Category Archives: Pastry

Sun-Dried Tomato & Goat’s Cheese Jalousie

This is a brand new recipe to me but, apparently, a bit of a classic to The Pampered Chef.  I have never made, nor eaten, a jalousie before – however I am completely won over!  I had been asked to do something different for a show and also a vegetarian recipe.  This was recommended to me and turned out to be an absolute winner.  It is so easy, and yet looks really great, and tastes fabulous.  Sadly, I forgot (again!) to take a photo this time. So I shall just have to make another one!  I think I might make it for a light lunch with friends, or when I am next asked to make something for a bring and share party, or just when I have some spare puff pastry that happens to make its way into my shopping trolley!!

Ingredients

1 packet (425g) frozen ready rolled puff pastry (2 sheets) defrosted
85g sun-dried tomatoes in oil, drained, wiped dry
85g classic green pesto sauce
Plain flour, for dusting
1 log (approx 100-125g) soft goat’s cheese (without rind)
1 egg
1 garlic clove
Sesame Seeds, for sprinkling (optional)
Shredded fresh basil leaves, to garnish (optional)

Method

  1. Preheat oven to 200°C/fan 180°C/Gas 6. Allow pastry to stand at room temperature 15-20 minutes. Meanwhile, snip sun-dried tomatoes into small pieces using Professional Shears. Press garlic with Garlic Press. Combine sun-dried tomatoes and pesto sauce in Classic Batter Bowl; mix well using Master Scraper. Set aside.
  2. Lightly dust Rectangle Stone with a little flour. Place one sheet of pastry on stone. Using Baker’s Roller®, roll pastry to form a 28 x 33 cm rectangle. Spread pesto mixture evenly over pastry using Small Spreader, leaving a 2.5 cm border around edge. Carefully slice each log of goat’s cheese using Utility Knife. Arrange goat’s cheese slices over pesto mixture in single layer. Brush edges of pastry sheet with water using Chef’s Silicone Basting Brush; set aside.
  3. Roll second sheet of pastry on lightly floured, flat surface of Large Grooved Cutting Board (to rectangle of same size). Fold pastry rectangle in half lengthways. On folded-length, cut about 11 cm length strips, about 2.5 cm apart (do not cut through ends).
  4. Gently open pastry sheet and place over filling; press pastry edges together to seal. Using Crinkle Cutter, trim edges of puff pastry; discard trimmings. Flute pastry edges, if desired. Beat egg in Small Bamboo Fibre Bowl with Stainless Mini Whisk; brush over surface of pastry. Sprinkle sesame seeds evenly over top, if desired.
  5. Bake 25-30 minutes or until deep golden brown. Remove to Stackable Cooling Rack; cool slightly. Sprinkle with shredded basil leaves, if desired.
  6. Cut into squares using Pizza Cutter; serve warm using Mini-Serving Spatula.

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Filed under Batter Bowl, Cheese, Easy Cooking, Eggs, Garlic, Garlic Press, Pastry, Stoneware, Tomato

Pampered Chef Strawberry Amaretti Pastries

Strawberry Amaretto Pastry... YUM!!!

Strawberry Amaretto Pastry… YUM!!!

This recipe is just a fantastic taste of Summer.  Strawberries, Cream, puff pastry… yum!!!  Next time I make them I WILL take a photo and not just wolf it down!

Ingredients

1 Packet (375g) chilled fresh ready-rolled puff pastry (1 Sheet)
60g flaked almonds, divided
3 tbsp granulated sugar
1 orange
1 carton (284ml) double cream
85g sifted icing sugar, divided
115g mascarpone cheese, softened
12 large ripe strawberries, sliced
1 tsp almond extract

