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Chicken and Mushroom Pie

Course Main Course

Ingredients

Pastry

• 500 g Paneton Flaky pastry
• 500 g Paneton Savoury pastry

Pie Filling

• 1 onion finely diced
• 1 carrot finely diced
• 400 g Chicken We used leftover roast Chicken but if you use fresh Chicken – it will need sauteeing before putting into the pie
• 1 cup Mushrooms Sliced
• 1/4 cup Parsley Chopped

Sauce

• 50 g Butter
• 2 tbsp Flour
• 300 ml Milk
• 1 Pinch Nutmeg
• 1/4 cup grated cheese

Instructions

• Preheat the oven to 200 degrees
• Place an oven tray in at the same time to heat up (prevents soggy bottoms)
• Grease pie tins and line with pastry
• Rest in the fridge for 20 minutes while you complete the next step
• Sauté onions and carrots till softened
• Add mushorroms and cook for 2 minutes
• Mix through herbs and shredded Chicken
• Transfer filling to a bowl and set aside while you make the sauce
• Melt the butter and add flour, mix well and lightly cook
• Add a splash of milk to loosen into a paste and then continue to add milk slowly until you have poured all the milk in and have created a smooth thick sauce
• Stir through the grated cheese and nutmeg
• Add Chicken mix to the sauce and stir to comine
• Season with Salt and Pepper if needed
• Spoon even amounts of filling into pie tins
• Brush edges with egg wash or milk
• Place flaky pastry on tops on and crimp edges lightly together
• Brush the flaky pastry tops with egg wash
• Bake for 40 minutes or until golden brown

The post Chicken and Mushroom Pie appeared first on Paneton Bakery.

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Rhubarb tart

Ingredients

• 1 roll Paneton Sweet Pastry
• 1 1/2 cups rhubarb (approx)
• 100 ml cream
• 1 cup almond meal
• 100 g butter
• 1/2 cup sugar
• 1 Tbsp flour
• 1 egg
• zest of mandarin or orange
• Icing sugar to serve
• Freeze dried mandarins to serve

Instructions

• Grease tart tin with butter, line with pastry and rest in freezer for 30mins.
• Preheat oven 180'. Place baking paper over tart shell and fill with baking weights. Blind bake for 15 minutes.
• Allow to cool while making filling.
• In a processor - cream butter and sugar together until light and creamy. Add egg, zest and cream and mix well.
• Add almond and flour, mix slowly.
• Arrange cut rhubarb on the bottom of tart shell. Dollop spoonfuls of frangipane mix over rhubarb and spread around until covered.
• Bake for 30 minutes or until golden and just set.
• To serve - dust with icing sugar and crumble with mandarins.

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Apple Tarte Tatin

Ingredients

• 1 roll Paneton Flaky Pastry cut into a disc to fit your pan
• 6 firm apples
• 100 g sugar
• 100 g butter

Instructions

• Pre-heat oven to 200°C
• Peel, core and halve apples.
• In a heavy base fry pan, heat to a medium temperature, add butter and sugar. Do not stir mixture as this will cause it to crystalise, but you can shack pan a little, to help it mix together. You want the sugar butter - caramel mix to become a light to medium golden colour before adding fruit. Arrange in a circular pattern and continue to cook, do not stir at any point - a gentle shake of the pan. This process takes 20-30 minutes. 
• Once caramel fruit mix is ready, lay pastry disc over fruit - gently tuck pastry in around the sides. Place into you hot oven and cook for 20 minutes or until pastry is golden and cooked. 
• Remove pan from oven, place serving plate or tray over pan and flip to unveil your beautiful tarte tain.
• Serve warm with cream or ice cream.

The post Apple Tarte Tatin appeared first on Paneton Bakery.

Made using one roll of flaky pastry and 6 apples, this will feed 8-12 people happily!

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Apple and Cinnamon Galette

Ingredients

• 1 Paneton Flaky Pastry
• 6 apples (cored and thinly sliced with skin on)
• 6 Tbsp sugar
• 2 tsp cinnamon

Instructions

• Preheat oven to 180'. Line baking tray with baking paper.
• Arrange apples on pastry, overlapping each slice a little.
• Mix sugar and cinnamon in a bowl and sprinkle over apples.
• Bake for 40 minutes until pastry has cooked under apples.
• Serve with whipped cream or ice cream.

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Flaky pastry asparagus rolls are perfect for entertaining.

Simply use a pizza cutter and slice 1-2cm strips of flaky pastry, twist them around fresh asparagus.
Wash with egg.

