KNIFE BLOCK EMPTY RECIPES

Steps:

• To make the pastry, sift the flour into a large bowl, then stir in the mustard powder, cayenne and 1 tsp salt. Grate the butter into the flour, dipping the end of the block in flour from time to time to prevent it from clumping. Stir the flour and butter together using a table knife, then pour in 120ml ice cold water, mix and bring together to form a dough. Flatten the dough into a disc, wrap in cling film and chill in the fridge for 1 hour.
• Meanwhile, make the filling. Cook the potatoes in a pan of salted water until tender, then drain and steam dry for a few mins before mashing and leaving to cool. Melt the butter in a frying pan until foaming. Add the onions and a pinch of salt, and cook, stirring occasionally, over a medium heat until they’re completely soft and starting to caramelise. Add to a bowl with the potato. Once cool, stir in the thyme leaves, mustard, cheese and gherkins or pickled onions, and season to taste. Set aside.
• Line a baking tray with baking parchment. On a lightly floured surface, roll the pastry out into a large rectangle around 3mm thick. Cut the pastry into eight rectangles, then divide the filling equally between them, squashing it into a sausage shape down the long length of one side of each rectangle, leaving a 5cm gap at each end. Brush the exposed pastry with a little egg, then fold in the short sides of the rectangle and roll the empty half of pastry over the filling so that it is completely encased. Press the edge to seal it, then crimp the two shorter ends with a fork. Repeat with each roll, then transfer to the lined baking tray and chill in the fridge for 20 mins. Can be frozen at this point.
• Heat oven to 200C/180C fan/gas 6. Take the rolls out of the fridge, brush all over with the beaten egg, then scatter with the nigella seeds. Bake on the top shelf of the oven for 40 mins or until deeply golden and crisp. Serve hot or cold with your choice of sauce.

Steps:

• Preheat the oven to gas 6, 200°C, fan 180°C. Roll 500g block of puff pastry to a thickness of 2-3mm. Cut out a 30x20cm rectangle and transfer to a baking sheet lined with nonstick baking paper. Prick all over and place in the freezer to cool for a few minutes. Top the chilled pastry with a further sheet of nonstick baking paper. Place a second baking sheet over the top of the pastry (the extra weight will prevent the pastry expanding in the oven) and bake for 15-20 minutes or until golden. Remove from oven and place on a cooling rack. Once cool, use a serrated knife to cut into 3 neat strips, each 10x20cm, slicing off any untidy edges.
• Make the crème pâtissière. Empty 250ml milk into a medium saucepan and heat to just before boiling point, over a medium heat. Meanwhile, cream 3 egg yolks, 50g caster sugar and 2 tbsp of the hot milk in a medium bowl. Add 20g plain flour and 25g cornflour into the mixture before slowly pouring in the remaining hot milk, beating as you go with a balloon whisk.Return the mixture into the pan and bring slowly to the boil, stirring constantly. Don’t panic if it becomes lumpy, as it will eventually become smooth and very thick. Remove from the heat, stir through 1 vanilla pod, seeds scraped, then cover with clingfilm to prevent a skin forming, and leave to cool completely. Once completely cold, beat the crème pâtissière with electric beaters until smooth.Fold through 150ml double cream, whipped to stiff peaks and decant the thick sauce into a piping bag with a small round nozzle. Place in the fridge until needed. 
• Make the frosting by combining 125g icing sugar with 2-3 tbsp water. Set aside.
• Assemble the mille feuille by placing one rectangle of pastry in the centre of a board. Pipe over half of the crème pâtissière. Cover with a second rectangle of pastry and the remaining crème pâtissière.
• Using a palette knife, coat the top of the remaining rectangle of puff pastry with fondant icing.
• Melt 30g dark chocolate, melted in the microwave. Pour the chocolate into a small parchment paper cone and cut the tip. While still soft, pipe over thin, straight lines of molten chocolate.
• Run a knife in the opposite direction to form a marbled pattern. Alternate the direction you drag the knife to create the traditional pattern. Once decorated, place the pastry on top of the mille feuille.
• Return to the fridge for 30 minutes before slicing into 6 and serving. Tip: If your mille feuille is hard to slice, pop it in the freezer for an hour beforehand and it will slice more easily.
• We've made a handy shopping list so you can get everything you need to make this impressive mille-feuille. Don't forget to screenshot before you go shopping! 500g puff pastry 250ml milk 3 egg yolks 50g caster sugar 20g plain flour 25g cornflour 1 vanilla pod 150ml double cream 125g icing sugar 30g dark chocolate