Puff pastry I love her! She sits rolled up in my freezer ready for me to make her into what I need. No matter what she comes out wearing she brings smiles and comfort all round. Most people enjoy savoring this flaky delight but Felix enjoys shriveling it up in his hands and throwing it in the air like confetti… to each their own.
Last weekend we made our pastry into a pie filled with fresh spinach, sautéed swiss brown mushrooms and brie - she arrived perfectly bronzed with roast chicken by her side for a girly dinner.
A few days later she showed up early as a starter of rustic pizza for friends with kids: half with sautéed onions, olives and anchovies and the other half with tomatoes parmigiano and a bit of prosciutto over the top.
Last night she covered our salmon and asparagus like a warm doonah and was meant for just Mike and I after putting the kids to bed.
But then ‘puf’ Coco was up and beside me in the kitchen “since your dinner is not supa supa supa late and I can’t sleep, could I just stay up a little longer and taste it…puhlease!!! She knows the answer and sets her self a place at the table “mmmm this is really good mum, does it make you strong? “ Just like the pastry Coco knows she can mold me into whatever she needs me to be….daughters.
Spinach, Mushroom and Brie Pie- (inspired by Delicious magazine Austrlia)
2 bunches fresh spinach
2 hand-fulls of swiss mushrooms or button
A good brie (about 180g)
1 tablespoon of chopped parsley
30g of butter
Splash of white wine
All butter puff pastry.
Pre- heat the oven to 180 C. (350F)
Cut up the mushrooms, melt the butter in a pan and throw the mushrooms in. Cook for 3-4 minutes, splash some wine into the pan, wait for it to evaporate and add the parsley, cook for another 30 seconds and set aside.
Boil some water and poor it over the spinach, then set aside to cool until you can squeeze the access water out of it with your hands.
Role out the puff pastry, and spread the spinach over the top, then sprinkle the mushrooms over the spinach.
Cut the Brie into thin slices and place it over the mushrooms. Take another sheet of puff pastry place it over the top and then with your fingers seal the 4 sides in to a parcel.
Beat the egg and brush it over the top of the pastry
A sheet of puff pastry
Your favorite topping
Prepare your favorite topping, place over a sheet of puff pastry and role a bit of the edge of the pastry on each side to make a crust. Brush the crust with the beaten egg and place in the oven for about 30 minutes.
One of my favorite toppings:
2 white onions and 2 red onions finely sliced
40g of butter
1table spoon brown sugar
1-½ tablespoons of balsamic vinaigre
5 anchovies fillets
A hand full of black olives
Melt the butter in a pan then add the onions and cook gently for about 10 minutes, once they look caramelized add the sugar and balsamic vinegar, and then sprinkle in the thyme. Place over the puff pastry then add some anchovies over the onions and a few olives.
Salmone in Crosta
A bunch of asparagus
One sheet of puff pastry
One de-skinned salmon fillet
Squeeze of lemon
One garlic clove
Pre heat oven to 200C. (390F.)
Blanch asparagus in boiling water for 10 seconds.
Heat the olive oil in a pan, add thinly sliced garlic and add asparagus for roughly one minute them add lemon and a sprig of thyme. Take the asparagus out of the pan cutting the woody bottoms off the asparagus & discard.
Cut the salmon fillet in half, roll in the pan with the remaining juices form the asparagus and set aside.
Roll out a sheet of pastry, cut in half and place half the asparagus lined up on one sheet and the other half on the other. Then place the salmon over the top
and close the pastry up around, pinching with your fingers. Brush with the beaten egg and put in the oven for 22-25 minutes.