Ingredients
1 carrot cubed
100g green peas
1 large onion diced
1 small potato cubed
125ml water, salt to taste
1packet frozen puff pastry
1 large chunk of cauliflower cubed
2 tbsp curry powder mixed into a paste with 4 tbsp of water
Method
Heat 2 tablespoon of oil in a wok and fry the onion until they are soft
& translucent,add the Curry pastry and fry for about 2 minutes until fragrant, add the rest of the vegetable, water, salt simmer until the vegetable are cooked prepare puff pastry according to the instruction on the packet cut the pastry into rectangles of size 10cm by 15cm one be one, place a little filling on the pastry rectangles, roll up and seal the ends with a little water make sure the filling doesn't spill out from the side. place the pastries on a tray leaving room for expansion and brush with egg wash, bake in a moderately heated oven for about 25 minutes.
Ingredients
500g apple
100g raising
50g seedless prunes,
chopped finely
4 tablespoon of sugar
1/2 teaspoon butter
1 packet shortcrust pastry
Method
Peel the apple and cut into cubes melt the butter in the a frying pan. add the apple raising and prunes stir the mixture and until well mixed, add the sugar and cinnamon simmer for 5 minutes and remove from heat, set aside to cool. prepare the pastry according to the instructions on the pack. cut & place the pastry into patty tins. fill with the prepared apple mixture.cut more pastry to cover the pipes making a whole in the middle, brush with egg wash and bake in a moderately heated oven for about 30 minutes.
Ingredients
5 egg whites
1 tbsp rum
200g icing sugar
225g ground almond
225g desiccated coconut
1 tablespoon icing shortcrust pastry
Icing sugar to sprinkle
Method
Whisk the eggs whites in a grease free bowl until stiff fold in
the icing sugar, ground almond, desiccated coconut and rum mixing evenly until you get a sticky dough transfer the dough into a piping bag, prepare the shortcrust pastry as indicated on the packaging, cut the pastry and line muffin tins, bake the pastry blind until cooked when the shells are cooled,pipe the coconut filling into them, dust with icing sugar and bake in a moderately, heated oven for 20 minutes.
Ingredients
500g chicken cubed,
100g chopped crispy bacon,
60g button mushrooms sliced
30g green peas
1 onion chopped
1 clove garlic, chopped
100ml chicken stock
2 teaspoon soy sauce
1 teaspoon ground black pepper
1 packet frozen puff pastry: Completely thawed
10 quails eggs hard boiled spring of parsley chopped
Method:
heat 2 tablespoon of oil in wok and fry the garlic and onion till fragrant add the green peas parsley and chicken pour in the chicken stock. season with soy sauce and pepper, add the chopped bacon, button, mushrooms and quite eggs. simmer until the filling is quite dry. set aside until cool. prepare the pastry as per the instruction on the pack and line some square pastry tin with it fill with the filling cover with more pastry, brush with eggs yolk and bake in moderate oven for about 20 minutes or until the pastry is golden brown.
