Mondays Recipe Challenge : PUFF PASTRY

[Mendoza]

I got a slab of this in the freezer, so are there any good recipies using the luvverly pastry of the puff variety to make a SAVOURY dish

Is there a good deviation from ye good old pie or beef wellington?

Over to the fine NSC chefs, I want some big big flavours that make you want to faceplant your plate

 

[keaton]

I made Fidget pie the other day.
Flake some leftover cooked gammon, and put them in a pie tin with some chopped up cooking apples. Melt some butter and softer some onions, then add flour and cook off , then add cider and stock till you have a decent sauce, pour over gammon and apples, cover in pastry and bake

 

[corkster]

why are you using gordon ramsey's hands?

 

[Dick Knights Mumm]

I saw a good one in a Waitrose food catalogue that I will try at some point - and that is a salmon wellington. I've not got a recipe - but just a thought.

 

[Brighton TID]

sliced tomatoes, olive oil, basil, s&p. top the pastry, wap in oven, gas 6, 15 mins. nice lunch.

 

[clapham_gull]

I'd make a chicken pie.

Roast Chicken as normal and let cool down.

Remove breasts and cut into large chunks.

.. and now the important bit.

All the other meat, thighs, legs, wings etc. Remove and chop very finely. Not to a powder, but less than cornflake size if you get my drift.

Add all this to a bechamel sauce, some blanched asparagus or peas etc..

Season, and place in a dish topped with the pastry.

The important of the finely chopped non breast meat is that it will almost melt into the white sauce and enhance the flavour in a way you don't get if you just bung it in.

What sort of happens is the meat with the less flavour and texture (the breast) is flavour enhanced by dark meat. Double cooking the breast ensures they will be very tender.

It also makes 100% use of all the chicken in the pie.

It just works and is the best Chicken Pie recipe I know.

 

[Jahooli]

I've done a similar thing but with drained tinned tuna instead of chicken. Add the tuna to sweated leaks, courgettes, mushrooms, -whatever takes your fancy-bound up in a bechamel.
The trick is to lay the rolled pastry on the tray first and spoon the filling into that then join the edges to make a sort of envelope or oblong pasty glaze and put in the oven.
If you try and transfer it after you've filled it it will be much trickier (need four hands).

Very easy, serve with new pots and steamed veg

 

[Nibble]

 

[black & white seagull]

Cut the puff pastry into rectangles of about 10x15cm or so (if it's ready-rolled). Lightly score a rectangle about 2cm in from the edges, but don't cut right through.

Slice some courgettes, and lightly fry with some crushed garlic until soft.

Slice some feta or halloumi cheese, and lay in strips inside the 'inner' rectangle. Place the courgettes on top. Sprinkle with a little fresh thyme. Brush the 'outer' rectangle of the puff pastry with some milk.

Bung in an oven heated to approx 180°C for about 20 minutes.

 

[Mendoza]

I'd make a chicken pie.

Roast Chicken as normal and let cool down.

Remove breasts and cut into large chunks.

.. and now the important bit.

All the other meat, thighs, legs, wings etc. Remove and chop very finely. Not to a powder, but less than cornflake size if you get my drift.

Add all this to a bechamel sauce, some blanched asparagus or peas etc..

Season, and place in a dish topped with the pastry.

The important of the finely chopped non breast meat is that it will almost melt into the white sauce and enhance the flavour in a way you don't get if you just bung it in.

What sort of happens is the meat with the less flavour and texture (the breast) is flavour enhanced by dark meat. Double cooking the breast ensures they will be very tender.

It also makes 100% use of all the chicken in the pie.

It just works and is the best Chicken Pie recipe I know.

I'm liking the sound of this, but maybe would have to wait until the weekend, as roasting a whole chicken, and then a pie, may mean I wont get to eat til nearly 9pm during the week. Maybe it would work with one of those shop bought whole rotisserie chickens which you find in places like Tesco

 

[BensGrandad]

Cut the puff pastry into rectangles of about 10x15cm or so (if it's ready-rolled). Lightly score a rectangle about 2cm in from the edges, but don't cut right through.