Method

  1. Preheat oven to 200˚C/fan 180˚C/ Gas 6.  Unroll pastry sheet onto Rectangle Stone.  Trim pastry edges to make rectangle measuring 30 x 23 cm; discard trimmings.  Finely chop 40g of the almonds using Food Chopper.  Combine chopped almonds and 2 tbsp of the granulated sugar; sprinkle evenly over surface of dough.  Lightly press almond mixture into dough using Bakers Roller.
  2. Using Pizza Cutter, cut dough lengthways into three even strips; cut crossways into four even strips, making a total of 12 squares.  Separate squares and position evenly over surface of baking stone.  Bake 15-20 minutes or until cooked, puffed and golden brown.  Remove from baking stone to Stackable Cooling Rack; cool completely.
  3. Zest entire orange using Zester/ Scorer.  Combine zest and remaining granulated sugar in Prep Bowl; set aside.
  4. Pour cream into Stainless 4-Litre mixing Bowl; add 45g of the icing sugar and the almond extract.  Whip using Double Balloon Whisk until cream forms soft peaks.  Combine remaining icing sugar and mascarpone cheese in Stainless 2-litrs Mixing Bowl using Master Scraper.  Add mascarpone mixture to whipped cream; whisk until combined and cream mixture is smooth and thick (don’t over-whip).  Slice strawberries using Utility Knife.
  5. Split each pastry square in half; arrange half of the strawberries into bottom of each shell.  Top each with about 2 heaped tbsp of the cream filling and sprinkle with chopped toasted almonds.  Top with remaining strawberry slices and sprinkle with sugared orange zest.  Place tops of pastries over filling.  Serve immediately.

Yield: Makes 12 Pastries

Per serving: Energy 1257 kJ/303 kcal; Protein 2.7g; Carbohydrate 19g; Fat 25.5g; Saturated Fat 11.5g; Fibre 1g; Salt 0.3 g

Cooks Tip: Other small whole fresh berries such as raspberries or blueberries can be substituted for strawberries, if desired.  Try using lemon or lime zest in place of orange zest.

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Filed under Almonds, Batter Bowl, Citrus Fruits, Cream, Easy Cooking, Food Chopper, Medium Round Stone, Microplane Grater, Other, Pastry, Pudding, Quick Cooking, Stoneware

Mini Pea and Feta Tartlets

Here are the tartlets we made today at our Director Meeting.  A lovely taste of Summer.

I reckon you could easily scale them up and make them in some Mini Tart Pans for a gorgeous starter.

Looking good with ruffled edges

Ingredients:

Flour for dusting
320g Jus-Rol  Shortcrust Pastry
75g fresh peas, padded weight
2-3 salad onions
Finely grated zest 1 lemon
25g Feta, diced
1 egg and 1 egg yolk, beaten
4 Tbsp double cream
Mint (Optional)

Directions:

  1. Preheat the oven to 200oC, gas mark 6. On a slightly floured work surface, unroll the pastry. Using a 6cm round cutter, cut out 24 disks. Place each disk over a hole in the Deluxe Mini Muffin Panand then press into place using the Mini Tart Shaper.
  2. Meanwhile, plunge the peas into a pan of boiling water and simmer for 2 minutes, then drain and cool under water until completely cold. Tip into a bowl and add salad onions, lemon zest and diced feta, then spoon into the pastry cases. Beat together eggs and cream (and finely chopped mint if using) in the Small Batter Bowl,season and divide amongst the cases, taking care not to overfill them.  (We used the Measure All Cup to pour the egg mixture as it has a finer pouring lip than the Batter Bowl)20130515-144312.jpg
  3. Bake for 15-20 minutes (ours took exactly 16 mins!) until the egg mixture is just set and a golden colour. Serve garnished with a further spring of mint if you wish.

Enjoy!

20130515-144340.jpg

Many hands make light work!!

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Filed under Batter Bowl, Cheese, Citrus Fruits, Cream, Deluxe Mini Muffin Pan, Eggs, Food Chopper, Microplane Grater, Other, Pastry, Super Quick cooking!

