Tag Archive | pastry

Apple pastries

I wasn’t going to share this recipe because it’s embarrassingly easy, but I’ve been asked to…. I don’t have any photographs of the process so you’ll have to use your imagination!

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I had been given a bag of home grown bramley apples by a dear friend and have had great fun making pies, turnovers and chutnies. These apple turnover pastries can be made and in the oven in minutes.

Ingredients:
1.3kg/3lb Bramley apples, peeled, core removed and quartered
75g/2½oz soft light brown sugar
1 tsp ground cinnamon
1 tsp ground ginger
1 lemon, zest only

For the pastry:
Plain flour, for dusting
500g/1lb 2oz puff pastry
1 egg

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Roughly chop the apples into bite-sized pieces. Put them in a large saucepan with the sugar, cinnamon, ginger and three tablespoons of water. Stir together well, cover with a lid and put on a low heat to cook for about eight minutes. Then give it a stir and cook for another 8-10 minutes, or until the apples are soft but not too mushy.

Remove the apples from the heat. Finely grate the zest from the lemon over to taste, and leave to cool completely.

I used ready roll pastry and manged to get four oblongs out of each sheet; cut down the middle of both sides and arrange them on the lined baking sheet.

Crack the egg into a mug, whisk it lightly and then using a pastry brush, brush around the edge of each pastry rectangle. Then put a couple of chunks of the apple on one half of each rectangle. Then fold the other half of the pastry over the apple and use your fingers to press the edges down to seal. Press in nice and tight to the apple so everything is snug and cosy. I used a fork to crimp the edges.

Brush the pies liberally with the remaining egg and sprinkle with caster sugar and mark a hole in the top of the pastries with a sharp knife. Put them in the oven for about 25 minutes until crisp and golden brown.

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It might be Saturday, but the party will still be in full swing over at Angie’s place for Fiesta Friday!

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Melissa xx

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Rough Puff Pastry

I don’t normally post mid week, but this one is specially for Mr Fitz! Everything this man makes and posts makes me hungry. He cooks MY sort of food!

I made rough puff at the pastry course I completed recently. Once again I only have a couple of the ‘after photos’ of how this looks, thanks to my glorious failing sd card! Grrrrrrgggghhhh

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Ingredients :
200g strong flour not plain flour
a pinch of salt
150g cold diced butter proper butter
125ml ice cold water
Squeeze of lemon juice

Method:
Sieve the flour and salt together. Then mix do not rub the butter in. You want lumps to remain in the mixture.

Make a well in the centre and add some of the water to the bowl to form a fairly stiff dough using your hands. Don’t add it all at once, because you may not need it.

Turn out the pastry on to a floured table and roll into an ablong strip about 30cm x 10cm keeping the sides square. It should be about 1/2cm thick. Squeeze lemon down the middle of the pastry. Turn over and fold the top putter edge in to the middle and then do the same with the bottom edge. This should look like three layers.

Put a thumb print in the top this signifies your first turn, wrap in cling film and pop it in the fridge.

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Every half hour do it again; turn the pastry 90°, roll it out and turn the edges in, and thumb print.  You should always be rolling out in the opposite direction from the last time….. I did 5 turns altogether!

This pastry was amazing and so versatile. I made a ham and veggie pastry puff out of it. I sweated off some onion and some vegetables (I had peppers, garlic, aubergine) with salt and pepper. Then I added in a tin of chopped tomatoes and left to simmer for 15 minutes. Finally I threw in some ham and fresh basil at the end.

Once it had cooled a little, I placed a large dollop into the centre on the puff measuring a 4″ square. I folded it over and crimped the edges to give it a pasty look! I popped a few cuts/holes in the top for the steam to escape. Finally, I brushed the pasty with egg and place in a preheated oven at 200°C for 15 mins.

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It’s time consuming, but well worth it. Rough puff is a great staple to have up your sleeve.

Melissa xx

Garden apple strudel- the cheats way!

I can’t believe this is party #24 at Fiesta Friday! I’m exhausted just thinking about it and I’ve missed a few… Angie at the novice gardener must be in a constant party-like-state, I couldn’t do it, I just don’t have the stamina!

This week I’m bringing a really quick and easy bake, inspired by a cookbook collection cheats chocolate ganache tarts post yesterday, (if you haven’t met Donna, then you really should go visit). Donna’s post described how she cheated by using shop bought pastry tarts; just like Donna, when I’m feeling that life is just too short to spend hours making pastry, I cheat too!

All this pastry talk reminded me of a quick bake I did last week. I needed to free up space in the freezer and all the other ingredients I needed were in the pantry, so that was free and easy. I should point out at this stage, that because I was clearing the freezer and cooking half a dozen other things that evening, I didn’t take many photos!

The apples I used were the last of the amazing crop to come from The Glen House garden. They had been sat in the freezer alongside my emergency stash of frozen pastry. Once again, free and easy!

This is not a classic apple strudel please don’t moan, this is my cobbled together, ‘out-of-the-freezer-and-pantry’ strudel…..

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Ingredients
375g ready-rolled puff pastry
Flour for dusting
4 medium bramley apples
100g sultanas
100g pecans
½ tsp ground cinnamon
½ tsp nutmeg
1 tbsp milk
Caster sugar for dusting

Method
Preheat the oven to 180°C, I of course turned the rayburn off! On a lightly floured surface, roll out the pastry, so it is thinner than a coin.

Chop the apples and spread over the pastry, making sure the apple is evenly spread, followed by the pecans and sultanas and a sprinkling of cinnamon and nutmeg. I used these nuts and spices because I love the taste, you can leave them out….

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Press the pastry together along the seam, seal with a fork and brush all over with milk. Transfer to a lined baking sheet.

Bake in the oven for 30-35 minutes until golden and puffed up. Leave to cool on a wire rack. When cold, sprinkle with some caster sugar, then cut into slices.

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It was delicious served alongside another freezer cheat- shop bought icecream!

Happy Friday,

Melissa xx

Tasty books #5 Apple pie

Just after we moved into The Glen House in the autumn of 2013, we realised that we had an abundance of apples, (you can read all about it in the original post here). Suffice to say, we still have apples in the freezer! Guess what’s coming next….

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This apple recipe is brought to you from James Martin’s book ‘Great British Dinners’. It’s full of classic British dishes like Lancashire Hot Pot and Spotted Dick and Custard. It also has some ‘new’ British favourites such as Chicken Tikka Masala and Mousska. All the recipes are extremely easy to make and follow.

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APPLE PIE
Ingredients:

700g cooking apples (I used Bramleys, as he suggested)
finely grated zest and juice of 1/2 lemons
1 tsp ground cinnamon
100 g caster sugar, plus extra for sprinkling
1 lightly beaten egg
25 g butter
675 g ready-made shortcrust pastry
flour, for dusting (I used puff pastry AND YES it was shop bought…. If it’s good enough for James, then it’s good enough for me).

Method:

Preheat the oven to 180°C/gas 4.

Quarter, core and peel the apples, then slice them thickly into a bowl. Sprinkle with the lemon zest and juice. and the cinnamon. Stir in the sugar and mix well.

Brush the rim of a deep pie dish with beaten egg. Tip the apple mixture into the dish and dot with the butter.

Roll out pastry on a floured board and place on top of apple mixture, trimming about 1cm beyond the edge of the pie dish.

Cut three small holes in the top of the pastry to let out the steam.

Brush the pastry with egg wash, then dredge with caster sugar and then bake for 35-40 minutes until the fruit is tender and the top is golden brown. Serve with custard!

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Melissa xx
You can find me on Twitter @the_glen_house