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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Tuna and vegetable stuffed sweet potatoes

Growing up we never ate sweet potatoes. I don’t even remember if they were all that available…?  Rather, our plates usually had some sort of white potato on it – generally mashed with lashings of butter and milk, or on the odd occasion they would be oven roasted.

These days, however, I don’t tend to reach for white potatoes in our grocery shop.  Not unless I’m making a potato salad or perhaps to go along with a roast dinner. Instead, I grab sweet potatoes – orange, white or purple – whatever the local green grocer has. The kids love them when they are sliced into wedges and oven baked, or steamed and mashed, and served alongside whatever else they are having for that particular meal.

On this occasion, we went with “stuffed” sweet potatoes. Aka. little roasted sweet potato “boats” that we filled with tuna, vegetables and cheese, and grilled til they were nice and golden.

I added a good drizzle of chilli sauce for the adult’s version (#cravings), while the kid’s ate their version plain. Served with a pile of greens on the side, and this turned out to be one tasty meal indeed!

Tuna and vegetable stuffed sweet potatoes  (serves 4)

  • 4 small sweet potatoes, halved
  • 300g mixed vegetables, steamed (I used carrots, broccoli and corn)
  • 185g tin of tuna in spring water, drained
  • 1/4 cup sour cream
  • 1/2 cup grated cheese
  • Fresh parsley, chilli sauce  and leafy greens to serve
  1. Preheat oven to 200C.
  2. Wrap the sweet potatoes in foil and bake for 30 to 40 minutes, or until soft. Allow to cool slightly, then scoop out the potato flesh and place in a large bowl. Mash until smooth.
  3. Place the remaining potato skin ‘boats’ onto a baking tray lined with baking paper.
  4. Add the steamed vegetables, drained tuna and sour cream to the sweet potato flesh, and stir until well combined. Season to taste.
  5. Spoon the tuna / potato mixture back into the sweet potato skins and top with grated cheese.  Bake for a further 10 to 15 minutes or until golden brown.
  6. Serve with fresh parsley and chilli sauce, and alongside the leafy greens.

Herbed Yoghurt Potato Salad

img_0521As the warmer weather approaches, so does our tendency to put “BBQs” on the menu for dinner. Mr BBB is usually in charge of the meat, while I take care of the sides – the ‘regulars’ being a green salad or oven baked potatoes.

But recently I went for another potato option…potato salad!

img_0515

An Aussie favourite – that is usually loaded with mayonnaise and bacon. But on this occasion, I created a ‘lighter’ version. Still packed with flavour, yes, however in place of mayonnaise I went with natural yoghurt – and left out the bacon all together. Instead, the salad was given a flavour kick with lots of fresh herbs and another one of my favourite – dill pickles!

It didn’t take too long to prepare, and was far from difficult. With the added bonus  that I could make it in the morning and let the flavours develop throughout the day.

img_0517A nice take on an old classic indeed!

Herbed Yoghurt Potato Salad

  • 1.5kg potatoes (desiree or something similar) I left the skins on, but you could peel them if you prefer.
  • 3/4 cup natural yoghurt
  • 2 tbs whole egg mayonnaise
  • 1 tbs red wine vinegar
  • 1 tbs Dijon mustard
  • 100g dill pickles, chopped
  • 3 green shallots, sliced thinly
  • Handful chopped herbs (I used dill and mint, but parsley would work nicely too)
  1. Boil the potatoes until tender, then set aside to cool slightly. Dice.
  2. Combine the yoghurt, mayonnaise, vinegar and mustard, and season to taste.
  3. Add the dressing to the potatoes (while they are still slightly warm), along with the remaining ingredients. Stir gently until combined.
  4. Cover and place in the fridge until required.

Oven baked potato wedges

IMG_0953 Let me share with you, a simple side dish that makes a regular appearance in our household.  For with a toddler that is obsessed with hot chips (?!), and an ever-abundant supply of potatoes in our weekly vegetable box, well it’s a no-brainer really. Simply – potatoes. Unpeeled and cut into wedges. IMG_0946 Drizzled with olive oil and sprinkled with whatever seasoning you like. I usually place the potatoes in a freezer bag and then add a spoonful of oil – allowing me to ensure they are all nice and coated! As for seasonings, well on this occasion it was garlic powder – but I often use oregano, paprika, chilli and the like! IMG_0947 Onto a lined tray – and into a preheated oven at 200C for 45-60 minutes. IMG_0949 I generally flip the wedges every 20 minutes or so, and keep them cooking until nice and crispy. Then its simply a matter of serve and eat! IMG_0953 We were extra ‘naughty’ on this occasion, and served the wedges with some ol’ classics – sweet chilli sauce and sour cream… IMG_0954 (ahhhhh the memories this combination draws up -  of my impoverished uni days and the many meals eaten at the local pub?!) IMG_0956 A word of warning, however…. This side dish is more than likely to do away with any notion of portion control. You have been warned Winking smile  What about you? What do you like to serve with potato wedges?

