PORTUGESE CUSTARD TARTS
My version of the yummy traditional tarts found in Portugal
Provided by kazshaw
Time 1h
Yield Makes Tartlets
Number Of Ingredients 7
Steps:
- Lightly grease a 12 hole muffin tin and pre-heat oven to 200C/180C fan/Gas 6
- Put egg, yolks, sugar & cornflour in a pan and mix well together then gradually add the milk until mixture is well mixed and smooth.
- Place pan on medium heat and stir constantly until mixture thickens and comes to the boil. Remove pan from heat and stir in vanilla extract.
- Put custard in a glass/ceramic bowl to cool and cover with cling film to prevent skin forming.
- Cust pastry sheet into two pieces and place them on top of each other. Roll the pastry tightly, from the short side, into a log and cut the log into 12 even sized rounds.
- On a lightly floured board, roll each round into a disc (approx. 10cm) and press the pastry discs into the muffin tin.
- Spoon in the cooled custard and bake for 20-25mins until golden on top. Leave to cool in the tin for 5mins then move to a cooling rack to finish cooling although they can be eaten warm.
BACON, EGG AND CHEESE TURNOVERS
Steps:
- Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper.
- Put a large skillet over medium heat. Add the bacon and cook, flipping once, until crispy, about 7 minutes. Remove to a paper towel-lined plate to cool, then roughly chop. Set aside.
- Whisk together 4 of the eggs in a medium bowl until homogeneous, then stir in the chives and mozzarella.
- Heat the butter in a large skillet over medium heat. Pour the egg mixture into the hot skillet and cook until the bottom is set. Use a spatula to gently pull the bottom cooked parts to the sides of the skillet to make space for more of the mixture to cook. Repeat this gentle pulling process one or two more times until a majority of the mixture is set, then transfer the mixture to a bowl. The eggs should still be be quite wet, as they'll continue to cook in the oven. Season them with salt and pepper and a few shakes of hot sauce.
- On a work surface, roll out the puff pastry to a 10-by-15-inch rectangle. Cut into six 5-inch squares. Top each of the squares with a schmear of scallion cream cheese, then a bit of the bacon and finally a spoonful of the scrambled eggs, distributing them evenly and leaving a 3/4-inch border around the edges.
- Beat the remaining egg with 1 tablespoon water in a small bowl to make an egg wash. Brush the edges of the puff pastry squares with the egg wash, fold them in half to make rectangles and pinch the edges to seal them well. Transfer them to the prepared baking sheet, placing them 1 inch apart. Brush the tops with the egg wash and top with the Everything Bagel Topping. Bake until golden brown; begin checking for doneness at 30 minutes. Let cool slightly and serve with ketchup. Leftovers can be refrigerated and reheated in a toaster oven.
- Combine the sesame seeds, poppy seeds, dried minced garlic, dried minced onion and salt in a small bowl.
FOOLPROOF SHORTCRUST PASTRY (FOOD PROCESSOR METHOD)
This foolproof recipe allows you to make flaky shortcrust pastry in seconds by using a food processor. Sweet, savory, and whole-wheat variations included!
Provided by Marie Asselin, FoodNouveau.com
Time 1h10m
Number Of Ingredients 5
Steps:
- Cut the butter into small cubes and arrange on a small plate. Freeze for 20 minutes.
- Add the flour and salt to a food processor, then pulse to combine. Add the butter and process for 10 continuous seconds, until the mixture looks like coarse breadcrumbs.
- Add the egg and process for 5 seconds. Add the ice water and process for 20 seconds. The dough should now start clumping together. Turn the mixture out onto a work surface. The mixture will easily hold together when pressed. Using your hands, gather the dough into a ball then flatten into a disk, kneading it as lightly as possible.
- If you're making shortcrust pastry right before you need to use it, gather it into a disk, set it on a lightly floured surface, and roll it out to the required size. Ease into a pie or tart pan, lay flat on a baking sheet, or cut out and fit into muffin pans if making tartlets. Refrigerate for 30 minutes to an hour. Use as instructed by the recipe.
- You can alternatively wrap the ball of shortcrust pastry in plastic wrap and refrigerate it for 3 days, or freeze for 1 month.
- Bring refrigerated shortcrust pastry back to room temperature at least 30 minutes before rolling. Thaw frozen shortcrust pastry overnight in the refrigerator, then bring back to room temperature at least 30 minutes before rolling.
OLD-FASHIONED SWEET SHORTCRUST PASTRY
Master this buttery shortcrust pastry recipe and you're halfway to a blinding homemade pie
Provided by Jamie Oliver
Categories Desserts Jamie at Home Eggs British Puddings & desserts Baking
Time 15m
Yield 8
Number Of Ingredients 6
Steps:
- This pastry is perfect for making apple and other sweet pies. Even if you've never made pastry before, as long as you stick to the correct measurements for the ingredients and you follow the method exactly, you'll be laughing. The one place where you can experiment is with flavouring. If you don't fancy using lemon zest, try another dry ingredient like orange zest instead. Or a pinch of cinnamon, nutmeg or cocoa powder. Vanilla seeds are great too. Just remember to be subtle and don't go overboard with any of these flavours!
- Try to be confident and bring the pastry together as quickly as you can - don't knead it too much or the heat from your hands will melt the butter. A good tip is to hold your hands under cold running water beforehand to make them as cold as possible. That way you'll end up with a delicate, flaky pastry every time.
- Sieve the flour from a height on to a clean work surface and sieve the icing sugar over the top. Using your hands, work the cubes of butter into the flour and sugar by rubbing your thumbs against your fingers until you end up with a fine, crumbly mixture. This is the point where you can spike the mixture with interesting flavours, so mix in your lemon zest.
- Add the eggs and milk to the mixture and gently work it together till you have a ball of dough. Flour it lightly. Don't work the pastry too much at this stage or it will become elastic and chewy, not crumbly and short. Flour your work surface and place the dough on top. Pat it into a flat round, flour it lightly, wrap it in clingfilm and put it into the fridge to rest for at least half an hour.
Nutrition Facts : Calories 515 calories, Fat 27.9 g fat, SaturatedFat 16.8 g saturated fat, Protein 8.3 g protein, Carbohydrate 56.9 g carbohydrate, Sugar 13.6 g sugar, Sodium 0 g salt, Fiber 0 g fibre
EGG PASTRY
Make and share this Egg Pastry recipe from Food.com.
Provided by Diana Adcock
Categories Pie
Time 5m
Yield 2 single crusts
Number Of Ingredients 7
Steps:
- Put flour and salt in the bowl of a food processor and pulse a few times to mix well.
- With the motor OFF, cut in the cold butter and margarine.
- Pulse until the fats are in about 1/4 inch pieces.
- Put the lemon juice OR vinegar and the egg, beaten into a measuring cup and add enough ice water to make 1/2 cup.
- Start your processor and feed water in a slow stream through the tube.
- Watch what your doing as you may not need all the liquid, because as soon as the dough begins to gather together stop the machine.
- The dough does not have to form a ball but it should be soft and silken.
- Turn dough out onto waxed paper, form into two balls, wrap and chill for 30 minutes.
Nutrition Facts : Calories 1419.2, Fat 95.5, SaturatedFat 38.1, Cholesterol 227.8, Sodium 1769, Carbohydrate 120.4, Fiber 4.2, Sugar 0.8, Protein 20.3
SCRAMBLED EGGS IN PUFF PASTRY
Scrambled Eggs in Puff Pastry - Scrambled Eggs with Kielbasa sausage, mushrooms and Swiss cheese in puff pastry.
Provided by Joanna Cismaru
Categories Breakfast
Time 45m
Number Of Ingredients 9
Steps:
- Preheat oven to 375 F degrees.
- Roll out the puff pastry a bit, so that it's about 18 inches x 14 inches. You'll need about 4 inches down the center of the pastry, so start cutting 1 inch strips, leaving the 4 inches in the center.
- Add a tablespoon of butter to a skillet and melt it. Add the mushrooms and kielbasa and fry for a couple minutes. In the meantime, whisk together 6 eggs and mix with the shredded Swiss cheese.Add the eggs to the skillet and cook. Add the parsley for color and season with salt and pepper.
- Let the scrambled eggs cool. Place the scrambled eggs in the center of the pastry.
- Take a strip from each side and fold over the eggs. One from each side at a time, sort of forming this braid.
- Brush the pastry with the egg wash and bake in the oven for about half hour or until nice and golden brown.
Nutrition Facts : Calories 362 kcal, Carbohydrate 15 g, Protein 14 g, Fat 27 g, SaturatedFat 9 g, Cholesterol 174 mg, Sodium 405 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
EGG PASTRY
Make and share this Egg Pastry recipe from Food.com.
