Showing posts with label pastry. Show all posts
Showing posts with label pastry. Show all posts
I saw a similar recipe to this on a blog called Krumpli the other day. It looked like a very simple and tasty recipe and so I bookmarked it.
My mother used to make us a snack of melted cheese and bacon on toast when I was growing up and that is a snack that I also made occasionally for my children. It was something we all loved.
When I saw this puff pastry bake I immediately thought that it was something that I wanted to try. Not only did it look very easy and quick to make, but it used things that I always have in my larder, freezer, fridge!
It was touted as a recipe for two people, but I can't see anyone but the heartiest of eaters eating any more than one of these at a time. It made four delicious bakes.
I did not use Branston's pickle as the original one did. I felt that it would be too difficult for my readers to procure and so I chose to use a grainy mustard instead.
The guy on the other blog did not pre-cook his bacon either. I was concerned that the bacon wouldn't cook enough in the time allotted, and that it would leach too much fat into the pastry and so I partially pre-cooked mine, draining it on some paper towels before using it.
I was really pleased with hot they turned out! The pastry was crisp and buttery. The filling was not overly greasy either. It was a beautiful combination of flavors that I think you would also really enjoy. As a snack on a game night or as a simple supper/lunch alongside a bowl or a cup of soup, these are sure to go down a real treat!
WHAT YOU NEED TO MAKE CHEESE & BACON TURNOVERS
There is nothing complicated about the ingredients needed for these simple and delicious puff pastry bakes. These are destined to become a family favorite, I guarantee!
- 1 sheet of ready rolled all-butter puff pastry (mine is 10 inches square)
- 8 rashers of streaky bacon, semi-cooked
- 1 cup (100g) grated strong cheddar cheese
- 4 heaped tsp of good quality grainy mustard
- beaten egg yolk to brush (optional) (add 1/2 tsp of water to the yolk before beating)
- Additional grated strong cheddar cheese to sprinkle (about 4 TBS)
- coarsely grated black pepper (optional)
Here in Canada I use the PC brand all butter frozen puff pastry. It comes with two individually wrapped rolls of pastry in the package, each one being approximately 10 inches square. You willed only one sheet for this recipe. Keep the other sheet frozen for another use. The brand I would recommend to use in the U.K. is JusRol.
I used a locally produced grainy mustard which is made in Prince Edward Island. Atlantic Mustard Mill. Today I used the apple one as the flavor of apples goes very well with both bacon and with cheese. You can use any kind of grainy mustard which you enjoy.
The original recipe uses tiny dice Branston Pickle, but I wanted to use something which was more readily available to cooks here in North America. Branston Pickle also goes very well with cheese.
I cook my bacon a pound at a time in the oven (16 minutes at 375*F/190*C) I don't cook it until it is crisp. Once done and drained I freeze it so that I always have cooked bacon ready to use in recipes like this one. Because it is only semi-cooked, it doesn't get overly cooked in the recipes I choose to use it in.
Use a good, well-flavored cheddar cheese. I used Balderson's sharp white cheddar today. Grate it yourself if possible.
I did not use the egg yolk glaze, but I did grate some black pepper over top when they came out of the oven.
HOW TO MAKE CHEESE & BACON TURNOVERS
These only look complicated. They are really very easy and simple to make, not to mention delicious!
Get your bacon ready. You will only need it to be partially cooked as it will finish cooking in the oven. Set the bacon aside to cool.
Grate the cheese.
Preheat the oven to 425*F/220*C/ gas mark 7. Line a baking tray with some baking parchment.
Using a pizza cutter, cut the pastry into four equally sized squares and place them onto the lined baking tray in a diagonal diamond formation.
Spoon one tsp of mustard down the center of each piece of pastry. Top with 1/4 of the cheese and then 2 rashers of bacon. Do this for each piece.
Bring the two side corners up and over the bacon and cheese to cover, pinching them tightly closed. If you are using an egg wash, apply it now.
Sprinkle the additional cheddar cheese over the pastry.
Bake in the preheated oven for 20 to 25 minutes until well risen and golden brown. If desired, you can grate some black pepper coarsely over top.
Leave to rest for 5 minutes before serving. A hot cup of soup goes very well with this.
