Hidden Steak in Puff Pastry

Para versão Portuguesa clique aqui: “Bife Escondido em Massa Folhada”

300g sirloin steak

1 sheet puff pastry

Mustard

200g fresh mushrooms, sliced

A drizzle olive oil

1 tbsp butter

2 garlic cloves finely chopped

2 tbsp port/madeira wine or sherry

Salt and pepper to taste

1 egg

Season steaks with salt and pepper. Into a hot frying pan drizzle the olive oil and place the steaks. Seal for no more than 2 minutes on each side and remove from pan. They should have a nice brown colour. Spread mustard over steaks and set aside. Pre-heat oven to 180ºC. In the same frying pan where steak was sealed, place butter and garlic. When butter has melted add mushrooms and season with salt and pepper. Cook for 2 or 3 minutes and add wine. Cook for a further 3 minutes and remove from heat. 

Spread the puff pastry and in the middle place strained mushrooms. Lay the steak on top and fold pastry into a parcel being sure to seal all ends and to leave the seams on the bottom. Make a few diagonal marks with the back of the knife and brush with beaten egg. Make sure not to cut into pastry when making the marks. Place in the oven for 20 minutes until pastry is golden coloured.

Biscuit Pastry

Para versão Portuguesa clique aqui: Massa Areada

This dough makes an excellent pastry shell for fruit tarts and other pies and tarts with rich fillings. I mix it in the thermomix.

100g sugar

300g flour

150g butter

A pinch of salt

2 egg yolks

20g milk

2 cups dried beans, rice or weights that can withstand the oven’s heat for blind-baking

   

Pre-heat oven to 180ºC.

Place sugar in TM bowl and pulverize 15 sec/speed 9.

Add remaining ingredients and set 15 sec/speed 5.

Roll out pastry as thinly as possible and place in pie plate. Prick lightly all over base with a fork. 

Line with parchment paper and place the beans on top spreading them evenly over the base. This will prevent the pastry from puffing up. Place in the oven for 15 minutes, remove the beans and place in the oven for a further 10 minutes. Save the beans for a next time you need to blind-bake a shell. Let it cool completely before filling.

If any dough is left over it can be frozen. I didn’t have enough dough to make another shell so I just made some cookies! I spread the dough directly on some parchment paper, cut the cookies and removed excess dough. Placed tray in the oven for 10 minutes until golden. Voilá!

Basic Pie Dough

Para versão Portuguesa clique aqui: Massa Quebrada

This dough can be used for savoury or sweet pies. It keeps well in the refrigerator for up to 3 days or in the freezer for a month.

300g flour

130g butter

70g water

½ tsp salt

½ tsp sugar

Cut the butter in small pieces and add to the flour, salt and sugar. Rub butter into flour between thumbs and fingertips lifting hands above the bowl to aerate mixture until it resembles bread crumbs. Add water and stir in quickly using one hand to gather it into a ball. 

Place on a sheet of cling film, wrap and refrigerate for at least 15 minutes. With the help of a floured rolling pin, roll out dough and line a pie plate.

Apple in Puff Pastry Braid

Para versão Portuguesa clique aqui: Trança de Maçã Folhada

3 cups apples cut in small cubes

¼ cup brown sugar

¼ tsp cinnamon

1 nut butter

2 tbsp flour

1 round sheet of puff pastry

Milk for brushing

Sugar for sprinkling

Place the apple, sugar, cinnamon and butter in a small pan over medium heat for about 5 minutes, just to soften the apples. Remove from heat. Sprinkle flour over the apples and mix well. Pre-heat oven to 190ºC. 

Spread the puff pastry and place apple mixture in the middle in a rectangular shape. Using a sharp knife, cut the sides of the pastry into strips in equal number on both sides. Beginning from the tips, fold the pastry over the apple mixture. Then, taking one strip at a time, give it a twist and place it over to the other side. 

Continue with the other strips overlapping them to make a braid. Brush braid with milk and sprinkle with sugar. Place in the oven for 20 minutes or until golden and crispy.