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Recipes using frozen Puff Pastry or Short-Crust Pastry?

 
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mycoffee
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Joined: 15 Sep 2004
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Location: Kuala Lumpur, Malaysia

PostPosted: Thu Nov 04, 2004 11:27 am    Post subject: Recipes using frozen Puff Pastry or Short-Crust Pastry? Reply with quote

Hi,

Do you have any recipes using frozen puff pastry to share? So far, I have Gina's recipes for Cheese Puff and mini sausage roll as well as using it to make fruit danish as suggested by another member.

Any other suggestions? Thanks!

I also have a packet of frozen short-crust pastry. Thinking to use it for making egg tarts pastry. Other suggestions will be appreciated. Smile
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Last edited by mycoffee on Tue Feb 01, 2011 3:14 pm; edited 1 time in total
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lolo
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Joined: 19 Aug 2004
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Location: singapore

PostPosted: Thu Nov 04, 2004 11:40 am    Post subject: Reply with quote

Hi mycoffee,

How about doing Tuna puffs?

Very simple & quick to do... but sorry I don't have exact recipe.

What you need:
Canned Tuna( brine or oil doesn't matter) drained
finely chopped onion( amount up to you)
mayonnaise
black pepper
salt

Sometimes i'll add tomato ketchup too. Simply stir & place large spoonfuls onto 1 side of rolled out pastry. Fold up & seal edges with back of fork. Bake about 180 deg for about 20 min till golden brown.

Btw, you can substitute tuna with hard boiled eggs.( just finely chop up the eggs). You may want to omit onion in this case.

Hope you like this.
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Janny
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PostPosted: Thu Nov 04, 2004 11:47 am    Post subject: Reply with quote

here is another one that i like to make. if your pastry is the square one, cut it into 6 equal pieces.
dice a banana about 0.5x0.5x0.5cm. add about 2 tbsp of brown sugar. if you have allspice (cinnamon mainly + clove etc) add that about 1 - 2 tsp.
mix thoroughly and let that sit a while.

spoon the mixture on the pastry, fold the pastry to close. press the edge to seal. make small little slits (2) on the top, diagonally. brush the pastry with beaten egg yolk and bake for about 10 mins or until done.

easy peasy japanese :lol:
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Gina
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Joined: 20 Jul 2004
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Location: Singapore

PostPosted: Thu Nov 04, 2004 12:22 pm    Post subject: Reply with quote

Short crust pastry is good for Quiche, Egg tarts, Portugese Tarts, Pies, Fruit tarts.

Puff Pastry are good for sardines puffs, flaky curry puffs, char siew puff, that sort of pastry.

oh..talking about Portugese tarts, will be trying out one later..I mean making it.
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lolo
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PostPosted: Thu Nov 04, 2004 6:07 pm    Post subject: Reply with quote

Hi Gina,

Some timsum places sell 'cha shao su'. It's char siew in some sort of pastry. Btw, I'm not refering to the puff-like ones.

Do you know if it's made using short crust pastry? If not, have you any recipe?

Thanks.
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lolo
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PostPosted: Thu Nov 04, 2004 6:54 pm    Post subject: Reply with quote

Hi Gina,

Sorry about the earlier post asking for cha shao su.

Was browsing some of your recipes & just saw you have posted this recipe already.

Think it's this http://www.kitchencapers.net/phpbb/viewtopic.php?t=171

Right?

So sorry. Embarassed

Will try this out some day.

Thanks!!!
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Janny
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PostPosted: Fri Nov 05, 2004 11:10 am    Post subject: Reply with quote

lolo
your tuna puff reminds me of the curry puff i used to make as a student i.e. lazy style. just fold the puff pastry into triangles and sealed by pressing fork on the edges.
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mycoffee
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Joined: 15 Sep 2004
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Location: Kuala Lumpur, Malaysia

PostPosted: Mon Nov 15, 2004 11:35 pm    Post subject: Reply with quote

Finally made some egg tarts with the short-crust pastry.

Here's a pic of my first egg tarts:

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Last edited by mycoffee on Tue Feb 01, 2011 3:14 pm; edited 1 time in total
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Gina
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Joined: 20 Jul 2004
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PostPosted: Tue Nov 16, 2004 9:07 am    Post subject: Reply with quote

very good attempt..how does it taste like?

next you can work on perfecting your skills to make it more even. This is how I learn too. Especially when I am learning from a book or from a TV cooking programme and had no one to guide me. I work on getting the taste right first..When I succeed, I perfected my skills to make it more presentable..so i can show off here.. Razz
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Janny
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PostPosted: Fri Nov 19, 2004 10:10 am    Post subject: French Apple Tart Reply with quote

mycoffee
while browsing better homes & gardens website, i came across this recipe i thought you might be interested in :
http://www.bhg.com.au/food.nsf/Content/Recipe_FrenchAppleTarts
and here is the step by step pictures:
http://www.bhg.com.au/food.nsf/Content/GuestChef_BHG_Jan01_GabrielGate
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mycoffee
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Joined: 15 Sep 2004
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PostPosted: Tue Nov 23, 2004 8:55 am    Post subject: Reply with quote

Gina wrote:
very good attempt..how does it taste like?

next you can work on perfecting your skills to make it more even. This is how I learn too. Especially when I am learning from a book or from a TV cooking programme and had no one to guide me. I work on getting the taste right first..When I succeed, I perfected my skills to make it more presentable..so i can show off here.. Razz


Minus the look, my family said it's like those sold outside. Smile
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Last edited by mycoffee on Tue Feb 01, 2011 3:15 pm; edited 1 time in total
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hiha12
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PostPosted: Tue Sep 09, 2008 5:56 am    Post subject: Reply with quote

Hi Mycoffee, using puff pastry, i love to make french style apple turnovers.: rounds (5" diameter) of puff pastry filled with sweetened minced apples, folded in half-moon shapes, sealed, egg-washed and baked in preheated oven (380-400F) until lightly golden


kids would love eating "pates chauds": usually they are made round in shape. i make them in short sticks so not to waste too much the "precious" dough.
the filling is minced pork, minced onions, some bread crumbs, pepper, salt.
make some small slashes on the top crust, eggwash and bake in preheated oven (380-400F) until golden


hh
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