Forum Thermomix
Thermomix Recipes for TM5 and TM31 => Starters and Snacks => Topic started by: CreamPuff63 on October 29, 2010, 07:11:24 am
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Number of People: Makes approx 18
Ingredients:
300g butternut pumpkin (slightly more than less), peeled & roughly diced
2 teaspoons chopped coriander
½ medium onion
1 clove garlic
10g olive oil
½ tsp cumin
¼ tsp allspice
25g soft feta, crumbled
3 sheets Puff Pastry, thawed
1 egg, beaten with 1 tsp water
2 tbsp pine nuts, chopped
Preparation:
Preheat oven to 200oC conventional/180oC fan-forced.
Put pumpkin into TM bowl for 5 seconds, Speed 5. Remove and set aside.
Chop coriander 5 seconds, Speed 8. Remove and set aside.
Add onion and garlic to TM bowl 5 seconds, Speed 5. Add oil and cook 70o, Speed Soft, 5 minutes.
Add pumpkin and spices, cook 2 minutes 100o, Speed Soft. Then add ½ cup of water and simmer for 5 minutes, 100o, Speed Soft.
Mash for 10 seconds, Speed 8. Add coriander and feta, and season with salt and pepper. Just stir through with spatula by hand, or Reverse until combined.
Cut 6 x 8-10cm circles from each pastry sheet. Place a blob of mix (approx 1 heaped teaspoon) into the centre of each circle, brush edges with egg mixture, fold and seal.
Brush pastries with more egg and sprinkle over pine nuts, pressing on to stick.
Bake for 15 minutes or until golden.
Hints/tips from members
NICKY74 - made one big square pie, (the size of one whole sheet of puff pastry) put pastry on top and bottom, baked for around 35 mins. Followed filling to recipe but just put a splash of water in, was still fairly runny, but was easy to put into big pie where the pastry came up the sides. Wasn't too runny when it was served though, toddlers loved it too. I probably wouldn't even bother to mash next time as was all combined enough before I did this, then would have had slightly more texture to pie. A big success though.
JuliaC83 - Made these minus coriander and pine nuts as I didn't have any! I managed to make 27 as I gathered remaining pastry from 3 sheets, kneaded and rolled out - another 9 circles. Perfect to use up all the mixture!
I also found it useful to stretch each circle out to make it easier to fold pastry over the mixture. Will definitely make again.
JD - The only problem I had with them was that my filling seemed too thin. Maybe I'll use a firmer pumpkin next time like Queensland Blue rather than butternut. I had quite a bit of filling left which I froze and I am going to use it as a pasta sauce.
Lovemythermo - had the same problem. What filling did stay in was lovely! Less water maybe?
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These look wonderful, CP63. I will be making them.
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These are lovely. I tasted them this morning. Thanks CP63. I'll be making them too.
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Yes they are really nice. I'm not a great pumpkin fan but do enjoy it in this type of thing. Great recipe CP63 and thank you for sharing them this morning
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These are totally scrummy!!!!
I'm definitely going to have a go at these ones. Yummmm!!!!
I just hope they turn out as good as your CP63.
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thanks girls, glad you enjoyed them ;D (even nicer when they are hot of course)
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Sounds like they have the tick of approval from the girls CP63 - if only we could have all had a taste. Oh well, guess we have to make our own :D :D I know these will go down well so another print out coming up.
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Yes, they were really good - even DS 13mth old enjoyed them - he went back for seconds :) I'm printing it out too JudyDawn
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YUM YUM YUMO! I added in some sun-dried salted potatoes (put potatoes in salty water for an hour then leave out in the sun) when I made my second batch in a night :P :P :P (which worked like a treat). Great work CreamPuff!
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"Sun-dried salted potatoes"? I've never heard of doing that. Where did you get that idea from Legend? Sounds very interesting.
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These sound and look great!!
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wahoo! yeah, you are very inventive - go for it!
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Creampuff just a question about the pastry.Is it already rolled stuff or do you roll it out yourself, and what weight packet is it? ;D
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CC we buy these from the supermarket in square sheets prepared. I think off memory I used about 4 sheets, although the recipe says 3. The sheets are probably 12 inches by 12 inches (sorry couldn't think of the metric conversion). Try the Ruff Puff pastry in the F&E because it would probably be far superior to the bought stuff, and you just need to cut some circles to make the pasties - so use whatever you would normally use to make sausage rolls etc.
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All the flavours I like, thankyou, I will be making these. :)
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Thanks CreamPuff.I can buy all butter puff pastry here so I will use that. ;)
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yes! let me know how they turn out
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I'm going to be making these today for my grand-daughters 6th birthday party tomorrow. Can anyone tell me how they reheat if fully cooked today or should I just prepare them today, leave them uncooked and take them to DD's tomorrow and cook them in her oven?
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I think they would be fine reheated.
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Thanks CP63, I have the filling in the fridge and have decided to fill the pastry rounds in the morning and cook them when I get to DD's. I want them to be at their best when they are served as I'm sure people will ask if they were made in the TMX :-)) :-))
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;D ;D ;D
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how did they go JD?
