Spinach, Feta and Mascarpone Quiche

I haven’t made quiche in a while, I’m not good at making pastry but I cheated, yes I cheated! I brought shop brought short crust, I didn’t want to spend a long time in the kitchen as I was planning to make paella for dinner that evening and no, I wasn’t going to have the quiche for dinner as well. It was for the next day! I always find quiche quite a long winded thing to make, espically if your making your own pastry. I know I cheated this time BUT I do need to practise and get my pastry game on, so it’s on point! Perfect that damn pastry, however I was amazed when I made my Eggless blackforest tart, this tart case actually worked out, shockingly. 

I do love a good mushroom quiche, and my aunt is really good at making them, however she has been slacking as I’ve not eaten one of her quiches in a while! I thought from the usual mushroom, I would try something different. This recipe appealed to me a lot as I just love spinach anyway and feta cheese even though it’s slightly salty it has such a nice flavour and then to top it off there’s rich and creamy mascarpone! Like the original recipe states it’s has flavours of Spanakopita, which didn’t click to me a first but yeh of course, no wonder I was drawn to this recipe as I loveeeeee eating that! Unfortunately I did a bit of adapting as there wasn’t any ricotta when I went to buy it at the supermarket so I subed it for mascarpone which is close enough. To the recipe, I added extra flavours to suit my palette but those are optional.

I absolutely loved this quiche, dare to say more than the mushroom, but that is a bold statement, let’s say they are both different but both are good. Apart from the pastry case this recipe is pretty simple. I would suggest to cook and cool the spinach ahead of time just so it can be put together quicker. This recipe is a keeper and I will be making it again, yummy.

Spinach, Feta and Mascarpone Quiche
Delicious cheesy, spinach quiche
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Prep Time
30 min
Cook Time
45 min
Prep Time
30 min
Cook Time
45 min
For the pastry
  1. 1 packet - shortcrust pastry
For the filling
  1. 450g - frozen spinach
  2. 250g - mascarpone cheese
  3. 4 - large eggs beaten
  4. 100ml - double cream
  5. half red onion - finely chopped
  6. 1/2 a 25g packet - parsley finely chopped
  7. 3 - garlic cloves finely chopped/minced
  8. 1/2 tsp - salt
  9. Freshly ground pepper
  10. 200g - feta cheese
  11. red chilli flakes to taste (optional)
  12. 3/4 tsp - dried oregano (optional)
For the pastry
  1. 1. Grease a rectangle or 25cm round tart pan.
  2. 2. On a lightly floured surface, roll the pastry to about the thickness of a pound coin and transfer it to tart tin. Press the pastry into the corners and leave the excess overhanging. Prick the base all over with a fork then place in the freezer or fridgefor 15 minutes. Meanwhile, preheat the oven to 190°C.
  3. 3. Line the pastry case with baking parchment or tin foil, making sure there is some overhanging. Fill with baking beans, making sure that the sides are propped up then bake for 20 minutes.
  4. 4. Once baked remove the beans and parchment, return to the oven for a further 10 mins, until golden. Remove from the oven and use a very sharp serrated knife to trim off the excess pastry, set aside.
For the filling
  1. 1. Cook the spinach then place it in a sieve and press on it firmly to extract as much excess liquid as possible. Once you can handle it, finely chop it and leave to cool. Meanwhile in a large bowl mix the mascarpone so it's smooth, then add the eggs, cream, salt, garlic, pepper, chilli flakes, oregano then whisk and finely add the spinach and onions mix until combined. Then add two thirds of the feta, give a quick mix.
  2. 6. Pour the mixture into the prepared pastry case and spread it level, then crumble over the remaining feta.
  3. 7. Bake for 35-45 minutes, until set in the middle. Cover loosely with foil partway through baking if the top starts to colour too much.
  4. 8. Allow to cool for about half an hour before serving.
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Garlic Bread Muffins

So we have all had a garlic bread in our lifetime, with the regret of eating too many slices encouraging that whiffy garlic breath but who cares, it’s just so yummy and moreish. Well anyway when I saw this recipe they shouted out to me, eat me, eat me, of course I did eat. These wouldn’t be your usual crunchy or crispy garlic bread but softer and much much quicker and easier to make, I think that’s what won it for me. Well not only that, the fact it had oozing mozzarella cheese and rich and luscious parsley garlic butter too. I also thought would the garlic butter seep into the muffin more then garlic bread? 🤔🤔🤔

I love eating savoury/sweet muffins as they are soft, I do sound like a right grandma!😬😬😬 lol but soft and moist cakes are amazing right? I did like how these muffins had a lot of flavour with garlic, parsley and lotsssss of butter. The more garlic the better for me, so just keep away! 

