They will need to stand for a minute before extracting from the tin and they can be served straight away or kept at room temperature until required. You can also brush the bottom with beaten egg, to prevent soggy bottoms.īaking takes all of fifteen minutes or thereabouts, until the pastry edges turn puffy and golden and whatever was raw in the fillings (bacon) is cooked. Line them by pressing pastry discs in gently, then dispatch the tin into the fridge while you prepare the fillings or preheat the oven.īefore loading the fillings in, pierce the bottom of each case with a fork, to stop pastry puffing up in the wrong places. Unless you have dozens of individual tartlet cases, use a mini pie or Yorkshire pudding tin, any kind with shallow indents.Ĭut your pastry rings with a cutter slightly larger than the diameter of the holes in the tin. Always bake puff pastry confections straight from the fridge, otherwise the butter in the pastry will melt too soon and leak out into puddles instead of staying put making the pastry flaky. To roll it out (unless ready-rolled), it needs to be thawed to almost room temperature, otherwise it’ll crack.īut once cut and prepared, it needs to chill again before baking. Puff pastry requires a bit of toing and froing from the fridge. The super-easy way: crumble the cheese straight into the prepared tartlets, then arrange some bacon chunks on top. The easy way: finely chop up the bacon and mix it with coarsely grated or shredded hard cheese: Cheddar, Gruyere or similar. ![]() Or cook pork mince until crisp, like in the recipe for crispy mince and beans salad and top it in the pastry cases with grated cheese. Piperade, red peppers cooked with mild chilli flakes is another fabulous option. ![]() Use the caramelised courgette recipe and fill the pastry cases with that – it will be a hit disproportional to the common popularity of the vegetable. In the season, chop up some lightly cooked asparagus in butter. Make a mushroom filling adopting my mushroom ragu recipe. But there are plenty of variations you might want to consider. They are usually the most popular with crowds. ![]() I supply my favourite fillings below: prawn, spinach and cheese and bacon. But of course, use individual pastry cases if you have plenty of them for your purpose. These little tartlets are cut out in rounds and baked in a mince pie tin. Safe in the knowledge that even the great chefs say there’s nothing wrong in buying good quality puff, I use it for all kinds of lovely concoctions: sausage rolls, tarts and pies, sweet morsels or cheese puffs. Trying to roll out the finished dough thinly only for it to maliciously spring back into a plump cushion.Īdmittedly, my Danish pastries and croissants are divine but the work involved is soul-destroying. Rolling it out while butter happily peeks through the layers of pastry and sticks mainly to the worktop, rather than the dough. Encasing the butter in impossibly stiff dough. The experience of producing laminated dough which I have scored on my bedpost is traumatic enough. I’ve never tried making proper puff pastry at home, I’m ashamed to admit. And it’s the fallback for when you can’t be bothered to make elaborate en croute dishes with meats or fish. Puff pastry is party food rescue, the carb-rich solution everyone craves when they’ve had a couple of drinks in them. Ovens vary cooking time may need to be adjusted.70s throwback: vol-au-vents or mini puff pastry tartlets filled with delicious mixes are still a crowd-pleasing party staple. Fill shells, place on baking tray and bake until filling is hot, about 10 minutes.Ovens vary cooking time may need to be adjusted. Place empty shells on baking tray and bake 3-5 minutes.For optimal freshness, freeze until ready to use.įOR ADDITIONAL SHELL CRISPINESS PRIOR TO FILLING:.Serving size: 2 Shells (7g), Servings per container: 7, Amount per serving: Calories 30, Total Fat – 1g, Saturated fat – 0g, Trans Fat – 0g, Cholesterol – 0mg, Sodium – 20 mg, Total Carbohydrates – 4g, Dietary Fiber – 0g, Total Sugars – 0g (Includes 0g Added Sugars), Protein – 1g PRODUCT FACTS: INGREDIENTS:Įnriched Wheat Flour (wheat flour, niacin, iron, thiamin mononitrate, riboflavin, folic acid), Water, Corn Starch, Canola Oil (canola oil, rosemary extract, ascorbic acid ), Cultured Wheat Flour, Salt, Dextrose, Maltodextrin. Even better? These tasty pastry shells contain no trans fat. Fast, versatile and easy to use, Athens Phyllo Shells are ready to fill with sweet or savory ingredients - try hummus, pimento cheese, pudding, dips, or fresh fruit - the possibilities are limitless. Light, flaky layers of dough are formed into mini pastry cups, then fully baked and frozen fresh. Fill ‘em up! It’s that easy to create a phyllo mouthparty.
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