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Oh heck, I knew there was something I had to reply to :-)) :-)). Sorry CP, they were lovely - I did cook them at DD's. The only problem I had with them was that my filling seemed too thin. How thick is it supposed to be - I expected the consistency of mashed potato but mine didn't want to stay in a blob even though it had chilled in the fridge overnight. I could only use about a teaspoonful of mixture in the 8cm circle and even then it oozed out of some when I crimped the edges of the pastry together. Consequently some of them only had a tiny taste of filling in them but they were still very nice. Maybe I'll use a firmer pumpkin next time like Queensland Blue rather than butternut. I had quite a bit of filling left which I froze and I am going to use it as a pasta sauce.
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JD I had the same problem so now I know it wasnt something I did wrong. What filling did stay in was lovely!
Less water maybe?
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I would use a firmer pumpkin, less water and watch it very closely next time. Let's see what CP63 thinks.
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Oh wow. Sounds delish! Will have to give these a go :)
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I would have used a 10cm circle, as its probably about the diameter of one of my cups. Off memory its about a heaped teaspoon before it is hard to seal and close off. You start to know tho how much you can put in once you get going.
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some mates an i are having a dinner party tomoz night so i might make these as my entree... thanks
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Suggest probably not entree MT, maybe beforehand for nibblies. Enjoy whatever tho ;D
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heheheheeh cp63 thats exactly what i ment.... the crowd loved them..... how do i get more filling in without them popping??
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thinking this sounds good that i may try to make a large pie/tart, hopefully have no trouble keeping mixture in then. will let you know how it goes. think i will make this tonight with a salad on this hot day! :)
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yep, worked really well! made one big square pie, (the size of one whole sheet of puff pastry) put pastry on top and bottom, baked for around 35 mins.
followed filling to recipe but just put a splash of water in. was still fairly runny, but was easy to put into big pie where the pastry came up the sides. wasnt too runny when it was served though, toddlers loved it too. i probably wouldnt even bother to mash next time as was all combined enough before i did this, then would have had slightly more texture to pie. a big success though and will be on my menu again soon!
thanks cp63.
nicky :P
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clever girl :D
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decided to have a go at making gosleme tonight for dinner, so thought i would use this for the filling! have some pumpkin from garden and some left over chicken, will add this too.
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I'll be interested to see how it goes. I keep meaning to do gozleme but have never done it.
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hi cookie, it went really well, everyone loved them including toddlers and grandparents! i also cooked them in the sandwich press, it made them healthier, but did taste quite like a toastie, not quite like the ones we have had and love from harbour town! would maybe try a diffenrent gosleme dough recipe next time, some of them have yoghurt in them which mine did not, that might make a bit of difference!
cookie, it was lovely to meet you the other week at the demo! always great to put a face to a name.
nicky :)
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:D :D Me too.
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I use the Gozleme recipe from Budget Busters...
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Thanks.
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thanks cp63 i dont have that booklet yet, but will have to get it now!
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"Sun-dried salted potatoes"? I've never heard of doing that. Where did you get that idea from Legend? Sounds very interesting.
Guess what? Just found out one of my DD's friends had set up an account and made this comment and a couple of other posts I made...ha ha very thought provoking Legend - you've now been sprung! ;D ;D
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Made these for a friends party yesterday. Delicious!!! Everyone raved about them. I didn't have any issues with overflowing as long as a resisted the urge to overfill. My crumpet rings were the perfect pastry cut out size!
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Made these for lunch today minus coriander and pine nuts as I didn't have any!
Delicious :)
I managed to make 27 as I gathered remaining pastry from 3 sheets, kneaded and rolled out - another 9 circles :) Perfect to use up all the mixture!
I also found it useful to stretch each circle out to make it easier to fold pastry over the mixture. Will definitely make again :D
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They look delish Julia, glad you enjoyed them :D
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First time I made these I thought the filling was too wet and put the recipe away for a while. I came across it again recently and changed it a little so I could use it as a filling for cannelloni. I used Jap pumpkin as I didn't have any butternut, I added 1 teaspoon of coriander powder and 1 teaspoon of garam masala, (Not very italian I know), instead of fresh coriander with the pumpkin. I followed the instructions up to the point of adding the water/ I only added one half MC full of water and cooked for 3 minutes on 100 speed 2.
Any longer and the pumpkin mixture will catch on the bottom of jug.
To this I added approx 8 leaves of siverbeet that had been finely chopped and wilted in the microwave for about 2 minutes (1100watt oven) This was stirred through the pumpkin mixture with a spatula. When it cooled a little I added the feta, then this went into cannelloni tubes,( about 6 of them).
I poured passata into the bottom of a small enamel pie dish then added the tubes covered with more passata, parmessan cheese and baked for about 30 minutes. My vegetarian sister polished it off in no time, sorry no photos. But it was just an experiment that worked well. I do have some of the pumpkin mix left over so I'll be making pasties with that.
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It's great that you have turned this recipe into a successful new meal Lucyluu. :)
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I'm pleased you worked out how to make it into a firmer filling Lucyluu, I see mine was too runny when I made it too.