HINTS AND TIPS:
Preheat the oven. Puff pastry needs a hot oven – it makes the pastry rise quickly which allows the delicate layers to form.
For best results, thaw out overnight in the fridge, then gently unroll on to a lightly floured surface.
Be careful not to roll out too thin, otherwise there will be no layers to puff up.
Handle the pastry as little as possible.
Never use a folded edge in puff pastry. All edges should be cut with a sharp knife otherwise they will not rise.
Pastries are best eaten on the day they are made.
Do not re-roll scraps, this will result in uneven rising. Use scraps for decorations.
CARAMELISED ONION AND TOMATO TARTS
Makes 6
60ml olive oil
1kg onions, thinly sliced
45ml brown sugar
salt and freshly ground black pepper
400g punnet of cherry tomatoes
100g black olives, pitted
handful of fresh basil leaves, roughly chopped
400g packet of frozen puff pastry, defrosted
beaten egg for glazing
splash of balsamic vinegar
Heat oil in a frying pan over medium heat. Add onions and cook, stirring occasionally, for 15 minutes or until the onions are light golden brown.
Add sugar, salt and pepper. Cook for a further five minutes. Set aside to cool. Combine tomatoes, olives and basil in a bowl and drizzle with a little olive oil. Toss well. Set aside.
Unroll pastry on to a lightly floured work surface and cut into six 12.5cm squares. Using a sharp knife, lightly score a 10.5cm square within the 12.5cm square, ensuring you do not cut all the way through, in order to form a 2cm “frame”. Place on a lightly greased baking sheet.
Divide the onions between the six squares, spreading right to the border. Top with tomatoes, olives and basil. Brush pastry border with a little egg glaze and bake at 200°C for 15 to 20 minutes, or until pastry is puffed and golden. Remove from oven and splash with a little balsamic vinegar.
Serve immediately.
SAVOURY PESTO TWISTS
Makes about 15 twists
400g packet of frozen puff pastry, defrosted
60ml basil or tomato pesto
60ml grated Parmesan cheese
1 egg, beaten
coarse sea salt
Unroll pastry on to a lightly floured work surface.
Roll out pastry lightly.
Divide the pastry in half.
Spread half the pastry with pesto and sprinkle with Parmesan cheese.
Top with other half of pastry and press gently to secure.
Cut the pastry into strips lengthwise.
Using your hands, form into twists and place on a lightly greased baking tray.
Brush with beaten egg and sprinkle with sea salt.
Bake at 220°C for 15 to 20 minutes or until the pastry is puffed and golden.
ECCLES CAKES
30g soft butter
30ml brown sugar
180ml currants
5ml mixed spice
400g packet of frozen puff pastry, defrosted
1 egg white
15ml white sugar
Combine butter, brown sugar, currants and mixed spice in a bowl and mix well.
Unroll pastry on to a lightly floured surface and lightly roll a little thinner. Cut 10cm circles out of the pastry.
Place a teaspoonful of currant mixture in the centre of the pastry circle.
Dampen the edges of the circle with a little water and gather up like a little parcel.
Turn over and flatten lightly with a rolling pin. The currants should just peek through. Do all the circles.
Place join side down on a lightly greased baking tray.
Using a sharp knife, make a slit in the top of the cakes and brush with egg white.
Sprinkle with sugar and bake at 200°C for 15-20 minutes or until golden.
SALMON PUFFS
Serves 4
30ml olive oil
4 salmon fillets (about 150g each)
400g packet of frozen puff pastry, defrosted
60ml basil pesto
2 eggs, hard-boiled and sliced
finely chopped dill
salt and freshly ground black pepper
1 lemon
beaten egg for glazing
Heat the oil in a frying pan and cook the salmon for one minute on each side. Set aside to cool.
Unroll pastry on to a lightly floured work surface and divide into four pieces.
Roll each piece out lightly. Place a piece of salmon in the centre of each piece of pastry.
Spread with a little pesto, top with slices of boiled egg and sprinkle with chopped dill.
Season with salt and freshly ground black pepper and a squeeze of lemon. Brush edges of pastry with a little water and bring them up together to enclose the filling. Pinch edges to seal.
Glaze with egg and bake at 200°C for 20 minutes, or until golden and puffed up. Serve hot with a mixed salad.
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