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pasty pie knish ?


With just-in-date pastry in the fridge and a punnet of mushrooms to use up, what do I make?

My first thought was cornish pasties – but they’re enormous and I’m only little.

Pies?  But even when I bake pastry blind I tend to suffer from Soggy Bottom.  Don’t tell anybody…

I decided to make knish, knishes?  Anyway, if you don’t know they’re jewish pastries traditionally filled with seasoned mashed potato.  I can’t eat mashed potato since the primary school dinner monitor (monster) forced me to eat scoops of the lumpy stuff back when I was 9 – but I do like mushrooms…

So I made little Pasty Pie Knishes with What I Had ……… adapt recipe to use up your leftovers.

Ingredients {makes 12 small ones}

250g shortcrust pastry (that’s half my packet of ready made – there’s no shame)

2 tbsp olive oil

250g mushrooms, chopped small

¼ red pepper, chopped small

1-2 tbsp seeds (sunflower, pumpkin, pine nuts…)

large handful of leaves, chopped (I had a mixed bag of rocket, spinach and ruby chard)

½ tsp ground nutmeg (swap for cumin or whatever spice you like/have)

1 tsp salt and freshly ground pepper

cheese, if you like, cubed (I had gruyere)

egg or milk to glaze (I had 1 egg yolk sitting in the fridge, all lonely and forlorn…)

Directions

  • Heat oil in pan, add mushrooms and pepper pieces and fry for about 5 minutes. Make space for seeds if using and dry fry briefly –  I used about 2 tablespoons of sunflower seeds (and only thought to add them after cooking my mushrooms)
  • Add salt, pepper and spice
  • Add leaves and stir for about 2 minutes until wilted
  • Taste and adjust seasoning if necessary then leave mixture to cool

   

  • Lightly grease a baking tray and preheat oven to 200°C/400°F/Gas Mark 4
  • Divide pastry in half and on a floured board or worktop roll the first piece thinly to about 16 x 6 inches
  • Place half the mushroom mixture along the length, add cubed cheese if using and fold the long edges over the top
  • Cut the long pastry roll into 6 pieces, pinch the ends of each pastry roll together and place onto baking tray with pinched ends top and bottom. Repeat with the second piece of pastry and remaining mushrooms. I left some top ends open to see which I preferred.
  • Brush each pasty pie knish with egg wash and if I didn’t explain the rolling and cutting very well look here http://www.youtube.com/watch?v=atMCrwcuIUk … he’s made them before!
  • Bake for 20-30 minutes
  • Put your feet up…

  • Eat hot from the oven or just warm.  What would you put in yours?

Featured

Honey & Thyme Slow Roasted Tomatoes

…or What To Do With Too Many Toms

Ingredients (thereabouts)

800g tomatoes – that’s about 8 medium sized ones. (Cherry and baby plums are also good but really any old toms will do)

4 tbsp (60ml) olive oil

1 tbsp (15ml) runny honey

½ tsp dried thyme or other herb(s) if preferred

salt and pepper

optional – garlic cloves, capers

It’s easy!

In a bowl mix oil, honey and herbs. Chop tomatoes into segments or halves depending on size, add to bowl and toss to coat. Tip everything into a shallow baking tray, spread tomatoes into a single layer and season with a little salt and pepper. Roast at 160°C/325°F/Gas Mark 3. This small tray of cherry tomatoes was ready in 1 ½ hours but a larger tray/larger tomatoes can take up to 3 hours. Check regularly and mix a little to ensure even cooking. If using garlic don’t add until about 20 minutes before the end (if you expect it to be edible).

Refrigerate until needed but for the best flavour serve at room temperature. Add to salads and bruschetta, sandwiches and wraps, pizzas and tarts…mix tagliatelle or spaghetti with a little pesto and cream and top with toms…mix with olives and cheese for easy antipasto or tapas…..or layer in a jar with fresh basil leaves (and garlic, capers, olives maybe …) and cover with olive oil for later…makes two jam jars – one for you, one for me 🙂 What do you do with yours?

Thank you for visiting my kitchen.