Potato and Camembert Pasties

Meat pies.

An iconic Aussie treat, that I have just never been into.

Perhaps it stems from my lack of interest in gravy, or perhaps the lack of good meat (generally) in the pie itself

Instead, you’ll find me ordering a sausage roll when we stop at the Bakery for lunch. Or, even better, a vegetable-packed pasty.

Recently, with a view to not letting my freezer hoard of puff pastry get out of hand again, I decided to make some pasties at home. My version ended up quite different to the usual variety though (and I suspect far more indulgent). For the flaky pastry was filled with creamy potato, mustard and camembert cheese.

I made large versions on this occasion, but think they would also work well as smaller ‘finger food’ for a party or special event.

You can keep your meat pies. I’ll take these pasties any day!

 

Print Recipe
Potato and Camembert Pasties
Course Main Dish
Cuisine Vegetarian
Prep Time 20 minutes
Cook Time 50 minutes
Servings
Ingredients
Course Main Dish
Cuisine Vegetarian
Prep Time 20 minutes
Cook Time 50 minutes
Servings
Ingredients
Instructions
  1. Place potatoes, cream, mustards and garlic in a small saucepan. Simmer over a medium heat for 20 or 30 minutes, or until the potatoes are soft. Season and set aside to cool slightly. Stir through the camembert and spring onions.
  2. Pre-heat oven to 180C. Line 2 baking trays with baking paper. Cut a 20cm circle from each of the pastry sheets, and top half of each of the circles with a 1/4 of the potato mixture, leaving a border.
  3. Brush egg around the edge of the pastry circles and carefully fold in half to enclose the filling. Crimp the edges with a fork to seal.
  4. Brush the tops of the pasties with a little egg, and sprinkle with sesame seeds. Bake for 15 to 20 minutes, or until golden brown.
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Sunshine ‘pull-apart’ Pie

IMG_5229I am certainly someone that its attracted to cooking magazines, particularly when they have something scrumptious on the cover. And a recent edition of Taste magazine (which is one of my favourite ‘everyday meal’ recipe magazines at the moment) captured my attention in no time at all. The ‘sunshine pie’ which featured on the cover – had everyone in our household intrigued. For the magazine had turned a humble spinach and ricotta pie into something rather spectacular! IMG_5322 Spinach, ricotta, goats cheese, cheddar, green onions and eggs, combined then sandwiched between two layers of puff pasty that had been cut into rounds. Then, with some creative knife and twist work – a lovely little ‘sun’ was ready for baking. pie And after 35 minutes in the oven – what a pretty addition to the dinner table we had! IMG_5229 These photos were taken after 30 minutes or so, as I par-cooked the pie in advance of the dinner party we were having that evening. Needless to say that when it had an extra 10 minutes in the oven before serving, it puffed up even more and turned beautifully golden brown. IMG_5230 I loved loved LOVED the three-cheese combination – particularly the goats cheese that really gave the pie a flavour hit. And I can’t help but think that the ‘twist’ method would work with lots of other flavour combinations too. Time to get my thinking cap on!

Cheesy oat damper

IMG_3684 Growing up, we camped. Quite a lot, actually. It was not unusual for our school holidays to be spent under canvas – either at the beach or in the bush somewhere. Dad would always have tonnes of  outdoor activities planned – from making plaster animal tracks, to collecting firewood while riding in the back of the trailer.  Ahh yes, those were the days! Another fun activity was making damper over an outdoor campfire. Cooked on a stick, and eaten with lashings of butter and golden syrup. IMG_2133 (Circa 1996, I think….) With those fond memories in my mind, a recipe for cheesy filled damper caught my attention. IMG_3677 The dough was divided into two, with lashings of grated tasty cheese sandwiched in the middle. IMG_3678 Topped with oats and rosemary, and baked until golden brown. IMG_3679IMG_3681 And although this version was oven baked, and therefore less charred from the campfire, it was a tasty addition to our soup dinner nonetheless. IMG_3684IMG_3687 Cheesy Oat Damper (adapted from Taste)

  • 2 cups self raising flour
  • 1 cup spelt flour
  • 1 tsp baking powder
  • 1/2 cup rolled oats + extra
  • 40g butter, chilled and cubed
  • chopped rosemary
  • 1.5 cups buttermilk + extra
  • 100g grated tasty cheese
  1. Preheat oven to 220C and line a tray with baking paper
  2. Combine the flours, baking powder and oats. Rub in the butter.
  3. Make a well in the centre and add the rosemary and milk, and use a butter knife to bring the mixture together.
  4. Turn out onto a floured surface and gently knead to a ball. Divide into two – and shape each into two discs (one about 15cm, and the other slightly larger.)
  5. Place the smaller first disc on the baking tray, and cover with the grated cheese. Place the other disc on top, and press edges together to enclose the cheese.
  6. Brush the top with buttermilk, and top with extra oats and rosemary sprigs. Use a knife to score into 8 wedges. Bake for 20-25 minutes or until golden brown.