These reminded me very much of the old cheese and bacon toasts that my mother used to make when I was a child, albeit a bit more sophisticated than her bakes.
Beautiful crisp and golden-brown pastry with grainy mustard and plenty of cheese and bacon. This went down a real treat with a hot cup of tomato vegetable soup!
Puff pastry, the all-butter variety, is something I always have in my freezer. I am never far from being able to bake something delicious using it. Here are a few other delicious savory bakes to use it in!
CHEESE AND ONION BAKE (GREGG'S COPYCAT) - Cheese and Onion are a real favorite British flavor combination and no small wonder. It is a delicious combo. Gregg's is a very popular bake shop in the U.K. These Cheese and Onion Bakes are one of their most popular menu items. This is a delicious copycat of those bakes which tastes even better, in my opinion!
FLAKY WIENER ROLLS - Adapted from a recipe in Ina Garten's book, Go To Dinners. This is very similar to something my mother always made us when we were growing up. If wiener rolls were on the menu, we were all very happy campers. Wieners encased in pastry and baked until golden brown. My mother's were not very different from Ina's. Mom used short crust pastry and spread the pastry with mustard before rolling the pastry up to encase the wieners. This recipe uses puff pastry.
Yield: 4 Turnovers
Cheese & Bacon Turnovers
Prep time: 10 MinCook time: 24 MinInactive time: 5 MinTotal time: 39 Min
Crisp, flaky and filled with plenty of cheese and streaky bacon. These go down well with a hot mug of soup. Very easily made, they are also incredibly delicious!
Ingredients
- 1 sheet of ready rolled all-butter puff pastry (mine is 10 inches square)
- 8 rashers of streaky bacon, semi-cooked
- 1 cup (100g) grated strong cheddar cheese
- 4 heaped tsp of good quality grainy mustard
- beaten egg yolk to brush (optional) (add 1/2 tsp of water to the yolk before beating)
- Additional grated strong cheddar cheese to sprinkle (about 4 TBS)
- coarsely grated black pepper (optional)
Instructions
- Get your bacon ready. You will only need it to be partially cooked as it will finish cooking in the oven. Set the bacon aside to cool.
- Grate the cheese.
- Preheat the oven to 425*F/220*C/ gas mark 7. Line a baking tray with some baking parchment.
- Using a pizza cutter, cut the pastry into four equally sized squares and place them onto the lined baking tray in a diagonal diamond formation.
- Spoon one tsp of the mustard down the center of each piece of pastry. Top with 1/4 of the cheese and then 2 rashers of bacon. Do this for each piece.
- Bring the two side corners up and over the bacon and cheese to cover, pinching them tightly closed. If you are using an egg wash, apply it now.
- Sprinkle the additional cheddar cheese over the pastry.
- Bake in the preheated oven for 20 to 25 minutes until well risen and golden brown. If desired, you can grate some black pepper coarsely over top.
- Leave to rest for 5 minutes before serving. A hot cup of soup goes very well with this.
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It was several months back now that someone e-mailed me and suggested I try to make London Cheesecakes. I am always open to suggestions. I did some research and discovered that London Cheesecakes are not cheesecakes at all, but beautiful puff pastry bakes, topped with a bit of jam, some almond frangipane cake topping and a glazed icing with a coconut sprinkle.
They sounded delicious. I am a huge lover of anything which includes pastry and jam. I also really love the flavor of almond so I was all in with this! I did some querying and found a recipe that I trusted on Geoff's Baking Blog. He is British and also has a video to go along with the recipe, so that is the recipe I decided to go with.
These were EXCELLENT! Quick and easy to make as well. The pastry was light and flaky. The frangipane batter nice and almondy. There was just enough jam in the middle to please. With that sweet icing on top any more than the 1/2 tsp would have been far too sweet.
There were a few other recipes about, but I found them to be highly pretentious and not at all in line with what I think London Cheesecakes should be. This is an old, old favorite of Londoners and people in the home counties in general. They would never have been pretentious.
I have read also that they might have been served in schools and that even Greggs had them at some point, and maybe even still do in some places.
