Forum Thermomix
Welcoming Center, Management and General Chat => Chit Chat => Topic started by: Amanda on December 10, 2009, 07:29:26 am
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Did I see a recipe for Xmas mince pies somewhere on the forum, or am I going completely mad.
Of course, if the former is correct, it still doesn't preclude the latter!! :o
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Amanda here is the link to a recipe I posted. You could try making a different pastry if you prefer. :)
http://www.forumthermomix.com/index.php?topic=2327.0
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Thanks, Julie, that's what I couldn't find!!
As I am very lazy, I might use some bought pastry. "Careme" make some very good pastry indeed, and this seems like the time to try it!
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Amanda, I was going through some food magazines last night tearing out a few recipes and throwing the books away (have far too many to keep these days). Came across a recipe called Easy Fruit Mince Danish. They are just 10cm stars cut out of puff pastry sheets. You prick the stars with a fork, brush with egg and place 1.5 teaspns fruit mince in the centre of each one. Bake 200o C for 10-12 minutes or until golden. T/fer to a wire rack to cool. Mix 5 tblspns icing sugar with 2 tspns lemon juice, place it in a snaplock bag. Cut a small hole in one corner and drizzle the icing over the pastries in a zig-zag pattern. They look amazing and if you make your own fruit mince, they'd taste even better. I just loved the idea as I love danish pastries. This would be a great recipe for the Careme puff pastry - take plenty of money with you when you go to the market to get it, if you haven't bought it before you will get a shock.
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Judy, these sound so nice. I could imagine they would taste a bit like eccles cakes with the puff pastry. I bet they would look really good too. :)
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Amanda, I have to say Julie's recipe was really lovely, pastry was ace! In fact I am making some more this evening to take to work again tomorrow and refill the freezer. However the puff pastry idea also sounds appealing, maybe I can try those out at the weekend, in Spain we have a really cheap supermarket called LIDL which does a fantastic puff pastry (smells and tastes of butter, although I'm sure its full of all sorts) for 1€!! Would be able to get at least 50 or 60 stars out of that pack!
Have asked Santa for a camera for xmas (as mine got wet at the zoo) so hopefully soon I will be posting photos again! ;D ;D ;D
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Phyllo dough is readily available here in the freezer section of any grocery story. The middle eastern market has 6 different brands plus the shredded stuff.
With the phyllo I make little "beggar's bags" filled with mincemeat and nuts - perhaps a tablespoon of filling for each - just wet the points and pinch them together. They bake in less than ten minutes at 325° F. and are neat little one-bite things that can be served by themselves - or they can be placed on top of a serving of vanilla (or eggnog) ice cream.
These are very popular with people who are dieting - I seem to know quite a few!
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These are very popular with people who are dieting - I seem to know quite a few!
Many of us are on here ;) ;) ;) Thanks - great idea - but need to limit how many mouthfuls we devour !!!
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We can get the phyllo pastry fresh here Andiesenji and it is so much easier to work with than the frozen variety. I love phyllo pastry and all those tasty little morsels you can make with it.
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I'd love to try fresh phyllo pastry. I guess there is somewhere here that sells it. Careme is beautiful, but oh $$$$$$. I usually make my own.
If you are in a hurry and don't mind cheating you can use Pampas pastry shells for your tarts with home made fruit mince. You could put a little meringue top on them or coconut, sugar and egg mixed together. Then everyone thinks they are yours. Yes, I've done it quite a few times, especially when I was working.
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Cookie1, the brand of fresh phyllo pastry is called Antoniou and is available in the fridge section at the supermarkets (you may need to ask someone for it as there are several fridge sections). I get it at Foodland or Farmer Jo's Market in Port Adelaide. In Perth it is also available at Farmer Jack's markets if one of those is anywhere near you. Pretty cheap too.
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Thanks Judy. Will definitely look.
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I forgot to note in my earlier post that I also use wonton wrappers for similar applications. This morning I was reminded of them when I pulled the cheese drawer all the way out and found an unopened package of the wrappers in the back, hiding behind a wheel of kashkaval.
They are still good for another month but I do have to use them up and am sitting here trying to decide just what is going to be filling them.
Something with squash sounds good as I have two large acorn squashes that should be used up and this variety is just a sweet, if not sweeter than sugar pumpkin.
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The wonton wrappers also double as pasta for ravioli etc here. They are so cheap - can't make them for that price.
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[Something with squash sounds good as I have two large acorn squashes that should be used up and this variety is just a sweet, if not sweeter than sugar pumpkin.
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What I would give for a good ole acorn squash. Never have seen one in Australia.
Gretchen
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[Something with squash sounds good as I have two large acorn squashes that should be used up and this variety is just a sweet, if not sweeter than sugar pumpkin.
What I would give for a good ole acorn squash. Never have seen one in Australia.
Gretchen
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They grow extremely well in this area, in spite of it being desert. The local growers use drip irrigation so the fields look extremely dry with rows of vigorous green squash vines marching away in rows. They also grow some wonderful Hubbard squash and the colorful turban squash. I would think that they would be a good producer down there.