What about you? Do you enjoy camping?

Maca-ttata

“Leftover mac n cheese”. Seems kinds strange to be typing that, for we rarely have any leftovers when mac n cheese makes an appearance in our household. But over the weekend, I went a little crazy with my portion sizes, making enough to feed an army when there were only 5 mouths to feed (one of which was Charlotte, and her ever changing appetite). So on Sunday night, I found myself with an abundance of this cheesy goodness, along with some fresh free range eggs and a couple spicy pork sausages. IMG_4725 And so this random maca-ttata (???) came to be. IMG_4727 All ingredients, thrown together in a pan, and allowed to cook on the stovetop for 5 minutes or so. Then into the oven until the top had set and become nicely golden brown. IMG_4728 Served simply with some crunch lettuce on the side, and our random Sunday night meal was complete! IMG_4730 Deliciously random indeed! What about you? Care to share a creative way to use leftover pasta?

Cauliflower macaroni and salad sides

IMG_2783 On Saturday, we had our family around for dinner and a little a lot of rugby watching. It was cold and dark outside, as it is this time of year in Canberra, so when deciding what to cook I found myself leaning towards comfort food. Something filling, something warming, something like this delightful cauliflower macaroni I found in Jamie Oliver’s 30 Minute Meals cookbook. IMG_2652 While the recipe allowed for the meal to be put on the table speedily, I slowed things down. I prepared the macaroni and the crumb in the afternoon, but didn’t finish the dish off in the oven until just before we sat down to eat. IMG_2653 And what a lovely little make-ahead meal it turned out to be. You can find a link to recipe here. To start, I cooked the cauliflower and macaroni in a large pot of boiling water until the pasta was al dente. IMG_2703 Then mashed the cauliflower as best I could, stirred through some crème fraiche, grated cheese and garlic, and seasoned well. Then the mixture was transferred to my baking dish. IMG_2701IMG_2704IMG_2705 Next the crumb…. I didn’t have any pancetta – but I did have some lovely smoked ham that I sliced thinly and grilled instead. This was then processed with wholemeal breadcrumbs and rosemary – to create the most wonderful smelling crumb! IMG_2655 Sprinkled atop the macaroni mixture – and it was at this point I covered the dish until dinner time. IMG_2707IMG_2710 (I later baked the dish for about 15 minutes at 200C, allowing the crumb to become crispy and golden brown). Knowing the pasta was quite a hearty and rich main, I wanted to keep the sides relatively simple. First – I made a chunky basil sauce, of sorts, using fresh basil leaves, garlic, balsamic vinegar and olive oil… IMG_2711IMG_2712 Which I stirred through some chopped cherry tomatoes and baby bocconcini. IMG_2713 And, to get some ‘crunch’ factor into our meal, I also made a green salad with chopped cos, mint and sliced zucchini – dressed very simply with lemon zest and juice. IMG_2776 All together now! IMG_2778 Warm cauliflower macaroni, with basil tomatoes and a lemony green salad. IMG_2784 A lovely little meal, shared among family. And most certainly comfort food. I rather enjoyed the macaroni – which had the added vegetable bonus of cauliflower throughout. It was creamy, but not too creamy, and the rosemary crumb was crispy and smoky. IMG_2794 One thing that was obvious, though, was the serving sizes called for in the recipe were huge. I followed the recipe pretty much to the tee, but even with 6 hungry people at our table (and noting the recipe said it served 6), there was almost half of the macaroni dish leftover at the end. Not that I am complaining (everyone was sent home with  leftovers for lunch the following day) – just an observation really! Although perhaps we were just saving room for dessert…. IMG_2643 Details to come! What about you? Tried any tasty pasta dishes lately?