This is one of those odd British Recipes whose name totally belies its ingredients. These are not cheese cake at all, but a puff pastry bake with jam and an almond cake topping. Its origins are a bit of a mystery but I have read that it is entirely possible that the original cakes did contain cheese curds.
Todays bake however has nothing whatsoever at all to do with those rich and creamy bakes we usually equate with cheesecake. These are nothing like that in the least, but, in my humble opinion, are every bit as delicious, maybe even more so.
To be honest they are not even cakes. Not to confuse the issue even more or anything, lol
In my research I also found them being called "Hairy Mary's" and "Hairy Cheesecakes," a reference no doubt to the use of the long stranded coconut sprinkled on top of the finished and iced bake.
Not cheese, not cake, but instead a lovely teatime treat. Enjoyed quaffed with a lovely hot drink. The perfect mid-afternoon Teatime treat to help balance out a hot brew for those looking for something sweet to go along with it.
And lets face it, tea just begs to be enjoyed with something moreish and sweet. These London Cheesecakes, go perfectly!
WHAT YOU NEED TO MAKE LONDON CHEESECAKES
Simple baking ingredients. There is nothing out of the ordinary required here, except maybe a tiny bit of patience.
For the frangipane topping:
- 5 TBS (70g) softened butter
- 5 1/2 TBS (70g) caster sugar
- 1/2 cup (70g) plain all purpose flour
- 1/3 cup (30g) ground almonds
- 1 tsp baking powder
- 1 large free range egg (medium in the U.K.), lightly beaten
- pinch salt
- 1 tsp almond extract
you will also need:
- 1 sheet of all butter puff pastry (mine was 10 inches square)
- 2 to 3 TBS raspberry jam
For the icing:
- 1 2/3 cup (200g) icing sugar
- 2 1/2 TBS water (or as needed)
- 1/2 cup (50g) shredded or desiccated coconut
An almond frangipane is probably one of the most delicious types of cakes/toppings and is used frequently in sweet bakes in the U.K. Think Bakewell tarts, etc.
You can use ground blanched almonds or almond flour (which is what I use. The Kirkland brand from Costco.) In the U.K. you will never find almonds ground with the skin on, so ground almonds are always a pale color without any dark brown flecks.
I use salted butter because I don't think it is really necessary to buy in unsalted butter for things like this. Today's butter is not as salted as in the past. You can always cut back on any salt required in the recipe to make up for it's use.
Almond extract is readily available in the baking section of most grocery shops. I love it, but it is easy to use too much. It has the ability to overpower the flavor of any ingredients it is used with. Do NOT use any more than is required, and if you are not overly fond of its flavor, you may even use less.
I use the PC brand all butter frozen puff pastry as that is the only all butter puff pastry, ready prepared, available here where I live. It works very well in this. In the U.K. you could use Jus Rol. Just make sure you use all butter pastry. I really dislike the flavor of the other kinds and feel it is inferior in quality.
If I wasn't so lazy and had the time I would make my own, but alas, I am lazy and my time is limited, lol. The frozen all butter puff pastry works a treat without all that effort
I used a seedless raspberry jam. I love the flavor of raspberry jam, but I don't always like the seeds. I suppose you could use any jam at all in these and they would be delicious, but traditionally it has always been raspberry jam.
Traditionally long stranded coconut would have been used to top these, something like angel flake, but that is not available here where I live and is not that easy to find in the U.K. anymore. I used a shredded one that I found in my local shops, but desiccated coconut will also work well.
HOW TO MAKE LONDON CHEESECAKES
These were really very simple to make. Just keep your pastry in the fridge until just prior to putting everything together and you will be okay. Puff pastry can become very unmanageable if it gets too warm.
Thaw your pastry out in the refrigerator overnight. Take out about 10 minutes before you want to bake.
Preheat the oven to 350*F/180*C/ gas mark 4. Line a large baking tray with some baking parchment.
Make the frangipane first. Cream the butter and sugar together until light and fluffy. Beat in the egg, almond extract and salt.
Whisk in the flour, baking powder and ground almonds until thoroughly combined. Set aside.
Unroll your puff pastry. Using a pastry wheel or pizza cutter, cut into 10 squares. This all depends on the size of your sheet of pastry. You may want to cut them into rectangles. Cut according to the size of your pastry.
