Tom Kerridge Yorkshire puddings recipe on Tom Kerridge’s Proper Pub Food – The Talent Zone
Loose, buttery and versatile: puff pastry tastes sweet and salty and is super easy to process. Koch-Mit shows puff pastry recipes with something for everyone.
Whether for your next party, as a snack in between or as a whole meal – puff pastry suits every occasion and every taste. Koch-Mit shows you creative recipe ideas with puff pastry.
Easy, quick and perfect as a snack: puff pastry pockets are not so popular for a reason. Whether at parties or just as a snack in between, nobody says no to bags filled with delicious food.
The preparation is always the same and very easy: the puff pastry is rolled out and cut into squares of the same size. Then the filling is placed in the middle and the dough is closed and pressed down. To make it stick better, you can brush the sides with water before pressing the dough. Then the bag is coated with a mixture of an egg yolk and a tablespoon of water and placed in the oven at 200 degrees for approx. 15-20 minutes until the bags are golden brown.
Mediterranean olive filling
2-3 sprigs of fresh basil
1 clove of garlic
150 g green olives without stones
1 pack of crème fraîche
Chop the olives and herbs. Mix with crème fraîche and season with salt and pepper.
Ham and cheese filling
200 g cooked ham
100 g grated cheese (Gouda or Cheddar)
Cut the cooked ham into small pieces and sprinkle on the puff pastry. Sprinkle the cheese over it.
Avocado cream cheese filling with salsa verde
1 ripe avocado
100g cream cheese, natural
4 tbsp salsa verde
Crush the avocado with a fork and put on the puff pastry. Add about a teaspoon of cream cheese per bag and cover with a few drops of salsa.
300 g of ripe tomatoes
1 pack of mozzarella
1 bunch of fresh basil
1 tablespoon of olive oil
2 tbsp pine nuts
Wash the tomatoes and cut them into small cubes. Cut the mozzarella into cubes of the same size. Pluck the basil leaves. Put everything in a bowl and mix with the olive oil. Season with salt and pepper and put on the puff pastry. Sprinkle the pine nuts over it and close the dumplings.
Spinach and feta filling
300 g chopped frozen spinach
4 tablespoons of grated cheddar cheese
1 clove of garlic
1 small onion, diced
150 g feta cheese
1 tablespoon of oil
Braise the onion cubes in oil until translucent. Then add the spinach and the finely chopped clove of garlic and braise the whole thing until the spinach is thawed and the liquid has evaporated. Remove the pan from the heat, add the feta and a whisked egg and stir well. Let the filling cool down briefly and spread evenly over the dough.
Cheese and caramelized onion
25 g caramelized onions (or onion jam)
25 g grated Emmental cheese or cheddar cheese
fresh thyme leaves
Mix the ingredients and put on the puff pastry.
Goat cheese and honey filling with walnuts
1 goat cheese roll
6 tablespoons of liquid honey
1 handful of finely chopped walnuts
Cut the goat cheese roll into slices. Place a slice of goat cheese in each bag, drizzle some honey over it, sprinkle in a few chopped walnut kernels and a little pepper.