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Smoked Fish & Leek Pie

Course Lunch, Main Course

Keyword dinner, flaky pastry, lunch, pie

Prep Time 40 minutes minutes

Cook Time 40 minutes minutes

Servings 6

Ingredients

• 3 sheets Paneton Flaky Pastry Sheets
• 400 g smoked fish we used a mix of smoked salmon and smoked trout
• 1 Leek finely sliced
• 1 stick celery finely diced
• 1 carrot finely diced
• 1 tsp dijon mustard
• 1 zest lemon
• 1 Tbs fresh finely cut parsley
• 2 Tbs flour
• 50 g butter
• 1 cp milk
• 1 tsp salt and pepper to taste

Instructions

• Saute vegetables until tender. Set aside to cool.
• Cut smoked fish into small pieces.
• To make the white sauce, heat a pan to melt butter. Add flour to pan and cook until coloured, add a small amount of milk at a time, mixing well to make sure all is smooth. Set aside to cool a little.
• Once fillings have cooled a little, in a large bowl mix all filling together and check for seasoning.
• Preheat oven to 200'.
• Grease and line the base of your pie tin with the flaky pastry sheet.
• Fill pie tin with filling and cover with pastry sheet – for this pie we did a lattice top and little pastry shaped fish.
• Bake at 200' for 10 minutes then reduce temperature to 170' and cook until golden and pastry has cooked through – this will be approximately 40 minutes.

The post Smoked Fish & Leek Flaky Pastry Pie appeared first on Paneton Bakery.

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Bacon and Leek Picnic Pie

Course Lunch, Main Course, Snack

Keyword dinner, flaky pastry, lunch

Prep Time 20 minutes minutes

Cook Time 40 minutes minutes

Servings 8

Ingredients

• 3 sheets Paneton Bakerys Flaky Pastry Sheets
• 1 Leek Finely Sliced
• 1/2 cup Bacon pieces Finely sliced
• 4 eggs
• 1/2 cup milk or cream

Instructions

• Preheat oven to 180', Grease tin with butter and line with pastry.
• Finely slice leeks and saute in a pan with a little butter. Set aside to cool while preparing the remainder.
• Finely slice bacon and saute.
• In a bowl add eggs and whisk, add cream and mix.
• Add leek and bacon to mix and pour into the pastry lined tin.
• With the last sheet of pastry, cut into thin slices to decorate the top. Arrange in diagonal cross sections or however suits.
• Bake for 30 minutes or until set and golden.

The post Leek and Bacon Picnic Pie appeared first on Paneton Bakery.

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Spinach, Feta and Lemon Quiche

Course Breakfast, Lunch, Main Course

Keyword quiche, savoury pastry

Prep Time 30 minutes minutes

Cook Time 45 minutes minutes

Ingredients

• 2 Sheets Paneton Savoury Pastry Sheets
• 6 Eggs
• 100 g Feta crumbled
• 2 cups Spinach finely shredded
• 1 Lemon zested
• 1 tsp Zaatar
• 1/2 cup Cream

Instructions

• Preheat oven to 180 degrees. Grease deep dish pastry tin with butter and then line with pastry. Chill in the fridge for 30 minutes.
• Finely shred spinach, crumble feta, and add to a bowl with eggs, lemon zest, zaatar and cream. Mix well.
• Blind bake pastry for 10 minutes.
• Pour in filling and bake for 30-45 minutes until just set and golden on the top.

The post Spinach, Feta and Lemon Quiche appeared first on Paneton Bakery.

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Pork & Fennel Sausage Rolls

Course Lunch, Main Course, Snack

Prep Time 20 minutes minutes

Cook Time 30 minutes minutes

Servings 8

Ingredients

• 2 sheets Paneton Flaky Puff Pastry
• 1 pack Pork & fennel sausages
• 1/2 apple finely diced
• 1 carrot finely diced or grated
• 1 onion finely diced
• 1 tsp fennel seeds
• salt & pepper to taste

Instructions

• Remove two sheets of pastry form the pack and allow to defrost.
• Preheat oven to 200'.
• Line one baking tray with baking paper.
• Remove the sausages from the casings and put filling into a large bowl, add all other ingredients and mix well.
• Cut pastry in half.
• Divide sausage filling by four, and shape into a long log to fit down the centre of your pastry.
• Fold the pastry over the filling, folded edges down.
• Cut sausage rolls into the size you prefer.
• Brush pastry with egg wash.
• Bake at 200' for 10 minutes, then reduce heat to 180' and bake for a further 15-20 minutes until pastry is golden brown and filling is cooked.

The post Pork & Fennel Sausage Rolls appeared first on Paneton Bakery.

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Asparagus and courgette tart

Course Dessert, Lunch, Main Course, Snack

Prep Time 20 minutes minutes

Cook Time 40 minutes minutes

Servings 8

Ingredients

• 1 roll Paneton savoury pastry defrosted
• 1 bunch asparagus chopped
• 1 courgette shaved using a peeler
• 4 eggs
• 1/2 cup cream or milk
• 1/4 cup fresh herbs – chives and parsley finely chopped
• 1 tsp salt and pepper to taste

Instructions

• Pre-heat oven to 180'.
• Grease and line your baking tin with baking paper- we used a shallow rectangle, it's easy to portion, but any will work
• Line with pastry, trimming the edges and saving the excess to decorate the top.
• Put a layer of baking paper on the pastry and fill with baking beans to blind bake – nobody wants a soggy bottom. Approximately 15 minutes.
• In a large bowl, mix the egg, herbs and cream well.
• Add veggies to the pastry and pour over the egg mix.
• Decorate the top with the leftover pastry – we did a cute lattice top, have fun with it.
• Bake for around 30 minutes, or until egg has just set.