I cut the paper the pastry was sitting on apart around the squares with some kitchen scissors for ease in transferring to the baking tray. Transfer to the baking tray leaving some space in between each.
Using the bottom of a measuring spoon, make a hollow dip in the center of each square. Fill these with 1/2 tsp of raspberry jam. (Do not be tempted to overfill.
Spoon or pipe the frangipane cake batter over and around the jam to enclose it completely.
Place into the preheated oven and bake for 20 to 25 minutes until well risen and the pastry is golden brown on the bottom, set on the top and the cake is also golden brown. Remove from the oven and leave to cool completely.
Once cold, whisk the icing sugar together with just enough water to give you a thick, yet spoonable, frosting.
Spoon this frosting over the cake to cover completely as best as you can and sprinkle coconut over top. Leave to set the icing completely before serving. Store any leftovers in an airtight container.
I sent half over to my family to enjoy and they raved about them! I think these are sure to become a firm favorite with your family also! If you love traditional bakes and puff pastry, then you really must try these!
If you are a fan of traditional British bakes, cakes, and teatime treats, you might also enjoy the following recipes:
TRADITIONAL ECCLES CAKES - I have been making these delicious pastries from a recipe given to me by a friend back in the mid 1970's. They are totally gorgeous. Buttery puff pastry filled with a sweet, fruity filling. They are named after the English town of Eccles, which is a town in the historic county of Lancashire and in the ceremonial county of Greater Manchester. They are a Lancashire food tradition and are actually traditionally enjoyed along with a wedge of Lancashire Cheese!
MARY BERRY'S VICTORIA SANDWICH CAKE - This lovely sponge cake graces many a teatime or celebration table in the U.K. Composed of equal weights of self rising flour, eggs, butter and sugar, it is a very simple cake to make. I have provided weights and measures for three sizes. This is lovely filled with jam and dusted with sugar to serve. It is so delicious it needs nothing more, although you will often see it filled with a layer of vanilla butter cream along with the jam. Very, very nice.
Yield: Makes 10
London Cheesecakes
Prep time: 15 MinCook time: 25 MinTotal time: 40 Min
Delightful little cakes composed of puff pastry, topped with a dab of jam and then some frangipane cake batter and baked until crisp and golden brown. To finish off they are iced with a simple glace icing topping and some flaked coconut. These are an old fashioned delicious teatime treat! Very easy to make using shop bought frozen puff pastry.
Ingredients
For the frangipane topping:
- 5 TBS (70g) softened butter
- 5 1/2 TBS (70g) caster sugar
- 1/2 cup (70g) plain all purpose flour
- 1/3 cup (30g) ground almonds
- 1 tsp baking powder
- 1 large free range egg (medium in the U.K.), lightly beaten
- pinch salt
- 1 tsp almond extract
you will also need:
- 1 sheet of all butter puff pastry (mine was 10 inches square)
- 2 to 3 TBS raspberry jam
For the icing:
- 1 2/3 cup (200g) icing sugar
- 2 1/2 TBS water (or as needed)
- 1/2 cup (50g) shredded or desiccated coconut
Instructions
- Thaw your pastry out in the refrigerator overnight. Take out about 10 minutes before you want to bake.
- Preheat the oven to 350*F/180*C/ gas mark 4. Line a large baking tray with some baking parchment.
- Make the frangipane first. Cream the butter and sugar together until light and fluffy. Beat in the egg, almond extract and salt.
- Whisk in the flour, baking powder and ground almonds until thoroughly combined. Set aside.
- Unroll your puff pastry. Using a pastry wheel or pizza cutter, cut into 10 squares. This all depends on the size of your sheet of pastry. You may want to cut them into rectangles. Cut according to the size of your pastry.
- I cut the paper the pastry was sitting on apart around the squares with some kitchen scissors for ease in transferring to the baking tray. Transfer to the baking tray leaving some space in between each.
- Using the bottom of a measuring spoon, make a hollow dip in the center of each square. Fill these with 1/2 tsp of raspberry jam. (Do not be tempted to overfill.
