Angela Day
Tomato Mascarpone Tarts
Serves 8
2 x 250g sheets of butter puff pastry, defrosted
1 tub of basil pesto
250g mascarpone cheese
about 40 baby vine tomatoes
salt and pepper
olive oil for drizzling
beaten egg for glazing
shredded basil
Cut each sheet into four squares. Score a border of about 1cm on the inside of each square.
Prick the inside of the square with a fork. Cover with a spoon of pesto.
Add a generous spoonful of mascarpone cheese to the inside of each square. Top each square with about four or five tomatoes.
Season with salt and pepper and drizzle with a little olive oil.
Bake at 200ºC for 15-20 minutes until the pastry is puffed and golden brown.
Remove from the oven and serve sprinkled with shredded basil.
Sausage Rolls
Serves 6-8
2 x 400g packets pork sausages
250ml fresh breadcrumbs
1 bunch of spring onions, chopped
125g chopped mushrooms
125ml dried cranberries, roughly chopped
60ml chopped parsley
salt and pepper
1 egg, beaten
400g roll of frozen puff pastry, defrosted
beaten egg for glazing
Remove the meat from the sausage casings.
Place in a bowl and mix with the breadcrumbs, spring onions, mushrooms, cranberries, parsley, seasoning and the egg.
Mix well. Unroll the pastry on to a baking tray that has been lined with non-stick baking paper.
Place the sausage mixture down the centre of the pastry.
Using a sharp knife, cut the pastry on either side of the filling into strips 2cm wide.
Starting at the one end, fold the pastry strips over the sausage mixture, alternating sides.
Make sure the filling is covered. Brush the pastry with beaten egg.
Bake at 200ºC for 30-40 minutes, until the pastry is golden brown. Remove and cool slightly before slicing to serve.
Chicken Pot Pies
Serves 6-8
30ml olive oil
30g butter
1 small onion, chopped
1 carrot, peeled and diced
1 stalk of celery, finely chopped
½ red pepper, diced
½ yellow pepper, diced
50ml flour
250ml milk
salt and pepper
500ml cooked chopped chicken
400g roll of puff pastry, defrosted
beaten egg for glazing
Heat the oil and butter in a pot and cook onion, carrot, celery and peppers until soft. Add flour and cook for a minute. Add the milk, stirring constantly until the mixture is boiling and thick.
Season to taste. Remove from the heat and stir in the chicken.
Set aside to cool. Spoon the mixture into individual ovenproof containers.
Unroll the pastry and cut out discs to fit the top of the containers.
Brush the top of the pies with beaten egg. Cut a few slits in the pastry and decorate with pastry leaves if desired.
Bake at 200ºC for 20-30 minutes until the pastry is golden brown. Remove and serve warm.
Flaky Custard Tarts
Makes 10-12
3 egg yolks
125ml castor sugar
30ml cornflour
125ml cream
180ml milk
5ml vanilla extract
2 x 250g sheets of butter puff pastry
Beat the egg yolks, castor sugar and cornflour until smooth.
Heat the cream, milk and vanilla in a pot to just under boiling.
Add to the egg mixture and mix well.
Return the mixture to the pot and cook over a medium heat, stirring constantly until the mixture thickens. Remove and cool completely.
Stack the two sheets of pastry on top of each other. Roll up the stacked pastry like a Swiss roll to form a log. Chill the pastry in the freezer for 10 minutes.
Cut the log into slices 1.5cm thick. Flatten each slice into a disc with your fingers then, on a lightly floured surface, roll out the discs so they will fit into a muffin pan.
Press the discs into the muffin pan and chill in the freezer for 10 minutes.
Divide the cooled custard between the muffin pan and bake at 180ºC for 20-30 minutes until pastry is golden brown and the custard is puffed up and golden.
Remove and cool in the pan for five minutes before placing on a cooling rack.
* For household queries, recipes and tips, call The Angela Day Helpline at 011 836 7181 between 8.30am and 12.30pm weekdays, or e-mail Janice at [email protected].
* For cooking courses at The Angela Day Kitchen, see www.angeladay.co.za.
* Follow us on Twitter @verveangeladay
* More Angela Day in The Star, on Mondays and Thursdays.
Saturday Star