Tag: Puff

stuffed brisee, puff pastry or savory shortcrust pastry (Savory pastries) – Gordon Ramsay’s version

salty baskets


THE Savory baskets I'm a starter or aperitif gluttonous, delicious And chic! Of the salty pastries, made with a shell from pasta brisee , browse or salted shortbread then stuffed with mousse from various tastes: to the Ham, at the mortadella, ricotta cheese and herbs, pesto And Cherry tomatoes, tuna fish And olives and with addition of dried fruit and much more! Imagine them crumbly outside, give her different textures inside from creamy to crunchy depending on the ingredients! A real gluttony!

salty baskets

The recipe was born by chance, by now you all know my great passion for the Aperitif, every occasion is good to invent new treats that enrich this section! In this case I have chosen to make some delicious ones salty pastries.

It's about a very easy preparation And versatile! For the base I chose rustic shortcrust pastry, which is prepared in a very short time! but nothing prevents you from preparing the baskets of puff pastry for speed up further the preparation; or opt for the classic shortcrust pastry, which you can also prepare with oil; or the Crazy Pasta Vegan. A once the shells are made, you can realize the fillings of your choice! In the ingredients you will find many solutions.

Perfect like finger food, to serve as starter, apericene, buffet. They can't miss for birthday parties, party and of course Christmas e New Year's together with the classic salmon canapes, pretzels, puff pastry rolls! Try them soon they will literally be snapped up!

Also check out: / p>

Appetizer snacks (delicious pizza-flavored puff pastry: 100 pieces in 5 minutes!)

PREPARATION TIMES

Preparation Cooking Total
40 minutes 12 minutes 52 minutes

Ingrediants

Quantity for 6 people

For the savory shortcrust pastry

  • 300 – 310 grams of flour '00
  • 150 gr of soft butter
  • 50 grams of parmesan (or parmesan)
  • 2 egg yolks
  • 1 whole egg
  • 1 pinch of salt
  • 1/2 teaspoon of yeast for quiches

For the mousse various flavors:

  • 350 gr of drained ricotta
  • 2 tablespoons of pesto
  • 4 slices of cooked ham (or mortadella or smoked salmon)
  • 50 grams of drained tuna
  • chopped aromatic herbs (sage, parsley, rosemary, lemon thyme)
  • black olives (to heal)
  • small cherry tomatoes (for garnish)

Delicious variations to fill savory pastries

You can fill the baskets with various types of mousses, even those already bought. Patè of olives, Guacamole and salmon smoked, Tuna and mayonnaise, stracchino and herbs, spreadable cheese of any kind.

If you don't have the Stencils?

You can use baking cups or chocolate molds just like the method used in fruit baskets with cream

Method

How to make savory baskets

First of all, prepare the dough, following the instructions found in the article: Savory shortcrust pastry

Then place in the fridge for 30 minutes, roll out to a thickness of 4 mm and line the previously greased and floured molds.

Prick the center with a fork:

how to make salty baskets

Finally, bake in a preheated oven at 180 ° for about 15 minutes until they brown on the surface.

Meanwhile, prepare the mousse various flavors.

Divide the perfectly drained ricotta in a cloth into 4 equal parts.

In one part add the pesto. If necessary, add 1 tablespoon more.

In another part, blend together with the cooked ham

Then blend another part together with the tuna

Mix the last part with the finely chopped aromatic herbs:

how to fill savory pastries

Finally, keep the mousses in the fridge until use.

Remove the baskets from the oven, remove them from the molds, let them cool perfectly. Stuff the various shells with the different mousses.

Then I used classic flower sac a poche for the tuna mousse (one part I decorated with olives)

for the others I used the Wilton 1A smooth and wide nozzle and decorated the pesto mousse with cherry tomatoes.

Once ready, you can keep them in the fridge until ready to serve!

here are the Savory baskets in all their glory!

Savory baskets

Keep the salty baskets

In the fridge for about 2 days. Alternatively, you can make the shells and keep them closed in plastic food bags for up to 10 days before stuffing them.

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Christmas tree with Nutella and puff pastry: the amazing sweet version! – Gordon Ramsay’s version

Christmas tree with Nutella and puff pastry


L'Christmas tree with Nutella it's a Christmas cake greedy and rapid; variant of the salty puff pastry tree! It is realized in 10 minutes with suns 2 ingredients, that is to say: puff pastry And Nutella, which assembled together, give life to one Tree-shaped pastry filled with nutella ; where is it each diner can detach his branch greedy and is immediately party!

