Forum Thermomix
Thermomix Recipes for TM5 and TM31 => Main Dishes => Topic started by: cookie1 on October 19, 2010, 07:43:28 am
-
Cream Cheese Pastry:
Lovely for a quiche base or similar:
Ingredients:
115g plain flour
50g butter, chopped
125g cream cheese chopped (I used low fat)
Preparation:
Place flour and butter into bowl and process until like breadcrumbs.
Add the cream cheese and use :: until it comes together.
Place in the fridge for at least 30 minutes and then use.
Photos:
Tips/Hints:
This is lovely to work with and I find it makes a delicious base for quiches. I usually get a 22 or 23 cm base from it.
members' comments
Terri - this was awesome, soo easy to make, beautiful to work with (I like to make little quiches to freeze what's not eaten) and best of all a beautiful flavour to compliment my quiche filling!!! Thank you so much for this little beauty - I won't use commercial pastry for quiche ever again!!
*jo* - Thank you Cookie I love this.
Debbiebillg - The pastry was lovely, we all loved it. The kids demolished the quiche, so will be using this recipe again for sure. Thank you.
Uni - Do you need to blind bake the pastry
Debbiebillg - I don't usually blind bake first. I do tend to cook the quiche on 170 degrees, otherwise the filing is too well brown and the pastry not cooked. Hope this helps.
Cookie - You can if you normally do. Sometimes I do and sometimes I don't.
Uni - I am making a blue cheese and broccoli, onion quiche in the oven now. I have never made pastry before. It is very easy with this recipe. Thanks. I have had this pastry in the fridge for 12 days before baking.
Have used GF plain flour, all good, could not roll it just pat it down and up the side. I used white wings GF plain flour. Maybe with some practice I will be able to roll it.
Trudy - The pastry was a dream to work with. Thank you so much for the recipe.
CC - what a great pastry this is to work with. I use it in Maddy's Artichoke and Parmesan Tart. Thanks for a great recipe.
O2K -I made this lovey pastry to use with Maddy's Artichoke & Parmesan Tart. I used homemade yoghurt cheese instead of cream cheese and was really pleased with the results.
I only needed to use 90g as the yoghurt cheese was of a spreadable consistency. This meant that the quantity of pastry made was less and was only just enough for my tart tin (and rolled thinner than I normally would). Next time I think I will use the following quantities:
135g plain flour
60g butter
105g yoghurt cheese
The baked pastry was lovely, short and flaky, just like sour cream or normal cream cheese pastry. It does shrink a lot but that is the same as the other pastries as well. Just need to leave some overhang before baking (if required).
Dizzy Girl - spelt flour worked well. This is definitely a lovely pastry. I am now a confident pastry maker. DH and DS loved it on his meat pie. Cause DS can't have gravy mix, I added some garlic, small amount of water and beef stock to the diced steak and cooked over low heat. Once cooked I stirred some pure cream through. Made a lovely sauce. Put into a casserole dish and topped with pastry. YUM YUM YUM
thermo 18 - so good. I still can't believe I made pastry, so happy.
JuliaC83 - Made this pastry early this morning as I had leftover Phili from Baf's chicken dish I made the other night. I used wholemeal flour which worked out fine Smiley Left dough wrapped in Gladwrap in the fridge for 4 hours before rolling out and using to make a quiche. Yum! Will definitely make again! Thank you.
Kimmyh - Great pastry cookie thanks. Used some to line a 20 cm round quiche tin and leftovers to make mini quiches.
AussieMum2Boys - Holy yum! This was an awesome pastry base. Super easy to make too. I think this will be my go to recipe for shortcrust pastry from now on. Thanks for sharing.
consumerate - I've made this pastry a few times now and been very impressed each time. As many have said, it is very easy to work with and also keeps well in the fridge for several days. I doubled the mixture to make enough pastry for about five individual meat pies.
-
Sounds great Cookie1. I need the lower fat content now ;)
-
Thanks cookie, looks good. Will give it a go.
-
I had bits and pieces of things that needed to be used up in the fridge and thought ohhh quiche would be nice, but alas no pastry!! I did how ever have 125g of cream cheese that needed using too. So i thought OK I'll give this pastry a go...................... and this was awesome, soo easy to make, beautiful to work with (i like to make little quiches to freeze whats not eaten) and best of all a beautiful flavour to compliment my quiche filling!!!
Thank you so much for this little beauty - I won't use commercial pastry for quiche ever again!!
-
I have to agree with you tessa. It is so lovely to work with.
-
Good one cookie1 - great little number :-* :-* :-* Would imagine great for quiches
-
Thank you Cookie I love this. Now to find a really good cream free quiche filling *hint hint* :)
-
Use skinny tinny instead of cream. Much healthier and you won't know the difference. I sometimes just use milk too.
