Bridie Pies with Flaky Pastry

A Bridie is the Scottish version of a meat pasty; since they don’t contain potatoes they are lighter in texture. But, boy are they ever rich! The flaky pastry is made using both butter and lard and is so incredible, so flaky, so very easy to make, and can be used for countless recipes. Make this Bridie Pie recipe, throw your tartan sash over your shoulder, and tuck into a Scottish tradition.  

Similar to calzones, empanadas, pasties, and turnovers, the Bride Pie was said to have been popularized in Forfar, Scotland, so they are also often called ForFar Bridies. While they can be made with puff pastry, and with short crust pastry, the most popular amongst the Scots (and I quizzed a my Scottish friend, Richard) is the flaky pastry.

Flaky pastry is a step between normal pie crust pastry (like short crust pastry or pâte brisée) and puff pastry; the main differences being how the fat is incorporated and the use of both lard and butter. I wanted to be able to show you how to introduce the fat to the pastry and I found this amazing video that made the entire process simple. Additionally, the method Calso uses of rolling the dough, rather than folding it as is the more traditional method, adds many more layers of flake using the same number of turns. Note: My recipe for flaky pastry is different from what he states in the video and is published below; I wanted you to see his method for making it; I’ll be using his rolling method from now on.

Of course, you could use store-bought pie crust or puff pastry for these pies, but the flaky pastry is quite easy to make and absolutely delicious. I’m putting the recipe for the flaky pastry by itself in a printable format, since this pastry can be used for many, many other savory recipes.

The filling is simple, too! I used lamb for our pies, but you could use beef. The meat is “minced” which is a bit finer ground that what we find in our markets. To get a more authentic texture you could just chop your ground meat a bit with a chef’s knife. None of the other ingredients are difficult to find, but I did want to note that I used Colman’s brand mustard powder, which is an English mustard that is a bit hotter than typical dried mustard powder. It’s readily available at most markets in the U.S.

The marking of the Bridies is significant. Since you need to put a vent hole in the pastry, the vent holes in these signify whether there are onions used in the filling mixture. One hole means there is no onion; two holes means the filling does contain onions.

Two Hole Bridie Pie = with onions

I served ours atop garlic smashed potatoes that were a blend of new red and russet potatoes; I also made a beef/brandy gravy. I hope you’ll try these delicious meat pies! You’ll be happy you did.

P~

5.0 from 1 reviews

Bridie Pies with Flaky Pastry (Filling Recipe)

 

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A Bridie is the Scottish version of a meat pasty; since they don’t contain potatoes they are lighter in texture.

Author: The Saucy Southerner via BBC (gently modified)

Recipe type: Entree

Ingredients

• 2 tablespoons lard (or butter, or olive oil)
• 1 small onion, minced (about ½ cup)
• 1 teaspoon dry thyme leaves
• 12 ounces lean beef, minced
• 1 tablespoon mustard powder (I used Colman’s brand)
• 3 ounces beef stock
• salt and freshly ground black pepper
• 1 recipe flaky pastry (or two pie crusts or two sheets puff pastry)
• 2 large eggs, beaten

Instructions

1. Preheat the oven to 400° F.
2. In a small skillet, over medium heat, add the lard and allow to melt.
3. Add the onion and thyme, sautéing for 2-3 minutes, until the onions are softened.
4. Place the minced beef (raw) into a bowl along with the mustard powder and beef stock.
5. Add the sautéed onion mixture and season well with salt and freshly ground black pepper.
6. Mix well to combine.
7. Divide the pastry into four equal sized pieces.
8. Taking one piece at a time, roll out on a clean, floured surface to ¼ inch thick and about 6 inches in an elongated circle.
9. Place a spoonful of the meat mixture just off-center of each pastry circle.
10. Using a circular piping tip, cut out vents in the side of the pastry not containing the meat mixture.
11. Brush the outer edge of each pastry circle with the beaten eggs.
12. Fold over the pastry in half, to create a pasty shape and crimp or fold the edges together to seal.
13. Brush the pastry with the beaten eggs and season with salt and freshly ground black pepper.
14. Place onto a parchment lined baking sheet and place into the oven to bake for 50- 60 minutes, or until golden brown and completely cooked through.
15. These pies can be served hot, warm or cold.

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5.0 from 1 reviews

Flaky Pastry

 

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Flaky pastry is a step between a normal pie pastry and puff pastry, the main differences being how the fat is incorporated and the addition of lard.

