always expectspinach pie recipeItalian spinach pie
In a word delicious and so ready! With spinach and feta Ingredients 4 persons 1 packet frozen puff pastry; 60 ml olive oil; 1 finely chopped onion; 1 pressed garlic clove; 250 gr halved mushrooms; 200 gr feta cheese (crumbled); 60 gr chopped spinach; 10 sun-dried tomatoes; 2 tbsp basil; salt; pepper; 2 beaten eggs Preparation Preheat the oven to 200 degrees. Defrost the puff pastry. Heat the oil and fry the onion and garlic until golden brown, add the mushrooms and fry. Add the spinach and fry until it shrinks. Let the onions drain in a colander. Put everything in a bowl and add feta, sun-dried tomatoes, basil, pepper, salt and beaten eggs. Meanwhile, cover a round greased oven dish with slices of dough, sticking them together with some water. Trim the dough 1 cm over the edge. Fill the dough with the spinach filling and cover with the remaining dough. Fold the bottom layer of dough over the top and press together with a fork. Brush olive oil over the top and prick holes in it with a fork. Put in the middle of the oven for 20 min. Mmm...covered spinach tart with different cheeses I once saw a recipe somewhere for a covered spinach pie. It looked so delicious. But where again? I bought a cookbook in the Black Forest where we were on vacation (as always on vacation!). And yes! In that book was just such a spinach pie as I had in my memory. Last Saturday we had quite a few eaters at lunch. That's when I saw my opportunity. The spinach cake ... Ingredients 6 people 2 rolls of chilled puff pastry, , Filling:,, Approx. 600 grams frozen (leafy) spinach, 20 grams butter, 1 onion (peeled and chopped), 3 cloves garlic (peeled and chopped), approx. 6 slices mature cheese for the bottom (amount depends on the size of the slices), 75 grams spicy grated cheese (for example Parmesan or Pecorino), 125 grams of full fat cottage cheese (drained well), 1 ball of mozzarella cut into small pieces, 3 eggs, salt to taste, freshly ground black pepper, 2 level teaspoons of ground coriander, freshly ground nutmeg to taste, a few drops of Tabasco, a few drops of Worcestershire sauce, beaten egg yolk to spread, |
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brenda gantt recipes
Deep Fried Blackberry Tarts Deep fried blackberry tarts Ingredients Dough 1 cup chilled solid vegetable cooking fat (preferably non-hydrogenated), cut into ½-inch cubes Filling and Assembling 1 12-ounce bag of frozen blackberries (3 cups; do not thaw) 1 teaspoon vanilla extract ¼ teaspoon ground cinnamon 1 large egg, beaten with 1 tablespoon water Vegetable oil (for frying) Powdered sugar (for serving) Vanilla ice cream (to serve with it) Recipe Preparation Dough Whisk flour, sugar and salt in a medium bowl. Add shortening. Mix with fingertips until a coarse meal forms. Add 6 tablespoons ice water, 1 tablespoon at a time stirring with a fork until moist lumps form, adding more water by tablespoons if dry. Gather into ball; shape into disk. Wrap in plastic; refrigerate 2 hours. On a lightly floured surface, roll out dough into a 14-inch round. Using a 6-7 inch round plate as a guide, cut out 2 rounds. Gather the remaining dough and form into a ball. Roll out dough and cut out more rounds, gathering the leftovers and rolling again if necessary for a total of 6 rounds. Transfer rounds to a rimmed baking sheet, layered between sheets of greaseproof paper. Cover and refrigerate for 1 hour. Doing it ahead: Dough can be made 1 day in advance. Store in a cool place. Filling and assembling. Mix berries, sugar, vanilla, cinnamon and salt in a large bowl. Let stand 5 minutes; stir again. Place 1 round of dough on a lightly floured surface. Brush with egg glaze. Spoon ½ cup berry mixture into center; fold sides of crust over filling and squeeze firmly to seal. Repeat with remaining dough rounds and filling. Add enough oil to a heavy large pan to reach a depth of 2½". Attach the frying thermometer. Heat the oil to 330°-340°. Fry the patties, 2 at a time, until deep golden brown, 7-8 minutes. Drain on paper towels Sprinkle with powdered sugar Serve warm with ice cream. Nutritional value One serving contains the following (analysis includes 1/4 cup ice cream per serving.): Calories (kcal) 780.94 %Calories from fat 45.1 Fat (g) 39.23 Saturated fat (g) 10.30 Cholesterol (mg) 45.47 Carbohydrates (g) 99.46 Dietary fiber (g) 4.12 Total sugars (g) 53.74 Net carbohydrates (g) 95.34 Protein (g) 8.89 Section Reviews Southern baked hand pies A reader on the Facebook page asked about these little southern treats and we started chatting about everyone's favorites, and of course, I was influenced, decided I had to make some right away! I get cravings like this all the time. Some people make these with cookie dough, some canned cookies, some fresh or store-bought pastries, and one reader even mentioned making them with tortillas! Although I do enjoy them with the cookie dough as pictured above, I'm more into the thought of the pie dough pastry because I love a hand pie to have the same kind of flaky crust as a regular pie and I love the final texture of the fried dough, whereas the cookie dough cooked in a skillet is fattier. By the way, I hear they know this in North Carolina as applejacks. I like it! I usually make homemade pie bottoms, although I LOVE Pillsbury refrigerator crusts too. You just can't beat those for consistent quality and presentation, unlike my homemade pies, which are always far from perfect. I've also used boxed Jiffy mixes, for those times when I'm feeling a little lazy and don't feel like dragging out the food processor for a homemade crust. They are handy to keep in the pantry and they produce a mighty fine pie crust with nothing more than the addition of a little