-
This really is a beautiful dough I almost didn't want to cook it! LOL I doubt I would try another now.
I'm not sure what skinny tinny is but I managed with no fat milk with a little cornflour.
Thank you for this we love it :)
-
It's Carnation evaporated skim milk - referred to as 'skinny tinny' by some of us oldies :D :D
-
Thanks Judy.
-
It's Carnation evaporated skim milk - referred to as 'skinny tinny' by some of us oldies :D :D
Well I won't be referring to it as a "skinny tinny ever again". It may be true that I'm old- but I'm not going to admit to it ;)
-
Just go with the flow VHJ ;) ;)
-
ROFL. Sometimes this forum is better than a comedy show.
-
Hiya
Could you use the spreadable cream cheese or does it have to be the harder one ? I'm going to make a quiche today and can't get up to the shops as have two littlies in bed so this is my chance to make dinner.
Hope someone can help.
Debbie
-
Debbiebillg just use whatever you have but be aware that you may not need the full amount. Just keep an eye on it when mixing and when it clumps together that is enough. The spreadable cheese is more 'liquidy' than the others. I've used it and it's fine if you keep an eye on it. Let me know how it goes.
-
Thanks so much Cookie1. I have since made it and it seemed fine but when I looked more closely I used the Woolworths Home Brand cream cheese which comes in a tub like the philly spreadable, in hindsight it might not be the spreadable one as it is quite hard. The pastry's in the fridge at the moment and it all came together well so should be fine.
Thanks for your help though, I'll let you know how it goes. I normally use the frozen puff pastry so will be interesting what we all think of this pastry. Great recipe.
Debbie
-
The pastry was lovely, we all loved it. The kids demolished the quiche, so will be using this recipe again for sure. Thank you.
-
Thanks Cookie! This sounds healthier than the Sour Cream Pastry that I usually make!
-
oh shucks MJ now you tell me :'( i make yours all the time :D will have to try yours this weekend cookie ;D
-
Cookie, I have a quiche in the oven now with this pastry. Very yummy, I use it all the time now.
Thanks heaps
Debbie
-
Glad you like it. I find it easy to use and love it. Thanks.
-
Hi
Do you need to blind bake b4 the filling?
Thanks in advance
-
You can if you normally do. Sometimes I do and sometimes I don't. Sorry not much help to you.
-
I don't usually blind bake first. I do tend to cook the quiche on 170 degrees, otherwise the filing is too well brown and the pastry not cooked. Hope this helps.
Debbie
-
I am making a blue cheese and broccoli, onion quiche in the oven now
I have never made pastry before. It is very easy with this recipe
Thanks
Ciao
-
Glad it went well.
-
Have just made this pastry and the quiche is cooking in the oven. The pastry was a dream to work with. Thank-you so much for the recipe.
-
My apologies Cookie I forgot to say what a great pastry this is to work with.I use it in Maddy's Artichoke and Parmesan Tart.Thanks for a great recipe. :)
-
Hello!
Is cream cheees like Philadelphia?
-
Hello!
Is cream cheees like Philadelphia?
Yes it is Isi.
-
I am making a blue cheese and broccoli, onion quiche in the oven now
I have never made pastry before. It is very easy with this recipe
Thanks
Ciao
Forgot to say I have hade this pastry in the fridge for 12 days before baking
Ciao
-
Wow! That's great pastry then! :o
-
I made this lovey pastry tonight to use with Maddy's Artichoke & Parmesan Tart. I used homemade yoghurt cheese instead of cream cheese and was really pleased with the results.
I only needed to use 90g as the yoghurt cheese was of a spreadable consistency (see photo). This meant that the quantity of pastry made was less and was only just enough for my tart tin (and rolled thinner than I normally would). Next time I think I will use the following quantities:
135g plain flour
60g butter
105g yoghurt cheese
The baked pastry was lovely, short and flaky, just like sour cream or normal cream cheese pastry. It does shrink a lot, but that is the same as the other pastries as well. Just need to leave some overhang before baking (if required).
-
The pastry is resting now, I am using GF flour .I bit late to ask this question, anyone try doing it with GF flour
Ciao
-
The pastry is resting now, I am using GF flour .I bit late to ask this question, anyone try doing it with GF flour
Ciao
All good, could not roll it just pat it down and up the side, I used white wings GF plain flour
Maybe with some practice I will be able to roll it :-\
-
Is this pastry OK for meat pies? Want an Aussie dinner tonight and thought I would make meat pies but no pastry. Never made pastry before and I am abit scared so need something easy.
