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Anna N

The Savory Baking Topic

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85B082A8-A806-44EA-9086-EFC93C90FC99.thumb.jpeg.a4fdb882a9f0382d1c5f4304dbbbf5b0.jpeg

 

 Cheese and onion tartlet.  From my continuing effort to master pastry. Obviously still needs work but I have found Joe Pastry  and I am looking forward to some more trials. 

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First attempt at a “pizza” tartlet.  Homemade pizza sauce, sautéed mushrooms and mozzarella cheese. Hoping to stock my freezer and my bachelor son’s freezer with quick and tasty snacks and/or meal components. 

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2 minutes ago, caroled said:

@Anna N, did you prebake the shell first? , how did it turn out? 

 

No I did not pre-bake the shell. I did a single one to test out the idea of not only not prebaking  but of not adding the cheese until well into the baking cycle.  I chilled the shells, docked them  and sprinkled a layer of grated mozzarella into the bottom of the shells before putting in a thin layer of pizza sauce and then adding mushrooms. I baked them at 400°F in my BSO (Breville smart oven) for 15 minutes then added sliced mozzarella to almost cover the surface and baked them for further 8 minutes. I was very pleased with the results.

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Posted (edited)
  1. @Anna N, that  perfectly answered my ?  I wasn't sure if I was seeing melted cheese in the bottom or an under baked crust, and I know you are all about a beautifully baked crust , so the latter seemed unlikely.  Glad you enjoyed the results and thanks for the inspiration.
  2.  

Edited by caroled not sure what the 1 and 2 are about, couldnt get them to erase. (log)

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  Sometimes I amaze even myself. xDxDxD   Sausage rolls.  No cheese. :P

 

I have often thought about making rough-puff pastry.  Before I have always chickened out believing that I couldn’t possibly succeed.  This time I bit the bullet. 

 

 I used this  recipe for the pastry and it has been in the fridge,  well wrapped, for about 48 hours. Even after I made it I was chicken to use it thinking I would just face another failure!  

 

 This is just under half of the batch I made.  I believe it is at least as good as any puff pastry you can buy.  It still falls way short of @Alleguedes though. :)

 

 

 

 

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4 minutes ago, Anna N said:

3F805BFF-2FE1-4127-A781-0A0F82B817A8.thumb.jpeg.5eca39dbb7724b0420c7032e2be58721.jpeg71F7817A-2CB7-4201-90E0-95E3F61E12AB.thumb.jpeg.cb7fae2d4dd7464f5e64da7901dae929.jpeg

 

  Sometimes I amaze even myself. xDxDxD   Sausage rolls.  No cheese. :P

 

I have often thought about making rough-puff pastry.  Before I have always chickened out believing that I couldn’t possibly succeed.  This time I bit the bullet. 

 

 I used this  recipe for the pastry and it has been in the fridge,  well wrapped, for about 48 hours. Even after I made it I was chicken to use it thinking I would just face another failure!  

 

 This is just under half of the batch I made.  I believe it is at least as good as any puff pastry you can buy.  It still falls way short of @Alleguedes though. :)

 

 

 

 

 

Wow!  That is beautiful looking dough.

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9 hours ago, Anna N said:

 I used this  recipe for the pastry

 

What flour did you use?  I might have to try it.  A food truck near my work sells wonderful byrek and I have tried making them myself, but the dough is completely different.  I suspect this dough isn't exactly right either,  but it looks like it would be a lot closer than my previous attempt.

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Posted (edited)
17 minutes ago, rustwood said:

 

What flour did you use?  I might have to try it.  A food truck near my work sells wonderful byrek and I have tried making them myself, but the dough is completely different.  I suspect this dough isn't exactly right either,  but it looks like it would be a lot closer than my previous attempt.

I used Robin Hood Best for Bread flour.  It has a protein content of 13.3% I believe. 

 

 I suspect that if  byrek is anything like borek then you probably need something much closer to phyllo. 


Edited by Anna N Edited to add a comment about Phyllo (log)
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9 hours ago, Anna N said:

 I suspect that if  byrek is anything like borek then you probably need something much closer to phyllo.

 

Yes, there are many "easy" recipes that use frozen phyllo and recipes that use a very lean dough; however, some recipes call for rolling pieces dough very thin, brushing it with butter (or oil), stacking them, then rolling it again.  That seems to at least start to approach the realm of puff pastry.

 

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I had some phyllo left from my recent asparagus experiment so I made these little Leek, Feta and Greens Spiral Pies from Smitten Kitchen Every Day to use it up.

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That sorry looking one in the top right of the photo was the first one so it did take me a minute to figure things out.  Tasted fine though.

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