Inspired by Scottish Foods and a visit to a food festival recently I decided to try these little rolls myself. So yummy!
Makes about 10 mini rolls
200g Stornoway Black Pudding
2 x Granny Smith apples
1 shop bought ready rolled puff pastry (saves so much time)
Tomato or Brown sauce (whichever is your preference)
1 egg for wash
Salt & pepper to taste
- Cook the black pudding and haggis as per instructions, about 4 minutes on each side.
- Meanwhile peel off skin from apple and core, chop into small chunks. Caramelise the apple in a fry pan for about 15-20 mins.
- Roll out pastry and cut length ways once
- Once haggis and pudding are cooked, place in a bowl and mash up with apple and seasoning
- Spread the pastry with your choice of sauce about 3 tbsp each length then fill the centre of each length with the pudding mixture
- Brush the egg wash around the edges of the pastry then roll up the pastry and seal the edges. Use a knife of fork to seal gently.
- You can now cut into the size you desire
- I used my magic little Crisper plate to bake these but you can of course bake in a preheat oven of 190 deg for about 20 minutes. Using the crisper, preheat for 2 minutes on dynamic crisp setting. Bake on crisper for 8 minutes.
These little fish puff parcels are just so yummy and a great quick snack.
I was trying out my little cooking gadgets that I got with my Hotpoint oven and I am amazed everytime I do, another quick tasty meal.
1 roll puff pastry
Fresh cod – approx 250g
Scottish Fresh salmon – approx 250g
50g goats cheese
1 rind lemon and 1 rind lime
spring onions – finely chopped
pepper to taste
egg for wash
- First using the steam pot, place cod and salmon into pot and steam cook for 6 minutes
- Pre heat the crisper plate
- Cut the pastry into long rectangles
- Place the citrus rind and spring onions into the middle of the pastry, then the cheese then place small pieces of cod and salmon. season with pepper
- Using egg wash brush the edges of the pastry and fold the pastry over to make a parcel then seal the edges with a fork.
- Finally egg wash the parcels and place a small hole in the middle for steam to escape
- Cook on dynamic crisp setting for 8 minutes.
- Serve with some balsamic tomatoes….yummy!
I started watching Jamie Oliver’s new 5 Ingredient TV Show and liked the sound of the Almond Puff Pastry. Using my little magic Crisper Plate, thought I would give this a go.
All butter puff pastry
100g ground almonds or whole and blitz
2 eggs (1 for wash)
1 tbsp double cream
- Roll out puff pastry into 2 circles
- Blitz almonds in a processor, or if using ground add to a mixing bowl, add 1 spoon icing sugar, 1 tbsp cream and egg and mix together until blended
- Place 1 circle onto preheated crisper plate and fill the centre with the mixture leaving approx 1 inch all round
- Place the other pastry circle on top and seal the edges with a fork
- Brush will egg wash and put small knife hole in the middle
- Cook on Dynamic Crisp setting for about 10 minutes.
- Remove and dust with some icing sugar then serve with some fresh cream……oh so yummy!
I love quiche and with this little magic crisper plate of mine I just had to give it a try. Amazing results in just 16 minutes with a lovely crusty bottom. I also got my creativity on and designed little patterns with the vegetables…….I just love playing around with food…lol!
1 x roll of puff pastry (shop bought)
2 large spoonfuls of ricotta cheese
1 large spoonful of parmesan cheese
1 tsp nutmeg
handful of grated Mozzarella cheese
1 tsp oregano
1 red pepper, green pepper
1 red onion
tsp olive oil
- Roll out pastry and place onto preheated crisper plate. (or tart tin)
- Mix together, eggs, all cheeses, nutmeg, salt, oregano in a bowl
- Slice courgette and carrot lengthways and wide, slice onion finely and peppers into circle shapes.
- Spoon cheese mixture into the pastry tin or plate evenly
- Sprinkle the red onion evenly over, place the pepper circles into mix.
- Roll up your courgettes and carrots and place into the cheese mix to decorate evenly.
- Glaze with olive oil on top of vegetables
- Cook on Dynamic Crisp setting for 16 minutes or in an oven at 190 deg for 45 minutes
Oh it’s that time of the year where cinnamon is a staple ingredient in your household and no better way to use it than to make cinnamon glazed swirls……oh so yummy!
For the swirls:-
1 puff pastry sheet
spoonful of butter melted
3 tbsp caster sugar
3 tbsp brown sugar
1 tbsp cinnamon
For the Glaze:-
1/2 cup icing sugar
1/2 tsp vanilla essence
- Pre-heat oven to 190deg
- Roll out pastry sheet, brush with butter then sprinkle sugars and cinnamon evenly over pastry sheet
- Carefully start to roll the pastry up not too tight but not too loose
- Using a sharp knife, slice the roll into 6 or 7 sections evenly.
- Grease a baking tin or tray and place the swirls upright leaving a little space between each to allow for expansion of pastry.
- Bake for approx 20-25 mins until golden brown
- Meanwhile to make the glaze, mix the milk and vanilla essence with the icing sugar until you have a thick but not too thick consistencey, if too runny just keep adding more icing sugar. Using a spoon drizzle over swirls once removed from oven, allow to harden and serve……oh so yummy!
With some puff pastry left in the fridge and looking for a tasty Sunday brunch thought I’d have a go at a puff pastry tart. Such a simple and easy yet tasty delight. The fillings are endless too, I now have so many ideas going on in my head for next time…….goats cheese being one of my favourites.
1 sheet of puff pastry
1 egg whisked for the wash
2 egg yolks
handful cherry tomatoes – halved
handful of spinach
salt & pepper to taste
- Firstly cut your pastry into a square, about 5″ x 5″, using a sharp knife draw a square around the pastry about 1 cm in, be careful not to cut right through.
- Brush the pastry with the egg wash.
- Place the spinach in the square then the cherry tomatoes around the edge.
- Place into a preheated oven at 190 deg for approx 10 minutes.
- After 10 minutes, pour the remaining egg wash into the centre and then place the egg yolks in the middle, put back in oven and continue to cook for approx 10-15mins.
- Remove and serve……Yum!
O.M.G. What can I say….delicious, moreish, delightful, dessert heaven….oh the list goes on, simply delicious!
Tip: Remove base from tray before putting filling in! (I had a terrible time trying to get it out)
Bake tin size – 26cm
450g Maltesers – leave a handful for decorating at end
110g butter – melted
100g caster sugar
4 egg yolks
200g dark or milk chocolate
400ml whole milk
3 tbsp malt powder
300ml double cream
1 tsp vanilla extract
- Blitz the maltesers in a food processor until crumb like. Empty into a bowl.
- Melt the butter and add to the maltesers, mix through until coated.
- Grease the baking tin, push down the crushed malteser into the pan evenly, make sure that you go up the sides as it will need to hold a filling.
- Put in the fridge to harden.
- For the filling, in a pan heat gently the milk, sugar, egg yolks and malt powder until thickened. then add in the melted chocolate, stir through.
- Once base has set, remove from tin and fill with the chocolate mixture. Place in fridge overnight to set.
- When you are ready to serve, then we make the cream topping.
- Pour cream and vanilla extract into a bowl and whisk until thick, then top the pie.
- Using the left over maltesers, crush and sprinkle on top of pie. oh yeah….Yum…Yum!