Tag Archives: pastry

Hello Again! Another Galette…..

13 Monday Mar 2017

Posted by in Dinner, Vegetables

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Well it’s been a while between drinks, or more to the point, recipes.   Such a lot has happened since the last post. We have moved, Christmas and birthdays have been and long gone. Special friends have been to visit and are now home. Winter has turned into Spring, then Summer and it seems we are now getting into Autumn again.   The days of late dinners outside, salads galore, cold drinks seem to be waning.

And so it was on Sunday when I was faced with what to cook for dinner. It had been a dismal day, grey clouds and plenty of rain. My usual question around 4 o’clock “What to Cook? What to Cook?”.

Didn’t feel like meat, we had a chicken burger the night before (home-made) so it was going to be vege.   Put the ingredients into Google and POP, here is what came out. Didn’t need to do any surfing, I thought this was perfect. Of course there were a few wee changes – I’ll note them down through the recipe.   I have posted a galette recipe before, but they are so versatile, and anyway, you probably can’t be bothered trawling through the history.

Thanks to flourishingfoodie.com for the inspiration and the recipe.

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Here is my take:

CHEESY POTATO, CORN, AND ZUCCHINI GALETTE

serves 6

Pastry:  
2-1/4 cups all purpose flour I used half white and half wholemeal
½ cup grated parmesan cheese  
1 tsp salt  
1-1/2 sticks cold unsalted butter, cubed Equivalent to 126 grams of butter. I did not use unsalted (we never seem to have it when I want it!)  

I also subbed about 1/2 cup of sour cream for some of the butter
1 egg yolk  
1 tablespoon milk  
In a food processor, pulse the flour, Parmesan cheese, and salt. Add the cold butter, and pulse until crumbly. Add the egg yolk and pulse until combined. Slowly drizzle in the cold water and pulse until the mixture comes together. Add enough water so that the dough comes together and is not crumbly, but not sticky or wet. You may need to use more or less cold water. Do not exceed 1/2 cup.

Place the dough onto the counter and shape into a disk. Wrap in plastic and place in the fridge for 30 minutes or more.

  
   
Filling:  
1 tablespoon butter  
2 medium potatoes, peeled and chopped  
1 cup of corn I used corn straight from the husk, uncooked. If you use cooked I suggest you add this after cooking the veges.
2 small zucchinis, chopped Lucky for us these were straight out of the garden
7 white mushrooms We don’t eat mushrooms, so I left these out and subbed one small white onion, finely chopped
1 cup cheddar, grated  
Salt and pepper  
Preheat the oven to 350ºF.

Place 1 tbsp butter in a large frying pan, and heat on medium. Fry the potatoes, corn, zucchini, and mushrooms/onions until the potatoes are light brown and soft, approximately 20 minutes. Add salt and pepper to taste.

Remove the dough from the fridge and let it rest for 5 minutes.

Place the dough onto a piece of parchment paper. Lightly flour the surface of the paper and the dough. Roll out the dough into a 10-inch round circle, 1/4 inch thick. Place the filling in the middle of the circle. Sprinkle the grated cheese on top. Fold up the sides of the dough and press into the filling to secure. Lift the parchment paper + galette and place onto the baking sheet.
   
Egg Wash:  
1 egg yolk  
1 tablespoon milk  
In a small bowl, whisk the egg yolk and milk. Brush the galette pastry with the wash.

Place the baking sheet into the oven and bake for 20 minutes, or until the crust has turned golden brown.

Remove from the oven. Slice into 6th’s and serve warm. 
You can use sour cream and “hot Sauce” as garnishes.   Luckily for me Mr MWCED had earlier that day made some chilli jam so that was our preferred garnish, and very good it was too.

And on the side we had a green salad.

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Spicy Vegetable Pie with Cumin Pastry

06 Monday Jun 2016

Posted by in Dinner, Pies, Uncategorized, Vegetables

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Another winter day and feeling like something warming and tasty and vege.  A bit of a search on the net while sitting in front of the fire with a glass of wine – almost don’t need dinner!   Though Mr MWCED may not agree,  I am sure he would enjoy a nourishing meal.  Found a recipe on Naive Cook Cooks which sounded just perfect.  The original recipe has cauliflower, which we don’t eat,  and we don’t usually eat peas,   so I subbed a few vegetables, and roasted some,  which makes it a little different.   I’m sure you could make your own version too.    The pastry is Wonderful!   The toasted cumin seeds really do add a great taste,  and the recipe reminds me of the simplicity of pastry for galettes.   Getting all the vegetables together does take a little time,  and am sure there are a number of ways you could reduce the time – don’t roast anything, using frozen veggies,  pre-prepared pastry, etc.   But if you do take the time, believe me you won’t be disappointed.