Garlic Bread Muffins
Buttery, garlicy, herby soft muffins
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Ingredients
  1. 250g - plain flour
  2. 11/2 tsp - baking powder
  3. 1/2 tsp - bi-carb soda
  4. 1/2 tsp - salt
  5. 1 - egg, lightly whisked
  6. 220ml - whole milk
  7. 3 tbsp - sour cream or yoghurt
  8. 60ml - vegetable oil
  9. 1-2 tbsp - finely chopped fresh parsley
  10. 4 garlic - cloves, crushed
  11. 200g - grated cheddar
  12. 90g - salted butter + extra for greasing
  13. Cheese - 4 - 6 slices of Monteray Jack cheese in rough 3 centimeters squares or 1/2 packet of mozzarella cut into 12 pieces.
Instructions
  1. Preheat oven to 180C
  2. 1. Grease a 12 hole standard muffin tin with melted butter
  3. 2. In a small pan add butter and the garlic in a pan and melt on a gentle heat, when melted, stir in the parsley and keep warm.
  4. 3. In a large bowl sift together the plain flour, bicarb soda, baking powder, grated cheese, salt and pepper and mix.
  5. 4. In a jug or small bowl add the oil, milk, egg and sour cream or yoghurt and whisk.
  6. 5. Add the milk mix to the flour mix, gently mix but don't over mix
  7. 6. Fill each hole with some batter, it should come roughly 1/3 of the hole up. Put 2-3 squares of monteray jack in the mould, then 1/2 a teaspoon of the garlic butter. Then top off with more of the batter and finally add another 1/2 teaspoon of garlic butter.
  8. 7. Repeat for the rest of the muffins.
  9. 8. Bake for 20 - 25 minutes. They should be golden on top and spring back.
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Tootmanik s Gotovo Testo

It’s been a while since I made bread, a very long time but today was the day. It’s been a very rainy Bank Holiday Monday, literally all day, like come on, not just a couple of hours THE WHOLE DAY!!! but I shouldn’t really complain as the Saturday and Sunday have been really sunny and I have enjoyed it.

As I’ve had such a busy weekend I thought I would spend the Monday baking something a bit different and savoury, which is unlike me. Bread is the best thing to make when you have a lot of time on your hands. A while ago I bought a book called ‘the book of buns’, it’s an incredible book all relating to bread around the world. It has so many amazing recipes I want to try but it will probably happen on yet another rainy day!

The Tootmanik (I’ve shortened it sorry if I’m not supposed to be, really it a mouthful!) This was the first recipe I tried from the book, this recipe really intrigued and fascinated me. I really liked the abundance of feta cheese being used as I love feta and it was something I definitely wanted to try. Also this isn’t like your usual bread recipe, it’s more like flat bread, stuffed, layered kidnaof thing so completely different to the norm! which made me what to try it, even more, to find out the outcome.

The lathering of the butter on each layer and the top made the bread really soft, but it also is really chewy, and with the addition of the feta cheese and herbs it makes it so tasty. Something I would really enjoy eating on a beautiful day at a picnic.

Tootmanik s Gotovo Testo
Yields 24
A salty, buttery, layered feta cheese pastry
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Prep Time
3 hr 20 min
Cook Time
30 min
Prep Time
3 hr 20 min
Cook Time
30 min
Ingredients
  1. 200g - Plain Flour
  2. 250g - Wholemeal Flour
  3. 2g - instant yeast
  4. 250g - milk, boiled then cooled to room temp
  5. 21/4 - salt
  6. Freshly ground pepper to taste
  7. 100g - butter melted
Feta filling
  1. 200g - Feta Cheese
  2. Good amount of pepper
  3. 2 - cloves of garlic, finely minced
  4. 1 - egg
  5. 50g - butter melted and cooled
  6. Fresh handful of herbs - I used parsley
  7. 1 tsp - Paprika
  8. 50g
Instructions
  1. 1. In the saucepan add the milk and heat until it's nearly boiled, leave to cool until it's at room temperature. Once it's cooled you can start making the dough.
  2. 2. In a stand mixer using the dough hook, add the flour, salt, pepper, yeast and melted butter, slowly blend and pour in the warm temperature milk.
  3. 3. Knead the dough for at least 10 minutes, starting with a slow speed then change to the faster speed, making sure the dough all comes together.
  4. 4. Pull the dough together into a ball and place in a clean bowl, cover for at least 2 hours.
  5. 5. In a medium bowl add the egg and whisk, then add the crumbled feta, cooled butter, pepper, garlic, paprika and mix until combined, don't overmix.
  6. 6. Once the dough has had enough time to prove, shape the dough into a sausage and cut into 9 equal parts. On a floured surface, take three of the balls and roll them into 4x4" rectangle. Brush the top of two of them with the melted butter. Then place one on top of each other. Roll them out together until it reaches 12" (approx 30cm). Place this onto a baking try lined with baking paper. Add half the feta cheese mixture and spread it evenly over the layer, repeat with the other layer.
  7. 10. On the last layer make sure you roll the dough out so it's bigger then the other layer. This needs to be tucked under and rest of the layers. This needs to be secure as you don't want the filling to fall out.
  8. 11. Cover with a tea towel and let it rest for 1 hour.
  9. 12. Preheat the oven to 200°C, brush the pastry with butter and sprinkle with paprika bake for 30mins.
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Mushroom, Vegetable and Black bean burgers

