Three Cheese Pastizzi Photos

Here they are :

A perfect pillow of cheese and puff pastry

Two bites – gone!

Happy picnicking!

Pastizzi - onion and spice mix …

... and the method

Heat the oil in a large frying pan until hot. Cook the onion and garlic for 5 minutes or until soft. Add the curry powder, celery salt and black pepper and fry for a further 30 seconds. Place in a container with a lid, cool and then fridge until ready for use.

The photos so far :

Take your pastry sheets out of the fridge and allow them to get to room temperature – you'll get a cracked and split sheet if you try to unroll straight away.

You will need two baking trays, floured and a round straight sided cutter 10cms/4” in diameter. Unroll the sheet – initially you should get six circles – gather the remnants and re-roll for a further four - a total of 10 pastizzi per sheet.

Place a level tablespoon of mixture in the middle of each circle. Brush half the circle with the beaten egg and fold up to seal. Edge the seal with a pastry fork and then egg wash. Do not overfill – use your pastry fork to flatten the filling, it will make it easier to fold and seal – follow the instructions and photos given in “The pastry fork and the dainty” and “The “dew” and the dainty bake” if you'd like to see a step by step photo guide.

The beauty of using a sheet is that it's already flat

– I'd give it a quick once over with a rolling pin just

for the fun of it

Ready for the oven!

Pre-heat your oven 200fan/220c/Gas 7.

Bake the pastizzi for 20 minutes.

Here they are, fresh out of the oven and then cut in half – let them cool!

You'll need 20 of these perfect little pastries – they'll disappear very quickly or you could freeze half the batch for another day!

Alternatively if you're not a lover of peas or taking the time, try the Three Cheese version ...

Perfect Picnic Pastries!

 

Pastizzi

Pastizzi are traditional small pies or more accurately pastries usually made with mushy peas or ricotta cheese, these delicious snacks are baked in a pastizzeria – small family businesses usually found in the Mediterranean – and sold in bars, cafés and by street sellers – long before street food became fashionable and perfect for a picnic.

If you like the idea of miniature pies or pastries but don't have the time or the inclination to make pastry, then I may have the answer. Our old friend the puff pastry sheet!

This recipe is for a curried pastizzi and comes in two stages, soaking and cooking the peas and then adding the onion and spice mix.

Makes 20 pastizzi

2 x 320g Puff pastry sheets

2 eggs, beaten to seal the pastries and

egg wash

175g split peas

1 tbsp of rapeseed oil

1 small brown onion, finely diced

2 cloves of roasted garlic

3 tsps of curry powder – mild or medium

celery salt and black pepper

The mushy peas

You can buy quick soak dried peas, they only take two hours. Incidentally here's your source of fibre not to mention low fat and low sugar. You get two bicarb soaking tablets – why two - so that if you decide to soak half the quantity you have a tablet for each half. A whole packet of peas is 250g.

Soaking

Tip the peas into a medium/large mixing bowl, with the soaking tablets and pour 850ml/1½ pints of boiling water over the peas. Stir them and leave for two hours, drain and rinse.

Cooking on the stove

Place the peas in a medium/large saucepan and add 425ml/¾ pint of boiling water. Add a teaspoon of sugar and salt. Boil gently for about 20 minutes, stirring occasionally until the water has been absorbed or the peas are tender. Transfer the peas to a container with a cover and when cooled fridge until ready for use. You may find it useful to cook the peas the day before you want to use them.

You don't have to add the onion and spice mix – it's entirely a matter of taste.

Coming next … the onion and spice mix and the method.

The sauce that goes with!

As I've said, this is an easy, peasy recipe and delicious!

Tomato Sauce

500g sieved tomatoes or the equivalent in cans of chopped tomatoes

1 medium/large onion, chopped finely

garlic clove or tsp of minced garlic

1tbsp olive oil

knob of butter

vegetable stock pot and 250ml of boiling water

oregano or garlic Italian seasoning

black pepper

1 tsp caster sugar

Melt the olive oil and butter in a saucepan, add the onion and fry gently until soft then add the garlic. Add the oregano or garlic Italian seasoning and black pepper. Then add your stock pot and boiling water so that it melts, add the tomatoes and sprinkle on the tsp of sugar. The sugar is meant to balance out the acidity that one sometimes gets with tomatoes. Simmer the sauce for about 20 minutes.

N.B. If you want to add extra depth you can add a tbsp of tomato paste. I would suggest that you taste your sauce before you simmer for 20 minutes. If you add paste then the simmering process will cook it out and its important that you do this - it tastes horrid if you don't. A lot depends on personal taste and how good your tomatoes are.

