PUFF PASTRY PIZZAS RECIPE - BBC GOOD FOOD
Have fun preparing these puff pastry pizzas with kids. Chop up any veg you have into small pieces and let everyone choose their own toppings
Provided by Cassie Best
Categories Buffet, Lunch, Snack
Total Time 45 minutes
Prep Time 20 minutes
Cook Time 25 minutes
Yield Serves 4 (or 3 adults and 2 children
Number Of Ingredients 6
Steps:
- Heat the oven to 200C/180C fan/gas 6. Unroll the pastry, cut into six squares and arrange over two baking trays lined with baking parchment. Use a cutlery knife to score a 1cm border around the edge of each pastry square. Bake for 15 mins, until puffed up but not cooked through.
- While the pastry cooks, make the sauce and prepare your toppings. Mix the tomato purée, tomato ketchup, oregano and 1 tbsp water. Grate the cheese and chop any veg or herbs you want to put on top into small pieces. Set aside.
- Remove the pastry from the oven and squash down the middles with the back of a spoon. Divide the sauce between the pastry squares and spread it out to the puffed-up edges. Sprinkle with the cheese, then add your toppings. Bake for another 5-8 mins and serve.
Nutrition Facts : Calories 357 calories, FatContent 18 grams fat, SaturatedFatContent 10 grams saturated fat, CarbohydrateContent 38 grams carbohydrates, SugarContent 7 grams sugar, FiberContent 3 grams fiber, ProteinContent 10 grams protein, SodiumContent 0.9 milligram of sodium
CARAMELISED ONION PUFF PASTRY TART RECIPE - BBC GOOD FOOD
Top puff pastry with tangy mustard, onions and Parmesan cheese for a light vegetarian lunch or party buffet nibble
Provided by Thane Prince
Categories Buffet, Lunch, Starter, Supper
Total Time 1 hours
Prep Time 10 minutes
Cook Time 50 minutes
Yield 6
Number Of Ingredients 8
Steps:
- Finely slice the onions, then put them in a large, lidded pan with the oil and cook over a low heat for 30 mins, stirring from time to time.
- Remove the lid and turn up the heat, cooking the onions until they brown and caramelise, stirring often.
- Heat oven to 180C/160C fan/gas 4. Unroll the pastry and place on a greased baking sheet. Using a sharp knife, cut a 2cm border around the edge of the pastry, going almost but not quite through the pastry. Glaze the edge of the pastry with beaten egg.
- Spread the mustard over the base of the tart and pile on the onions, spreading them out to meet the edge. Mix the breadcrumbs, Parmesan and thyme leaves together, and sprinkle this topping evenly over the onions. Bake the tart for 18-20 mins or until the pastry is golden brown.
Nutrition Facts : Calories 380 calories, FatContent 22 grams fat, SaturatedFatContent 8 grams saturated fat, CarbohydrateContent 35 grams carbohydrates, SugarContent 9 grams sugar, FiberContent 3 grams fiber, ProteinContent 9 grams protein, SodiumContent 1.2 milligram of sodium
More about "on the border drinks recipes"
CARAMELISED ONION PUFF PASTRY TART RECIPE - BBC GOOD FOOD
From bbcgoodfood.com
Total Time 1 hours
Category Buffet, Lunch, Starter, Supper
Cuisine British
Calories 380 calories per serving
- Spread the mustard over the base of the tart and pile on the onions, spreading them out to meet the edge. Mix the breadcrumbs, Parmesan and thyme leaves together, and sprinkle this topping evenly over the onions. Bake the tart for 18-20 mins or until the pastry is golden brown.