I really fancied having a tasty Vegi burger, I keep hearing and seeing all new burger joints being opened up across the UK. I think it’s definitely the on-trend food at the moment and it got my taste buds going to making my own. These burgers aren’t your normal burgers, I love the fact they are made from mushrooms, not one of those whole mushrooms stacks that you see in my burger joints and seriously how do you bite into one of those? Actually lets not get started on how I’m such a messy eater and do struggle eating burgers, it’s definitely not something I have grasped how to work out, usually it ends up in a complete utter mess, food all over my plate, hands dirty and you can’t imagine how many napkins I go through, probably end up killing a tree!. 
 
Anyway forget talking about my messy eating habits, back on the burger. I love the vibrant outburst of green, yellow and red in these burgers, quite bright and rainbow like, it made them look more appealing as you know burgers patties are just not that appealing especially Vegi ones. I like the fact these burgers kept it’s shape and it had different textures so gave it a bit of a bit of a bite. I added extra flavourings and a bit of spice to make sure it’s full of flavour.
 
 
Mushroom and Black Bean Burgers
A mix vegetable burger with mushrooms and black beans
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Prep Time
15 min
Prep Time
15 min
Ingredients
  1. 2 cups - portabella mushrooms, cubed (smaller pieces); gills removed
  2. 2 cups - cooked black beans, rinsed and divided
  3. 1 cup - minced broccoli, fresh only
  4. 1 - yellow pepper, finally chopped
  5. 1/2 cup - red onion, minced
  6. 3 XL - eggs, beaten
  7. 1/2 cup - plus 2 Tbl Panko or Gluten Free Panko
  8. 1 tbsp - Worcestershire *for full vegetarian style use one that does not contain anchovies
  9. 2 - garlic, minced
  10. 1 tsp - smoked paprika
  11. 1/2 tsp - chilli flakes
  12. 1/2 tsp - ground coriander
  13. Good amount of freshly pepper to taste
Instructions
  1. 1. In a large bowl add 1 cup of black beans and mash with a masher (chunks are OK).
  2. Next, add in the mushrooms, the rest of the beans, broccoli, pepper, garlic, smoked paprika, chilli flakes, ground coriander, pepper, onion and worcestershire.
  3. 2. Then add in the eggs and bread crumbs and mix gently with a large spoon until the mixture is combined. Shape the mixture into burger patties and place on a plate and leave in the fridge to set for at least 1 hour.
  4. 3. Heat a frying pan with oil and cook the burgers for 3-5 minutes each side until slightly brown.
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Cheesy Courgette Frittata

Whilst I was grating the courgettes for the courgette scones I was making. I overgrated and I decided the left over courgettes would be great for making into a frittata or was it a tortilla? I had to check what the difference is between them…thanks to google…this is the difference.

The main difference between a tortilla and a frittata is in how the eggs are finished. Both preparations begin with the eggs and filling, cooked stovetop in a frying pan. But whereas the frittata is finished in the oven, Spanish tortillas are flipped and finished on the stovetop.  Google

So in the end I made a frittata, I didn’t realise that was the only difference between them is that it?!

This frittata was so simple and easy to make and would make a easy dinner if your busy. It does take a long time to cook, but prep work is simple and you can leave it in the oven whilst you get on with other things.

You can also experiment with flavours and ingredients as long as you have enough eggs. I think this is a good way of getting rid of vegetables that are stuck in the back of the fridge. To make it more luxurious is to add some good cheeses.