30 Ways to use your Deluxe Mini Muffin Pan & Mini Tart Shaper!

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1. Jam Tarts

2. White Choc & Raspberry Tarts

3. Lime Tarts

4. Jaffa Tarts

5. Nutella Tarts

6. ROLO Tarts

7. Mini Apple Crumble Tartlets

8. Mince Pies

9. Pecan Tassies

10. Strawberry/Lemon Curd Tartlets

11. Double Choc Mini Muffins Makes 48!

12. Mini Baileys Cheesecakes

13. Boozy Cherry Choc Tarts

14. Carrot Cake Cups

15. Mini Yorkshire Puds

16. Mini Toad in the Hole

17. Goat’s cheese, rosemary & garlic tarts

18. Tempting Tartlets

19. Mini Ham Puffs

20. Christmas Filos

21. Courgette Curry Muffins

22. Cheese Muffins

23. Curried Chicken Cups

24. Salmon Puffs

25. Spinach Tartlets

26. Pesto and Tomato Bites

27.  Caramelised Onion & Goat’s Cheese Tarts

28. Tropical Tartlets

For recipes below, place small ball of pastry (about an inch across) in each cup of the mini-muffin pan, and then press down on the pastry with the Mini Tart Shaper to form the pastry casing.  (If using a block of shop bought pastry use half a block per 24 cups)

1. Jam Tarts

Sweet Short Crust Pastry
1 jar good quality jam.

Add a Small Scoop of jam into each pastry cup. Bake at 180C for 10-15 mins

2. White Choc & Raspberry Tarts

Sweet Short Crust Pastry
1 jar good quality raspberry jam
White Chocolate chips/bar

Add a Small Scoop of jam into each pastry cup. Bake at 180C for 10-15 mins; when cooling sprinkle over white choc chips or a square!

3. Lime Tarts

Sweet Short Crust Pastry
1 jar lime marmalade ?
¼ slice of fresh lime on top
(serve with special ice-cream).

Add a Small Scoop of marmalade into each pastry cup. Bake at 180C for 15-20 minutes. Put fresh lime on top when cool

4. Jaffa Tarts

Sweet Short Crust Pastry
1 Jar shred less orange marmalade
1 packet plain choc chips or 1 bar plain chocolate.

Add a Small Scoop of marmalade into each pastry cup. Bake at 180C for 15-20 mins. Note: Sprinkle chocolate chips or squares of chocolate over tarts after they have finished baking, while still hot.

5. Nutella Tarts

Sweet Short Crust Pastry
A jar of nutella

Add Small Scoop of nutella to each cup. Bake at 180C for 15 mins

6. ROLO Tarts

Sweet Short Crust Pastry
24 Rolos
24 Chocolate buttons

Put one ROLO in each cup. Bake for 10 mins at 180c, then immediately put one large white choc button on top of each tart. Leave to cool slightly. Eat while warm!

Or, bake the pastry on its own for 8-10 mins then while hot pop a Rolo in each cup and allow to melt!

7. Mini Apple Crumble Tartlets

Sweet Short Crust Pastry
1 jar apple sauce
1 small pkt crumble mix
1 tablespoon icing sugar mixed with a tsp of ground cinnamon

Bake at 180C for15- 20 mins

8. Mince Pies

Sweet Short Crust Pastry
1 jar luxury mincemeat

Put one Small Scoop in each cup. Bake at 180C for 10-12 mins (You can sprinkle on some crumble mix to look like snow or half an almond on top; before baking), Sprinkle with icing sugar after cooking.