SCRUMPTIOUS GARLIC BREAD | JAMIE OLIVER RECIPES
From jamieoliver.com
Cuisine https://schema.org/VegetarianDiet
Calories 191 calories per serving
- This recipe works great as a stand-alone dish, but also as a component in Jamie’s Christmas Party from Together – see the full collection of menus here. GET AHEAD You can do this on the day, if you prefer. Pour 325ml of tepid water into a large bowl. Add the yeast and mix with a fork for 2 minutes. Pour in the flour and a good pinch of sea salt, then use a fork to mix until you can’t move it any more. Now, get your clean hands in there and bring it together as a ball of dough, adding more flour, if needed, to stop your hands and the dough sticking. Knead on a flour-dusted surface for 5 minutes, or until silky and elastic. Shape into a rough ball, place in a lightly oiled bowl, cover with a clean, damp tea towel, and prove in a warm place for 1 hour, or until doubled in size. Meanwhile, tear the bread into a blender and blitz into crumbs. Rub two 20cm x 30cm trays with olive oil, then evenly scatter over the breadcrumbs. Tear the top leafy half of the parsley into the blender. Peel and add the garlic, then blitz until fine. Squeeze in the lemon juice, add the cream cheese, blitz again until smooth, then season to perfection, tasting and tweaking. Knock the air out of the dough by punching it with your fist, then divide into two. One piece at a time, pull and stretch out on an oiled surface to 30cm x 50cm. Spread over half the cream cheese mixture, leaving a 5cm border along the longer side that’s farthest away from you. Now, take your time to roll up the dough, starting in front of you, so you end up with a long Swiss roll shape. With a sharp knife, cut the roll into 18 pieces, then place in the tray, swirl-side up, arranging them fairly close together. Cover and prove in the fridge overnight (45 minutes, or until doubled in size, if making on the day). TO SERVE Preheat the oven to 220°C/425°F/gas 7. Uncover and bake on the top shelf for 20 minutes, or until golden. Drizzle with a little extra virgin olive oil, to serve.
EASY SALMON EN CROûTE | JAMIE OLIVER RECIPES
Total Time 55 minutes
Calories 712 calories per serving
- Preheat the oven to 220°C/425°F/gas 7. Peel and chop the onion and place in a large non-stick pan on a medium heat with 1 tablespoon of olive oil. Peel, finely slice and add the garlic. Finely grate in the lemon zest, then cook for 10 minutes, or until softened, stirring regularly. Stir in the spinach, cover, and cook for 5 minutes, then remove the lid and cook for another 5 minutes, or until all the liquid has cooked away. Season to perfection. Unroll the pastry and place it, still on its paper, in a baking tray. Spread over the spinach, leaving a 5cm border all the way around. Sit the salmon fillets on top, 1cm apart, then use the paper to help you fold in the pastry edges to snugly encase the salmon, leaving it exposed on the top. Beat the eggs and use some to brush the exposed pastry, then bake at the bottom of the oven for 15 minutes. Meanwhile, beat the pesto into the remaining egg. When the time’s up, pull out the tray and pour the egg mixture over the salmon and into the gaps. Return to the bottom of the oven for a final 15 minutes, or until the pastry is golden and the egg is just cooked through. Serve with lemon wedges, for squeezing over.
EASY SALMON EN CROûTE | JAMIE OLIVER RECIPES
Total Time 55 minutes
Calories 712 calories per serving
- Preheat the oven to 220°C/425°F/gas 7. Peel and chop the onion and place in a large non-stick pan on a medium heat with 1 tablespoon of olive oil. Peel, finely slice and add the garlic. Finely grate in the lemon zest, then cook for 10 minutes, or until softened, stirring regularly. Stir in the spinach, cover, and cook for 5 minutes, then remove the lid and cook for another 5 minutes, or until all the liquid has cooked away. Season to perfection. Unroll the pastry and place it, still on its paper, in a baking tray. Spread over the spinach, leaving a 5cm border all the way around. Sit the salmon fillets on top, 1cm apart, then use the paper to help you fold in the pastry edges to snugly encase the salmon, leaving it exposed on the top. Beat the eggs and use some to brush the exposed pastry, then bake at the bottom of the oven for 15 minutes. Meanwhile, beat the pesto into the remaining egg. When the time’s up, pull out the tray and pour the egg mixture over the salmon and into the gaps. Return to the bottom of the oven for a final 15 minutes, or until the pastry is golden and the egg is just cooked through. Serve with lemon wedges, for squeezing over.
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