-
I couldn't see why not DG.....it's pretty neutral tasting, and it really is lovely to work with too.
-
Thanks maddy, will give it a go and write a review.
-
It's lovely for meat pies DG.
-
Sorry to be a nuisance but just realised I have no plain flour. Can you use spelt flour?
Thanks
DG :-*
-
I guess you could. Would you need to add extra water for the spelt? Why not give it a try.
-
Giving it a try now. Will let you know how it goes tho never made pastry before so nothing to compare it to. Fingers crossed ;D
-
I always replace wheat flour with spelt as I can't eat wheat. In general baking white spelt flour behaves the same as normal flour, but it needs a bit less water when making bread (about 20-40 g less).
If using brown spelt it would need slightly more liquid than you'd usually use, and if making bread use the usual quantity of liquid.
A word of warning - brown spelt flour tastes very savoury, so isn't usually to my taste in cakes, etc.
-
The spelt flour worked well. This is definately a lovely pastry. I am now a confident pastry maker ;D
DH and DS loved it on his meat pie. Cause DS can't have gravy mix, I added some garlic, small amount of water and beef stock to the diced steak and cooked over low heat. Once cooked I stirred some pure cream through. Made a lovely sauce. Put into a casserole dish and topped with pastry. YUM YUM YUM
-
Made this today so good :) one question as this is the first time making pastry, it did shrink so is it best to go over the pie dish then blind, or is there a way of doing that maybe I missed lol I still can't believe I made pastry so happy
-
I have seen people mention the cream cheese pastry a few times but must of missed it in the posts. Now I have it I will give this a try as I don't like butter pastry (to rich for me) as I'm going to make the vegetable quiche soon i will use this pastry for my base. Sounds nice and easy :)
-
Thermo18 make sure you let the pastry rest, that often helps with shrinkage.
-
Thanks cookie I not sure if I did that for long got a bit excited that it had worked, will do that for next time cheers
-
I got some mascarpone cheese today for 50c per 250g container (almost out of date) 6 pots of it :D
Do you think I could substitute mascarpone for the Cream cheese?
I will use some for icecream but not all of it. :P
-
I would certainly give it a try. Just keep an eye on the liquid level as mascarpone is a bit more liquidy than cream cheese. I'm sure it'll work.
-
How did I miss this.
I want to make quiche now as well.
Robyn 8)
-
Resting in fridge now, to use in quiche tonight with left over baked ham.
Used cream cheese, took just over 2 mins of kneading to come together.
(http://img.tapatalk.com/d/12/12/27/ytahu6ev.jpg)
-
Made this pastry early this morning as I had leftover Phili from Baf's chicken dish I made the other night. I used wholemeal flour which worked out fine :) Left dough wrapped in Gladwrap in the fridge for 4 hours before rolling out and using to make a quiche. Yum! Will definitely make again! Thank you :)
-
It's a lovely pastry, isn't it JuliaC?
If you rest it in the fridge once it's rolled and put into pie tin, it also helps reduce shrinkage.
-
my pastry round looks quite small, it is resting in the fridge. I am wondering what size it will roll out too. I am hoping to make a family sized quiche??
-
I usually get a 22 or 23 cm base from it.
-
Thanks Cookie, I was surprised that mine did actually roll out to fit my tin, problem now is my quiche is not setting it is still runny in the middle after 30 mins in oven 😪
-
Not good. 😪😪
-
Can I ask a stupid question, the recipe says to process until it comes together. What speed would you suggest.
-
Can I ask a stupid question, the recipe says to process until it comes together. What speed would you suggest.
Use the :: function on your TM and keep looking until it comes together Chrissa.
-
Oh yes. Thanks makes sense. Thanks CC. I'll try not to ask such a stupid question next time. :P
-
There are no stupid questions here Chrissa ;) ;D
-
Thank you Cookie, what a wonderful idea. Can't wait to try it. Thanks for sharing.
-
Great pastry cookie thanks. Used some to line a 20cm round quiche tin and leftovers to make mini quiches :)
-
It is lovely to work with.
-
I made a sponge mix with 2 ozs cream cheese instead of butter and 1 egg, 2 oz of sug and SR flour plus 1/2 tsp BP.
Used it for a pineapple upside down and it was fine.
Bit heavier than a butter sponge but tasty and a quick dessert.
-
Holy yum! This was an awesome pastry base. Super easy to make too. I think this will be my go to recipe for shortcrust pastry from now on. Thanks for sharing :)
-
Wow...must be good :D
-
I've made this pastry a few times now and been very impressed each time. As many have said, it is very easy to work with and also keeps well in the fridge for several days. I doubled the mixture to make enough pastry for about five individual meat pies.