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Posts Tagged ‘Puff pastry’

Leftover Pork Pie

We love a Sunday roast but when it’s just the three of us we often end up with heaps of leftovers. Diana Henry has a book called Food from Plenty which not only contains recipes for roasts but lots of ideas for what to do with the excess. We made this pie with leftover Mallorcan Spiced Pork. Serve with a green salad or buttery cabbage.

Wine Suggestion: as this is a very down to earth dish the wines that work have a grounded earthiness. A well made, terroir driven Chardonnay or Pinot Noir would be our choice. Tonight is was the Deux Montille Rully Chaponniere which was floral, citrus and pear aromas on the nose, but sappy, earthy and textural on the palate. Pure, fresh and engaging; a good combo.

Leftover Pork Pie – serves 6

  • 2 leeks, trimmed and cut into 3cm lengths
  • 25g unsalted butter
  • 1 onion, roughly chopped
  • 6 streaky bacon rashers, chopped
  • 2 small or 1 medium eating apple such as Cox, halved, cored & sliced
  • 450g leftover cooked pork, cut into chunks
  • 200ml cider or apple juice
  • 300ml chicken stock
  • 2 tsp Dijon mustard
  • 3 tbsp flat leaf parsley, chopped
  • 25g brown or white breadcrumbs
  • 350g puff pastry
  • plain flour, to dust
  • 1 egg, lightly beaten

Melt the butter in a sauté pan and cook the leeks, onions and bacon over a medium heat until starting to brown. Add the apple slices and cook until they too have coloured slightly.

Add the pork to the pan with the cider or juice, stock and mustard. Season and bring to the boil. Reduce the heat, add the parsley and breadcrumbs and stir.

Preheat the oven to 200C/400F/gas mark 6.

Put the pork mixture into a pie dish and leave to cool a bit. Roll out the pastry on a lightly floured surface. Cut strips off the pastry to stick round the edge of the pie dish. Lightly wet one side of the pastry strips and press down on the rim of the dish. Lay the remaining pastry on top and press down. Trim off the excess pastry and crimp the edges. Use any leftovers to decorate the top. Make a few slits in the centre with a sharp knife. Use a blunt knife to knock up the sides of the pastry all the way round to help it rise. Brush with egg and bake for 20 minutes or until golden and puffed up.

(Original recipe from Food from Plenty by Diana Henry, Mitchell Beazley, 2010.)

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Tomato, pesto & marscapone tart

This couldn’t be easier, especially if you use fresh pesto (you can use the recipe below if you’ve lots of basil growing). Perfect for a late summer lunch.

Wine Suggestion: We find we gravitate to dry rosé quite often during summer as the good ones tend to refresh and revive us in the warmth and also complement summer foods. Today it was the Château St Jacques d’Albas Chapelle en Rose, predominantly Grenache and Mourvedre but with a touch of Roussanne from Minervois. Excellent.

Tomato Tart with Pesto & Mascarpone – serves 4

  • 1 ready-rolled puff pastry sheet
  • 6-8 ripe vine tomatoes, thinly sliced
  • 4 tbsp pesto (see recipe below)
  • 2 tbsp mascarpone
  • green salad leaves, to serve

Heat the oven to 200C/Fan 180C/Gas 6.

Unroll the pastry on to a baking sheet (it usually rolls out easier if you take it out of the fridge for 10 minutes before using). Score a border 1cm from the edge and prick inside the border with a fork. Bake for 15-20 minutes or until golden.

Gently squash down the middle of the pastry. Spread the pesto inside the border, dot over the mascarpone, then layer the tomato on top. Season well and bake for 10 minutes or until the tomatoes are cooked and the mascarpone has melted.

Decorate with some fresh basil leaves and serve some dressed salad leaves.

(Original recipe by Paula Stain in BBC Olive Magazine, August 2005.)

To make pesto:

Put a large bunch of fresh basil leaves (minimum 50g) into a food processor with 2 peeled garlic cloves, 25g of toasted pine nuts and 3 tbsp of olive oil. Blend to a paste, then slowly add 125ml through the feeder tube. Transfer to a bowl and fold in 50g of freshly grated Parmesan, then season to taste with salt and pepper. Keep refrigerated in a clean jam jar covered with a layer of olive oil until needed.

 

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We had an abundance of perfectly ripe apricots a while back and whipped this up to celebrate. Baking fruit on top of puff pastry, with some ground almonds and a dusting of sugar is dead easy plus it brings out all the flavours and enhances the deliciousness.

Wine Suggestion: we think that these flavours go well with southern French botrytised wines, especially from Semillon and Sauvignon. Don’t go all out with a top named Sauternes Chateau as  these will be too concentrated and rich, rather find smaller Chateau, second wines or little appellations like Cérons. Look for a purity of fruit and balance of freshness, but a lightness of being and not too rich.

Apricot Tart – to serve 8

  • one pack of ready-rolled puff pastry
  • 50g ground almonds
  • 900g ripe apricots, halved and stoned
  • 2 tbsp icing sugar
  • maple syrup and cream to serve

Preheat oven to 220°C/Gas 7/Fan 200°C.

Unroll the pastry onto a slightly damp baking tray and sprinkle over the almonds. Arrange the apricots on top, tightly packed and right up to the edges of the pastry.

Dust with the icing sugar and bake for 20-25 minutes or until the sugar has started to caramelise.

Serve hot or warm with a drizzle of maple syrup and some cream if you like.

(Original recipe from BBC Good Food)

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Delicious chicken pie. Prepare the filling ahead, then add the pastry and bake to feed a crowd.

Chicken & Leek Pie – serves 6-8

  • 1.2kg boneless, skinless chicken thighs
  • 2 tbsp plain flour, seasoned
  • 2 large leeks, quartered lengthwise and sliced
  • 150g unsalted butter
  • large handful of chopped parsley
  • 170ml milk
  • 250ml cream
  • 1 egg, beaten
  • puff pastry or mashed potato

Chop each chicken thigh into about 12 pieces and toss with the flour. Melt half the butter in a large frying pan and sauté the leeks for about 10 minutes or until softened. Tip into a bowl and set aside.

Melt half the remaining butter in the same pan and sauté half the chicken pieces until golden and barely cooked. Add to the bowl with the leeks. Repeat with the rest of the butter and chicken.

Mix the chicken and leeks together along with the parsley. Return half of the mixture to the pan, add half the milk and half the cream and bubble for 5 minutes. Transfer to a clean bowl and repeat with the rest of the chicken, cream and milk. Combine the batches, check the seasoning and cool.

Preheat the oven to 200ºC.

Put the chicken filling into a 1.5 litre pie dish and cover with the puff pastry or mashed potato. Brush with the beaten egg and bake for 25-30 minutes or until golden.

Wine Suggestion: We are big fans of good Bordeaux white wine and this dish works well with the balance of flavours of oaked Semillon and Sauvignon Blanc. The toasty buttery character complements the flavours and the clean and fresh texture balances any richness of the dish. Look out for some of the smaller Chateau that are up and coming like Chateau Bouscaut; the 2010 worked a treat here.

(Original recipe from The Cook’s Companion by Stephanie Alexander, Lantern, 1996.)

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