- Spoon or pipe the frangipane cake batter over and around the jam to enclose it completely.
- Place into the preheated oven and bake for 20 to 25 minutes until well risen and the pastry is golden brown on the bottom, set on the top and the cake is also golden brown. Remove from the oven and leave to cool completely.
- Once cold, whisk the icing sugar together with just enough water to give you a thick, yet spoonable, frosting.
- Spoon this frosting over the cake to cover completely as best as you can and sprinkle coconut over top.
- Leave to set the icing completely before serving. Store any leftovers in an airtight container.
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This content (written and photography) is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at: mariealicejoan at aol dot com
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One very well known and beloved bake shop in the U.K. is Greggs. They serve hot drinks, toast, sandwiches and are very well known and loved for their puff pastry bakes. Cheese and onion, sausage rolls, steak bakes, etc.
People love LOVE their puff pastry goodies. They are served piping hot in a paper bag that you can roll down and eat from. The perfect food for anyone on the go!
I always loved their Cheese and Onion Bakes. I would rather have had one of those than anything else on their menu. They were delicious, and actually a great Vegetarian option if one were so inclined.
I don't know why but lately I have been missing and really craving some of my British loves and favorites. First it was the Cheese & Onion Sandwiches the other day and today its the Cheese and Onion Bakes.
Cheese and Onion are a real favorite British flavor combination and no small wonder. It is a delicious combo. They even have Cheese and Onion Crisps (potato chips) which were a favorite of mine also. Those I can buy. The other options are things I will have to make for myself.
I found this tasty recipe for these Cheese and Onion Bakes on a blog called Hungry Healthy Happy. They looked and sounded really good. Like the real thing just about.
Today I decided to make myself some, with excellent results. I did cut the recipe in half, as there is only one of me, and to be honest, even at a half size, each bake was more than ample. I shared one with my sister and her husband and I have kept and enjoyed one myself. If you are wanting to make more than two bakes do check out the original recipe.
These are lovely. Flaky, crisp, with a beautifully flavored filling that is just as good as the original Greggs Bake, if not better. A bit more work than just popping into the shop to pick one up readymade, but well worth any extra effort taken!
WHAT YOU NEED TO MAKE CHEESE AND ONION BAKE (GREGGS COPYCAT)
A few simple ingredients and one sheet of all butter puff pastry. Simple.
- 1 sheet of all butter puff pastry (mine was 10 inches square in size)
- 1 medium russet potato, peeled and very finely diced (100g)
- 1 small onion, peeled and very finely diced
- 2/3 cup (75g) strong cheddar cheese, grated
- 1/2 TBS English Mustard
- pinch of sea salt and a healthy grinding of black pepper
- parsley flakes to taste (optional)
- 1 large free range egg, beaten with a fork, divided
Here in Canada I use the PC All Butter Puff Pastry that comes in the frozen aisle of the grocery store. There are two sheet per package, each one being 10-inches square. You will need one sheet to make two square pasties.
Make sure you peel and dice your potato and onion very finely. Mine were in about a 1/4 inch dice. This was the perfect size for these.
Use a mature/strong cheddar cheese with lots of flavor. I used some of the Tickler Mature cheddar that I had bought the other day.
English mustard is much hotter than North American mustard. If you don't have English Mustard you may want to add some dry mustard powder to make up a bit of heat. Cheddar cheese really loves a bit of heat and spice such as mustard or cayenne.
Don't be scared to add lots of black pepper as well, for the same reason. You know how much you will enjoy. Don't go overboard either, but you will want to taste it.
HOW TO MAKE CHEESE AND ONION BAKE (GREGGS COPYCAT)
These really aren't all that difficult to make and are worth any bit of effort as they are fabulously tasty!
Preheat the oven to 400*F/200*C/ gas mark 6. Line a baking tray with some baking parchment. Set aside.
Put the potato, onion, cheese, English mustard, salt and pepper in a bowl, adding parsley flakes as desired to give a bit of color.
Add 1/2 of the beaten egg. Mix well together. Beat the remaining half egg with 1/2 tsp of cold water and set aside.
Cut your puff pastry into 4 equal sized squares. Brush a bit of the egg wash around the edges of two of them.