Moussaka making

Moussaka = a Greek layered casserole dish  – most often made with layers of eggplant slices, cheese, and a meat sauce, topped with a thick béchamel sauce. Confession: Before last week, I had never eaten Moussaka. But I had seen it on various menus throughout the years, and was keen to give it a try.  With its slices of eggplant, rich tomato meaty sauce and creamy cheesy layer…what’s not to love? IMG_8452 So I decided to try and make it at home. I used my favourite bolognaise sauce as the base, just subbing lamb mince in place of beef. IMG_8451 And after grilling eggplant slices until they took on a bit of colour, I got to layering. Eggplant… IMG_8453 Sauce.. IMG_8454 Eggplant… IMG_8455 More sauce…and finally, more eggplant… IMG_8456 Confused yet? Finished with a creamy béchamel sauce – made using butter, spelt flour, milk, parmesan cheese, a sprinkle of nutmeg and an egg yolk. IMG_8457 Into the oven… IMG_8459 And what a delightful dish it turned out to be! IMG_8460 This was one huge moussaka, so we happily ate in three nights in a row – served alongside a simple salad. IMG_8461 And, as these dishes often do, the flavours seemed to get better with age. IMG_8463 A handy make-ahead meal too! What about you? Have you tried moussaka?

Nacho Sunday

Its been another productive day in the BBB household, with more things being crossed off my ‘waiting for baby’ to do list. By afternoon I was starting to feel a little stir crazy being cooped up inside, however, so I was very grateful when the rain stopped allowing me to get outside for a walk. Gotta stay active! And, while I have a very tasty dish marinating in the fridge for tonight’s dinner, I thought I would share last night’s carb fest with you. IMG_4938 aka. Nacho Sunday! But not just any nachos… IMG_4931 Herbed, bean and tomato nachos. IMG_4934 (chopped tomatoes, coriander, parsley and kidney beans). So very simple to make. Just layer…. IMG_4935 On layer… IMG_4936 On layer… IMG_4937 And into the oven… IMG_4939 Eaten picnic style from the coffee table, of course,  while watching the latest episode of Homeland. IMG_4940 A perfect carbed up Sunday night really Smile  What about you? Do you have a favourite nachos topping?

“Oh my” pumpkin pasta

Yay for Fridays! IMG_2998         And yay for Fridays that kick off of a long weekend. Yes, that’s right. We in Canberra are lucky enough to have two long weekends in a row. And, although the weather forecast is looking rather miserable for the next few days, we have plenty of Rugby World Cup viewing action to keep us entertained inside. Throw in a body balance class (hopefully), some international cooking  / baking experiments and a couple tasks to complete from my nesting list, and I think I have myself a mighty fine weekend ahead. When I arrived home from work this evening, I went in search of a comforting dinner. However, with a fridge and pantry that were looking a little bare, I didn’t have a lot of ingredients to work with. I did, however, have some pumpkin, that immediately got me thinking about the butternut squash mac n cheeze created by Angela recently. And with a packet of these wonderful GF vegetable shells in the cupboard… IMG_2999IMG_3000 Well I had my inspiration. The pumpkin was drizzled in a little olive oil, then roasted for 40 minutes or so. IMG_3001 I de-veganised the sauce recipe somewhat, using regular butter in place of non dairy spread and adding some grated cheese for an extra cheesy hit. I did, however, use oat milk as that was all I had, as well as the recommended arrowroot, nutritional yeast and dijon mustard. Warmed, thickened then processed with the roasted pumpkin and… IMG_3002 oh my….. IMG_3003 a rich, luscious, creamy sauce appeared before my very eyes. Stirred through the cooked pasta and some peas…. IMG_3004 Poured into a casserole dish, topped with brown rice crumbs for a little crunch factor, and baked for 10 minutes. IMG_3006 Oh my….. IMG_3010 IMG_3017 Oh my delicious and creamy pumpkin pasta bake! IMG_3014 Served atop a bed of mixed greens… IMG_3020 And I had myself the comforting Friday night dinner I craved. IMG_3021 The roasted pumpkin added a wonderful sweetness to the creamy sauce, not to mention a hidden veggie content, and I will most certainly be making this sauce again. IMG_3022 Quite clearly I hated it 😉 What about you? Any plans for the weekend?

