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Wednesday, 17 September 2014

Minted Potato Pasties

This week is another pastry week in Bake Off and this time I decided to give pasties a shot. I've made small Cornish type pasties before, but never with cream cheese pastry.

Minted Potato Pasties

This is now my favourite pastry recipe as it's not only very forgiving, and easy to roll out, it also tastes bloomin amazing too. It's originally a recipe that I found in a Martha Stewart book which I've converted from cup measurements to grams, and increased quantities to suit the recipe. I have no idea why I even attempt a regular shortcrust pastry anymore, as its not one of my strong points, but this pastry always turns out well. It's light and flaky, and definitely won't disappoint pastry lovers, and is perfect for novice bakers to make due to the flexibility of the dough. My High School cookery teacher once told me that I would never make great pastry as my hands are too warm. It pained me to think that she could be right, but she had obviously never heard of cream cheese pastry had she!

You can use regular potatoes in these pies, but I chose to use some Salad Blue potatoes to give them a fabulous colour. The blue potatoes were harvested last week, along with Highland Burgundy (red potatoes), on the Tyrrells farm in Herefordshire, whilst myself and Jenny (Mummy Mishaps) spent the day there. Make sure to keep your eyes peeled later on in the year to see something exciting happening with the potatoes!

Minted Potato Pasties

Minted Potato Pasties - makes 4 large pasties

250g plain flour
pinch of salt
tbsp fresh rosemary, finely chopped
150g full fat cream cheese
150g cold butter, cubed

filling
knob of butter
1 onion, finely chopped
2 cloves garlic, crushed
handful of fresh parsley and fresh mint, chopped
500g cooked potatoes, cut into 1cm cubes
100g cream cheese
salt & pepper
2-3 tbsp sour cream
1 egg, beaten
  • Add all the pastry ingredients into a stand mixer bowl
  • Using a flat beater, mix all the ingredients together until combined and just starting to come together
  • Make into a smooth ball with your hands, cover and refrigerate whilst the filling is made
  • Add a knob of butter to a frying pan
  • Add the onion and fry over a gently heat until softened, but not browned
  • Add the garlic, herbs, potatoes, cream cheese and enough sour cream to the pan to give a moist filling, but not a wet one. 
  • Season with salt & pepper, to taste
  • Heat through
  • Remove from heat and set aside
  • Divide the dough into 4 equal pieces
  • Roll each piece of dough out into a circle, approx size of a tea plate
  • Add quarter of the potato mixture on top of the pastry circle
  • Fold over one side of the dough onto the other
  • Crimp the edges (many crimping how to's can be found on You Tube)
  • Repeat for remaining pasties
  • Brush the pasties with the beaten egg
  • Bake in a preheated 200C oven for approx 25-30 minutes, until golden brown


Minted Potato Pasties Minted Potato Pasties

Everyone absolutely loved these pasties, and only a couple of days later made some with leftover spicy taco mince, and a few chilli flakes in the pastry.


Thanks to Kerrygold for proving the butter used in these pasties and filling, and Tyrrells for the potatoes.

Win a one year subscription to OK! Magazine

When you spend an evening with friends it's sometimes nice to crack open a bottle of sparkling wine to share, but what if it's your turn to be the designated driver, or you're pregnant, and don't want to miss out on some of the fizz?

Last year I spent an afternoon making Christmas crafts with a lovely group of bloggers, whilst we shared a few glasses of sparkling Shloer, a non alcoholic sparkling juice drink, free from preservatives, artificial colours, sweeteners and flavourings. It was a lovely alternative to sparkling wine, allowing us to keep clear heads to make sure we didn't prick ourselves with a needle!
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#Afterschoolchefs : Chicken & Rice Wrap

I'm trying to get Sam into cooking more, but so far his speciality is either toast, beans on toast or spaghetti on toast. If he puts his mind to it he can make a pasta bolognaise, but that takes a bit longer to make than he's usually prepared to wait.

