An easy snack made with pastry puff. Try this recipe.
1 whole Puff Pastry Sheet
1 Tablespoon Olive Oil
1 teaspoon Garlic Chopped
1 Tablespoon Red Onion, Chopped
100 grams Smoked Salmon, Crumbled
50 grams Boiled Potatoes Small Diced
100 grams Tomato Diced
½ teaspoons Salt To Taste
¼ teaspoons Pepper
1 whole Egg White For Egg Wash
Unfold the pastry sheet onto a lightly floured surface. Roll the pastry sheet into a large square using a rolling pin. Cut the sheet in to 12 equal sized pieces – about 3 1/2 x 3 1/2 inches square. I used homemade puff pastry but store bought is fine too. You can save a lot of money by making your own.
In a pan heat 1 tablespoon olive oil over medium high heat. Add garlic and mix it around until it’s softened. Next add onion, salmon and the diced boiled potato. Mix until onion is softened and everything is heated through. Add tomato, pepper, and salt. Mix well .
Now place one teaspoon of filling mixture in the center of each square of dough. Brush the edges with the beaten egg white or you can use water. Fold the bottom half of the dough over to meet the edges of the top half (you are making a triangle).
Next place snack on greased baking tray and bake the snack for about 20 minutes at 220C degrees or until golden brown.
You can get both sweet and savory versions of these triangular treats, which are folded pastries filled with cheese, meat, jam, or fruit. This version is of the classic meat and onion variety.This recipe is courtesy of whats4eats.
"You must be imaginative, strong-hearted. You must try things that may not work, and you must not let anyone define your limits because of where you come from. Your only limit is your soul".- Chef Gusteau Strong, insightful words for the projected conscience of a french sewer rat, eh? Those who know me, know that I am a HUGE disney fan. I belt and enact the classics while working. I quote sassy character quips in adult conversation. I remix the song of Gaston into pop culture medley. I get teary eyed at every pinnacle plot twist and I fall in love (again) with Mister every time he suggests we re-watch Wall-E for the millionth time. He gets me. Again I say... I. LOVE. DISNEY MOVIES. And so it is no surprise that my cooking would be inspired by their animated magic. The following dish was inspired by one of my favorite movies, Ratatouille. A movie that certainly influenced my tendency to cook on the fly, ala- Chopped Masters. The underlying theme that the best cooks can come from surprising beginnings is just so inspiring, but especially for up and coming chefs, food bloggers, and food enthusiasts. Here's hoping that these Ratatouille Stacks inspire your taste buds and your heart to pursue your passion. Be it food, fun, or otherwise.
Fatayer jebneh, or cheese pies, are popular Arabic pastries. You find them in bakeries, school cafeterias, cafés, and pastry shops. They are a great way to start the day or a wonderful companion for the afternoon tea. These cheese pastries are great portable snacks or impressive pastry appetizers if you make them small enough. Fatayer el jebneh are typically boat-shaped, but you can shape the dough any way you are comfortable with; I sometimes shape them the same way as the Lebanese meat pies and other times I make them into triangles or circles. They are tasty in any shape, so have fun with it. The cheese used for the stuffing is usually akkawi cheese mixed with a little kashkaval or Cheddar cheese, but you can use any salty cheese you like. You can add a variety of flavorings, too; cilantro, nigella seeds, or dried mint add another dimension of flavor, but if you are a fan of plain cheese flavor, feel free to use a plain cheese stuffing. To make the perfect cheese pastry you need a combination of a dough that will hold its shape after baking, good quality cheese, and the flavoring you like. See all appetizer recipes.
These pastries (rghaif) can be baked in the oven or cooked on a griddle. Instead of shellfish, other traditional fillings include sautéed strips of chicken flavored with saffron, or roasted vegetables and cheese.Mezze by Ghillie Basan, photography by Jan Baldwin, is published by Ryland Peters & Small.
This recipe is from The Fundamental Techniques of Classic Cuisine and is the classic French recipe for puff pastry dough.
A quick guide to classic French terms used in this recipe to help you throughout the process:
détrampe - a simple dough composed of flour, salt, water, and melted butter
beurrage - a block of butter
pâton - a package which results from folding the détrampe around the beurrage
Don't be intimidated by all the steps and French words! Though laborious to make, the end result is well worth it and far outshines store-bought varities in texture and mouth-feel. Once you learn to make this dough, you're poised to make a number of other French classics such as napoleans, palmiers, or tarts, not to mention a bevy of delicious appetizers, pastry items, and quiches!
Click here to view our Best Puff Pastry Recipes to get inspiration for all your puff pastry creations!
The obscure combination of chocolate and orange is a pleasing one, blending together the rich qualities of chocolate with the citrus from the orange. This recipe uses cream cheese and marmalade to mellow out their bold flavors, and wraps them up in refrigerated pie crusts to create a quick and delicious pastry.
Now we aren’t talking about those sugary strawberry, blueberry, or cinnamon toaster pastries. Instead, try a savory twist of your favorite breakfast snack using pumpkin. It does not take many ingredients for this pumpkin-filled recipe and a little bit of effort can go a long way to satisfy your daily fall-inspired pumpkin craving.
In Roumeli, in the center of Greece's mainland, yiouzlemedes are savory cheese-filled pastries. In Lesvos, on the other hand, the pastries are sweet and deliciously excessive. They are stuffed with cheese and mastic and sometimes sprinkled with still more cheese and ground mastic.
Click here to see My Big Fat Greek Easter.