The post Asparagus & Courgette Tart appeared first on Paneton Bakery.

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Braided Pastry Log

Course Lunch, Main Course, Snack

Keyword dinner, flaky pastry, flaky puff pastry, lunch

Prep Time 30 minutes minutes

Cook Time 45 minutes minutes

Servings 6

Ingredients

• 1 Roll Paneton Flaky Pastry
• This Braided Pastry Log was made using leftovers from a roast dinner. It's a really economical way to use up any food to prevent food wastage. In this recipe we used leftover roast chicken and vegetables bound together by a small amount of béchamel sauce. Add extra herbs or spices to boost the flavour.

Instructions

• Preheat oven 200'. Line baking tray with baking paper.
• Prepare pastry by slicing the sides into strips for braiding. the pastry will be lengthwise and approximately in thirds.
• Chop all leftovers into bite sized pieces and put into a large bowl. Stir through béchamel and seasoning and mix well.
• Spoon filling mix into the middle section of pastry and then start to braid pastry, encasing the filling. Once finished, brush with egg wash and bake for 40 minutes until pastry is golden and cooked through.

The post Braided Pastry Log appeared first on Paneton Bakery.

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Family Pie – spinach, potato and feta

Course Lunch, Main Course, Snack

Keyword dinner, flaky pastry, flaky puff pastry, pie

Prep Time 20 minutes minutes

Cook Time 50 minutes minutes

Servings 6

Ingredients

• 1 Roll Paneton Flaky Pastry
• 2 Potatoes
• 2 cups Spinach or silverbeet
• 100 g Feta
• 2 Eggs
• 1/4 cup Milk
• Salt and Pepper to taste

Instructions

• Preheat oven to 200'.
• Peel and slice potatoes and boil until tender. Allow to cool while preparing the rest.
• Grease pie tin with butter and line with pastry bottom
• Finely chop spinach and add to a large bowl with crumbled feta.
• Add eggs and milk and mix well.
• Pour into the pastry bottom and top with pastry lid.
• Bake until golden and pastry cooked.

The post Family Pie – spinach, potato and feta appeared first on Paneton Bakery.

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Carrot, Feta and Caramelised Onion Tarte Tatin

Course Lunch, Main Course

Keyword dinner, flaky pastry, flaky puff pastry, galette, lunch

Prep Time 20 minutes minutes

Cook Time 40 minutes minutes

Ingredients

• 1 Roll Paneton Flaky Pastry
• 8 Carrots Peeled and cut in half.
• 1/2 cup Caramelised onion jam
• 100 g feta
• Fresh thyme to finish

Instructions

• Preheat oven to 200".
• Cut pastry into a disk to fit oven proof fry pan.
• Par boil carrots until tender. Dry off well.
• Place carrots cut side down in a pan a fry with butter to caramelise. Then spoon onion jam over the top and pastry, tucking the edges in and under.
• Bake in oven until pastry is golden and puffed up.
• Once cooked and ready to turn out, place a large plate over pan and flip over. Top with crumbled feta and thyme leaves. A drizzle of honey is nice too.

The post Carrot, Feta and Caramelised Onion Tarte Tatin appeared first on Paneton Bakery.

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French Onion Soup with Paris Sourdough float

Course Lunch, Main Course

Keyword dinner, lunch

Prep Time 20 minutes minutes

Cook Time 1 hour hour

Servings 6

Ingredients

• 1 Paris Sourdough loaf
• 100 g Gruyere or cheese of choice
• 8 onions red or white is ok
• 4 Tbs Olive Oil
• 2 Tbs Butter
• 1 tsp Sugar
• salt to taste
• 2 Cloves of Garlic
• 8 cups beef, chicken or vegetable stock
• 1/2 cup Dry Vermouth or white wine
• 2 Bay leaves
• 1 tsp thyme leaves
• 1/2 tsp black pepper

Instructions

• Peel and slice onions.
• Add oil to pan and sauté onions until they soften – about 20 minutes.
• Increase the heat, add butter and brown the onions – about 20-40 minutes.
• Sprinkle with sugar and finish caramelising onions, then add garlic.
• Deglaze the pot with vermouth, making sure to scrape down all the brown bits.
• Add stock, bay leaves and thyme and simmer for 30 minutes. Season to taste.
• Preheat oven and line tray with baking paper.
• Slice Paris Sour Dough into generous chunks. Toast one side till golden and then flip over, add cheese and toast until golden.
• To serve, ladle soup into bowls and top with Paris sourdough cheese floats.

The post French Onion Soup with Paris Sourdough float appeared first on Paneton Bakery.

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Potato Galette

Course Lunch, Main Course

Keyword dinner, flaky pastry, flaky puff pastry, galette, lunch

Prep Time 20 minutes minutes

Cook Time 40 minutes minutes

Servings 8

Ingredients

• 1 Roll Paneton Flaky Pastry
• 6 Potatoes, thinly sliced
• Salt and Pepper to season
• 1 tsp Thyme

Instructions

• Preheat oven 200".
• Line tray with baking paper. Unroll pastry and score a 2cm edge to make a boarder.
• Decorate pastry with potato slices, keeping the boarders free to puff up.
• Season with S&P and thyme.
• Bake until pastry is golden and potatoes are cooked.

The post Family Potato Galette appeared first on Paneton Bakery.