IMG_3145

9. Pecan Tassies

Sweet Short Crust Pastry

OR

Pastry made with MIXED:
115g 4oz soft butter
100g cream cheese
140g/5oz plain flour ,

Filling:

25g melted butter
115g soft light brown sugar
1 egg
1 tsp vanilla essence
100g chopped pecans

Make pastry cup using tart shaper. For filling, mix together all filling ingredients and divide between the 24 cups. Bake 10 mins at 180C. Sprinkle some icing sugar on to dust when baked

10. Strawberry/Lemon Curd Tartlets

Sweet Short Crust Pastry
½pint/10fl oz whipped double cream
few tbsp luxury lemon curd

Bake tartlets for 8 mins at 180C. When cold add in whipped double cream mixed with the lemon. Use slices of strawberry to garnish

11. Double Choc Mini Muffins Makes 48!

9oz plain flour
5oz caster sugar
2tsp baking powder
4tbsp cocoa powder
100g choc chips
1 egg
9fl oz milk
3oz melted butter

Method: Sift dry ingredients together, add chips. Whisk wet ingredients together. Mix wet ingredients into dry ingredients. Bake at 180C for10-12 mins

12. Mini Baileys Cheesecakes

1pack chilled fresh choc chip cookie dough.
300g Philadelphia Cream Cheese
3tbsp icing sugar
½ to 1 mini bottle Baileys

Place walnut sized pieces of cookie dough in wells of tin, bake at 180C for 8-10 mins. While still hot use floured tart shaper to press out tart shells, cool slightly then remove to rack till cold. Mix filling together and pipe generous rosettes in, dust with cocoa/cinnamon and icing sugar.

13. Boozy Cherry Choc Tarts with vanilla custard or cream

Chocolate Sweet Short Crust Pastry
Vanilla custard or cream
Boozy cherries

Bake blind the choc pastry and when cold fill with a little bit of thick good quality custard or whipped cream and top with one or two of the boozy cherries you get in Christmas hampers

14. Carrot Cake Cups

Cakes:

packet (225 g) sponge cake mix
3/4 teaspoon ground cinnamon
3/4 teaspoon ground mixed spice
egg
tablespoons sunflower oil
tablespoon cold water
large carrots (about 240 g total/ unprepared weight), peeled and finely grated

Filling:

orange (optional)
250 g full fat soft cheese, softened
115 g icing sugar

Mix all cake ingredients together and beat for short while. Sppon into mini muffin pan and bake for 10-12 mins at 190oC. Remove pan from oven to Stackable Cooling Rack. Press tops of cups with Mini-Tart Shaper to make slight indentations. To make filling, , mix together soft cheese, icing sugar and orange zest until well combined. Pipe onto cooled cakes.

Chopped walnuts, to decorate (optional)

15. Mini Yorkshire Puds

4oz plain flour
2 eggs
½ pint milk & water mixed ( 3/4 milk ? ¼ water)
1 tablespoon oil

Beat eggs with flour & a little of the milk mixture until smooth – add remaining liquid. Leave to stand 15 mins before baking. Pour into oiled tin. Bake at 220C for 10 -15 mins

16. Mini Toad in the Hole

As above but put 1/2 cooked cocktail sausage in oiled tin before pouring in the batter. Bake at 220C for 10-15 mins

17. Goat’s cheese, rosemary & garlic tarts

Pre-rolled rectangle puff pastry
1 jar caramelised onion chutney/marmalade
150g goat’s cheese
2 grilled red peppers, chopped (optional)
2 tbsp fresh rosemary, chopped
2 cloves garlic
55g/2oz pine kernels

Cut pastry into 24 squares and press into pan using Tart shaper. Mix together all other ingredients, add to tarts. ?Bake at 200C for 15 mins

18. Tempting Tartlets

500g Short Crust Pastry
½ red pepper, chopped
100g round goat’s cheese
4 mushrooms, chopped
1 clove garlic, crushed.
1 small red onion, chopped
100g cheddar cheese, grated

Put 2 ½ tsp red pepper into 8 cases, put mushrooms mixed with garlic into next 8 cases and red onions in remaining 8 cases. Put some goat’s cheese on top of the red pepper and mushroom tartlets and cheddar on top of the onion.
Note: For quiche style: mix 2 egg yolks with 4 fl oz/115 ml double cream and spoon on top before baking at 180C for 10-15 mins

19. Mini Ham Puffs

1 sheet ready rolled puff pastry
70g ham or turkey
2tbsp chopped onion
55g cheese
1 egg
1 garlic clove

Cut pastry into 24 squares and press into pan using Tart shaper. Mix together all other ingredients, add to tarts. Bake at 180C for 15 mins

20. Christmas Filos:

3 sheets Filo pastry
Squares of Camembert
Cranberry Sauce.

