Well that’s the end of my undergraduate experience at university! Once again I had four exams, with three in the space of three days, so it’s no surprise that myself and fellow coursemates would want to relax and enjoy ourselves after some hard work.
Being the foodies that we are, and having typical British weather, we decided to have an indoor picnic which (as always) includes some tasty pastries. Before the picnic, me and my future housemate Jo decided to prepare the food, here are our recipes:
Cheese and Mustard Palmiers (also known as Elephant Ears)
- 1 block of pre-made puff pastry
- Dijon mustard
- Grated mature cheddar
As you can see, this recipe only requires three ingredients, but they provide plenty of flavour.
1. Roll out the pastry until it has the thickness of a pound coin.
2. Trim the edges and cut into strips, the width of which will determine the overall size of the palmiers – the smaller the width, the smaller each palmier will be.
3. Next, spread across the dijon mustard, making sure to get it to the edges
4. Sprinkle on the cheese, but make sure not to apply too much, otherwise it may seep out and burn in the oven before the pastry is cooked.
5. Starting from one edge, roll the pastry in towards the centre, repeat on the other side.
6. After this, wrap the pastry in cling film and leave in the freezer until you want to bake them.
7. Freezing the pastry makes it much easier to cut, so when ready, remove the pastry from the freezer and unwrap. Then, using a sharp knife, cut out individual palmiers that should be about one centimetre thick.
8. Place on a baking sheet that is line with either greaseproof paper or tin foil (whatever you have to hand) and bake in a 200°C oven. They should be done in around 10 minutes, but make sure to keep an eye on them, as they can easily burn.
Each palmier should be a golden brown colour and will have thinned and spread out whilst baking:
Great additions to these palmiers include finely chopped sun-dried tomatoes as well as different types of mustard and cheese.
Caramelised Onion and Goats Cheese Tartlets
- 1 block of ready made puff pastry
- Caramelised onions – either from a jar or made from scratch.
- Soft goats cheese
- Egg to glaze
1. Roll out the pastry – again you want it to be the thickness of a pound coin.
2. Using either a knife or a cutter, make small pastry squares and score a small border.
3. Spoon on a teaspoons worth of the caramelised onions and top with a dollop of goats cheese.
4. Glaze the edges of the tarts with a beaten egg and bake in a 200°C oven for 20-25 minutes until the edges are golden brown and cheese has developed some colour.
Instead of making small tartlets, you can also make caramelised onion and goats cheese pasties. Cut out round or square pieces of pastry and add the onions and cheese, only this time in smaller amounts as too much leads to the filling leaking out. Fold over the pastry and crimp the edge with a fork before glazing and baking in the oven, we make these as well as the tarts for the picnic, which looked liked this: