden-brown all over.

Remove the pies from the oven and set aside to cool for 30 minutes. You may have to re-cut the small holes in the top in order to pour in the pork jelly through a cone made from non-stick baking paper (you will need to heat the jelly gently to loosen it for pouring). Chill the pies in the refrigerator until the jelly is set.

Left to right, from top: raising the pastry around the dolly; filling with meat; washingtheinsidelip; applying thetop; crimpingthetopedge; holescut into pie; egg washing.

Melton Mowbray style Pork Pies

Individual Beef Wellingtons

How to make Individual Beef Wellingtons Recipe - The trick to achieving a perfectly baked Beef Wellington is not to overcook the meat before cooling and wrapping in a delicate puff pastry. The mushrooms, Gorgonzola and trufle oil make a wonderful marriage with the beef. These pies go well with a simple, creamy potato mash and green beans. recipe from Dean Brettschneider

MAKES 4 INDIVIDUAL PIES

PASTRY
1 quantity of Butter Puff Pastry

FILLING
4 × 3.5cm-thick centre-cut beef eye fillets
salt and pepper
1 tbsp butter
2 tbsp truffle oil
4 large mushrooms, thinly sliced
1 shallot, finely chopped
4 cloves garlic, peeled and finely chopped
4 tbsp Gorgonzola

GLAZE
1 egg beaten with 1 tbsp water, for egg wash

Method:
Make Butter Puff Pastry ahead and rest it as required.

Preheat oven to 220°C. Season beef with salt and pepper. In a shallow roasting pan, roast the fillets in the middle of the oven for 10 minutes, then cool (fillets will be baked again after being wrapped in pastry). Alternatively, cook the beef in a frying pan over a high heat searing it for 1–2 minutes on each side and ends. Cover and place in the refrigerator until cold, about 1 hour.

In a heavy saucepan, melt butter and truffle oil over a low-medium heat. Add mushrooms, shallot and garlic, and cook, stirring, until mushrooms are lightly browned. Season with salt and pepper, then transfer to a bowl to cool completely.

On a lightly floured surface, roll out pastry into a 35cm square, then cut into four equal pieces.

Put 1 tablespoon Gorgonzola in the centre of each pastry square and top with one-quarter of the mushroom mixture. Top with a beef fillet, pressing it down gently. Wrap two opposite corners of puff pastry over the fillet, overlapping them. Seal seam with egg wash. Wrap remaining two corners of pastry over fillet and seal in same manner. Seal any gaps with egg wash and press pastry around fillet to enclose completely. Arrange each Beef Wellington, seam-side down, on a non-stick baking tray. Chill, loosely covered, for at least 1 hour and up to one day.

Brush with egg wash just before baking.

Bake in a preheated 220°C oven for 20 minutes or until the pastry is crisp and golden-brown in colour.

Individual Beef Wellingtons