Spray 1 sheet of filo with oil then place 2nd sheet on top, then repeat with 3rd sheet. Cut into 24 squares, place over each hole of tin and push down with tart shaper Fill with square of cheese and tsp of cranberry sauce Bake at 180C for 12-15 mins

21. Courgette Curry Muffins Makes approx 55 and they freeze really well 

5 eggs in bowl, beaten.
2/3 courgettes, grated
1 large onion, grated
100g grated cheddar, grated
1 cup self raising flour
½ cup oil
1 tsp curry powder
1 ½ tsp oregano
optional: 3 slices cooked diced bacon.

Beat eggs together in a bowl and then add and mix together all other ingredients. Divide between cups and bake at 160-170C for 20 -25 mins

22. Cheese Muffins Makes 24

10 oz plain flour, sifted with 1 level tbsp baking powder
1 egg mixed with 8 fl oz milk
4oz chopped onion
4 oz cheese , grated
4 oz Parmesan cheese, grated
4tsp fresh chopped sage or 2 tsp dried sage

Method: Mix egg & milk into flour mix, add sautéed onion, sage, gruyere cheese and half the Parmesan. Scoop into tin and sprinkle with the remainder of the Parmesan. Bake at 200C for 20 mins

23. Curried Chicken Cups

1 pack filo pastry
225g/8oz chicken breast, chopped
1 red pepper, chopped
2 spring onions, thinly sliced
12 green seedless grapes, halved
1 lime – zested
6 tbsp mayonnaise
1 tsp curry power
1 garlic clove, cruched

Spray 1 sheet of filo with oil then place 2nd sheet on top, then repeat with 3rd sheet Cut into 24 squares, place over each hole of tin and push down with tart shaper Bake blind for 8-10 mins at 180c til golden ?Mix all other ingredients together and place into each pastry case

24. Salmon Puffs

1 x puff pastry pack
50g smoked salmon trimmings
small pot double cream
1 egg
1 extra yolk
¾ tsp dill

Cut pastry into 24 squares and press into pan using Tart shaper. Place small piece of smoked salmon into each tart. Mix together all other ingredients, add to tarts. Bake 15 mins at 180c

25. Spinach Tartlets

Short Crust pastry
150 g frozen leaf spinach, thawed, drained well and chopped
small carrot, finely chopped
small onion, finely chopped
50 ml mayonnaise
1/4 teaspoon freshly grated nutmeg
1/8 teaspoon salt
1/4 teaspoon freshly ground black pepper
60 g Gruyère cheese, finely grated
egg, lightly beaten

Cut pastry into 24 squares and press into pan using Tart shaper. Mix all other ingredients together and then spoon into tarts. Bake 15 mins at 190oC.

26. Pesto and Tomato Bites

Shortcrust Pastry
12 Cherry Tomatoes
Mozarella
Pesto

Add 1/2 tsp of pesto to each cup, then a small chunk of mozzarella and top with half a cherry tomato. Cook at 180 for about 10 mins.

IMG_1088

27.  Caramelised Onion & Goat’s Cheese Tarts

Shortcrust pastry
Onion Chutney (a Fabulous one is Aldi Caramelised Onion Chutney)
80g Goats Cheese

Put 1/2 tsp chutney into each cup and top with a “blob” of goats cheese. Cook for approx 10-12 mins.