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Cheesy Courgette Frittata
A fluffy and lovely courgette frittata with mozzarella and cheddar
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Prep Time
15 min
Cook Time
35 min
Prep Time
15 min
Cook Time
35 min
Ingredients
  1. 4 - eggs
  2. 1/2 cup - grated courgettes (squeeze out excess water)
  3. 1tsp - dijon mustard
  4. chill flakes to taste
  5. 1 tsp - dried parsley or fresh parsley would be even better
  6. 1/2 tsp - garlic powder
  7. Salt and pepper to taste
Instructions
  1. 1. Preheat the oven to 175°C.
  2. 2. In a mixing bowl, crack all 4 eggs and whisk. Add the seasoning then add half the grated courgettes and mix until combined.
  3. 3. Pour the egg mixture into a well greased cast iron or dish that can be put in the oven. (If you don't have a ovenproof pan).
  4. 4. Place the rest of the grated courgettes and randomly scatter the teared mozzarella.
  5. 5. Leave to cook for 35-40 mins.
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Cheesy Courgette Scones

Well I never knew you could make scones with courgettes, who knew? but then again, I think there are so many scone recipes that I’ve come across. I loved the kale and blue cheese scones I made. They were unusual also and really tasty!

I like courgettes, they are quite versatile and best of all they are the original sprizialise  vegetable. These scones were quite tasty and with the addition of courgette, they were healthy right?

I adjusted the original recipe and omitted the sugar and replaced the sour cream with greek yoghurt which worked out fine.

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Cheesy Courgette Scones
A delicious cheese and courgette savoury scone.
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Prep Time
25 min
Cook Time
22 min
Prep Time
25 min
Cook Time
22 min
Ingredients
  1. 2 1/2 cups - plain flour, divided plus extra for dusting on surface
  2. 3/4 tsp - salt
  3. 1 tbsp - baking powder
  4. 1/2 tsp - baking soda
  5. 113g - unsalted butter, VERY cold and cut into tiny pieces
  6. 1 large - egg, beaten
  7. 1/2 cup - greek yoghurt
  8. 2/3 cup - zucchini, grated and drained (measure the courgettes once they are drained)
  9. 11/2 tsp - dijon mustard
  10. Pepper to taste
  11. 1 tsp - dried parsley
  12. 1 tsp - garlic powder
  13. chilli flakes to taste
  14. 3/4 cup - sharp cheddar cheese, grated, divided
  15. Extra cheese for topping
Instructions
  1. 1. Preheat oven to 205°C. Line a large baking sheet with parchment paper.
  2. 2. In a large bowl mix together flour, salt, baking powder, baking soda, parsley, garlic powder, pepper and chilli flakes.
  3. 3. Cut the butter into small cubes then quickly work it into the mixture (using your fingers) until it resembles a breadcrumbs. Add the grated courgettes and cheese and toss into the flour.
  4. 4. In a small bowl, whisk together the egg yoghurt and dijon mustard, then add to flour mixture. Gently fold them into dough with a spatula until combined.
  5. 5. Pour the shaggy dough out onto a clean, floured work surface and shape the dough (you will have to work/knead it quite a bit to get it together) then use the scone cutter. Repeat the process until all the dough has been used. Place the scone on the baking tray and sprinkle the top of each scone with a little cheese.
  6. 6. Bake for 22-24 minutes, or until cooked through and the tops are golden brown.
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Guinness Scones

Guinness-scones2

In light of St Patricks day and to celebrate such a day. I found this recipe for Guinness scones which I thought was really unusual. I have never made scones with Guinness and just had to try them to find out how they turned out.

I really like eating and making scones, savoury and sweet. I make a lot of savoury scones as my family like them. I usually use milk or buttermilk to bind the dough together and it was the first time I used Guinness as a binding agent. The scones turned out well however the taste of Guinness was very subtle. 

