Savoury, layered pastry treat
500g puff pastry
1 egg, lightly beaten
sesame seeds, for rolling
Filling:
15ml canola oil
15ml crushed garlic
2 green chillies, chopped
1 medium onion, finely chopped
200g chicken mince
200g mushrooms, finely chopped
6 peppadews, finely chopped
15ml cake flour
50ml fresh dhania, finely chopped
30ml tikka spice
Filling:
Coat a baking sheet with non-stick cooking spray.
Heat oil in a saucepan.
Add garlic, chillies, onion and chicken, and braise till cooked through.
Add all other ingredients and keep stirring to prevent mixture sticking to the bottom of the pan.
Mixture must be dry and resemble fine breadcrumbs.
Remove from heat and allow to cool.
To assemble:
Roll out pastry on a lightly floured surface to a 25 x 35cm rectangle.
Divide lengthwise into 3 pieces, without cutting through the pastry.
Spread filling over the two outer edges, leaving the centre unfilled.
Roll each edge towards the centre like a Swiss roll.
Brush insides of pastry with beaten egg and press firmly together.
Brush outside of the entire pastry roll and roll in sesame seeds, working gently.
Allow to rest in the fridge for 30 minutes.
Preheat oven to 200˚C.
Cut pastry roll into 1cm slices.
Neaten palmiers and place cut side down on baking sheet.
Bake for 12 – 15 minutes or until golden.
Serve with a tangy dip.
Yields 15 palmiers
Wholesome and hearty
10ml canola oil
1 medium onion, liquidised
500g chicken fillets, cubed small
1 bunch spring onions, chopped
1 bunch spinach, finely sliced
2 litres fat-free milk
1pkt white onion soup
60ml cake flour
2 green chillies, chopped
30ml Cajun spice
30ml garlic herb seasoning
15ml crushed chillies
15ml coarse black pepper
30ml garlic paste
salt to taste
1 can evaporated milk
100ml fresh dhania, chopped, for garnishing
Heat oil in a large pot and braise onion.
Add chicken and stir-fry for 2 – 5 minutes.
Add spinach and spring onion, and toss around in pot for 2 minutes.
Mix milk with all remaining ingredients and stir into pot, stirring until boiling.
Reduce heat to low and simmer till thick.
Garnish with dhania and serve with crusty bread.
Note: Change spinach for any other vegetable of choice.
Serves 8 – 10
Evocative and delicious
400g potatoes, diced
100g ground almonds
500g ricotta cheese
2 eggs, beaten
1 medium onion, chopped
100g peppadews, chopped
100ml coriander leaves, chopped
10ml ground cumin
10ml ground coriander
5ml peri-peri powder
60ml cake flour
salt to taste
oil for frying
cornflour for rolling
In a medium pot of boiling water, add potatoes and cook till tender; and then mash until very smooth.
Place potatoes in a large bowl, add almonds, cheese and eggs, and mix well.
In a small bowl, add onion, peppadews, coriander leaves, spices, flour and salt.
Blend together well.
Add peppadew mixture to cheese mixture and combine.
Leave in refrigerator for 30 minutes until firm.
Shape mixture into long thick fingers; roll in cornflour and place on a tray.
Spray a flat pan with non-stick cooking spray.
Shake off any excess cornflour from koftas and shallow fry in hot oil until browned.
Drain koftas on absorbent paper and serve with a dip or chutney of choice.
Makes 20 – 24
Special and absolutely luscious
20 sheets phyllo pastry
60ml icing sugar
200ml ricotta cheese
strawberries
raspberries
kiwi fruit
passion fruit
gooseberries
100ml apricot jam
Preheat oven to 180˚C.
Spray 2 muffin pans with non-stick cooking spray.
Cover phyllo pastry sheets with a damp cloth to prevent drying out.
Place first layer of phyllo onto greaseproof paper and spray lightly with cooking spray.
Place a second sheet on top of first, spray again. Repeat until there are 4 layers of phyllo. Cut into equal sized squares of approximately 12cm.
Place phyllo squares into muffin pans.
Place another square on top of the first one to create 8 points.
Press down and spray the sides of tulip shell with cooking spray.
Continue till all phyllo pastry is used.
Bake for 8 – 10 minutes until golden brown.
Allow to cool. Remove tulips from pans. In a bowl, cream ricotta cheese until smooth.
Place a dollop of cheese in centre of each tulip and top with an array of mixed fruits.
Heat the jam in microwave and brush fruits gently to glaze.
Leave to set.
Serve individually or with low fat ice cream.
Yields 24 phyllo tulips