Provided by CoffeeMom
Categories Dessert
Time 25m
Yield 1 pie crust
Number Of Ingredients 6
Steps:
- Sift flour and salt into a mixing bowl. Using a pastry cutter, cut in shortening until until particles are the size of small peas.
- In another bowl, combine egg, water and lemon juice. Sprinkle over dry ingredients tossing and stirring with a fork until mixture is moist enough to hold together.
- Divide in half; shape into 2 flat balls.
- Roll.
- Makes 1 8 or 9 inch 2-crust pie.
Nutrition Facts : Calories 2193.3, Fat 144, SaturatedFat 36.1, Cholesterol 211.5, Sodium 2401.2, Carbohydrate 192, Fiber 6.8, Sugar 1.3, Protein 32.1
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- Make oil dough. Cut the chilled butter into small pieces Put the butter and flour in an electric food processor. Use the pulse function to mix them until it forms bridges and strands Remove it from the food processor, scoop out the oil dough with a metal spoon and place it on the water dough Wrap it in cling film, place it in chiller for 20min or until it becomes firm. | You can use puff pastry sheets for the tart shells | To make oily dough, you can also use your fingers to rub in the butter if you do not have a food processor
- Make water dough. Put the plain flour, egg and ice water in the electric food processor Mix them until they combine and form a ball Wrap it in cling film, place it in chiller for 20mins or until it becomes firm.
- Roll out pastry. Sprinkle some plain flour on table top Remove the cling film from the water dough, flatten the water dough to form a large square Place the oil dough in the center and fold the sides of the water dough over the oil dough. Make sure the water dough is fully covered by the oil dough. Flatten it with rolling pin. Wrap it in cling film and leave it in the chiller for 20mins or until it hardens. Remove from chiller, flatten it with rolling pin to about 3cm thick. Fold both ends of the dough toward the center like closing a book. Place it into the chiller again for 20mins. (If the dough is not wide enough, you can use the tri-fold method – fold 1/3 of the dough towards the right, and the remaining 1/3 towards the left). Repeat the folding process for 3 more times After the last repetition, flatten the dough to about 3mm thickness. Use a cookie cutter to cut out pieces of round pastry which are slightly larger than the area of the mold. Put the cut pastry into a mold. Lightly
- Filling. Melt the sugar with water to make a simple syrup. Let it cook. Beat the eggs for a minute Add the milk and syrup to the egg. Mix well. Filter the milk liquid twice to remove impurities and air bubbles. Fill each empty pastry shell up to 70%. | You may wish to put fillings in the tart shells before pouring in the egg mixture too. | You can tell when sugar is dissolved in the egg mixture once you don’t hear a “sandy” sound
PUFF PASTRY BREAKFAST HAND PIES - SAUSAGE, EGG & CHEESE ...
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4.4/5 (80)Total Time 28 minsCategory Breakfast, Brunch, Eggs, SavoryCalories 222 per serving
- In a small bowl, beat together the 2 eggs and the 1 egg white. Set aside. In a small bowl, beat the single egg yolk and set aside for glazing the puff pastry.
- Heat a little oil in a medium skillet on medium-high heat. Cut open the sausage casings and add the sausage meat to the skillet, breaking it apart with a spatula. Fry for about 5 minutes, until the sausage meat is cooked through.
- Push the sausage meat to the sides of the pan. Heat a bit more oil in the middle of the pan. Pour in the beaten eggs. Stir the eggs and sausage together, and add in the black pepper, fennel seeds and salt. Cook until the eggs are just set, stirring frequently. Remove from heat and mix in 1/4 cup of the cheese. Set aside.
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- Put the butter and flour in an electric food processor. Use the pulse function to mix them until it forms bridges and strands.
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From rantsfrommycrazykitchen.com
5/5 (1)Total Time 35 minsCategory Breakfast/BrunchCalories 498 per serving
- Preheat the oven to 425* F. Line 2 baking sheet with parchment paper ( I only used 1 large baking sheet).
- On a lightly floured surface, roll out the puff pastry into a 12 inch square, then cut into 4 equal squares ( I didn’t flour my surface, because I forgot but it was fine. I also didn’t make sure it was a 12 inch square, but it was close enough). Slightly fold and pinch the edges of each square to form 4 round tart shells.
