鲑鱼酥香蒜酱Salmon Puff Pastry With Pesto Sauce

Ingredients:
1 pkt Frozen Puff Pastry
500 g Salmon Fillets
1/2 btl Pesto Sauce
125 g Cheese

酥皮蛋挞Egg Tart With Puff Pastry

Recipe adapted from Forbidden Garden

Egg custard filling
240 g     Hot Water
  90 g     Organic Sugar Cane
    4 nos  Eggs (about 55 g each)
¼ tsp     Vanilla Extract
¼ tsp     White Vinegar

10pcs     Frozen Square Puff Pastry, thawed

Method:
1. Dissolve sugar in hot water, set aside to cool.
2. Break eggs in a mixing bowl, lightly stir.
3. Well combine syrup (no 1), egg, vanilla extract and vinegar.(lightly stir)
4. Sift twice, set  aside.
5. Arrange puff pastry in a 12 holes muffin pan.
6. Pour egg custard filling in the puff pastry case, about 90% full.
7. Bake at pre-heated oven at 180c for 35mins or till golden brown.
8. Remove from oven and leave to cool.

自制鸡肉康沃尔 Home Made Chicken Cornish

Ingredients ~ 
makes 2 giant (about 5-6 inches length) chicken puff or 4 smaller (3-4 inches length) puff

To Make Chicken Filling:
   2 nos             Chicken Breast - boiled and tear apart the flesh
1/2 tsp              Grapeseed Oil
1/4 cup             Onion - diced small
   1 tbsp            Curry Powder
1/4 cup             Sweet Potato or Potato - diced
1/4 cup             Water or Broth
   1 no               Egg - hard boiled & quartered

To Taste:
Salt
Pepper

To Make Puff Pastry:
   1 cup           All Purpose Flour
1/4 cup           Grapeseed Oil
1/4 cup           Water
   1 tsp            Salt
   1 tsp            Sugar
   1 tsp            Baking Powder

For Glazing:
1 egg yolk

Method:

To prepare filling:
1. Heat up cooking oil in a wok.
2. Add garlic and both onions. Saute or stir-fried until fragrant or onion turns transparent.
3. Add sweet potato and chicken. Stir for 2 minutes.
4. Grab a bowl. Place the curry powder and add water. Mix well and pour into wok.
5. Turn to medium heat and let all the ingredients to simmer for 10-15 minutes.
6. Add oyster sauce and season with salt, pepper and soy sauce. Cook until all the water is evaporated.
7. Cool the filling before place on pastry.

To prepare pastry puff:
1. Preheat oven at 375 degree Fahrenheit.
2. Grab a medium size bowl. Place flour, add salt, sugar and baking powder. Mix them well.
3. Pour in water and oil. Stir to mix.
4. Knead the dough for a couple of minutes.
5. Make into a ball and roll the dough flat and thin. Try to make an oval shape if possible so that the chicken puff will appear slightly shorter (than mine) and wider in the mid span.

To fold the chicken puff
6. Scoop in the filling and add 2 quartered hard-boiled egg. Wrap the pastry to close up the filling.

Togo into oven
7. Baste the pastry's surface with egg yolk.
8. Bake for 20-22 minutes or until the pastry is golden.

自制鸡肉康沃尔 Home Made Chicken Cornish

 

Ingredients ~ 
makes 2 giant (about 5-6 inches length) chicken puff or 4 smaller (3-4 inches length) puff

To Make Chicken Filling:
   2 nos             Chicken Breast - boiled and tear apart the flesh
1/2 tsp              Grapeseed Oil
1/4 cup             Onion - diced small
   1 tbsp            Curry Powder
1/4 cup             Sweet Potato or Potato - diced
1/4 cup             Water or Broth
   1 no               Egg - hard boiled & quartered

To Taste:
Salt
Pepper

To Make Puff Pastry:
   1 cup           All Purpose Flour
1/4 cup           Grapeseed Oil
1/4 cup           Water
   1 tsp            Salt
   1 tsp            Sugar
   1 tsp            Baking Powder

For Glazing:
1 egg yolk

Method:

To prepare filling:
1. Heat up cooking oil in a wok.
2. Add garlic and both onions. Saute or stir-fried until fragrant or onion turns transparent.
3. Add sweet potato and chicken. Stir for 2 minutes.
4. Grab a bowl. Place the curry powder and add water. Mix well and pour into wok.
5. Turn to medium heat and let all the ingredients to simmer for 10-15 minutes.
6. Add oyster sauce and season with salt, pepper and soy sauce. Cook until all the water is evaporated.
7. Cool the filling before place on pastry.

To prepare pastry puff:
1. Preheat oven at 375 degree Fahrenheit.
2. Grab a medium size bowl. Place flour, add salt, sugar and baking powder. Mix them well.
3. Pour in water and oil. Stir to mix.
4. Knead the dough for a couple of minutes.
5. Make into a ball and roll the dough flat and thin. Try to make an oval shape if possible so that the chicken puff will appear slightly shorter (than mine) and wider in the mid span.

To fold the chicken puff
6. Scoop in the filling and add 2 quartered hard-boiled egg. Wrap the pastry to close up the filling.

Togo into oven
7. Baste the pastry's surface with egg yolk.
8. Bake for 20-22 minutes or until the pastry is golden.