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Guinness Scones
Yields 12
Soft and flakey Guinness scones with spring onions and cheese
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Prep Time
25 min
Cook Time
15 min
Prep Time
25 min
Cook Time
15 min
Ingredients
  1. 2 1/4 cups - flour
  2. 2 1/2 tsp - baking powder
  3. 1/2 tsp - baking soda
  4. 1 tsp - salt
  5. 56g - Irish butter, frozen, plus 28g - melted*
  6. 6 oz - cheddar, grated
  7. 2 spring onions - thinly sliced
  8. 1 tbsp - dijon mustard
  9. 7 oz - Guinness
  10. Pepper to taste
Instructions
  1. 1. Preheat the oven to 220°C and spray or line a baking tray with greaseproof paper. In a medium sized bowl, combine the flour, baking powder, baking soda, salt and pepper and whisk together. Using a box grater, grate the frozen butter into the flour mixture and then quickly toss to coat all the butter pieces with flour. Place the whole bowl in the freezer or fridge.
  2. 2. Meanwhile grate the cheese, slice the scallions into small pieces and in a separate bowl whisk together the mustard into the beer. Remove the bowl from the freezer/fridge and mix in the cheese and scallions until combined. Make a well in the center and pour the mustard beer mixture in the centre. Use a rubber spatula to gently mix until it just comes together.
  3. 3. Place the dough on floured surface. Pat the dough out until it's about 1-11/2" thick and use a scone cutter or glass to cut out rounds.
  4. 4. Place in the oven and bake for about 15-20 minutes until they are golden brown. Remove from the oven and immediately brush with melted butter. Serve warm.
Notes
  1. *Instead using the extra melted butter, next time I would just use the full amount (85g) frozen.
Adapted from Coley Cooks
Adapted from Coley Cooks
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Garlic Mushrooms and Rosemary Scones

Garlic Mushroom Scones

I had this idea of using garlic mushrooms and putting them in scones, I really like garlic mushrooms they are so versatile and can be used in so many things.

I used a old scone recipe that I adapted by adding the mushrooms. I wasn’t sure if it would work as mushrooms are very watery and scones mix should be a bit dry but I just tried and hoped! Luckily they did work out and were very tasty. 

Garlic Mushroom SconesGarlic Mushroom Scones2Garlic Mushroom Scones3Garlic Mushroom Scones4Garlic Mushroom Scones5Garlic Mushroom Scones6

Garlic Mushrooms and Rosemary Scones
Yields 7
Delicious garlic and rosemary scones
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Prep Time
50 min
Cook Time
15 min
Prep Time
50 min
Cook Time
15 min
For the mushrooms
  1. 5 medium sized - mushrooms cut in cubes
  2. 1 clove - garlic minced
  3. 1 tbsp - chopped rosemary
For the scones
  1. 2 cups - plain flour
  2. 1 tbsp - baking powder
  3. ½ tsp - salt
  4. 1/3 - cup olive oil
  5. Little bit of milk to bind
  6. 20g - cheese
  7. 5 oz - greek yogurt
Instructions
  1. 1. To start make the mushrooms. In a frying pan heat some olive oil and add the garlic for a few seconds then the mushrooms. Season to taste with salt and pepper and add half the rosemary. Leave to cool, very important.
  2. 2. Once the mixture is nearly cool. Preheat oven to 215°C and line a tray with baking parchment.
  3. 3. In a bowl combine the flour, baking powder, rosemary, salt, pepper and cheese, mix well.
  4. 4. Add the olive oil and greek yogurt. Mix together then add the cooled garlic mushrooms. Add milk to bind the dough together.
  5. 5. Mix until combined don't overmix.
  6. 6. On a floured surface pat down the dough and with the scone cutter cut the scones out. Repeat until finished.
  7. 7. Bake for 15 minutes rotating halfway through.
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Kale and Stilton Scones

kalescones4

I’m always up for a savoury scone me and this recipe was so different and really appealing which really tempted me. I really liked the fact it used kale, it’s really good for you and I often try to use it in recipes. These scones gave a lovely vibrant green colour which was so pretty.

These rustic scones were something I did enjoy they were really tasty, moist and hearty. I think there was just enough stilton a bit more would have been too strong in flavour for me. These taste best served warm with a generous amount of salted butter yummmmmmmy!

I was also trying to think of variations that I can add to this recipe, I thought of adding walnuts or instead of using kale I thought I would try spinach and feta cheese.

