Method of cooking: Baking
Method of preparation: Rough Puff Pastry
Ingredients
• 200g plain flour
• 150g pastry margarine
• 120ml cold water with ½ tsp lemon juice
• Pinch of salt
• Egg for glazing
Filling
• 150g minced chicken
• ½ large onion – chopped
• 3 tbsp frozen mixed vegetable
• ½ cup cream of chicken
• 1 tbsp water
• Pepper to taste
Method
1. Preheat oven at 210°C.
2. Lightly grease a baking tray.
3. Mix flour, salt, butter, water and lemon juice to form soft but not sticky dough.
4. Roll onto floured board into rectangular strip.
5. Fold into 3 and seal.
6. Repeat 2 more times of folding.
7. Allow pastry to relax for 20minutes in the fridge.
8. Mix all the prepared filling ingredients.
9. Take out rough puff pastry from fridge.
10. Roll out pastry to 0.5cm thick on a lightly floured board.
11. Cut 5cm bigger than a round pie tin and line the base of the tin with pastry.
12. Place chicken filling on pastry.
13. Roll out the remaining pastry (be careful not to knead before that but just stack up and roll) and cut a circular piece that fit the round tin.
14. Place on top of the filling and seal the two layers of pastry at the edges with the help of cold water.
15. Place the edges and make some cuts on the top layer of the pastry.
16. Brush with beaten egg.
17. Bake for 15minutes and then lower heat to 180°C and bake till golden brown.
Prawn Sambal Vol-au-vent
Method of cooking: Baking
Method of preparation: Rough Puff Pastry
Ingredients
• 100g plain flour
• 75g pastry margarine
• 60ml cold water with ¼ tsp lemon juice
• Pinch of salt
• Egg for glazing
Filling
• 50g prawns – shelled and chopped
• 3 shallots – grind
• 1 clove garlic – grind
• 1 dried chilli – remove seed and grind
• 1 fresh chilli – remove seed and grind
• 1 small knob of belachan – grind
• 1 tsp sugar
• ¼ tsp salt
• ½ tomato – diced
• 1 tsp cooking oil
Method
1. Preheat oven at 220°C.
2. Lightly grease a baking tray.
3. Mix flour, salt, butter, water and lemon juice to form soft but not sticky dough.
4. Roll onto floured board into rectangular strip.
5. Fold into 3 and seal.
6. Repeat 2 more times of folding.
7. Allow pastry to relax for 20minutes in the fridge.
8. Heat the oil in frying pan.
9. Fry the grinded ingredients till fragrant.
10. Add the prawns, tomato and seasonings and fry for a few minutes until cooked.
11. Take out rough puff pastry from fridge.
12. Roll out pastry to 2cm thick on a lightly floured board.
13. Cut pastry into rounds or ovals with a pastry cutter.
14. With a small cutter or small knife mark 1cm inside the outer edge or each round to form a lid, cutting about halfway through the pastry.
15. Brush the top with beaten egg.
16. Bake for 15minutes and then lower heat to 180°C and bake till golden brown.
17. Remove the “lid”, scoop out any soft pastry inside.
18. Fill the sambal filling into the cases.
19. Garnish with a little parley before putting on the “lid”
Sausage Rolls
Method of cooking: Baking
Method of preparation: Rough Puff Pastry
Ingredients
• 100g plain flour
• 75g pastry margarine
• 60ml cold water with ¼ tsp lemon juice
• Pinch of salt
• Egg for glazing
• 2 chicken frankfurters
Method
1. Preheat oven at 210°C.
2. Lightly grease a baking tray.
3. Mix flour, salt, butter, water and lemon juice to form soft but not sticky dough.
4. Roll onto floured board into rectangular strip.
5. Fold into 3 and seal.
6. Repeat 2 more times of folding.
7. Allow pastry to relax for 20minutes in the fridge.
8. Take out rough puff pastry from fridge.
9. Roll out pastry to 2cm thick on a lightly floured board.
10. Trim the edges.
11. Place sausage on pastry along the edge.
12. Wet edge of pastry with water.
13. Fold pastry over filling and seal
14. Cut into even sized pieces.
15. Brush with beaten egg and make a slit on top of each roll.
16. Bake for 15minutes.
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