ice cold water. You'll want to roll out the dough nice and thin for this and should get exactly a dozen 10-centimeter rounds out of one box of Jiffy. Of course, you can substitute your own homemade pie crust or a box of Pillsbury - you'll need a two-crust recipe - or make your own homemade cookie dough. I've included one in the recipe. Speaking of which. there are some Southerners who will say that the only "authentic" Southern hand pies will be? made solely with cookie dough and solely with dried fruit and solely in a skillet. Bless their hearts. That would be like saying that the only way to wash clothes is still with a washing machine with a hand wringer! Can you imagine? By the way, I distinctly remember my grandmother having one of those in the corner of her kitchen, although there were more modern washing machines by then. Funny. I can still see that washing machine in my mind's eye today as if I were standing right in her kitchen, even though my mom's mom died when I was a young child, and her house was lost long ago to Hurricane Camil At least. back in the day, that would certainly have been the case for the way our great-grandmothers would have made a hand pie. Not only did they not have the money for the discretionary spending we have today, nor did they have access to convenience foods, so yes, of course they made their own dough. For hand pies that would have been in a puff pastry form, either flaky, the same as when they made their pies, or more spongy if they wanted a thicker texture on their hand pies. What they didn't use, however, were rolls of canned cookies or pie bottoms that were in the refrigerator in the aisle of their local supercenter. Our great-grandmothers also used fresh apples, peaches or other fruit that was harvested in season, usually from their own tree or the tree in the backyard of a neighbor who was willing to share their harvest. In the off-season, our great-grandmothers used exactly the same fruit that had been kept there at home, meant to be used throughout the season until the next harvest, often dried on cans or screens in the hot sun. What our great-grandmothers didn't use, however, were little packets full of preservatives and frankly, cheap, commercial dried fruits like we have on the shelves of our supermarkets today. Sorry, but that's not our great-grandmother's dried fruit. All that to say, what? you do is not wrong, nor is it any less authentic, and don't let anyone tell you otherwise. Ever. Absolutely, you can use a homemade crust or cookie recipe. Or you can use a roll of canned cookies, a box of pie dough mix, or a refrigerated pie base. Or tortillas! And you can use fresh cooked fruit or commercially dried bagged fruit. Many people love the concentrated sweetness of the fruit and frankly, the memories that come with recomposing the dried fruit that their mothers or grandmothers may have used when they ran out of dried fruit at home. You should always do what makes the most sense for you. Since we don't usually dry fruit from our fruit trees these days, and fortunately our year-round availability of fresh fruit is much better in these modern times, I prefer to use fresh fruit for hand pies, especially when in season, plentiful, and especially locally grown. It's just the best for my body and frankly, I like it best. Here's how to make tasty fried apple pies. The first thing you need to do is stew the apples in nothing but butter and sugar. I like to use Granny Smith apples, peeled and sliced, and cook them covered, usually about 15 to 20 minutes or so. Any good firm apple you like at do. You need about 2 cups of chopped apple, so how much depends on their size. A medium-sized apple should give you about a cup of chopped apple. Then remove from heat and add some brown sugar, cinnamon and a little freshly grated nutmeg. If you are making peach pies, peel and slice the peaches, then drain them in a colander for at least 30 minutes before proceeding. Stir them well, taste them to adjust the sweetness, and set them aside to cool. They should have the consistency of a kind of thick applesauce. One thing you don't want to do is try to wrap hot apples in your dough - it will melt it into a mess. While the apples are cooling, make the dough you are going to use, roll it out nice and thin and cut it into rounds. I usually use a small 4-inch wide ramekin to cut mine. A Tervis tumbler works pretty well, too. Once you have cut out all the rounds, sprinkle them lightly with a little granulated sugar and refrigerate until you are ready to assemble the baked cakes. Spoon about 1 tablespoon of apple filling onto each round. Depending on the size of your apples and how big you make your pie circles, you will probably have a little apple filling left over. Just eat that with your oatmeal, on pancakes or mixed in some vanilla yogurt! Fold them in half, press the edges together, and then press them with the tines of a fork so they are secure. Place them on a plate lightly dusted with flour and place the plate in the refrigerator for about 10 minutes to allow the dough to cool. Bake, deep-fry or fry them, but fry them in portions so you don't overfill the pan and the oil cools. I prefer to deep fry, because I have a good deep fryer, for example, and also because in the pan they absorb more fat, while deep frying them fries faster with much less fat absorption. Besides, they're also fried pretty well. Deep fried hand pies made with a pie crust dough. Drain them on paper towels and sprinkle them with granulated sugar as soon as they come out of the fryer, or let them cool slightly and dust them powdered sugar. Try not to devour the entire dish. Not that I would know anything about that. |
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