jueves, 22 de octubre de 2015

{Thanksgiving recipes}









































lunes, 19 de octubre de 2015

{Chiffon pie}


By Brendan Lynch
From The Great British Bake Off
Less than 30 mins
preparation time
1 to 2 hours
cooking time
Serves 10

Chiffon pie is an American classic of sweet pastry filled with a light mousse-like filling. This version uses a raspberry and blueberry filling topped with whipped cream.


For the pastry

250g/10oz plain flour
pinch salt
100g/3½oz butter, plus extra for greasing
2 medium free-range eggs, lightly beaten
100g/3½oz icing sugar

For the blueberry jam

650g/1lb 7oz blueberries, reserving 30 blueberries for decoration
130ml/4fl oz apple juice
150g/6oz caster sugar
1½ tsp vanilla extract
1 tsp ground cinnamon
1 x 8g sachet pectin
2½ tbsp cornflour

For the raspberry chiffon filling

650g/1lb 7oz raspberries, reserving 20 raspberries for decoration
150g/6oz caster sugar
1 lemon, juice only
1½ sachets powdered gelatine, soaked in 5 tbsp cold water
100ml/3½fl oz double cream, whipped to soft peaks

For the chantilly cream

850ml/1½ pints of double cream, very cold - straight from the fridge
80g/3¼oz icing sugar
2 tsp vanilla extract

For the raspberry coulis

150g/6oz raspberries
50g/2oz caster sugar
1 tbsp cornflour

For the blueberry coulis

150g/6oz blueberries
50g/2oz caster sugar
1 tbsp cornflour

Preparation method

For the pastry, sift the flour and salt into a mixing bowl. Rub the butter into the flour until the mixture resembles breadcrumbs. Add the lightly beaten eggs a little at a time, mixing until the dough just comes together (you may not need all the eggs). Knead lightly until it forms a smooth ball, then wrap in cling film and place in fridge for 45 minutes.
Pre-heat oven to 180C/350F/Gas 4. Lightly grease a 29cm/11½in pie tin.
For the blueberry jam, place the blueberries, apple juice, sugar, vanilla and cinnamon into a saucepan and bring to the boil. Reduce the heat and simmer for four minutes. Stir in the pectin and cornflour. Cook for one minute then remove from the heat and allow to cool slightly.
On a lightly floured surface roll out the pastry to a thickness of 0.5cm/¼in. Roll the pastry up over the rolling pin and transfer it to the greased tin. Gently push the pastry into the tin.
Place a square of baking parchment into the pastry shell, fill with baking beans and bake ‘blind’ for 15 minutes. Remove the paper and the baking beans and return the pastry case to the oven for 10-12 minutes until light golden-brown. Place the tin onto a cooling rack and set aside to cool completely.
For the raspberry chiffon filling, place the raspberries, sugar and lemon juice in a small pan and bring to the boil for 3-4 minutes. Strain the raspberries through a sieve into a bowl, pressing the fruit through the sieve with the back of a wooden spoon.
Remove the gelatine from the soaking water, squeeze and whisk into the raspberry mixture. Allow to cool slightly, then whisk in the whipped cream. Pour the chiffon filling into a large tray to cool. Check every 15-20 minutes until it is semi-set – this should take about an hour.
Spread the blueberry jam evenly across the base of the cold pastry case. Place in the fridge to set.
For the chantilly cream, chill a glass mixing bowl for 10-15 minutes in the fridge (both the cream and bowl should be very cold). Using a handheld electric mixer, whip the cold cream until soft peaks form when the whisk is removed. Sift in the icing sugar, add the vanilla and beat to combine. Do not overbeat as chantilly cream should be quite soft. Transfer the cream to a piping bag fitted with a large star nozzle and refridgerate.
When raspberry chiffon filling has thickened but is still pourable, pour it into the pastry case and smooth the top with a palette knife. Place the pie in fridge for 20-30 minutes or until the chiffon has fully set.
For the raspberry coulis, place the raspberries, sugar and 100ml/3½fl oz water into a small saucepan and gently bring to the boil. Simmer for four minutes, then press the fruit through a fine sieve into a mixing bowl. Return the fruit purée to the saucepan and stir in the cornflour. Bring the mixture to a simmer, stirring constantly, until thickened. Set aside to cool. Repeat the process for the blueberry coulis.
When the chiffon filling has set, pipe rosettes of chantilly cream on top, creating concentric circles, starting from the outside edge and working inwards.
Transfer the raspberry coulis to a piping bag fitted with a small plain nozzle, and pipe a swirl of coulis onto half the rosettes. Repeat the process with the blueberry coulis on the remaining rosettes.
Place a blueberry or raspberry onto each rosette with the matching coulis. Chill until ready to serve.