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INGREDIENTS

Pastry with toasted cumin seeds

  • 1 cup all purpose flour
  • ⅓ cup whole wheat flour
  • 2 tsp cumin seeds, toasted
  • ¾ tsp salt
  • Pinch of sugar
  • 150 grams cold butter, cut into small pieces – oops, i originally had 15 grams, that’s not going to be an exciting outcome!
  • ¼ cup low fat milk
  • ¼ cup sour cream (sub yoghurt if you don’t have sour cream)

For filling

  • 3 medium size potatoes, boiled, peeled and mashed using hands or potato masher (keep back about 1 cup and chop into chunks
  • 1 large courgette, chopped into small pieces
  • 1 medium size carrot, chopped ~ ¾ cups
  • 10 brussels sprouts, chopped in half and roasted
  • 1 medium parsnip, cut into chunky slices and roasted, then cut into dice
  • 1 medium red onion, chopped
  • ¾ cup chopped green bell pepper
  • 2 or 3 garlic cloves, finely chopped
  • 1 Tbsp olive oil
  • 3 tsps chilli paste
  • ½ tsp cumin seeds
  • 1 Tbsp ginger, grated, or 2 tsp of ginger paste
  • Salt to taste
  • 1 tsp turmeric powder
  • 1 tsp lemon juice
  • 1 egg, lightly beaten for egg wash or use melted butter

Pastry

  1. Pastry with Cumin Seeds :For toasting cumin seeds, place cumin seeds on a pan and toast on medium heat for around 3-5 mins with occasional stirring.
  2. In a bowl, mix all the dry ingredients.Grate frozen butter and work with hands until mixture resembles small oat sized pieces. Make a well in center and add milk and sour cream. Mix it using a spoon. OR – put flour and butter into a food processor until butter is mixed – then add milk and sour cream until pastry starts to come together. On a well floured surface, transfer the dough from the bowl/food processor and using hands bring it all together and knead only until it all comes together. DO NOT KNEAD TOO MUCH.. Transfer the ball of dough in a plastic wrap and chill.

 

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VEGETABLES

Before you started the pastry you can put the brussel sprouts and parsnip into a pan with some olive oil – roast for around 30 minutes until soft. To use you may wish to remove the top layer of the brussels sprouts if they are browned and a little dry.

  1. Filling : In a pot, add oil. Once hot, add cumin seeds and let them splutter. Add onion, courgettes, green pepper and garlic, and saute for around 10-12 minutes on low-med flame until softened. In another pot, add carrot, cover with water. Boil the carrots for around 10 minutes. Drain and transfer the carrots to the pot with cooked onions, courgettes, pepper and garlic. Saute them all together for another 10 minutes. Add mashed potato, ginger, salt, turmeric powder and lemon juice. Mix and cook for another 5-7 minutes. Mix in potato chunks. Taste and adjust seasoning if needed.
  2. Keep aside.
  3. Now take the dough from the frige, unwrap and place on a well floured surface. Divide it into two. Roll out the first ball into a rectangle . You can trim the edges for uniformity. Move the rectangle onto a baking paper lined oven tray. Place the filling in the center leaving a border all around. Roll the other ball into a similar shape. Place it on top of the filling layered rectangle and seal the sides with hand or a fork. Make slits using a knife.
  4. Using a brush, coat the top with egg wash.
  5. Bake the pie for 20-25 minutes in a 425F pre-heated oven, or until golden.
  6. You could also make individual pies.
  7. Serve with mango chutney (or any other sauce that will complement the cumin/tumeric tastes).

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This would easily be enough for 4 to 6 people, especially if you serve it with a salad.  I’m looking forward to taking some to work for lunch!

 

Potato and Onion Tart with Walnut Parmesan topping

01 Sunday May 2016

Posted by in Dinner, Pies, Vegetables, Walnuts

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What to cook? It’s Sunday night. Don’t feel like meat, but know that Mr MWCED will want something a little substantial after soup last night. I settled on this tart because we had the ingredients and I found one recipe that suggested a walnut and parmesan topping, which is perfect because we have a new round of walnuts and will need to start using them. Ok so I cheated and used prepared pastry, you could make your own of course.

This will make four tarts, we ate 2 and can freeze the other 2. As no-one else is going to say it I will have to, “they were delicious”. I could have cut into another – but held back – after all I need to make sure there is something in the freezer for Mr MWCED when I go tripping off to Brisbane next weekend.

This makes 4 pies.

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1-1/4 sheet ready rolled shortcrust pastry sheet
3 onions finely sliced, sweat in 20g butter
1/2 teaspoon brown sugar
3 small potatoes finely sliced
1/2 cup finely chopped spinach
1 tsp fresh thyme leaves finely chopped
salt and cracked black pepper
20g finely grated parmesan
2 eggs lightly beaten
1/4 cup sour cream you could use cream, but we never buy cream so this was what we had in the fridge
50g walnuts
1/4 cup grated parmesan

1. Put walnuts onto an oven tray and bake at around 180 Celsius for around 10 minutes. Take out of oven and cool. Blitz in the food processor, or finely chop and add parmesan. Set aside.
2. Prepare pastry – put into pie molds and place in fridge for around 20 minutes.
3. Heat butter in pan and sweat onions for around 15 minutes. Add brown sugar. Add potatoes and cook for another 15 minutes – until potatoes are soft – this will depend on how thin you slice them! Also add thyme at this point and salt and pepper to taste. Once the onions and potatoes have carmalised then take from heat and cool.
4. Break eggs and add to bowl with sour cream and parmesan. Mix until well combined.
5. Take pie molds out of fridge. Add spinach to bottom of pies, then fill with potato and onion mix.
6. Fill carefully with the egg and sour cream mix, try not to get liquid on outside of pastry (but don’t fret too much if a little liquid goes outside of the pastry – just not too much – otherwise the pastry won’t become nice and crusty)
7. Top with the walnut and parmesan mix.
8. Place in oven and cook until pastry and topping is crisp and egg mixture is no longer runny. Can be between 15 and 30 minutes – depending on your oven.
9. Carefully take out of molds and serve with a crisp green salad.

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Yowzer, these were Very Delicious. I think they are a Winner. And they might just get me out of Jail while I swan around in Brisbane next week and Mr MWCED has to stay at home.