Eggplant and basil parmigiana

It is hard to believe that only a week ago I was celebrating what seemed to be the start of Spring. For, in some cruel weather joke, the warm temperatures and sunny skies have been replaced with grey clouds and lots of rain. Luckily there was a break in the weather this evening so Mr BBB and I could head out for our evening walk. We missed out on our walk last night due to rain, and I actually really missed it. The star of last night’s dinner (and tonight’s…owing to leftovers!) was this eggplant that I picked up at the market on the weekend. It was starting to look a little worse for wear, so I knew it had to be used asap. IMG_2845       But what to make? eggplant I remember seeking eggplant parmigiana on a blog sometime ago, and knowing we had tomato passata and mozzarella in the fridge, well I had my inspiration. I started by slicing the eggplant and sprinkling it with a little salt. IMG_2855 They say that salting the eggplant will help draw out any bitterness, but to be honest, I don’t find the eggplants we buy here to be all that bitter. After half an hour, I patted the eggplant slices to remove any moisture, and had a think about how to prepare the parmigiana itself. I wanted the eggplant to be crispy, so I put together a mixture of chestnut flour (having had crispy success with it here), and also GF corn crummies. I then dipped each eggplant slice into a mixture of egg + milk (whisked) and into the flour mixture, until I had myself a plate of ‘crumbed’ eggplant slices. IMG_2862 Mr BBB took charge of the oil, and each slice was fried in vegetable oil for a couple minutes each side. Drained well on paper towel, then it was time to top. IMG_2865 Tomato passata… IMG_2866 A fresh basil leaf…. IMG_2867    IMG_2868 And mozzarella. IMG_2870 IMG_2871 Into the oven, cooked until the cheese was brown and bubbly….. IMG_2877 Then onto a plate. IMG_2879   I served the eggplant with a simple salad of mixed greens, cucumber and walnuts.  IMG_2883  Drizzled with this ‘Greek salad dressing’ that I was given as a gift a while ago. dressing IMG_2885 As far as tasty meals go, this is certainly one that I will be making again. IMG_2882 The eggplant slices were packed with flavour, yet not too heavy, and I really enjoyed the overall flavours of the meal. IMG_2880 While there was a little preparation work involved, I wouldn’t call it a difficult dish to make. And the bonus? IMG_2878 Enough leftover for a quick reheat dinner tonight as well! Eggplant Parmigiana (makes 12 slices)

  • 1 large eggplant, cut into 12 slices (sprinkled with salt, left for half an hour then patted dry)
  • 1 egg
  • splash milk
  • 1/2 cup corn crummies
  • 1/2 cup chestnut flour
  • vegetable oil
  • 1 cup tomato passata
  • 12 basil leaves
  • 1/2 cup mozzarella cheese, grated
  1. Preheat oven to 180C. Line a tray with baking paper.
  2. Combine egg and milk in a small bowl, and whisk until well combined.
  3. Mix crummies and chestnut flour, and pour onto a flat plate.
  4. Dip eggplant slices, one at a time, into the egg mix, and then into the flour. Cover well, shake off excess, then set aside. Repeat until you have crumbed all eggplant slices.
  5. Heat a decent amount of vegetable oil in a shallow frypan. Cook eggplant slices (in batches) for 3 minutes on each side, or until golden brown. Remove and drain on paper towel.
  6. Line up all eggplant slices on the prepared baking tray. Top each with a spoonful of passata, a basil leaf and a sprinkled of grated mozzarella.
  7. Bake in oven for 20 minutes, or until the cheese is brown and bubbly.

What about you? Do you have a favourite eggplant dish?

Chicken Parma – BBB Style

Today was my first day back in the office after the Christmas Break and it was painful. But probably not for the reason you think. Rather, it seems I have a severe case of DOMS (or Delayed Onset of Muscle Soreness) from yesterday’s weight session! Seriously….I am feeling sore in muscles that I didn’t even know existed!! So, while I skipped my planned run this evening, I did come home and make a protein packed dinnerl. With chicken and mozzarella in the fridge, and tomatoes in the pantry, parmigiana seemed the obvious choice! But as I am not a huge fan of crumbed chicken (or any sort of crumbed food really), I opted to make  my favourite oven baked chicken parma instead. First, while I had two chicken breasts browning in a frypan, I made a tomato sauce combining tinned tomatoes, fresh tomato, oregano, garlic and thyme. IMG_4077 IMG_4078 Then it was all layered together in a casserole dish. IMG_4080 Chicken and tomato sauce. IMG_4079 Plus a sprinkle of olives and chorizo for an extra flavour kick. Covered with foil and placed in the oven for 30 minutes or so, until the chicken had cooked through. Finished with a slice of mozzarella… IMG_4081 Ad grilled until melted. IMG_4082 IMG_4083 Mmmm cheesy. Served with a side of broccoli and beans. IMG_4085 I just love the flavour combination of tomatoes, olives and mozzarella.  And the chicken was wonderfully moist and tender having been oven baked while covered with foil. IMG_4087 A tasty and healthy take on a pub favourite. And , to be honest, I’d easily pick this version over the crumbed variety any day. Although I think I still need to convince Mr BBB 😉 Anyway, its time to watch some Tudors with my fur gals…. IMG_4076 Who, as you can see, are being rather clingy this evening!! What about you? Do you like crumbed foods? Happy Baking 🙂