Tag: pie

Step by step recipe Savory pie in the shape of a star – Gordon Ramsay’s version

There Puff pastry star it's a Savoury cake to Star shape! Christmas version of the ricotta and spinach savory pie. In this case made with 2 rolls of puff pastry which enclose a rich and creamy filling ; it's simply cutting some external flaps; then twisting them, they come out of beautiful tips which simulate just one North Star! Isn't it amazing how Centerpiece for the Christmas Menu e New Year's? Here is it for you Stella puff pastry recipe with Tricks And Step by step photo for the perfect execution on the first try e without stress!

It is in fact a very easy and quick preparation! The secret for an excellent result it is: once stuffed and closed, put in freezer for 15 minutes, so that you can make the various cuts and turns on one cold base follow all the directions and it will come exactly as you see it in the picture! In this case I have enriched with the classic spinach and ricotta filling with rolled pancetta and brie ; but you can choose fill it to taste: cured meats, cold cuts, cheeses, vegetables, olive pate … in short, whatever you prefer!

Just like the Puff pastry tree it is perfect like starter for the Christmas Eve dinner, Christmas lunch or the New Year's Eve, is prepared well in advance, kept in the fridge ready to bake!

Stella puff pastry recipe

PREPARATION TIMES

Preparation	Cooking	Total
20 minutes	30 minutes	50 minutes

Ingrediants

Quantity for 8 – 10 people (diameter 30 cm)
2 round puff pastry rolls 100 gr of fresh spinach (or 3 frozen cubes) 2 tablespoons of drained ricotta 100 gr of rolled bacon 200 gr of brie 1 yolk for brushing

Method

How to make the star of salty puff pastry

First of all, wash the spinach, drain it and steam it or blanch it in 1 finger of water for 5 minutes.

Then squeeze well and chop with a knife. Finally add the ricotta, salt mix together.

Then unroll the first disc of puff pastry.

Spread the mixture leaving 1.5 cm of edge.

Then add the sliced bacon and the brie into small pieces without peel:

Finally cover with the other disc of puff pastry and place in the freezer for 15 minutes.

Then, place in the center, without pressing, a bowl with a diameter of 17-18 cm.

Attention, not smaller otherwise you will not get the star shape!

e Score the first 4 cuts, following an imaginary cross:

Then cut 4 more cuts, dividing the resulting wedges perfectly in half:

Finally, make 1 cut in the center of each clove obtained for a total of 16 strips:

At this point, lift the bowl from the center of the cake. Transfer to a baking tray with all the parchment paper and place in the freezer for at least 5 minutes.

How to make the star-shaped savory pie:

Proceed by taking two flaps at a time, roll them separately 2 times outwards and finally rejoin the two flaps by joining the tips with a toothpick

Attention, Pinch the final tips very well, forming real tips

Then place a glass in the center, without pressing too much.

With the help of a sharp knife without cutting, engrave a series of lines leading to the center.

Finally brush your puff pastry star with yolk and place it in the fridge for at least 30 minutes or in the freezer for 10 minutes.

Bake in a hot oven at 200 ° for about 15 minutes. In the middle of the oven.

If it is darkening too much, add aluminum foil on the surface, lower to 180 ° and continue cooking for another 10 – 15 minutes.

If you see that only the center is colored, add aluminum foil only in the most burnished part.

Finally Remove from the oven and let it cool. Serve cold.

Yours is ready Puff pastry star :

Puff pastry star

How to preserve truffles – Creative in the kitchen – Gordon Ramsay’s version

To enjoy all the flavor of truffle it is always better to consume it fresh, but if this is not possible, I will now illustrate some of my simple tips to consume it at its best. Storage in the refrigerator or freezer is the most used to keep the qualities and characteristics of the truffle unaltered before adding it to a recipe.

■ Keep the truffle in the refrigerator

It is possible to keep the truffle in the fridge for several days and use it to create your recipes without losing its precious taste.

1. Remove dirt residues with a small brush.

2. Wrap it in a sheet of absorbent paper or a cotton cloth.

3. Close it in an airtight container.

4. Change the absorbent paper (or cotton cloth) every day.

Using this method, the white truffle can be stored in the refrigerator for up to 4 days. The black truffle can last up to 8 days.

■ Storing the Truffle in the Freezer

If you want to keep the truffle for a longer period of time, I recommend that you freeze it.

1. Remove dirt residues with a small brush.

2. Wash the truffle under running water at room temperature, with the help of a soft bristle brush.

3. Dry the truffle very well with absorbent paper or cotton cloth.

4. Place it in the freezer in a freeze bag for food (better if vacuum-packed) or whole, ground or sliced.

5. Once taken out of the freezer (for use in your recipes), it is important to use it immediately.

Using this method, the truffle keeps pretty well for about 12 months. Of course I recommend that you always check it out.

How to make vacuum packing at home – Gordon Ramsay’s version

The vacuum packed represents a method of preservation that allows you to preserve some preparations for a long time by exploiting the absence of air. By eliminating the micro-organisms that proliferate in the presence of air, it will be possible to preserve food for longer.

For fruit-based preserves (jams or marmalades), long cooking and with a high percentage of sugars, you can use the method of hot potting (upside down).

For preserves based on vegetables, in oil or pickles, you will have to proceed with the technique of boiling.

Pasteurization method by hot potting.

1. Sterilize the glass jars.

2. Fill the jars up to approximately 1 cm from the edge.

3. Clean the edges.

4. Close the lid of the jars.

5. After closing the jar, turn it upside down immediately.

6. Upside down for at least 20 minutes.

7. Check if the vacuum has occurred. Press the cap in the center, with a light pressure of a finger, and if you hear the typical "click", it means that the operation was successful.

8. Leave to cool in a cool place (at room temperature).

Method of pasteurization by boiling.

1. Sterilize the glass jars.

2. Fill the jars up to approximately 1 cm from the edge.

3. Clean the edges.

4. Close the lid of the jars.

5. Place the jars in a saucepan.

6. Wrap the jars in a tea towel (to prevent them from bumping during boiling).

7. Fill the pot with water.

8. Bring to a boil.

9. Once it reaches a boil, cook for the necessary time (the minutes depend on the type of food, for example tomatoes, in oil or pickles 30 minutes, tuna 25 minutes).

10. Allow to cool to room temperature.

11. Check if the vacuum has occurred.

• Furthermore, for the correct rules of hygiene of the kitchen, of the person, of the tools used and on the treatment of ingredients, pasteurization and conservation, we refer to site and at guidelines of the Ministry of Health. Of course, the information published here does not in any way replace the doctor's advice, opinion, visit and prescription.