Fuente: www.bbc.co.uk

{Full English Wellington by Cathryn Dresser}

By Cathryn Dresser
From The Great British Bake Off
Less than 30 mins
preparation time
1 to 2 hours
cooking time
Serves 4-6

A feast of a pie combining the classic Wellington with a full English breakfast filling.


For the flaky pastry

350g/12oz plain flour
pinch salt
225g/8oz unsalted butter, chilled
1 free-range egg, beaten, to glaze

For the filling

10 quail's eggs
200g/7oz chestnut mushrooms, chopped
knob of butter
100g/3½oz sun-blushed tomatoes
8 large pork sausages
200g/7oz black pudding
200g/7oz Parma ham
oil spray to grease the baking tray

Preparation method

Preheat the oven to 200C/400F/Gas 6.
Sift the flour and salt into a bowl. Divide the butter into four equal pieces and put three back in the fridge. Rub the remaining quarter of the butter into the flour until the mixture resembles fine bread crumbs.
Add 125ml/4fl oz of water and bring it together to form a dough. Do not knead or over work the dough.
Wrap the dough in cling film and place in the fridge to rest for 15 minutes.
For the filling, bring a pan of water to the boil. Lower the eggs into the boiling water and immediately set a timer for two minutes and 45 seconds.
Remove the eggs with a slotted spoon and place into a sieve. Put the eggs under running cold water for a minute and then place in a bowl of cold water for a few minutes.
Peel the eggs and return them to the cold water and set aside.
In a medium sized frying pan, fry the mushrooms in a knob of butter until golden-brown and softened.
In a food processor, blend the sun-blushed tomatoes to a purée. Stir into the cooked mushrooms and put the mixture in the fridge to cool.
Remove the pastry from the fridge along with one of the remaining three pieces of butter. On a lightly floured surface roll out the pastry to form a long rectangle.
Dot the butter over the top two-thirds of the dough. Fold the bottom third over the butter and the top third over the top (like a letter ready to go into an envelope).
Turn the dough 90 degrees and roll out to a long rectangle. Repeat the and folding, then wrap the pastry in cling film and chill for 15 minutes.
Remove the skins from the sausages and black pudding. Crumble the black pudding into the sausage meat and stir to combine.
Lay a large piece of cling film on the work surface. Place the Parma ham on the cling film, over-lapping at the edges to form a neat rectangle 28x20cm/11x8in.
Spread the tomato and mushroom mixture over the ham leaving a 1cm/½in border. Spread the sausage meat on top of this. Then line up the boiled eggs lengthwise down the centre of the rectangle.
Using the cling film to help, roll into a tight sausage, keeping the eggs in a line and in the middle of the sausage meat. Twist the ends of the cling film to seal and and chill in the fridge for 15 minutes.
Take the pastry from the fridge with a remaining quarter of the butter. Repeat the process of dotting with butter, rolling the pastry, folding and chill again for a further 15 minutes.
Unwrap the sausage and place it on a lightly oiled baking tray. Bake in the oven for 15-20 minutes. Remove the sausage from the oven and cool completely.
Take the pastry from the fridge and repeat the rolling, dotting and folding for the final time. Chill until ready to use.
When the sausage is cold, roll out the pastry thinly. Cut into a neat rectangle around 38x25cm/15x10in and reserve the trimmed edges for decorating.
Place the sausage in the middle of the pastry and cut off small squares at each corner to avoid too much pastry at the ends.
Fold the pastry at each end up and over the sausage, then wrap the long sides of the pastry up and around. Brush the overlapping edges with water and gently press the pastry to seal.
Place the Wellington on a baking tray seam side down and brush all over with beaten egg.
Cut thin strips from the pastry trimmings and make a lattice pattern over the Wellington. Brush the decoration with the beaten egg and bake for 45 minutes. Check the Wellington after 30 minutes and cover with foil if it is browning too much.
Allow to rest for 10 minutes before serving.
By Cathryn Dresser Cathryn Dresser
From The Great British Bake Off
Less than 30 mins
preparation time
1 to 2 hours
cooking time
Serves 4-6
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This recipe is from...
The Great British Bake Off Episode 5 bbc_one The Great British Bake Off
Recipes from this episode

Key lime pie
Sea bass en croute with Puy lentils
Sweet potato pecan pie
Chiffon pie
Next on
11:15am Tomorrow
Mary makes cappuccino creme brulees without a blow torch.
Explore the BBC

{Restaurantes con patios y terrazas para disfrutar de noche}


{Mary's Black Forest gâteau}

Mary's Black Forest gâteau

By Mary Berry Mary Berry
From The Great British Bake Off
30 mins to 1 hour
preparation time
30 mins to 1 hour
cooking time
Makes 1 large cake

You can't beat a classic cake - and Mary's crowd pleasing chocolate gâteau makes a wonderful make-ahead dessert for special occasions.


