I’m slowly but surely working my way through the fruit that’s weighing down the branches of my apple tree. This recipe only used a few apples but they made all the difference to a classic treacle tart recipe. It basically becomes a toffee apple tart […]
Sausage rolls are such a classically British snack. I was always quite surprised that they weren’t more popular in the States given how much they love pork but I guess their sausages aren’t quite the same as a good old British banger.
Back in the far mists of time, when I used to eat meat, I was always quite partial to a sausage roll, although if I’m honest I was always far more in it for the pastry than the pork. This veggie version is spot-on as far as I’m concerned. Crisp, flaky pastry filled with a soft flavourful filling, they’re delicious hot or cold.
320g ready-made, ready rolled puff pastry
1 red pepper, roasted and skinned
1 can of chickpeas
1 tbsp tomato puree
1 tsp mixed dried herbs
salt and pepper to taste
butter or oil for frying
sesame seeds (optional)
Pre-heat your oven to 200°c and line a large baking sheet with baking parchment or a silicone mat.
Dice the onion and fry it in a little oil or butter until it is soft and just starting to colour. Roughly chop the red pepper and crumble the feta. Lightly beat the egg. Put everything except the pastry (obviously), one tablespoon of the egg and the sesame seeds in the bowl of a food processor. Whizz it all together until you have something that resembles a thick chunky hummus that holds its shape.
Unroll the pastry and place it with the long edge towards you. Cut the pastry horizontally to leave you with two even sized pieces. Divide the filling mixture into two portions and place each in a line down the centre of each piece of pastry. Brush one of the long edges of each piece of pastry with a little of the remaining beaten egg and carefully fold the dough over to cover the filling. Push down the edge to seal the sausage rolls, if you want to crimp the edge for decoration my top tip is to roll a fluted pastry cutter along the edge.
Brush the sausage rolls with the remaining beaten egg and sprinkle them with a few sesame seeds. Cut each roll into eight even sized pieces and transfer them to the prepared baking tray. Bake them 25 minutes until they are gorgeously golden and the pastry is crisp.
As a non-meat eater I would be chuffed to bits to be presented with these for my Christmas dinner, or for any dinner for that matter! The pastry is gorgeously crisp and flaky against the creamy filling and tender sweet squash. The flavours are spot […]
Who says custard has to be vanilla flavoured? Don’t get me wrong, I love a good rich vanilla custard but I also like a change every now and again. Passion fruit works really well in these, it has a nice sharp tang to cut through the rich creamy custard. It’s so fragrant too and obviously mango and passion fruit make a wonderfully tropical pairing. This is such a lovely summer dessert and using pre-made puff pastry makes them pretty low effort too!
320g sheet of ready rolled puff pastry
3 egg yolks
300ml whole milk
4 ripe passion fruit
1/2 tin of mango
Start by making the passion fruit puree. Scrape the seeds from the fruit into a sieve over a bowl and push through as much of the pulp as possible but keep the seeds to decorate the tarts when they’re finished.
In another bowl whisk together the egg yolks, cornflour and sugar until they are thick and pale. Heat the milk in a medium pan until it starts to simmer. Strain the hot milk through a fine sieve into a jug and rinse out the pan. Put the bowl with the egg mixture on a slightly damp tea towel to stop it from moving around. Whilst continuously whisking the eggs, pour in the hot milk in a steady stream. Put the mixture back in the pan and return it to the hob, over a low heat. Keep stirring the custard (making sure to scrape the bottom of the pan) until the custard becomes very thick and then remove it from the heat. Stir in the passion fruit puree and then cover the surface of the creme patissiere with cling-film to stop a skin forming whilst it cools.
Pre-heat the oven to 190°c and line a baking sheet with parchment. Cut the sheet of puff pastry into six squares. Fold each in half diagonally to create a triangle. With the folded edge towards you make a cut along each edge, about 15mm in, up towards the centre point of the triangle but making sure that they don’t meet. Unfold the triangle and then cross the cut sides over one another to create a little twist at each end. Prick the centre with a fork to stop it from puffing up as much as the sides. Place the pastry cases on the prepared tin, spacing them apart a little and bake them for 20 minutes, until they are golden brown.
Once both the pastry cases and the creme patissiere are cool you can assemble the tarts. Pipe or spoon the custard into the centre of the puff pastry cases and top each one with a few slices of mango and then scatter on some of the passion fruit seeds.. Chill until serving.
When you get really good ingredients it’s worth using them in a recipe that really shows off their full potential. That’s how I feel about these beautiful heirloom tomatoes anyway. So often the fruits you find in supermarkets are insipid and disappointing but if you […]
After so many years away I’d forgotten how erratic the weather during British springtime can be. It actually snowed on my birthday last week. Snow in April. In the (almost) South West of England. Crazy. Admittedly it was quite sleety and only lasted for about 20 minutes but I think you get my point. We’ve had a few days of glorious warmth and sunshine too mind you. It just can’t seem to make up its mind.
So I don’t know if I should be making hearty warming food or lighter spring flavours. I’m in quite a pickle! Hence this pie, which is a mix of orchard fruits and summer berries and is equally delicious served hot or cold. The buttery, flaky, lemon infused pastry is really delicious and the fruit combine really well for both flavour and texture.
The amount of apples and pears that you’ll need really depends on how deep your pie dish is, mine is very deep so you may not need quite as much filling as I did. There should be plenty of pastry here to make a full top and bottom crust if you don’t like the idea of fiddling around with a lattice top.
300g plain flour
175g fridge-cold butter
pinch of salt
2 tsp sugar
1 tsp ground ginger
zest of 1 lemon
4-5 dessert apples
2 tbsp cornflour
4 tbsp sugar
pinch of salt
1 beaten egg and white sugar to finish off
Cut the cold butter into small pieces and gently rub it into the flour with the tips of your fingers, until it resembles bread crumbs. Mix through the ginger, lemon zest, salt and sugar with a fork. Use just enough cold water to bring the mixture together to form a soft ball of dough. I usually find 4-5 tbsp is enough. Flatten the ball of dough a little and wrap it in cling film. Pop it in the fridge to chill and relax for at least 30 minutes but you can leave it over night if you need to.
Pre-heat your oven to 220°c and lightly grease a 20cm pie tin.
Take the pastry from the fridge and cut off about a third of it. Roll the larger piece out so that it’s a few millimetres thick and large enough to line the pie tin. Do this either on a lightly floured surface or on a piece of parchment paper. I prefer to do it this way as it makes it easier to transfer it to the tin later.
Carefully place the rolled pastry into the pie tin and gently push it into the corners. Leave a little over hang at the edge.
Peel, core and slice the apples and pears quite thinly. Whisk together the sugar, salt and cornflour in a large bowl and then toss the fruit, including the berries, into this. Tip the fruit into the lined tin and spread it out.
Roll out the remaining dough, again so that it is a few millimetres thick and a little larger than the size of the pie. If you want to do some fancy cut outs on the top of the pie then now is the time to do it. Brush the edge of the pie with a little of the beaten egg and carefully place on the lid. Gently push it down around the edges to seal the pie. Trim and crimp the edge however you like. Add any extra pastry embellishments you like (made from any leftover scraps of pastry), using the beaten egg as a glue. Brush the whole pie with beaten egg and sprinkle with a little sugar. Bake the pie for 45 minutes, until the fruit is tender and the pastry is golden brown. If your pastry starts to brown too much during baking then just cover the top of the pie with a piece of kitchen foil.
Leave the pie to cool for at least 10 minutes before serving so that the juices can thicken.