28.  Tropical Tartlets

250g desert pastry
zest and juice of 2 limes
6 tbsp double cream
150mls condensed milk
mango
papaya
kiwi fruit
Optional: dessicated coconut to decorate
942951_10152865025760341_271665822_nDivide, roll and shape pastry into mini muffin pan. Prick bases and put a muffin case into each pastry and fill with baking beans. Blind bake for 10 mins at 190c. Remove muffin cases and bake for a further 5 mins. (Watch they don’t burn) Once cooked remove to cooling rack to cool.

In small batter bowl put lime rind, cream and condensed milk. Whisk until thoroughly mixed. Add juice while continuing to mix making sure it is well blended. Put lid on bowl and set in fridge for 3-4 hours or until firm

Put filling mix into easy accent decorator and pipe into cooled pastry cases.

Using small end of core and more make mini mango, papaya and kiwi balls and put on top of tart.

29.  Mini Pea and Feta Tartlets
Looking good with ruffled edges

320g Jus-Rol  Shortcrust Pastry
75g fresh peas, padded weight
2-3 salad onions
Finely grated zest 1 lemon
25g Feta, diced
1 egg and 1 egg yolk, beaten
4 Tbsp double cream
Mint (Optional)

  1. Preheat the oven to 200oC, gas mark 6. On a slightly floured work surface, unroll the pastry. Using a 6cm round cutter, cut out 24 disks. Place each disk over a hole in the Deluxe Mini Muffin Panand then press into place using the Mini Tart Shaper.
  2. Meanwhile, plunge the peas into a pan of boiling water and simmer for 2 minutes, then drain and cool under water until completely cold. Tip into a bowl and add salad onions, lemon zest and diced feta, then spoon into the pastry cases. Beat together eggs and cream (and finely chopped mint if using) in the Small Batter Bowl,season and divide amongst the cases, taking care not to overfill them.  (We used the Measure All Cup to pour the egg mixture as it has a finer pouring lip than the Batter Bowl)20130515-144312.jpg
  3. Bake for 15-20 minutes (ours took exactly 16 mins!) until the egg mixture is just set and a golden colour. Serve garnished with a further spring of mint if you wish.

30. Mini Millionaire Shortbreads

Shortcrust Pastry
Carnation Caramel
Large Chocolate Button
(For Gluten Free, replace pastry with 140g rice flour, 125g butter,100g Philadelphia)

Make pastry shells with dibber in DMMP. Fill with Carnation Caramel. Bake for 12 -15 mins at 200c. Large choc button on top when they come out of oven.

IMG_3978

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Filed under Bacon, Batter Bowl, Cheese, Chicken, Chocolate, Citrus Fruits, Cream, Deluxe Mini Muffin Pan, Eggs, FIsh, Food Chopper, Garlic Press, Jam, Microplane Grater, Mushrooms, Pastry, Pepper, Sausages

Caramel Pecan Pastry Ring

Image

Caramel Pecan Pastry Ring Serves 12

Ingredients

2 packets (240g each) chilled fresh dough for six croissants

or if unavailable, 450g ready rolled puff pastry

175g (6oz) pecans or walnuts,

115g (4oz) light soft brown sugar

25g (1oz) plain flour

2 teaspoons ground mixed spice, or cinnamon

1 egg

½ teaspoon vanilla extract

1 large red-skinned eating apple such as Empire or Gala

3-4 tablespoons caramel or toffee flavoured dessert sauce, or maple syrup.

Method

  • Preheat oven to 190C/375F/Gas Mark 5
  • Chop pecans and place in bowl. Add sugar and cinnamon/mixed spice – mix well. Set aside 40g (1.5 oz) of pecan mixture. Add flour to remaining pecan mixture and mix well. Add egg and vanilla; mix until blended. Set filling aside.
  • Unroll croissant dough, separate into 12 triangles, and arrange in a circle (wide ends together) on the Classic Round Stone. Gently press edges of triangle together to seal. Spoon pecan mixture evenly onto widest end of each dough triangle.
  • Cut apple in half and remove core. Place apple halves, cut sides down and crinkle cut each apple half crosswise into 5 mm (1/4 in) slices. Arrange apple slices over filling in a circular pattern. Sprinkle reserved pecan mixture evenly over apples.
  • Bring outside points of triangles up over filling. Tuck under wide ends of dough at centre of ring (filling should not be completely covered). Place Baking Stone in Rack.
  • Bake for 22-25 mins, or until deep golden brown. Drizzle with dessert sauce. Cut and serve warm.