Lemon and herb potato salad

One vegetable that I struggle to use when the warmer months arrive is potatoes. In Winter I wont hesitate in cranking up the oven and roasting some potatoes to perfection. Or creating a creamy mash to serve alongside a rich and hearty casserole. But in Summer, I tend to crave salads and lighter meals, to which potatoes do not generally lend themselves. Or do they? Feeling particularly inspired a few weeks ago, I came up with a use for the bag of potatoes that was feeling rather lonely in our pantry. salad Potatoes – peeled and boiled until tender – then combined with olive oil, a wee bit of yoghurt, lemon juice and zest – and lots of mint, parsley and pepper. IMG_5258 The result being a rather tasty “side” dish to some meat we later grilled for dinner. IMG_5259 And the herb + lemon combination worked just beautifully in keeping this dish feeling light and lovely. IMG_5268 So it seems potatoes do have a place on our menu this Summer! What about you? Any fun Summer potato dishes you’d care to share?

15 minute meals – Chicken with potato gratin

IMG_5196 Another day, another Jamie Oliver 15 minute meal for dinner. This time, a rather tasty ‘Golden chicken with braised greens and potato gratin’. You can find the recipe here. JO’s version… IMG_5191 And mine! IMG_5192 I had a feeling this would be a hit – as Mr BBB loves potato gratin / bakes. Although confession: I let this one cook for a lot longer than 15 minutes as I used the oven instead of the grill. IMG_5195 As for me – well I was sold on the chicken – that I had seasoned with oregano and pepper ( in place of rosemary) – and covered with the most delicious bacon from our trusty butcher. IMG_5193 A rather impressive take on the ol’ chicken and potato dinner indeed! What about you? Are you a fan of potato gratin?

Gigot d’agneau

Another day, another meal from our weekly menu plan. Looking ahead last week, I knew the weather in Canberra was going to turn sour. Cold, rainy and miserable, in fact. So what better way to warm up from the inside out than with a slow cooked roast – simple to prepare, lengthy in cooking time and – hopefully – rewarding in taste at the end. I looked through a ‘slow cooking’ cookbook and came across this recipe – that caught my attention. IMG_4994 Melt in your mouth lamb roast? Don’t mind if we do! With the added bonus of leftovers for Monday – when things are generally a little hectic in the BBB household. On Saturday night, I prepared the marinade – comprising a whole bottle (?) of red wine, brandy, herbs and vegetables. Then let the lamb and the marinade do their thing overnight in the fridge. IMG_4991 And, while I was out most of the day on Sunday (dance rehearsals?!?!?), Mr BBB jumped on board and browned the lamb, and placed it in the oven to start the long, slow cooking time. Actually – confession – we both misread the recipe and realised too late that the lamb was supposed to cook for 5 hours. Not wanting to eat at 9pm, we shortened the cooking time to 4 hours, which may have resulted in slightly less tenderness than we would have liked. IMG_5000 The flavour, however, was particularly wonderful. And we later processed, strained and reduced that lovely cooking liquid to create a sauce. As for a side dish, we threw together a potato bake. Simply – sliced potatoes, simmered in milk, combined with cream and nutmeg. IMG_4992 Topped with a little grated cheese and baked for an hour or so. IMG_5002 Ahhh yes – this was Sunday night comfort food at its finest. IMG_5004 Moist and tender lamb, a flavoursome jus, and a creamy cheesy potato side. Coupled with a glass of Clare Valley Shiraz, and well I was one happy girl! IMG_5006 Truthfully, though, this was not my favourite slow cooked lamb recipe, but it was still a lovely way to end the weekend. Plus we had lots of lamb leftovers for wraps the next night…stay tuned!l What about you? Are you a fan of the Sunday roast?

Potato and leek soup

IMG_2989 When one finds themselves with a couple leeks and a bag of potatoes in the pantry, well the dinner choice is kind of obvious! Potato and leek soup! Nothing fancy. IMG_2972 Just simple ingredients – Butter, leeks, potatoes and vegetable stock… IMG_2974 Cooked until tender, seasoned, and processed until smooth. IMG_2984 Topped with a sprinkle of parmesan, and served with some chewy bread. IMG_2986 The result being comfort. A big bowl of delicious vegetable comfort. IMG_2991 Definitely a wining flavour combination too! What about you? What is your favourite soup?