6 large free-range eggs
150g/5½oz caster sugar
100g/3½oz self-raising flour, sifted
50g/1¾oz cocoa powder, sifted

For the filling and topping

2 x 390g jars black cherries in kirsch (500g/1lb 2oz drained weight)
2 heaped tbsp cornflour
750ml/1⅓ pint double cream, whipped

For the decoration

150g/5½oz white chocolate
250g/9oz plain chocolate (about 46% cocoa solids)
24 fresh cherries with stalks

Preparation method

Preheat the oven to 180C/160C Fan/Gas 4. Lightly grease two 23cm/9in cake tins and line the base with greased non-stick baking parchment.
Break the eggs into a mixing bowl, add the sugar and whisk until the mixture is pale and thick enough to leave a trail when the whisk is lifted out of the bowl. Carefully fold in the sifted flour and cocoa powder. Turn the mixture into the prepared tins.
Technique: Folding
Watch technique
0:35 mins
Bake for 25-30 minutes, until the sponges are well risen and beginning to shrink away from the sides of the tin. Turn out onto a wire rack to cool and peel off the parchment.
Technique: Testing to see if a cake is cooked
Testing to see if a cake is cooked
Watch technique
0:29 mins
For the filling, drain the jars of cherries, reserving the juice. Chop the cherries roughly into quarters. Measure the cornflour into a small saucepan, make a paste with a small amount of the reserved juice, then stir in the remaining juice. Place over a medium heat and bring slowly to the boil, stirring until thickened, then simmer for 2 minutes. Remove from the heat, add the cherries and leave to cool. Refrigerate until quite firm.
For the decoration, melt the white and plain chocolate in 2 separate bowls set over 2 pans of gently simmering water. Dip 12 of the fresh cherries into the plain chocolate and leave to set on a sheet of non-stick baking parchment. Dip the remaining 12 fresh cherries into the white chocolate and leave to set. Spoon the remaining melted chocolate into 2 separate disposable piping bags.
Technique: Melting chocolate
Melting chocolate
Watch technique
1:06 mins
Draw a credit card size rectangle on a piece of paper and position it vertically. Draw a tree within the rectangle to use as a template. Lay a sheet of non-stick parchment paper over the template. Snip off the tip of the plain chocolate piping bag (start with a very small tip). Pipe 12 (plus a few spare in case they break) chocolate tree shapes onto the non-stick parchment. Leave to harden and set.
When the chocolate on the cherries has set, snip the end of the white chocolate piping bag and pipe thin lines of white chocolate over the plain chocolate dipped cherries. Pipe thin lines of plain chocolate over the white chocolate dipped cherries. Leave to set.
Whip the cream to soft peaks. Divide the cream in half, setting aside one half for the sides and top of the cake.
Cut each sponge into 2 layers using a long sharp knife. Divide the cherry mixture into thirds. Spread one third of the cherry mix over the sliced sponge. Divide one half of the cream into thirds and spread one third over the cherry mix. Top with another sponge layer and continue until you have three layers of cherries and cream. Top with the final sponge layer.
Spread half of the reserved whipped cream around the sides of the cake and cover with the chocolate trees. With the remaining reserved cream, pipe rosettes of cream around the top edge of the cake and decorate with the chocolate dipped cherries.
Top recipe tip
If the chocolate starts to harden while you are piping, seal the tip with a little tape, place the piping bag in a bowl and microwave for a few seconds.
Required techniques


{Key lime pie}

Key lime pie

By Ryan Chong Ryan Chong
From The Great British Bake Off

Ryan's take on key lime pie received great praise on The Great British Bake Off. Try it for yourself.


