Recipe Triangles stuffed with puff pastry


– 250g puff pastry see recipe (puff pastry)
– 1 egg yolk
– 1 can of mushrooms
– 100g of grated red cheese
– 2 onions, cut into small pieces
– 1 tablespoon oil
– 2 tablespoons of parsley
– Salt pepper


– Cut the mushrooms in four.
– Heat the oil in a frying pan, sauté the onion pieces until golden, add mushrooms, parsley, salt and pepper and cook on low heat and at the end of Bake add the grated cheese, let the preparation cool.
– Lower the puff pastry on a floured table, divide the cut into several squares, put a tablespoon of stuffing in the middle of each square, brush the sides of the square with egg yolk and then fold the two corners of this square To form a triangle and close it well, continue the operation with the other squares and stuffing, arrange them on an oiled sheet, brown the surface of each triangle with egg yolk.
– Cook in medium oven until golden brown.
– Serve hot.

Choux Pastry Recipe


– 125g cornflour
– 100g of butter
– 4 eggs
– 10cl of milk
– 10cl of water
– 1 tablespoon caster sugar
– 1 pinch of salt

-1 / 4litre of milk
-1 / 4perver of powdered sugar
– 1 tablespoon cornflour
– 1/2 sachet of vanilla sugar
– 63g butter

– Caramel cream


– Put milk and sugar in a saucepan. Add butter cut into pieces and cornstarch and vanilla, cook over low heat, stirring with a wooden spatula until the cream thickens.

– Put in a saucepan, water, milk, butter cut into pieces, sugar, salt, bring to a boil, remove pan from heat and add all at once the cornstarch and mix quickly and quickly Using a wooden spoon so that the dough does not form lumps, put the saucepan over low heat to dry the dough and work hard until it breaks off from the sides and bottom of the saucepan , Remove the pan from the heat and allow to warm, incorporate the whole eggs one by one until the dough has completely absorbed the first to incorporate the next one and work the dough strongly after each egg, the eggs are stopped when Observes the formation of a point with the spatula.
-Fabricize this dough-shaped dough using two tablespoons, place them on a sheet of the oven to make cooking paper by spacing them well so that they do not stick together during cooking.
-Bake in an average oven for 10 minutes until the cabbage is swollen and browned.
– Make an incision on the side of the cabbages and fill them with a pastry syringe with the cream.
-Place cabbage pasta on a serving dish and decorate with caramel cream.


Puff Pastry Mat Recipe


-4 small sugary-free Swiss
-120g of flour
-120g of butter
-A little salt
-1 sachet of pastry yeast
-A few toasted sesame seeds


-Put the sifted flour into a container and dig a well, add the softened butter and small Swiss, yeast and salt, mix well until the mixture is homogeneous.
-Roll the dough in your hands and form a ball, film it in parchment paper and leave to stand for 30 minutes.
-Former with the dough of 30cm long, one takes 2 sausages to form a mat, continue the operation until exhaustion of the flanges, arrange them on a plate covered with paper cooking, decorate them with the Toasted sesame seeds
-Bake in a moderately hot oven.
– Place them on a dish.


Chicken Plait with Cheese Pastry

A Simple List of Ingredients:
For the Chicken Filling:

1. Vegetable Oil
2. Ginger Paste
3. Garlic Paste
4. Chicken Mince
5. Salt
6. Crushed Red Chilli Flakes
7. Ground Cumin
8. Ground Coriander
9. Ground Turmeric
10. Water
11. Frozen Peas

For the Cheese Pastry:

1. Plain Flour
2. Salt
3. Crushed Red Chilli Flakes
4. Mustard Powder
5. Butter
6. Cheddar Cheese
7. Water
8. An Egg Yolk