Christmas tree with Nutella and puff pastry

For the realization use the rectangular puff pastry, it will be easier to make the shape! for the filling you can use Nutella or any another spread with hazelnuts! The secret for the perfect success is the passage in the freezer for 15 minutes , before carving the branches! I recommend this you will need to have a solid filling that does not come out and of turn the twigs without dirtying everything! In this I have chosen to decorate with many smarties on the surface that simulate just the balls on the Christmas tree! but you can also add nothing, the result will still be amazing!

Together with the classic Panettone, the soft Pandoro, the sweet gingerbreads and the spectacular Christmas cake, theTree with puff pastry and nutella it is perfect to bring to the table like dessert at the end of the meal, parties, parties and Christmas snacks for adults and children! you can realize it well in advance, in the end keep it in the fridge And bake it at the moment!

Discover also:

Christmas sweets (a roundup of traditional and innovative sweets to make for your Christmas holidays!) / P>

Recipe Christmas tree with Nutella

PREPARATION TIMES

Preparation Cooking Total
10 minutes 20 minutes 30 minutes

Ingrediants

Quantity for 8 – 10 people

  • 2 rolls of rectangular puff pastry
  • a few tablespoons of Nutella
  • smarties and sugared almonds (optional)

Method

How to make the Nutella Christmas tree

First of all, make the shape following the step-by-step steps you find in PASTA PASTA TREE

the filling changes but the realization is identical! The only attention is spreading an even and not too double layer of Nutella and please,

before cutting the branches, place the triangle in the freezer for 15 minutes! Then follow again all the indications of the preparation that you find in the link.

Finally, bake in a static oven at 200 ° in the center of the oven, taking care to add a dripping pan on the surface of the oven that acts as a screen and will prevent the tree from burning or swelling excessively! Cook at 200 ° for the first 10 minutes then lower to 180 ° and continue cooking for another 10 minutes!

Then remove from the oven and let cool, if you like, glue the smarties on the branches with melted chocolate or simply with a hint of Nutella.

Yours is ready Christmas tree with Nutella!

Christmas tree with Nutella

It keeps perfectly 2 days at room temperature, even if it is good to consume it during the day to enjoy all its fragrance!

Instead, you can keep it in the fridge ready to cook for 2 – 3 days!

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Puff pastry stuffed with escarole Christmas recipe quick and easy – Gordon Ramsay’s version

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Puff pastry stuffed with escarole: a perfect appetizer for Christmas, a savory centerpiece stuffed with escarole. In Naples, the escarole pizza is a classic on Christmas Eve and the New Year's Eve dinner, this wreath of puff pastry is a quick and tasty alternative to make. The decoration is completed with a central candle and sprigs of rosemary.

Ingrediants

  • 1 round pastry
  • 700 gr of escarole leaves
  • 150 gr of spreadable cheese with black olives
  • 1 tablespoon of salted capers
  • 6 black olives from Gaeta
  • 3 tablespoons of extra virgin olive oil
  • sesame and / or poppy seeds
  • 5 sprigs of rosemary

Watch the video of the puff pastry filled with escarole

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How to make the puff pastry filled with escarole

We prepare the Neapolitan escarole in a pan with olives and capers. We remove the core from the escarole, wash the leaves and pour them in plenty of boiling salted water. We let it cook for 10-15 minutes and drain.

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Put the endive in a colander to remove excess water and let it cool. Cut the round pastry into 8 wedges

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we form a star. We overlap the bases of the wedges to each other and press to make them stick together. We make with the black olive spread cheese using a spoon or one sac à poche,

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add the drained escarole and close the tips inwards.

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We place the crown inside a baking tray with parchment paper. Brush with milk and add poppy seeds and / or sesame seeds to the surface.

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We bake at 180 degrees until golden brown. Remove from the oven and arrange on a serving plate, place the candle holder in the center and all around the sprigs of rosemary. We serve, and our puff pastry filled with escarole is ready.

WINE PAIRING: Fiano di Avellino

In this blog for wine and liqueur combinations I consulted the site: www.vini.tipici.info

Puff pastry stuffed with escarole

Stuffed puff pastry "style =" width: 640px;

Enjoy your meal!

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