Slice some courgettes, and lightly fry with some crushed garlic until soft.

Slice some feta or halloumi cheese, and lay in strips inside the 'inner' rectangle. Place the courgettes on top. Sprinkle with a little fresh thyme. Brush the 'outer' rectangle of the puff pastry with some milk.

Bung in an oven heated to approx 180°C for about 20 minutes.

That cant be any good there is no meat in the pastry

 

[The Maharajah of Sydney]

Might not be a warm enough climate over there for this ,
but my pie recipe is served hot & also with a warm chickpea salad .
This will feed 4 hungry bastards .


Atlantic Salmon , Leek , Potato , Ricotta & Dill Pie .

400gms Salmon fillet
2 tbsp olive oil
2 small-medium sized Leeks
2 medium potatoes cut into small chunks .
200gms Ricotta cheese
Salt & pepper to season
1 Egg lightly beaten
2 sheets of ready rolled Puff Pastry
1/3rd pastry sheet for some wild decoration + egg wash


Par boil potatoes for about 12 mins .
Fry leeks in oil for about 5 mins until soft .
In a large bowl , mix Ricotta & Egg to combine .
Stir through diced Salmon , Leeks , Potatoes & chopped Dill .
Lay 1 sheet of Puff Pastry onto a lightly greased baking tray .
Spoon filling into middle .
Brush edges & glaze with egg wash .
Bake for 25-30 mins at 200c until light brown & crisp .

Serve with Warm Chickpea Salad .

1 can (400gms) chickpeas
1/2 red onion , finely chopped
2 tbsp of virgin olive oil
2 small red birdseye chillies very finely chopped
Half a decent sized bunch of parsley , finely chopped

Saute' red onions for 2 minutes in oil .
Add chilli & parsley , saute' a further minute
then add chickpeas , toss in pan & fry for 2 mins until warm .
Tip ingredients into bowl and serve with pie .

Wash it all down with a Kiwi (Marlborough region) Sauvignon Blanc .

 

[CHAPPERS]

i'd make a chicken pie.

Roast chicken as normal and let cool down.

Remove breasts and cut into large chunks.

.. And now the important bit.

All the other meat, thighs, legs, wings etc. Remove and chop very finely. Not to a powder, but less than cornflake size if you get my drift.

Add all this to a bechamel sauce, some blanched asparagus or peas etc..

Season, and place in a dish topped with the pastry.

The important of the finely chopped non breast meat is that it will almost melt into the white sauce and enhance the flavour in a way you don't get if you just bung it in.

What sort of happens is the meat with the less flavour and texture (the breast) is flavour enhanced by dark meat. Double cooking the breast ensures they will be very tender.

It also makes 100% use of all the chicken in the pie.

It just works and is the best chicken pie recipe i know.

banging.

 

[The Grockle]

Are you making the puff pastry from scratch? It's a satisfying feeling making your own puff pastry.

 

[clapham_gull]

I'm liking the sound of this, but maybe would have to wait until the weekend, as roasting a whole chicken, and then a pie, may mean I wont get to eat til nearly 9pm during the week. Maybe it would work with one of those shop bought whole rotisserie chickens which you find in places like Tesco

Will work fine.

Worth getting a bit of nutmeg into the white sauce.

As you aren't particularly interested in what the chicken looks like when it comes out of the oven, when you roast your own you might as well roast it upside down.

This means all the juice from will run into the meat as it is cooking and give it a much better flavour.

.. but like the the rotisserie effect which makes me think it will work very well.

You can also go up to the meat counter and get what they call "ham ends" - cheap bits that are left over from the cooked hams. Chop those up and throw it in as well.

You will generally get a better result if you let the filling cool down and quickly put the pastry on. The warmer puff pastry is when it goes into the oven, the less likely it will rise well.

If you have the time, after putting the pastry on - put the pie into the fridge for a bit.