Choux Pastry
Bake the choux pastries in a preheated 220°C oven for about 15 minutes or until they are well puffed and set. Reduce the temperature to 160°C and cook a further 15 - 20 minutes until they are completely dry. Simmer for 2 to 3 minutes, covered ... [... more]
Australian Womens Weekly |
Short crust pastry
While processing; add egg yolk and a little water. Continue until mixture forms a ball. Remove to a lightly floured surface and knead for 1 minute until smooth. Refrigerate for 20 minutes. When well rested, line a 25cm round flan tin with pastry, ... [... more]
Australian Womens Weekly |
Fig And Ricotta Tart With 'Kataifi' Pastry - DAVID ...
Unravel pastry and cut into 6 pieces approximately 15 cm square. Lightly brush a 10cm tart tin with ghee. Press the pastry into the pan and brush with ghee. Place 'Pastourma' in the bottom of the pastry. Cut each fig into quarters and place on ... [... more]
Australian Womens Weekly |
Vegetable pies with cheese and herb pastry
Preheat the oven to 200°C. Put the flour in a bowl and rub in the spread with your fingertips until the mixture resembles fine breadcrumbs. Stir in the cheese and chives, then add enough cold water to bind to a dough. Wrap in plastic wrap and ... [... more]
All Recipes AU |
Spicy chicken and vegetable pastries
To make the filling, heat the oil in a frying pan and cook the onion, garlic and chilli over medium-high heat for 2-3 minutes, stirring, until softened and lightly browned. Add the minced chicken and stir for a further 4-5 minutes. Meanwhile, ... [... more]
All Recipes AU |
Blitz Puff Pastry
In a large bowl, stir together the cake flour, bread flour, salt and white sugar. Stir in the butter so that each piece is coated in flour. Combine the cold water and lemon juice; stir into the bowl while lightly tossing the ingredients to ... [... more]
All Recipes AU |
Asparagus and mozzarella filo pastries with tomato chutney
Place a sheet of filo pastry onto a clean bench, brush with melted butter and place over another sheet of filo pastry. Repeat layering until 7 layers have been achieved. Combine asparagus, silverbeet, mozzarella and seasonings in a large bowl and ... [... more]
Australian Womens Weekly |
Pastry perfection
I have a recipe that asks me to "blind bake" my pastry. What is blind baking? Blind baking is a cooking term to describe baking sweet or savoury pie shells or pastry cases before the filling is added. If a filling does not need to be baked or [... more]
Australian Womens Weekly |
Pastry — what's all the puff about?
Puff pastry can generally be described as flaky, light and buttery, good for pies and pastries; while shortcrust pastry has a more crumbly, biscuit-like texture which is good for tart or quiche cases. Sweet puff pastry is literally puff pastry ... [... more]
Australian Womens Weekly |
Fresh and smoked salmon in filo pastry with leek fondue ...
In a small pan melt some butter and add the leeks and cook over medium heat. Remove from heat and allow to cool. Lay a slice of filo flat and fold in two. Using a 10cm pastry cutter cut rounds from filo. Repeat with other filo sheets until you ... [... more]
Australian Womens Weekly |
Berry Custard Pastries - LYNDEY MILAN, AWW
Preheat oven to hot (200°C with fan/220°C without the fan). Grease and line three oven trays with baking paper. Cut one pastry sheet in half. Sprinkle one half with 2 teaspoons of the sugar; place remaining half of the pastry on top. Roll pastry . [... more]
Australian Womens Weekly |
Choc Nut Shredded Pastry Tart
Lightly grease (with butter) a 26cm deep-sided tart tin with a collapsible base. Combine the walnuts, almonds, caster sugar, dark chocolate, cinnamon, cloves and the egg white in a medium sized bowl. Divide the pastry in half. Carefully pull each ... [... more]
Australian Womens Weekly |