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Kale and Stilton Scones
Yields 13
Scones with healthy kale and strong stilton
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Cook Time
15 min
Cook Time
15 min
Ingredients
  1. 200g - kale
  2. 1 - small onion finely chopped
  3. 250g - wholemeal flour
  4. 60g - unsalted butter
  5. 2 tsp - baking powder
  6. 1/2 tsp - baking soda
  7. 3/4 - salt
  8. freshly ground pepper to taste
  9. 140g - blue cheese crumbled
  10. 1 - egg beaten
  11. 100-125ml - buttermilk
Instructions
  1. 1. Measure out the kale and in a food processor pulse until it reaches finely chopped texture. Steam the kale until tender, leave to cool then squeeze as much of the access liquid out as possible.
  2. 2. Whilst the kale is steaming fry the onions in a frying pan and until soft, remove from heat and leave to cool.
  3. 3. Preheat the oven to 200°C, line a baking tray and have a 6" scone cutter to hand.
  4. 4. In a food processor add the flour, baking powder, bicarb, salt, pepper and pulse. Add the butter and pulse again for a minute or two. Then add the kale, onions and 75g of the crumbled cheese. Pulse again, then add the egg and buttermilk and pulse until it forms a soft dough. If the mixture seems too dry or wet and buttermilk or extra flour.
  5. 5. On a floured surface add the dough and press it down to 2cm thickness. Using the cutter cut the scones and place on the baking tray. Brush with milk and scatter the remaining stilton cheese over each scone.
  6. 6. Bake for 15-18 minutes or until it's slightly risen and the bottom of the scone has browned in colour.
  7. 7. These can be eaten warm but leave for until it's cool enough to handle.
Adapted from Baking with vegetables
Adapted from Baking with vegetables
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Chilli, Cheese and Potato Empanadas

empanadas

Cornish pasty, Gyoza, Samosas, Burek, Spanakopita every country has their own style of pastries and this is a Latin Europe/American one. I have tried these before and enjoyed them, I decided I will make them one day and today was the day!

I have a deep love for cook/baking books but I have a lot of them and have a bad habit of just drooling over the pics making a recipe or two and then it goes back on the bookshelf, some books I haven’t even made anything from! I really have to hold back from wasting my money on them but sometimes I really get so tempted and on this occasion I took the plunge and recently brought the book ‘baking with vegetables’.

bakingwithveg

This book is awesome, I was really inspired, the recipes are amazing all based with vegetables and they are sweet and savoury. The first recipe that took my fancy was the kale and blue cheese scones, which were really tasty and this empanadas one. 

The sound of chilli and cheese together is something that grabs my attention them two work well together. I really like fresh chillies in food it’s so tasty and melting cheese all i think of is ohhhhh gooeyyyyy cheese yummy, it just such an amazing combination. 

I did make changes to this recipe, the originally recipe grilled the chillies but I decided to use fresh chillies and seasoned the flour. The recipes was said to make 12 empanadas but whilst I rolled it out I realised the pastry was to thick, I’m not a fan of really thick pastry and rolled mine to £1 thickness. 

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Chilli, Cheese and Potato Empanadas
Yields 20
Gooey cheese, chilli and potato empanadas
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Prep Time
1 hr
Cook Time
18 min
Prep Time
1 hr
Cook Time
18 min
For the dough
  1. 425g - Plain flour
  2. 175g - unsalted butter
  3. 1 whisked - egg
  4. 50ml - cold water
  5. 1 tsp - salt
  6. 1 tsp - cayenne pepper (optional)
  7. 1 tsp - paprika (optional)
  8. 1/2 tsp - ground cumin (optional)
  9. generous amount of fresh ground pepper
Filling
  1. 2 small - potatoes
  2. 1-4 chillies finely chopped (red, green, birds eye, which ever you fancy) - depending on your taste
  3. 150g - mozzarella cut into small pieces
  4. 115g - feta crumbled (you could just use the whole packet)
  5. 1/2 small - red onion
  6. 1 tsp - oregano
  7. 1 tsp - smoked paprika
  8. 1 tsp - cayenne pepper
  9. generous amount of fresh ground pepper
For the dough
  1. 1. In a food processor add the flour, salt and spices blend until mixed. Add the butter and blend until it resembles crumbles, add the egg and water until it forms a dough, don't over combine. Chill in the fridge for 30 minutes.
For the filling
  1. 1. Start by cutting the potatoes into small pieces and setting to cook until just tender. Once cooked leave to cool.
  2. 2. Divide the dough into 20 or more balls, roll out each one so they are roughly 121/2 / 5" dia in size.
  3. 3. In a bowl add the cheeses, spices, chopped chillies and cooled potatoes mix so all the seasoning is dispersed.
  4. 4. Preheat the oven at 220°C and line a baking tray with baking paper.
  5. 5. Take one of the circles moisten each edge with some water and then fill half the circle with cheese mixture. Flatten the edges slightly and then using a fork crimp around the semi circle.
  6. 6. Place them on baking tray, brush with milk and egg and bake for 18-20 minutes.
Adapted from Baking with Vegetables
Adapted from Baking with Vegetables
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