Divide the potato/cheese filling between the two squares with the egg washed edges, piling it in the middle and leaving the edges free.
Place the other two puff pastry squares on top to cover the filling completely and crimp around the edges with a fork to seal the filling completely in.
Place onto the prepared baking tray and brush the tops with more of the egg wash. Using a sharp knife cut several slits in the top to vent.
Bake in the preheated oven for 30 to 35 minutes, until well risen and golden brown. Leave to sit for about 10 minutes before eating as the filling will be very hot.
HINTS AND TIPS TO MAKE THE BEST BAKES
Here are a few hints and tips to help the process go smoother!
- Keep your pastry in the fridge until the last minute. If your pastry gets too warm it will be hard to work with. Make your filling before you are ready to fill the bakes. At the same time don't use your pastry too cold, or it will crack when you unroll it.
- Don't overstuff the pasties. Over-stuffing will make them hard to seal.
- Season these generously with black pepper. You don't want to use too much salt as the cheese can be salty.
- Make sure you dice your potato and your onion really small so that they cook thoroughly in the cook-time as per the recipe and do not remain raw.
- English mustard is known for being really hot. If you can't get English Mustard use a good Dijon and perhaps add a bit of mustard powder to add some more heat.
Everyone in my family loves pastry in any way shape or form, especially puff pastry. Here are some other ways that I have used it that you might also enjoy!
.jpg "Sausage Rolls")
SAUSAGE ROLLS - This is a recipe for sausage rolls that I got from my good friend Joy about 16 years ago. They are really delicious. Nice and flaky puff pastry, filled with a delicious sausage meat filling. Very popular as a nibble or finger food at parties and a must during the holidays. Delicious anytime!
.JPG "Blueberry Cheesecake Danish")
BLUEBERRY CHEESECAKE DANISH - Danishes are a quick and easy brunch dish or dessert that always go down a real treat with everyone. Not only can you make them well ahead of time, but they always look so pretty sitting on a plate. These are exceptionally delicious with sugar cinnamon puff pastry twists, topped a lovely rich cheesecake filling which has had blueberry jam swirled into it. Baked and topped with a drizzle glaze and toasted almonds.
Yield: 2
Cheese and Onion Bake (Greggs Copycat)
Prep time: 15 MinCook time: 35 MinTotal time: 50 Min
This is a small batch recipe for a cheese and onion pasty which tastes exactly like the ones you get at Greggs Bake Shop in the U.K. It may even be more delicious! This is a small batch recipe.
Ingredients
- 1 sheet of all butter puff pastry (mine was 10 inches square in size)
- 1 medium russet potato, peeled and very finely diced (100g)
- 1 small onion, peeled and very finely diced
- 2/3 cup (75g) strong cheddar cheese, grated
- 1/2 TBS English Mustard
- pinch of sea salt and a healthy grinding of black pepper
- parsley flakes to taste (optional)
- 1 large free range egg, beaten with a fork, divided
Instructions
- Preheat the oven to 400*F/200*C/ gas mark 6. Line a baking tray with some baking parchment. Set aside.
- Put the potato, onion, cheese, English mustard, salt and pepper in a bowl, adding parsley flakes as desired to give a bit of color.
- Add 1/2 of the beaten egg. Mix well together. Beat the remaining half egg with 1/2 tsp of cold water and set aside.
- Cut your puff pastry into 4 equal sized squares. Brush a bit of the egg wash around the edges of two of them.
- Divide the potato/cheese filling between the two squares with the egg washed edges, piling it in the middle and leaving the edges free.
- Place the other two puff pastry squares on top to cover the filling completely and crimp around the edges with a fork to seal the filling completely in.
- Place onto the prepared baking tray and brush the tops with more of the egg wash. Using a sharp knife cut several slits in the top to vent.
- Bake in the preheated oven for 30 to 35 minutes, until well risen and golden brown. Leave to sit for about 10 minutes before eating as the filling will be very hot.
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Thanks so much for visiting! Do come again!
If you like what you see here, why not consider signing up for my newsletter and/or subscribing/following me on Grow. You can also bookmark my recipes via the Grow platform. Check out the heart on the right hand side of the screen.
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