Puff Pastry Pizza Scrolls

Defrosted puff pastry dough

½ tsp garlic salt

1 tsp dried basil

1 cup grated Mozzarella cheese

¼ cup grated Parmesan cheese / Cheddar

½ cup topping of your choice

1 cup Pizza Sauce / Tomato-based sauce

 

Preheat oven to 220 oC. 

Roll out dough, brush with sauce, add toppings and cheese, carefully roll up, slice, place in oven pan / dish and bake for about 12 - 15 min, or till they are golden and

crispy.

Serve with a lovely fresh green salad.

Recipe: https://nutrition2nourishflourish.com/pizza-pinwheels/ 

Photo:  Alma Pretorius 

 

Cheat Portuguese Custard Tarts (Pasteis de Nata)

400g frozen puff pastry thawed

Filling
1/3 cup sugar
1/3 cup water
2 cups milk
2 tablespoons Maizena (corn flour)
2 egg yolks
1 teaspoon vanilla essence

The process

Use a metal muffin tin.  Dust a surface with flour and roll out the pastry, though not too thin.

Cut into 10 or 12cm circles depending on the size of your tins and place into the tins so that the pastry comes up the sides of the tin and set aside.

Filling

In a pot over low heat add the water and sugar and stir until the sugar has completely dissolved, simmer for a further minute or 2 while you continue.

In a bowl, mix the Maizena with a little of the milk to form a paste. Add all of the milk to the Maizena paste, stir and add to the sugar mixture, whisk in the pot.  Add the egg yolks and vanilla, whisk again thoroughly and simmer the mixture, stirring now and then until the custard thickens.

Remove from heat, keep in pot and place a piece of cling film over the top to prevent a skin from
forming and leave to cool.

Heat the oven to 200 Celsius.  Fill the pastry shells to 3/4 full and place in the oven for 20 minutes or until the top of the custard is golden brown and firm to the touch.  Put on high shelf in oven under grill to make the black spots.     http://cookbook.co.za

 

Pilchards Puff Pastry Open Pie

Serves 4

1 roll puff pastry, defrosted, kept in fridge

2 medium onions, chopped

1 cup raw spinach, chopped

1 cup raw green & purple cabbage, shredded

Spices

Grated cheese

1 x 400 g tin Pilchards in tomato sauce, drained, kept whole

Olive oil

Carefully rinse the pilchards (my can had 7) under the tap – keep whole.   

Preheat oven to 200 oC.  Stir-fry in a pan on stove top the onions with the spinach and cabbage while the oven heats up.  On a floured baking sheet, unroll the puff pastry – DON’T ROLL IT OUT WITH ROLLING PIN – just unroll it from the blue plastic.   

Mine was a bit long, so I placed grated cheddar cheese on the 2 short edges and rolled it over so that it fits on the sheet.  Leave a border on the long sides – prick the inside part of the pastry, brush with olive oil.  Place the onion-veg mixture on top.  Top with the whole Pilchards and then grated cheese.  Bake for 25 – 30 minutes.

Recipe and photo:  Alma Pretorius

 

PUFF PASTRY PIZZA WITH MEATBALLS

Serves 4

1 roll puff pastry, defrosted, kept in fridge

450 g Eskort mini meatballs, defrosted

Pizza sauce

Fresh baby spinach leaves

Sliced mushrooms

Fresh basil leaves

Grated cheese

 

Preheat oven to 200 oC.  On a floured baking sheet, unroll the puff pastry – DON’T ROLL IT OUT WITH ROLLING PIN – just unroll it from the blue plastic.  With a knife, LIGHTLY (NOT THROUGH TO THE BOTTOM) score a border on all the sides – prick the inside part of the pastry, brush with pizza sauce.  Place meatballs on top, then the baby spinach leaves and sliced mushrooms and top with grated cheese.  Bake for 30 minutes.  Top with fresh basil leaves.

Recipe and photo:  Alma Pretorius