I've stocked up the freezer with a few items to make his snack/meal times a bit more varied, on the odd occasion that he needs to fend for himself.

#Afterschoolchefs : Chicken & Rice Wrap

He can now make rice and chicken in a wrap for himself as well as his siblings. If he's really hungry he may add a potato waffle on the side. It takes just 20 minutes to rustle up this tasty creation, in 10 simple steps. He can then go off out and play with his mates, with a full belly, until he rolls in at 9 to eat his tea.

Teenagers directions to make a Chicken & Rice Wrap - serves 1

Step 1 : Turn the oven on to 230C
Step 2 : Remove Birds Eye Crispy Chicken from the box and place onto a baking tray
Step 3 : Place tray in the oven
Step 4 : Turn timer on for 20 minutes
Step 5 : Remove pouch of Birds Eye Golden Vegetable Rice from pack
Step 6 : Place in the microwave for 3.5 minutes (depending on microwave)
Step 7 : Lay wrap on plate
Step 8 : Go and get changed/do homework/watch TV/annoy siblings
Step 9 : Once timer has gone off remove chicken from oven & slice into strips
Step 10 : Remove rice from microwave, empty out onto wrap, top with chicken strips and fold up

#Afterschoolchefs : Chicken & Rice Wrap #Afterschoolchefs : Chicken & Rice Wrap #Afterschoolchefs : Chicken & Rice Wrap

I think my services in the kitchen are rapidly becoming surplus to requirement.


This post is an entry for #Afterschoolchefs Linky Challenge, sponsored by Birds Eye. Learn more on the Birds Eye Facebook page & I was provided with Birds Eye vouchers

Monday, 15 September 2014

#shortcuteggsperts - Roast Dinner Tart

For the final #shortcuteggsperts challenge for British Lion Eggs I have been challenged to create a recipe that uses up leftovers as well as eggs. With 5 of us in the house (including one teen with a bottomless pit for a stomach) we don't often have much in the way of leftovers, but if we do they are always put to good use, and never thrown away.
New research by British Lion eggs ahead of British Egg Week (6-12 October 2014) has found that today’s mums are increasingly committed to reducing food waste to save food, time and money - but their biggest challenge is how to feed the family on leftovers and random ingredients at the end of the week. A study of 2,000 mums* found that with the most common days for food shopping being Monday and Saturday, and 55% of mums running out of food 4-5 days after their shop, 67% admit they end up living on scratch meals using leftovers towards the end of the week, peaking on Fridays.
I can definitely relate to these results, and quite often at the end of the week I make random meals to use up the vegetables left in the fridge, be in it a curry, a soup or ratatouille (my favourite). If you have meat and vegetables leftover from your Sunday dinner this recipe is an easy way to use them up, and of course it includes a couple of large free range eggs.

Roast Dinner Tart

Roast Dinner Tart - serves 4/5

1 sheet of puff pastry
butter for greasing
leftover meat, veg & stuffing - I used roast pork, broccoli, courgettes and mini stuffing balls
1/2 small red onion, sliced
2 large eggs
150g cream cheese
salt & pepper
  • Roll out the pastry into a rectangle that would cover a baking tray with raised sides
  • Lay a sheet of baking paper onto the baking tray, and grease with butter
  • Lay the pastry sheet onto the tray, making sure that the pastry reaches up the sides of the tin
  • Prick the base of the pastry with a fork
  • Bake in a preheated 200C oven for approx 5 minutes (to avoid a soggy bottom)
  • Cut the leftovers into bitesized pieces and scatter over the pastry along with the onion slices
  • Beat the eggs and cream cheese together, and season to taste
  • Pour the egg mixture over the vegetables
  • Return to the oven for 20-25 minutes until golden brown

Roast Dinner Tart Roast Dinner Tart Roast Dinner Tart


I have been provided with shopping vouchers to cover the cost of my ingredients

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