Dust with grated parmesan and bake for 15-20minutes or until golden. They also make great dippers into soft boiled eggs too!

The post Flaky pastry asparagus rolls appeared first on Paneton Bakery.

Pear and chocolate is such a lovely combination. We used our classic Frangipane recipe- with the addition of cocoa powder, ginger and cinnamon.

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Pear and chocolate tart

Ingredients

Frangipane Recipe:

• 90 g butter
• 1/2 cup sugar
• 2 eggs
• 1 cup almond meal
• 1 tsp vanilla bean extract
• 1 tsp ginger powder
• 1 tsp cinnamon powder
• 1 Tbsp cocoa
• 1 Paneton sweet pastry
• 3 pears

Instructions

• Preheat oven to 200 °C
• Butter baking tin with butter and line the tin with pastry
• Rest the tin in fridge while preparing the frangipane
• Cream butter and sugar until light and fluffy
• Beat one egg at a time until combined
• Add almond meal, vanilla bean, cinnamon and cocoa powder - combine well
• Spoon frangipane mixture into the tart base
• Thinly slice pears and place on top of the frangipane mixture
• Place in oven for 40 minutes until golden brown
• Drop temperature to 180 °C after 10 minutes of cooking

The post Pear and chocolate tart appeared first on Paneton Bakery.

A little decadence to brighten up your weekend baking.

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Pain au chocolat pudding

Ingredients

• 8 petit pain au chocolat (baked)
• 75 ml milk
• 200 ml cream
• 50 g sugar
• 2 eggs
• whipped cream to serve

Instructions

• Preheat oven to 150'. Grease baking dish.
• In a medium bowl, mix together milk, cream, sugar, eggs.
• Place baked pain au chocolat into baking dish and pour custard mix over and allow to rest in fridge for 1-2 hours.
• Bake for 40-50 minutes (until custard has just set)
• To serve, dust with icing sugar and a dollop of whipped cream

The post Pain au chocolat pudding appeared first on Paneton Bakery.

 

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Rhubarb croissant pudding

Course Breakfast

Keyword croissant, pudding

Ingredients

• 4 day old mini croissants
• 300 ml cream
• 4 eggs (whisked)
• 1/4 cup sugar
• 1 tsp vanilla extract
• 2 Tbsp jam (raspberry or any red fruit)
• 2 sticks rhubarb (sliced thinly)
• 1 Tbsp sugar (for sprinkling)

Instructions

• Preheat oven to 160'
• Whisk eggs, sugar, vanilla and cream until well combined.
• Cut croissants into 3 or 4 slices.
• Smear jam across bottom of baking dish and a layer of rhubarb slices.
• Arrange croissant pieces in dish and pour custard mix over.
• Push in remaining rhubarb slices and rest in the fridge for an hour (this helps the croissants to soak up custard mix).
• Sprinkle sugar over the top and bake until custard has just set (a little runny is good, as it will continue to cook and set while cooling down).
• Serve warm with a dollop of cream.

The post Rhubarb croissant pudding appeared first on Paneton Bakery.

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Pumpkin, chickpea, silverbeet and feta sausage rolls recipe

Ingredients

• 1 roll Paneton Flaky Pastry
• 400g can chickpeas (drained & rinsed)
• 1 1/2 cups roasted pumpkin
• 1 cup silverbeet
• 1 onion
• 1 handful parsley
• 1 tsp paprika
• 1/2 tsp salt
• 100 g feta (crumbled)

Instructions

• Preheat oven to 200".
• In a food processor add onion and blitz till finely chopped. Add roast pumpkin, chickpeas, silverbeet, parsley, carrot, paprika, salt and blitz till well combined. Mix through crumbled feta.
• Cut pastry in half lengthwise and spoon mix onto middle section. Fold pastry over and cut to size (you will make 8 large rolls or 16 smaller).
• Place onto a lined baking try - fold side down. Bake for 30 minute or until golden brown.

The post Pumpkin, chickpea, silverbeet and feta sausage rolls appeared first on Paneton Bakery.

This was the easiest thing to make, we used a few pre-made supermarket items to hasten the process.

All you need to do is blind bake our sweet pastry into tart shapes.
Combine fresh or cooked down fruit with thick vanilla bean custard. Fill cooled tart case with fruit custard and place a store bought meringue on top and decorate with freeze-dried fruit or rose petals.

The post Rhubarb and strawberry custard meringue tart appeared first on Paneton Bakery.