Rough puff pastry
Day 4 of Countdown to Christmas & we are back to pastry. Rough puff pastry, but to be exact, Mock rough puff pastry. This dough is very easy to make, but care must be taken when mixing the ingredients. There is a long chilling time involved, which makes it easy to make & plonk in the fridge until the next day. Kept chilled & wrapped in cling film, it will last for 1 week, which makes it ideal to whip out & create those little Christmas canapes or impressive afternoon tea pastries. It is also a very rich mix, which is suitable for both sweet & savoury recipes. You can use french patisserie flour, but I like to use Maize Bite Flour, for a crisp flaky texture & a golden yellow apperance.
Mascapone Rough Puff Pastry Makes 225g Time taken 15mins + 8 hrs chilling time. Allegens: Dairy
175g. Maize Bite Flour or French Patissere (Plain Flour)
175g. Chilled butter
175g. Mascapone Cheese
Pinch of salt.
Sift the flour & salt into a bowl.
Chop the butter in with the flour, it must be no bigger than the size of a baked bean. (See video below).
Add the mascapone & bring the mixture together with the blade of a knife.
Do not over mix, it just needs to come together in a ball.
Wrap in cling film & place in the fridge for a minimum of 8 hours.
When ready to use, roll out on a lightly floured surface 1/2cm thick & use as required.
The header photo shows, parmesan & blue cheese twists, to make these roll out the pastry into an oblong, sprinkle with grated parmesan & blue cheese & fold in half. Cut into strips, see photo’s above & twist the pastry, sprinke with more parmesan. Place on a baking tray, lined with non-stick paper & bake in a pre-heated oven, 220c 425f Gas 7 for 10-12 mins, until golden.
Variations: Roll out as above, stamp into small circles & pipe with hummus, pate or herbed cream cheese, for drinks party savouries.
Roll out as above, cut into wide strips spread with harasia & roll around mini chorizo sausages. Bake as above.
Instead of your usual pastry, use to make your mince pies.
Roll out as above, Cut into small oblongs & bake as above, sandwich 3 together with a fruit conserve, whipped cream & fresh or frozen raspberries, Dust with icing sugar before serving.
Now you have the idea, I am sure you can have fun making your own shapes & sweet & savory fillings/toppings.
For me, its a large G&T with some olives & the twists in the photo.
Until tomorrow. Enjoy your evening.