Rachel allen puff pastry recipes

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#cookfromthebooks week 6 (Weather week & TV gone)

  I always rub my flour and butter together to make bread crumbs then add sugar , oats and cinnamon – but in Rachel Allen’s recipe for Rhubarb, plum & cardamon crumble, she prepares her dry ingredients then pours on melted butter and quickly mixes – It did provide a dense crumble topping but I found quite clumpy – I think in future I’ll stick to my usual, on saying that with the bowl placed dangerously near to my place, I did manage to secretly have a few portions
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Choux pastry

Although the pastry is best used right away, it can be placed in a bowl, covered and chilled for up to 12 hours, until ready to use
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Creme patissiere

1. In a bowl, whisk the egg yolks with the sugar until light and thick, then stir in the flour. 2. Put the vanilla pod (if using) in a saucepan with the milk and bring it slowly just up to the boil
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Chicken pie with ham and peas

For the puff or flaky pastry top. Brush the pastry with the egg wash to give it a nice glaze. Cook the pie in the oven for 10 minutes, then reduce the oven temperature to 190C/gas 5 and cook for about another 20 minutes until the pastry is golden brown and the filling is bubbling hot. 400 g puff or flaky pastry, rolled ½ cm thick or,
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Tarte Tatin

You can also make this with puff or sweet shortcrust pastry. For the sour cream shortcrust pastry. Remove the pan from the heat and place the pastry on top of the almost cooked apples
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Strawberry and nectarine tart

Recipe taken from Rachel Allen's Easy Meals. Trim the pastry into a 25 x 30cm rectangle and transfer to a baking sheet. Carefully arrange the strawberries and nectarines in overlapping alternate slices on top of the pastry, leaving a 1cm border all the way round. 25 minutes or until the pastry has turned golden and the fruit is bubbling and slightly caramelised. 500 g ready rolled puff pastry, (or roll out a block of puff pastry to a thickness of about 4mm)
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Eclairs

For the pastry. make the choux pastry as described on here. Reduce the oven temperature to 200C/gas 6 and continue to cook for a further 15–20 minutes, or until the éclairs are puffed up, golden and crisp. 1 choux pastry
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