LOCAL CHEF RYAN BROKENBROW'S RECIPE
How to: 4 ways with Puff Pastry
We wanted to find some easy festive treats to wow your guests with so we challenged our chef with creating four different ideas with one sheet of puff pastry. If you want to make a whole sheet of the same variety, simply quadruple your chosen ingredients.
Main Ingredients
- 1 x roll of ready-to-use Puff Pastry
- 1 x egg, beaten
- seasoning
- choice of toppings - pick from below!
Parma Ham, Brie & Pesto
- 50g x brie
- 30g x parma ham
- 30g x pesto
- few rocket leaves
- 5g x balsamic glaze
Valley Smoke House Salmon, Spinach & Egg
- 25g x spinach
- 50g x valley smokehouse salmon
- 1 x egg
- 5g x chives (chopped)
Lemon Curd, Berries & Mint
- 75g x lemon curd
- 3 x strawberries (each cut into 6 & stalk removed)
- 30 x blueberries
- 4 x cherries
- 3 x leaves of mint
Goat's Cheese, Pear, Walnut & Caramelised Onion
- 2 tbsp x caramelised onion chutney
- 1/2 x a pear
- 50g x goat's cheese
- 15g x walnut halves
- few rocket leaves
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Parma Ham, Brie & Pesto
Slice the brie and arrange on the puff pastry with the parma ham and a pinch of black pepper then bake for 20 minutes. Remove from the oven and put small dollops of pesto randomly over the pastry followed by a few fresh rocket leaves and a little balsamic glaze.
Valley Smoke House Salmon, Spinach & Egg
Put the spinach on the bottom of the puff pastry quarter, followed by the smoked salmon. Place on baking parchment on a baking tray and bake in the oven for 15 minutes. Remove from the oven and crack the egg on top, return to the oven for another 5 minutes. Finish with the chopped chives and freshly ground black pepper and a pinch of salt.
Lemon Curd, Berries & Mint
Fork the bottom a few times to stop the middle rising as much as the rim and glaze the whole base with the beaten egg. Bake for 20 minutes until golden and then leave to cool. Once cool spoon the lemon curd evenly on the bottom of the pastry case followed by the berries arranged nicely on top. Finished with torn fresh mint leaves.
Goat's Cheese, Pear, Walnut & Caramelised Onion
Spoon the caramelised onion chutney onto the puff pastry quarter as evenly as you can. Slice the pear and goat’s cheese and lay them on top followed by the walnuts. Bake in the oven for 20 minutes and finish with a little black pepper and a few rocket leaves.
