Joshua had puff pastry fingers for dinner - half topped with a pea mix and half topped with salmon. To make the pea topping I coarsely blended cooked peas, edamame beans, parsley and cream cheese. The salmon topping was the flaked roast salmon and cream cheese mix I made yesterday for his pinwheel wraps. I spread the toppings on raw puff pastry, baked in the oven until cooked through, cooled on a wire rack and then sliced into fingers. They were served with broccoli, carrot and green beans, followed by Greek yoghurt with prune purée. There are enough puff pastry fingers left for lunch tomorrow too. #puffpastry#puffpastryfingers#blw#babyledweaning#babyledeating#blwideas#blwrecipes#8monthsold#8monthblw#8monthweaning#ezpzfun#myezpzmat
Made these cherry puff pastry tarts today. I'm such a sucker for canned cherry pie filling 🙃I've been playing around with this quick puff pastry recipe from @thebakefeed and I've been loving the results. #cherrypie#puffpastry#baked
Homemade Sausage Rolls.
See recipe below
For the puff pastry
250g plain flour
1 tsp salt
250g cold butter, cut into cubes
150ml ice water
For the sausage mix
400g minced pork
3 Tbsp breadcrumbs
1/4 tsp mustard powder (optional )
1 tsp dried sage leaves
Pinch of salt and black pepper
To make the puff pastry: Combine the flour and salt in a bowl. Add the butter and rub it in with the flour till you see bits of butter left.
Add the water a little at a time till it forms a rough dough. Wrap the dough in a clingfilm and keep in the fridge for 30mins.
Remove the dough from the clingfilm and roll out to a rectangle then fold the top third down and bottom third up. Then roll the the dough out a gin. Repeat this 3 times. Chill in the fridge till ready to use.
For the sausage filling; combine all the sausage mix together in a bowl and set aside.
Roll the puff pastry to a rectangular shape. Roll half the sausage mix into a long log then place the sausage meat on the pastry then pull the puff pastry over the sausage meat to enclose it completely. Seal the pastry using some water and seal the edges tightly.
Cut the sausage into your desired sizes and brush them with egg mixed with little water. Sprinkle some sesame seeds, fennel seeds or black onion seeds (optional).
Bake the sausages for 30mins @ 180 degrees or till golden brown.
The ultimate in easy, stylish autumn desserts, these freeform single-serving galettes feature tender apples mingling with the richness of puff pastry and a hearty portion of melting, savory Organic Jefferson Cheddar.