For the sweet ginger pastry

400g/14oz plain flour
80g/3oz icing sugar
4 tsp ground ginger
pinch salt
250g/9oz cold unsalted butter, cut into cubes
3 free-range eggs, yolks only
50ml/2fl oz ice cold water
1 tbsp olive oil (if needed)

For the lime filling

2 x 400g tins condensed milk
240ml/8½fl oz freshly squeezed lime juice (about 7 limes)
4 tsp grated lime zest (about 7 limes), plus extra for garnish
4 eggs, separated
225g/8oz sugar
3 lumps of stem ginger, chopped

For the decoration and finish

1 lime, very thinly sliced
1 tsp grated plain chocolate
6 sprigs mint
icing sugar
Preparation method
For the sweet ginger pastry, sift the flour, icing sugar, ground ginger and salt into a large mixing bowl.
Rub in the cubed butter until the mixture resembles breadcrumbs.
Mix the egg yolk into the water and add into the flour mixture, stirring with your hands until the mixture just comes together as a dough. Add olive oil if the dough is a little dry. Wrap the pastry in cling film and set aside in the fridge for 20-30 minutes.
Preheat the oven to 200C/400F/Gas 6.
Roll out the dough on a lightly floured surface to the thickness of a pound coin.
Drape the dough over the rolling pin and use it to transfer the pastry to a 30cm/12in tart case. Press the pastry into the tin, ensuring there are no gaps in the corner. Allow the excess pastry to overhang the tin.
Cover with clingfilm and chill for 20 minutes.
Prick the bottom of the pastry case with a fork. Line the case with baking paper and weigh it down with baking beans, rice or lentils.
Bake blind for 15 minutes, then remove the baking beans and paper and bake for a further 5-10 minutes. Set aside to cool on a rack.
Reduce the oven temperature to 170C/325F/Gas 3.
For the lime filling, in a large mixing bowl whisk together the condensed milk with the lime juice, lime zest and egg yolks until the mixture thickens. Stir in the chopped stem ginger. Taste the filling, and fold in some icing sugar, if needed.
Pour mixture into the pie crust, smooth the top with a palette knife and bake for 15-20 minutes. The pie is ready when the filling has a slight wobble or when the temperature in the centre has reached 70C when checked with a probe thermometer.
Set aside to cool for half an hour in the baking tin, then chill the pie in a refrigerator for as long as possible.
Place the sugar in a heavy-based deep saucepan with six tablespoons water over a medium heat. Bring the mixture to the boil without stirring, brushing down any sugar crystals on the side of the pan with a wet pastry brush. Remove the syrup from the heat when it reaches 120C/248F (the firm ball stage).
In a free-standing mixer, whisk the egg whites until stiff peaks form when the whisk is removed.
While whisking, pour the boiling syrup onto the egg whites in a thin, steady stream, being careful not to pour the syrup on to the whisk as it may splash onto your hands.
Continue to whisk the egg whites until the mixture is stiff, shiny and stable.
Place the meringue into a piping bag fitted with a 1.5cm round nozzle.
Once the pie is chilled, sprinkle the reserved lime zest and grated chocolate over the top of the pie.
Pipe the meringue around the edge of the pie in generous swirls.
Using a cook’s blowtorch, gently caramelise the meringue so that the top is light golden-brown.
Finish by placing the lime slices and mint sprigs on the meringue and dust over some icing sugar.
Top recipe tip
There is enough pastry and mixture for two 23cm/9in tarts.

{Tarta de alcauciles con panceta}

Tiempo de preparación: 15m
Tiempo de cocción: 25m

En el mercado

1 tapa de tarta hojaldrada
3 tazas de corazones de alcaucil cocidos y picados
2 cebollas picadas y rehogadas en manteca
100 g. de panceta cortada en cubitos y fritas
4 huevos
75 g. de queso rallado
Sal y pimienta
Nuez moscada
100 ml. de crema de leche
1 cucharada de perejil picado

En la cocina

1) Estirar la masa y tapizar una tartera desmoldable, enmantecada y enharinada.
2) Mezclar las cebollas con la panceta y los alcauciles. Distribuirlos en el fondo del molde tapizado.
3) Batir los huevos con el queso, la crema y condimentar con sal, pimienta y nuez moscada.
4) Echar la mezcla sobre los alcauciles y espolvorear con el perejil tijereteado.
5) Hornear hasta dorar.

{Tarta de alcauciles con jamón}

Esta tarta de alcauciles, se hace con jamón cocido, queso y un relleno de alcauciles. Muy rica.