Susie Evans

Independent Director for the Pampered Chef

07854 241575

http://www.pamperedchef.biz/susieevans

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Filed under Batter Bowl, Food Chopper, Medium Round Stone, Other, Pastry, Stoneware

Pampered Chef Pesto Pastries

IMG_3209I have recently re-discovered this recipe.  It is fabulous for canapes at parties or extra nibbles with lunch or just with a glass of wine.

Makes 40 canapés or 20 larger pastries

Ingredients
Ready rolled puff pastry (must be rectangular) sheet
60g full fat soft cheese
30g fresh Parmesan
2 tbps pesto (I use red pesto but basil pesto is just as good)

Method

  • Preheat oven to 200C/ 180C fan/ Gas 6.  Put soft cheese into Classic Batter Bowl and whisk until softened using Stainless Whisk.  Grate Parmesan cheese into batter bowl using Microplane Coarse Grater; add pesto and mix well.
  • Unroll pastry sheet onto lightly floured Cutting Board.  Using Baker’s Roller, gently roll pastry to same size as cutting board.  Spread cheese mixture evenly over the pastry using Small Mix ‘N Scraper. Fear not, it looks like it won’t cover the sheet but it will!
  • Tightly roll the 2 longest sides up to meet in the middle.  Using Forged Cutlery Utility Knife slice the pastry log, thinly for canapés, thicker for lunch accompaniements.  Place slices cut-side up, onto stoneware, spacing slightly apart and re-neatening slices if necessary.  Bake 12-16 mins for canapés or 20-25 minutes for thicker pastries until cooked and golden brown.
  • Transfer to a serving plate using Mini Serving Spatula, serve warm.

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Filed under Batter Bowl, Cheese, Medium Bar Pan, Medium Round Stone, Microplane Grater, Pastry

Festive Mincemeat Wreath

This is another filling for a fabulous Pampered Chef ring.  Obviously with the mincemeat in it it is perfect for this time of year.

Festive Mincemeat WreathFestive Mincemeat Wreath

200g full fat soft cheese
2oz icing sugar plus extra for decoration
1 egg
2 Granny Smith apples
1 tsp cinnamon
50g pecan nuts
200g mincemeat
450g ready rolled puff pastry
13cm opening in centre of stone). Gently press edges where they meet to seal.

  • Preheat oven to 190C / 350F/ Gas Mark 5
  • Separate egg using Egg Separator. Combine yolk with soft cheese and icing sugar in Small Batter Bowl.
  • Unroll dough and cut into 8 triangles using pizza cutter. Arrange in a circle on Classic Round Stone or Rectangle Stone as shown in the picture with wide ends of triangles overlapping in the centre and pointed ends towards the outside (there should be about 13cm opening in centre of stone). Gently press edges where they meet to seal
  • Chop the pecans using Food Chopper and combine with mincemeat and cinnamon in Classic Batter Bowl using Small Mix ‘N Scraper.
  • Spread the cheese mixture in a circle in the centre of the dough triangles. Spread the mincemeat mixture on top. Peel, slice and core the apples and lay over the mincemeat. Bring the outside points of the triangles up over filling. Tuck under wide ends of dough at centre of ring (filling should not be completely covered).
  • Bake for 20-25 minutes until dough is golden. Dust with icing sugar.

 

Serves 16

Susie Evans
Independent Sales Director for the Pampered Chef
07854 241575
http://www.pamperedchef.biz/susieevans
http://www.Facebook.com/Susie.PChef

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Filed under Batter Bowl, Cheese, Eggs, Food Chopper, Medium Round Stone, Pastry