Garlic potato pizza

IMG_0958 Perhaps I should have called last week “pizza week” – for going back through my camera I realised that we ate it for dinner 3 times! I guess that is what happens when you buy a 4 pack of pizza bases that has an upcoming expiry date?! But although pizza graced our dinner table on multiple occasions, the fact it is so very versatile meant that it was different each time. First, we had a ham, tomato and basil version. Then it was thai chicken. And on the final occasion, it was a super easy garlic and potato variety. IMG_0951 Simply – sliced potatoes – that I had peeled, sliced and microwaved until tender. Combined with some fresh garlic and olive oil. Spread atop the prepared pizza dough, sprinkled with grated mozzarella, and a little cracked pepper. IMG_0954 Baked for 12 minutes, until golden brown. IMG_0959 Delicious, no? IMG_0960 Served with a green salad on the side, and our speedy mid week meal was complete. IMG_0962 Just lovely. What about you? What is your favourite way to use garlic?

Masha Review – roasted garlic and spinach mash

With the cooler months on our doorstep, it is no secret that my cravings turn towards rich and hearty stews and curries. Served with a good carby base – such as mash or polenta. So when I was given the opportunity to review a new product on the market – affectionately known as the Masha – well I wasted no time in saying ‘sure will!’. IMG_9934 From the media release:

"Unlike conventional cutting blades that over-process and rupture the starch grains in potato producing glue like mash, the Masha’s innovative design works to create a perfect mash every time. But don’t just stop at potatoes! The Masha can be used to mash a variety of vegetables such as pumpkin, to prepare baby food, make a creamy guacamole, or even to rub butter into flour for cake mix. The Masha uses patented Rotor Cone technology, which allows the motor to gently squeeze potato through the outer mesh at a safe, low speed. As the Masha has no blade it is safe for the whole family. Storage is not an issue as the Masha’s sleek design means it slips into the cutlery drawer, so that it’s always on hand. The design also makes it easy to clean as the Rotor Blade can be removed easily. The Masha is safe to use in dishwashers and on non-stick pots.”

My usual method of making mash is rather traditional. Boiled potatoes, mashed with butter and milk. However, not having the inclination to push it through a sieve, the result is usually far from the silky, smooth mash I come across in restaurants. IMG_9931 Then the ‘Masha’ arrived on my doorstep, and suddenly my lumpy, bumpy mash is more akin to its silky smooth restaurant cousin. Yes I think I am in love. I was going to keep it simple for the first test run, but then ideas started swirling in my head. So, instead, I ended up making this tasty version… spinach Roasted garlic and spinach! The stars of the show…. some beautiful potatoes that I peeled and boiled until tender. IMG_9925 And cloves of garlic that I roasted with their skins on for 15 minutes or so. IMG_9938 But no mash would be complete without some extra fixins’…. IMG_9933 In my case, crème fraiche, butter and a packet of frozen spinach that I defrosted in the microwave. In with the potatoes and roasted garlic, then it was time to get my mash on! I wasn’t quite sure what to expect, to be honest. And I was even a little dubious that the potatoes wouldn’t turn into a gluey gluggy mess. IMG_9937 But the Masha worked just as it said it would – with the plastic ‘blade’ pushing the ingredients through the outer mesh. Mashing… IMG_9940 Mashing… IMG_9941 Until I had a big pot of beautifully creamy, lump-free mashed potato! IMG_9943 I really, really liked this little gadget – and it is definitely one I will turn to when making mash in the future. IMG_9944 True to its word, the resulting mash was smooth and not gluggy. IMG_9945 And when combined with roasted garlic and spinach, well it was quite tasty (even if I do say so myself!) IMG_9946 We served the mash along with a slices of roast beef and a red wine jus. IMG_9963 Just heavenly for the cool Autumn evening! Roasted garlic and spinach mash (serves 4-6 as a side)

  • 1kg potatoes (peeled, cubed and boiled for 15-20 minutes or until tender)
  • 6 cloves garlic (roasted for 15 minutes at 180C, then peeled)
  • 50g butter
  • 3 tbs crème fraiche
  • 250g frozen spinach (thawed in the microwave, squeezing out the excess liquid)
  • salt and pepper
  1. Place the warm potatoes, garlic, butter and crème fraiche in a bowl, then use your masha until just combined.
  2. Add the spinach  and continue to ‘mash’ until the desired consistency is reached.
  3. Season to taste.

A big thanks to Masha for sending me this gadget to try! What about you? Do you have a favourite ‘mash’?