Bismillah, let’s begin!
Let’s begin by cooking our chicken filling because it has to be completely cool before using in the pastry. So, into a large pan over a medium flame, drizzle in a few tablespoons of Vegetable Oil.
Then, we’re going to add in our ginger and garlic to get things going.
Add in 1 teaspoon Ginger Paste and 1 teaspoon Garlic Paste to the hot oil.
Let them sizzle and fry for a minute or two.
Next, throw in 1 pound Chicken Mince.
With the heat still on medium, break it up with a wooden spoon.
Stir-fry until the chicken loses its pink colour.
Like so!
Now that the chicken has been cooked for a while, it’s time for the spices.
We’ll be using:
1 teaspoon Salt
1 teaspoon Crushed Red Chilli Flakes
1 teaspoon Ground Cumin
2 teaspoons Ground Coriander
1/2 teaspoon Ground Turmeric
Add the spices to the chicken. Remember, you can adjust the spices to your own taste. And, you can also sub my spices for any other ground spices you have in the cupboard!
Stir-fry the spices for a few minutes to wake them up and let them release their flavour.
Next, pour in 200ml Water.
And, add in 120 grams Frozen Peas. Again, add any veg you like but I am definitely a pea addict!
Give everything a good stir.
And, bring to the boil!
Cover the pan with a lid and leave to cook on the lowest heat for 10 minutes.
Then, uncover.
Turn the heat to medium-high and stir to dry out the excess liquid.
Until all the liquid has gone!
Give it a taste and adjust the seasoning, if needed. Turn off the heat and set aside to cool completely before using in the plait.
While the chicken filling cools, we can make our cheese pastry. Into a large bowl, sift in 230 grams Plain Flour.
If you’re feeling super lazy, feel free to skip the sifting!
Next, seasonings –> salt, crushed red chilli flakes and mustard powder. Feel free to leave the chilli and mustard out, if you wish.
We enjoy the pop of extra flavour so in goes:
Pinch of Salt
1/4 teaspoon Crushed Red Chilli Flakes
1/4 teaspoon Mustard Powder
Stir together.
Then, add in 112 grams Butter, cubed.
Rub the butter in with your fingertips until the mixture resembles breadcrumbs.
This is a cheese pastry so in goes 112 grams Cheddar Cheese, grated.
Stir in the cheese.
In a small bowl, beat together 75ml Water and 1 large Egg Yolk.
Pour the liquid in, a little at a time.
Begin to bring the mixture together with your hands.
Until it just begins to form a ball – you may not need all the liquid. If you find that you need more liquid, add a splash of water.
Wrap the pastry in clingfilm.
Chill in the fridge for 15 minutes. Guys, we recently rediscovered 5 Alive after so many years and it has changed so much! The taste is no where near to how I remember it!
Once the pastry has chilled and the filling is cool, it’s time to assemble. Pre-heat the oven to 200C Fan and grease a large baking tray.
Place the pastry on a floured surface.
Start rolling until …
… you have a rectangle measuring roughly 15×9 inch. It should be about 1/8 inch (1/2 cm) thick.
Place the filling in the centre leaving a large gap on either side.
Using a pizza cutter or a knife, cut diagonal strips on either side of the filling.
Again, it doesn’t have to be perfect!
Begin at the top by folding the top flap down.
Then, begin to plait the strips – one from each side each time. Make sure to press down firmly on each side.
Keep going until you get to the end.
At the bottom, fold the flap up.
And, fold over the final strips.
Alhamdulillah, we did it!
Gently move it onto the greased baking tray – if you think your tray will stick, feel free to line with paper.
To glaze the plait, beat 1 Egg.
Brush the glaze all over.
Then, bake in the preheated oven at 200C Fan for 35 minutes.
Once baked, it should be golden all over and crispy. Let it cool for a torturous 15 minutes before digging in!
Before we cut into it, let’s take a look at that beautiful colour.
You can see where the cheese has melted into the pastry as it baked.
It’s going to be good! Grab your favourite sauces and mint yoghurt chutney and eat!
Pin on Pinterest
Take your slice – this chicken plait won’t last long! Enjoy!



Avocado Pasta

Prep Time:  10 minutes

Cook Time:  10 minutes

Total Time: 20 minutes

Yield: 4 servings

The easiest, most unbelievably creamy avocado pasta that everyone will love. And it’ll be on your dinner table in just 20 min!

12 ounces spaghetti2 ripe avocados, halved, seeded and peeled1/2 cup fresh basil leaves2 cloves garlic2 tablespoons freshly squeezed lemon juiceKosher salt and freshly ground black pepper, to taste1/3 cup olive oil1 cup cherry tomatoes, halved1/2 cup canned corn kernels, drained and rinsed

In a large pot of boiling salted water, cook pasta according to package instructions; drain well.To make the avocado sauce, combine avocados, basil, garlic and lemon juice in the bowl of a food processor; season with salt and pepper, to taste. With the motor running, add olive oil in a slow stream until emulsified; set aside.In a large bowl, combine pasta, avocado sauce, cherry tomatoes and corn.Serve immediately.


Samosa Pastry

Preparation time: 30 mins

Cook time: 20 mins

Yields: 20 samosas


300g flour, vegetable oil, salt, water, 2 large Irish potatoes, 1 onion, 3 green chilies, 1 teaspoon ginger, 1 tablespoon garlic, 1 teaspoon of red chili powder and curry powder, beef/chicken, salt to taste


Preparation method

Cook your meat and potato, then dice. Heat oil and fry green chilies, ginger, garlic, onion, curry powder, and pepper with salt for 3 minutes. Add the diced potato and shredded meat, then stir and fry.

In another bowl, mix the flour, salt and vegetable oil and water till it forms dough. Cover with a cloth and set aside for 20 minutes. Place on a pastry board and roll with a rolling pin. Cut out in a circular or any shape, fill with your sauce. Rub flour and water on the body to prevent opening while frying, then fry till it is golden brown.