Cool and fridge until you're ready to use.

There's more … a version with Indian style koftas and a rendang sauce!

Sandwiches with a difference … do-it-yourself “subs”

Here's a couple of ideas that have the makings for what I call “submarine slobs” and the perfect snacky stuff for summer!

First up a version with Italian style meatballs and tomato sauce. The meatballs and tomato sauce are the most flexible ingredients and will be very useful for other dishes too.

It might seem a tad long winded, since these elements will require cooking ahead but I assure you it will be well worth it!

The recipes are easy and make really tasty meatballs, together with a delicious tomato sauce – easy and economical for a batch cook.

Meatballs

450g minced beef, pork, turkey or Quorn

*salt and black pepper

*garlic – either 2 tsps of paste or 2 cloves, crushed

*mixed herbs or garlic Italian seasoning – a generous sprinkle

*half a tsp of chilli

*heaped tbsp of tomato paste

*1 egg

sprinkle of plain flour

Rapeseed or vegetable oil for shallow frying

Place the mince in a large mixing bowl then add the remaining ingredients marked *, mix well. At this point your mixture may be too wet. If it is, sprinkle a little plain flour over the mixture and fold in gently.

Use a teaspoon as a measure and heaped with mixture, roll it between your hands and set aside on a board. When the meatballs are ready, heat the oil in a large frying pan and fry on a low heat, gently and carefully shaking the pan to ensure they are evenly coloured – use tongs if you are accident prone! Seal the meatballs in batches - 8 at a time and then transfer to an oven-proof dish or foil tray ready for later – place the dish or tray containing the meatballs in a pre-heated oven 180fan/200c/Gas 6 and complete the cooking for 15/20 minutes – this time will vary depending on the sizes of the meatball – ensure that they are properly cooked – cut a larger one in half to be sure, then cool, cover and fridge until you're ready for action.

Now for the sauce that goes with!

More snacky stuff – the photos Part II

Nearly there – it's a really easy recipe and very tasty – for meat eaters and vegetarians alike.

There's nothing like a crisp, cooked bottom!

You will achieve 530g of filling approximately – if you have leftovers freeze and then fold through pasta for a speedy supper.

You may not want six morsels – if you don't – bag and freeze the cooked pastry bottoms and lids too - as well as boxing and freezing the filling for another day.

When it comes to kitchen kit, the tartlet tins used were a great investment. They have loose bottoms, are a good weight and non stick.

It's the ultimate snack - ticks all the boxes and is definitely a “cheap and cheerful” recipe.

More snacky stuff - the photos Part I

Mushroom and Walnut Morsels

There are lots of photos, it's just to show you how easy this recipe is!

Doesn't look much at the moment does it? Have a look at the final photo guide – I hope you'll change your mind.

More snacky stuff – the method

It makes sense to me to begin with lining your tartlet tins and blind baking which means you can prep your filling whilst they are in the oven – sounds like a plan – I hate wasting time!

Method :

The pastry

Pre-heat your oven 180fan/200c/Gas 6.

Make sure your pastry has been allowed to come to room temperature – it's easier to handle and it won't break. Dust your tartlet tins with flour – on a non stick tin it's an extra “insurance” to prevent sticking. Cut out your six large circles and ease gently into the tins. Press a square of foil into each tin and then add rice to each to weigh down. You'll also need six smaller “lids” using the smaller cutter, then egg wash and sprinkle with Nigella seeds. Bake both the bottoms and the tops for 20 minutes and check. You may need an extra 5 minutes depending on your oven. Remove the foil and rice and discard. Allow to cool.

The filling

Whilst your pastry is cooking you can prep your filling.

Melt the butter and rapeseed oil in a large saucepan (I used 20cms in diameter) add the onions and soften for 2/3 minutes. Set aside in a bowl, leaving behind the residue of butter and oil. Add the chopped mushrooms, season with salt and black pepper and cook for 2/3 minutes. Add a glug of sherry (or red wine) and then let the mushrooms cook, absorbing the liquid. You don't have to add the alcohol but what is certain is that it brings out the flavour of the mushrooms. Add the onions and walnuts, check your seasoning and adjust to your taste. Add the parsley and then the cream and heat gently stirring, then add the cornflour a little at a time until you get a rich thick filling.

Cool and then fridge – leave in the pan if you intend to serve that day.

When you're ready to assemble place your tart base on a baking sheet, add a scoop of filling and then gently add your lid. I used a heaped ice cream scoop, measuring 5cm in diameter for portion control. Bake in a pre-heated oven as above for 15 minutes and then serve.

Photo-guide up next ...