Los ingredientes que vamos a necesitar:

1 taza de harina
2 yemas
1 cucharadita de sal
2 cucharadas de vinagre
3 cucharadas de agua helada
160 gramos de manteca
Para el relleno:

1 kilo de alcauciles
1 cebolla picada
50 gramos de manteca
200 gramos de jamón cocido
1 taza de queso rallado
Sal, pimienta y nuez moscada
4 huevos
La preparación de esta tarta de alcauciles, paso a paso:

Primero, poner la harina en la mesada formando un especie de ”anillo”.
Colocar la sal, las yemas, el agua, el vinagre y la manteca en el centro del anillo.
Aplastar los ingredientes con un tenedor hasta obtener una pasta.
Agregarle rápidamente la harina hasta transformar todo en un bollo.
Forrar con la masa una tartera enmantecada y enharinada. Y cocinarla en horno fuerte. Retirar, sin desmoldarla. Reservar.
Para el relleno: retirarle la carne la carne comestible a los alcauciles. Picar todo y colocarlo en un recipiente.
Derretir la manteca en una sartén, rehogar la cebolla e incorporarla en los alcauciles que se encuentran en el recipiente.
Mezclarles el jamón cocido picado anteriormente junto con el queso rallado. Sazonar con sal, nuez moscada, pimienta y ligar con los huevos.
Volcar la mezcla en la tarta que cocinamos previamente.
Volver a poner la tarta en el horno para cocinar el relleno.
Demoldar y lista para servir.

Fuente: www.utilisima.com.ar


y Paul Hollywood Paul Hollywood
From Paul Hollywood's Bread
Over 2 hours
preparation time
30 mins to 1 hour
cooking time
Makes 2 small baguettes

Add "Baguettes" to FavouritesAdd to Favourites  Baguettes
Serve these mini-baguettes with really ripe brie, camembert or vacherin cheese for a simple yet decadent lunch.
250g/9oz strong white flour, plus extra for dusting
5g/¼oz salt
5g/¼oz fast action dried yeast
30ml/1fl oz olive oil, plus extra for oiling
180ml/6fl oz water
Preparation method
Place the flour, salt, yeast, olive oil and most of the water in a food mixer with a dough hook attached, taking care not to let the yeast touch the salt until you begin mixing.
Start mixing on a slow speed, gradually adding the rest of the water until you have a smooth dough. This should take about five minutes.
Tip the dough into an oiled bowl, cover and leave the dough to prove for two hours.
Tip the dough out onto an oiled surface. Dust your hands in a little flour and divide the dough in two.
Knock back the dough and stretch and fold, and then roll the dough into a baguette shape.
Technique: Knocking back
Knocking back
Watch technique
0:43 mins
Place on a baguette tray or a large baking tray, cover and leave to prove until it has doubled in size.
Heat a roasting dish in the bottom of the oven and pour in some water to create some steam (this will help form the crust). Preheat the oven to 220C/425F/Gas 7 in a non-fan oven.
Just before baking, slash the top of each baguette three times.
Bake the baguettes for 30 minutes. Then drop the temperature to 200C/400G/Gas 6 and cook for 10 minutes. The baked baguettes should be golden-brown and have a slight sheen to them.
Top recipe tip
Try these baguettes with flavoured butters: either slice and spread the bread with the flavoured butter, wrap in foil and bake for 20 minutes at 180C/350F/Gas 4 or slice the bread, melt the flavoured butter in a frying pan with a splash of olive oil and fry the bread until crisp. Try watercress and horseradish butter (125g/4½oz softened butter, 1 heaped tsp fresh grated horseradish, 1 tbsp finely chopped watercress leaves and pinch salt mixed together) or lime, chilli and coriander butter (125g/4½oz softened butter, 1 tsp dried crushed chillies, zest of 1 large lime and1 tbsp finely chopped coriander leaves mixed together).
Required techniques

Fuente: www.bbc.co.uk

{Choux buns filled with goats’ cheese, toasted walnuts and caramelised red onions}

By Ruby Tandoh Ruby Tandoh
From The Great British Bake Off
1-2 hours
preparation time
30 mins to 1 hour
cooking time
Makes about 15

Choux buns make wonderful party canapés and you won’t be disappointed by this recipe. Vary it by using a different type of cheese or nut for the filling.
Equipment and preparation: you will need a piping bag, a 1cm/½in plain nozzle and a wide star nozzle.


