I found this method by Luiska on the BBC forum website, it worked a treat and led to a lot less stressful Christmas day! I had served it with chunky ovenbaked chips, which I guess some people would see a travesty, but it was yum! I used onions instead of mushrooms as I'm allergic to mushrooms...
Fillet or sirloin beef
2 chopped onions
200g pate
2 packets ready made puff pastry..
Fry up the onions until caramelised, and when cold ( this is really important for food hygiene)., mix with the pate. then follow the method below...
Sear the outside of the beef & then put it on a rack to cool and drain. Roll puff pastry, cut a piece somewhat bigger than fillet, prick with fork and bake until crisp & golden. Cool. Spread cooked pastry with half paté-onion mix, top with fillet spread with remainder, cut off excess cooked pastry corners & cover with raw pastry sheet, tucking edges underneath, making sure that the tuck-in is fairly minimal or it gets stodgy. Decorate with pastry strips or leaves or whatever, but don't glaze. Refrigerate overnight. Bring to room temp somewhere dry, make a couple of steam holes, then glaze with egg wash and bake.
Showing posts with label pastry. Show all posts
Showing posts with label pastry. Show all posts
Wednesday, December 27, 2006
Monday, November 20, 2006
Pear Tarte Tatin
I made this for the inlaws on Saturday night... It was fantastic. You will need a dish you can move from hob to oven. I have a le creuset tatin 10" dish...
Sweet shortcrust pastry
200g (7oz) plain flour
Pinch salt
125g (4 1/2oz) butter
50g (2oz) caster sugar
1 egg yolk
Tablespoon cold water
3 large pears
about 2oz Butter
3 heaped tbsp soft brown sugar
cinnamon
Make the pastry by sifting the flour and salt into a bowl. Add the butter, cut into small pieces and rub in with fingertips til it resembles breadcrumbs. Add the sugar, mix in and add the egg yolk and enough cold water to make a stiff dough.
Melt the butter in the bottom of the pan and add the sugar. Heat gently and allow the sugar to melt. Peel, core and cut the pears into quarters and lay across the bottom of the pan and sprinkle the cinnamon over. The pears don't need to cook at this point as they are soft enough to cook in the oven, and you don't want them too mushy. Roll the pastry out into a circle that is slightly bigger than the pan, to cover the pears. Lay it over the top and allow the edges to turn up the side of the pan. Be careful, the pan will still be hot. Put into a hot oven 200°C/390°F/gas 6 for about half an hour, or until the pastry is golden. Serve warm with crean or ice cream. Even better the next day for breakfast ;-)
Sweet shortcrust pastry
200g (7oz) plain flour
Pinch salt
125g (4 1/2oz) butter
50g (2oz) caster sugar
1 egg yolk
Tablespoon cold water
3 large pears
about 2oz Butter
3 heaped tbsp soft brown sugar
cinnamon
Make the pastry by sifting the flour and salt into a bowl. Add the butter, cut into small pieces and rub in with fingertips til it resembles breadcrumbs. Add the sugar, mix in and add the egg yolk and enough cold water to make a stiff dough.
Melt the butter in the bottom of the pan and add the sugar. Heat gently and allow the sugar to melt. Peel, core and cut the pears into quarters and lay across the bottom of the pan and sprinkle the cinnamon over. The pears don't need to cook at this point as they are soft enough to cook in the oven, and you don't want them too mushy. Roll the pastry out into a circle that is slightly bigger than the pan, to cover the pears. Lay it over the top and allow the edges to turn up the side of the pan. Be careful, the pan will still be hot. Put into a hot oven 200°C/390°F/gas 6 for about half an hour, or until the pastry is golden. Serve warm with crean or ice cream. Even better the next day for breakfast ;-)
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