More snacky stuff for the summer

Retro buffets – do you remember them? An integral part of any buffet back in the day was a mushroom vol au vent. The puff pastry case was true to it's name - “fly in the wind”, they were so light.

Here's another use for that puff pastry sheet stashed in your freezer. Each element can be made when you've time and then all that is required is the assembly.

Mushroom and Walnut Morsels

Makes 6 individual tarts

320g puff pastry sheet

250g chestnut mushrooms, chopped

glug of dry sherry (or red wine) optional

half a sweet onion, finely chopped

100g walnuts, finely chopped

15g unsalted butter

drop of rapeseed oil

salt and black pepper

parsley – 1 tbsp flat leaf chopped finely

or less if you want to use dried

200ml double cream

1 tsp cornflour, slaked

Nigella seeds

1 egg, beaten

Kit required

6 tartlet tins - 10cm diameter

2 cutters – 10cm and 6.5cm

foil squares and rice for blind baking

Method next ...

The third option …

...fancy a fish alternative?

If you're not a lover of fish but recognise that it should be part of your diet then disguise it!

Here's a different way of getting those Omega 3 oils :

Smoked Mackerel Paté

250g smoked mackerel

250g quark (it's a soft cheese made from skimmed milk – not nice on its own but great as a low fat product for a healthy pate!)

Glug of lemon juice

Black pepper

Two tsps of creamed horseradish

Remove the skin from the mackerel, flake it and pop into your food processor. Add the quark and blitz with the mackerel, then add the lemon juice, black pepper and horseradish, blitz again. You can gauge the consistency of the paté to your personal taste.

You can then add, for example, chopped onion, chopped capers.

Serve with anything you like, toasted bread, rice cakes or add to warmed pitta slit, with salad. Add to cooked pasta, hot or cold – perfect for lunch on the run!

If you can't get hold of quark you can use cottage cheese - low fat of course!

Very healthy – very virtuous – but more to the point very versatile and moreish.

Three perfect, easy peasy patés for you to choose – or may be all three?!

The second option ...

If mushrooms aren't your bag but you still want a veggie option, then try this on for size!

Cream cheese and cashew nut paté

1 carrot, finely grated

225g cream cheese

100g roasted cashew nuts, crushed to a rubble – not

to a dust!

1 tbsp of chopped chives

salt and black pepper

black olives – pitted and sliced (optional)

Mix all the ingredients together, box and fridge. If you are feeling really virtuous have a side of raw carrot!

Serve on whatever takes your fancy – rice cakes, gluten free cheese oatcakes, toast or even as a sandwich filling – a toasted bagel would be good.

It might seem an unlikely list of ingredients but I promise you it's delicious. The bonus here is that it takes no time at all.

This paté has everything :

the yummy cream cheese

the sweetness of the carrot

the saltiness and crunch of the cashew nuts

(you could even try honey roasted cashews)

What's not to love!

The third option … fancy a fish alternative?

Easy peasy photos!

Pushed for time – need inspiration? Take 150g of your paté, loosen it with 150g of double (heavy) cream and warm through. Hey presto, you have a mushroom sauce to serve with cooked chicken, Quorn fillets or fold through pasta.

By my reckoning a mid week supper would probably take the time it takes to cook the pasta and warm the sauce.

That's got to be a result!

Here are three easy, peasy paté recipes.

The first :

Mushroom paté

250g chestnut mushrooms

250g cream cheese

4 cloves of roasted garlic

30g unsalted butter

a glug of extra dry sherry*

salt and black pepper

2 tsps of tapenade – optional

Trim the mushrooms, clean and then slice finely. Using a medium frying pan – mine measures 28cms in diameter - melt the butter and then add the sliced mushrooms with the garlic and sauté. Mushrooms release liquid and they need to be sautéed until it has disappeared – 10 minutes. 7 minutes into the cooking time add a glug of sherry. Continue sautéeing until the sherry has been absorbed – 3 minutes.

Let the mushrooms cool.

Blitz the mushrooms in a food processor, add the cream cheese and blitz again. Season to taste and leave to cool. Decant the paté into pots or boxes to suit and fridge until required.

Serve with whatever form of bread that takes your fancy.

*A glug refers to liquid, usually oil or alcohol too in my culinary book. If you want to be reasonably accurate then a glug is what I'd call a generous tablespoon.

*A word about dry sherry. If you're not a sherry drinker – not my favourite tipple – then you might find it useful to know that, for the purpose of this recipe, and anything to do with enhancing the flavour of mushrooms, fino is the driest followed by manzanilla and then amontillado – any of the three will do very nicely. Alternatively you could use a glug of a good red wine.

Photos up next ...