For the choux buns

50g/1¾oz butter, softened
65g/2¼oz plain flour
2 large free-range eggs

For the caramelised red onions

2 large red onions, sliced
50g/1¾oz caster sugar
2 tbsp olive oil
1-2 tsp balsamic vinegar
1 bay leaf
½ tsp dried chilli flakes

For the filling

120ml/4fl oz double cream
200g/7oz soft goats’ cheese (soft-textured rather than waxy)

To finish

100g/3½oz shelled walnuts, chopped and toasted
50g/1¾oz rocket

Preparation method

For the choux buns, preheat the oven to 220C/fan oven 200C/425F/Gas 7. Grease and line a baking tray.

Technique: How to make choux pastry

How to make choux pastry

Watch technique
1:10 mins

Heat 150ml/5fl oz water in a saucepan. Add the softened butter in small pieces and bring the mixture to a rolling boil.
When the butter has melted, add the flour to the mixture all at once and beat continuously until the mixture is thick and smooth. Continue to beat until the dough comes away cleanly from the sides of the pan.
Remove the dough from the pan and place in a bowl to cool.
When the dough is cool, beat the eggs in a clean bowl with a fork. Gradually add the beaten egg mixture to the dough, a bit at a time, mixing well between each addition; the mixture should now be at dropping consistency, but still firm enough to be piped in a piping bag. (You may not need to use all of the beaten egg.)
Transfer the mixture to a piping bag fitted with a 1cm/½in plain nozzle. Pipe the pastry into small circles of about 5cm/2in on the prepared baking tray.
Bake for 10-15 minutes and then reduce the heat to 190C/fan oven 170C/375F/Gas 5 and cook for a further 20-25 minutes, or until they are golden-brown and dry. Remove from the oven and transfer to a wire rack to cool.
For the caramelised red onions, place all the ingredients into a pan and cook for 20 minutes over a low heat. Remove from the heat and leave to cool.
For the filling, stir the cream into the goats’ cheese in a bowl. Put the mixture into a piping bag fitted with a wide star nozzle.
Cut each choux bun in half and pipe the goats’ cheese on top of each halved choux bun. Add a teaspoon of onion and top with a walnut and a little rocket.
Top recipe tip
Keep any leftover caramelised red onions in the fridge and use as a condiment.
Required techniques

Fuente: www.bbc.co.uk

{Spinach, Gruyère and quails’ egg tartlets}

By Ruby Tandoh
From The Great British Bake Off
1-2 hours
preparation time
10 to 30 mins
cooking time
Makes 15 canapésAdd "Spinach, Gr

Spinach, Gruyère and quails’ eggs are a winning combination, all packed up in a neat little parcel of deliciousness in these cute canapés.

Equipment and preparation: you will need a 24-hole mini cupcake tin for the tartlets and 200g/7oz dried split peas for blind baking.


For the pastry

125g/4½oz plain flour
large pinch paprika
pinch salt
55g/2oz unsalted butter, cubed
1 free-range egg white, to brush

For the filling

200g/7oz spinach, washed
100g/3½oz Gruyère cheese, grated
pinch ground nutmeg
salt and freshly ground black pepper
15 quails’ eggs
paprika, to taste

Preparation method

For the pastry, mix together the flour, paprika and salt in a bowl and rub in the butter using your fingertips. Add 2-3 tablespoons of cold water - enough to bring the mixture together as a dough. Wrap the pastry in cling film and leave to chill in the fridge.
For the filling, wilt the spinach with a splash of water in a pan over a medium heat. Remove and strain the spinach. Set aside to cool. Tip the spinach into a bowl and add the cheese, nutmeg, salt and freshly ground black pepper.
Preheat the oven to 200C/fan oven 180C/400F/Gas 6.
Roll out the pastry. Cut out circles of pastry the right size to fit your tartlet tin and line the tray with the pastry. Prick the base of the tarts with a fork. Place in the freezer until frozen.
Make parcels of baking parchment filled with dried split peas (that are the right size to fit inside the tartlets) ready for blind baking the pastry cases.
Technique: How to blind bake pastry
How to blind bake pastry
Watch technique
1:39 mins
Blind bake the pastry for 10 minutes and then reduce the temperature to 180C/fan oven 160C/350F/Gas 4. Remove the parcels of baking parchment from the cases, brush with egg white and bake until golden-brown.
Part-fill the tart cases with the spinach mixture. Crack a quails’ egg on top of each case. Bake for 8-10 minutes at 180C/fan oven 160C/350F/Gas 4.
Sprinkle the tarts with paprika. Serve.
Top recipe tip
Use 200g/7oz dried split peas to blind-bake in this recipe. These are better than baking beans, because the tart cases are so small.
Required techniques

Fuente: www.bbc.co.uk