- Transfer to the prepared baking sheets and prick all over with a fork. Bake until golden, 8-10 minutes.
- Meanwhile, cook the bacon in a medium skillet over medium heat, turning, until crisp, 8-10 minutes. Transfer to paper towels to drain, then crumble.
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Estimated Reading Time 7 mins
- Sugar-and-Spice Waffles Brush 1 puff pastry sheet with melted butter; sprinkle with 3 tablespoons sugar and 2 teaspoons apple pie spice. Fold in half and roll out into a 7-by-12-inch rectangle; cut into six 3 1/2-by-4-inch rectangles.
- French Toast Squares Beat 1 egg with 1 teaspoon vanilla. Roll out 1 puff pastry sheet into a 12-inch square; brush with the egg and sprinkle with 2 teaspoons cinnamon sugar.
- Herb Quiche Whisk 4 eggs with 3/4 cup each creme fraiche and heavy cream, 1/4 cup chopped mixed herbs (parsley, tarragon and chives), 1/2 teaspoon salt and a pinch of cayenne.
- Beignets Cut 1 puff pastry sheet into 1-by-2-inch rectangles (36 total). Fry in 1 1/2 inches 350 degrees F oil, flipping, until golden brown, 3 to 5 minutes.
- Smoked Salmon Beignets Make Beignets (No. 4); cool slightly (omit the sugar). Pulse 4 ounces each smoked salmon and cream cheese, 3 tablespoons chopped dill and 1 tablespoon water in a food processor; season with salt and pepper.
- Chocolate-Hazelnut Beignets Make Beignets (No. 4); cool slightly. Before dusting, fill a piping bag fitted with a small round tip with a heaping 3/4 cup chocolate-hazelnut spread; pipe into the beignets.
- Croissant Doughnuts Brush 1 puff pastry sheet with egg wash and fold into thirds like a letter. Cut out three 3-inch rounds; cut out 1-inch rounds from the centers.
- Jelly Doughnuts Cut out 3-inch rounds (18 total) from 2 puff pastry sheets. Spoon 2 teaspoons jelly on half of the rounds, brush the edges with egg wash and top with the remaining rounds; press the edges together.
- Glazed Doughnuts Brush 1 puff pastry sheet with egg wash; top with a second sheet and press together. Cut out 3-inch rounds (9 total); cut out 1-inch rounds from the centers.
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Reviews 3Calories 188 per servingCategory Dessert
- Prepare the flaky Chinese pastry 酥皮. The most challenging part (and also most rewarding) of making this dessert is to prepare the flaky Chinese pastry.
- Prepare the filling. Salted egg yolk. You can use the store-bought salted egg yolks to make this pastry or use the freshly cracked salted egg. Crack the salted egg, use only the egg yolk.
- Wrap the filling with the dough. Take a portion of the relaxed dough. Fold both ends of the ‘Swiss roll” together and let the smooth area of the dough facing down.
REPLACEMENT OF EGGS IN PASTRY MAKING - TIMES OF INDIA
From timesofindia.indiatimes.com
- Fruit purees. Mashed Bananas, apple sauce, pumpkin puree, avocado. Pureed fruits that have high pectin content works great as pectin enhances the binding effect.
- Flaxseeds / chia seeds. Flax seeds are a versatile ingredient. Popularly called as flax egg, it is made by grinding the flax seed into a fine powder and then combining it with water to form a gel like texture.
- Silken tofu. Silken tofu is creamier, lighter than regular cotton tofu. It makes the product slightly dense, but works great as substitute in pancakes, brownies, custards, pies and quick breads.
- Nut butters. Nut butters make a healthy substitute, full of healthy fats, just like eggs. They add a strong flavour to the final product. Also adds fibre and protein to the baked goods.
- Yoghurt. Preferable Greek yoghurt to be used as it doesn’t contain water/ whey. If using regular yoghurt hang it for a while and then use with as little water as possible.
- Buttermilk. Buttermilk can be used in a similar manner to yoghurt, for binding and to add moisture to a cake. 1/4th cup of buttermilk + baking soda can be used to replace 1 egg.
- Milk. Milk is the most versatile ingredient that can be used as a replacement for eggs, mainly in binding and for moisture. Inputs by Michelle Peris, Senior Pastry Chef, The Academy of Pastry & Culinary Arts.
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