Author: The Saucy Southerner

Recipe type: Pastry

Ingredients

• 8 ounces, by weight, all-purpose flour (this is about 2 cups MINUS 4 tablespoons)
• pinch of salt
• 1 ounce lard (2 tablespoons – you could use shortening)
• 7 ounces butter (1¾ sticks or 14 tablespoons), cut into cubes room temperature
• ice water

Instructions

1. Put flour in mixing bowl, add pinch of salt.
2. Add 8 tablespoons of butter to the flour.
3. Using your hands, rub the butter into the flour to lightly mix. Do not overwork this.
4. Add the ice water, just a bit at a time, and using a fork or table knife, stir the dough between additions just enough that the dough STARTS coming together. Do not overwork this.
5. Place the dough on a very lightly flour dusted surface and press the dough together, forming it into a rectangle.
6. Using a rolling-pin, roll the dough into a rectangular shape. Do not overwork this. One roll should be enough to flatten the dough.
7. Cut off small pieces of the remaining butter and lightly spread the pieces on the length of the rectangle on the sides.
8. Cut small pieces of the lard and lightly spread down the length of the rectangle in the middle, between the buttered sides.
9. Starting at the width of the dough, roll it up along the length.
10. Turn the dough 90 degrees.
11. Pat the ends to flatten and roll the dough out into a rectangle.
12. Repeat the process of spreading the butter and lard, rolling the dough, turning 90 degrees.
13. You should have enough butter and lard to incorporate that this process will be repeated a total of 5 times.
14. After you have added the last of the butter and lard and rolled the dough, cover with cling-wrap and refrigerate for at least one hour.
15. When ready to use the dough, simply cut the dough to the size you need (this makes a two pie crust) and roll out on a lightly floured surface.

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Pumpkin Seed Pumpkin Bread

‘Tis the season for all things pumpkin, so far be it from me to not include at least one pumpkin recipe for you. This bread is one I entered in a local competition; it’s moist and delicious, filled with the flavours of Autumn with cinnamon, nutmeg, apple cider syrup, pumpkin (of course) and pumpkin seeds instead of nuts.

This is the second installment in my series of three posts where I’ll be sharing with you my winning recipes at the Blue Ribbon Country Fair, held at the Great Smoky Mountain Heritage Center, last month. In the first post for Bourbon Pecan Praline Tea Cakes, I told you all about the celebration and contest.

While this was my third year in the competition, and I have ribboned in every baking entry I have submitted, last year was the first year I entered the category for Variety Bread. I brought home a red ribbon (second place) last year, so I was really tickled with a win this year.

Variety Bread is a broad category and can be anything you wish to bake, from apple to zucchini. It’s open to creativity and I tried to bring that creativity to this bread. As with the tea cake recipe, I used natural sugars. I also played with other flavours and essences.

Since I wanted this bread to epitomize Autumn and the flavours we associate with it, I used cinnamon and nutmeg. I also used walnut oil; by using that instead of a vegetable oil I was imparting the taste of walnuts (a traditional nut for pumpkin bread around here). In addition, I added apple cider syrup to give that sweet, deep taste of crisp Fall apples. Once again, I used orange blossom water as an essence. What I mean by that is it gives the aroma of oranges, more than any significant flavouring.

Here’s a little bit about some of those “special ingredients” I used: You can purchase boiled cider (apple cider syrup), but it’s easy to make and keep on hand. I’ve included a “recipe” for how to do it.  You can also purchase orange blossom water, but this isn’t an essential ingredient. Walnut oil is found in most markets in the specialty oil section, and it really makes a difference in the flavour of the bread, so use it if you can. Finally, I decided to put an emphasis on the pumpkin by using toasted pumpkin seeds rather than a more traditional walnut or pecan; these can normally be found in most markets either in the produce section with nuts, or in health food sections.

This pumpkin bread is so moist and delicious. I hope you’ll try it.

P~

5.0 from 2 reviews

Pumpkin Seed Pumpkin Bread

 

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Pumpkin Seeds are added to this moist Pumpkin Bread, but hidden in its depths are the unusual additions of apple cider syrup, orange blossom water, and coconut milk. Additionally, all natural sugars and walnut oil are utilized in the recipe.

Author: The Saucy Southerner

Recipe type: Variety Bread

Ingredients

• 3½ cups all-purpose flour
• 2 cups light brown sugar, firmly packed
• ⅔ cup turbinado sugar
• 2 teaspoons baking soda
• 1½ teaspoons cinnamon
• 1 teaspoon salt
• 1 teaspoon freshly ground nutmeg
• 2 cups pumpkin purée (you could use a 15 oz. can)
• 1 cup walnut oil (I used this for the walnut flavor, but you could use vegetable oil)
• ⅔ cup coconut milk (or half & half, cream or whole milk)
• 1 tablespoon apple cider syrup
• 1 teaspoon orange blossom water
• 1 cup pumpkin seeds, toasted
• 2 tablespoons sanding sugar (optional)

Instructions

1. Preheat the oven to 350° F.
2. Grease and flour two loaf pans.
3. In a large bowl, combine all the dry ingredients, including flour, both sugars, baking soda, cinnamon, salt and nutmeg.
4. Stir to combine and to break up any clumps of brown sugar.
5. Add all wet ingredients, including pumpkin purée, walnut oil, coconut milk, cider syrup, and orange blossom water.
6. Using a sturdy spatula, stir the ingredients to combine and all flour is incorporated.
7. Fold in the pumpkin seeds.
8. Pour the batter into the prepared pans.
9. If using, sprinkle the tops of each loaf with 1 tablespoon of sanding sugar.
10. Place the pans in the oven.
11. Bake for 1 hour and 15 minutes, or until a toothpick inserted in the center comes out clean.
12. Remove from the oven and cover loaves with foil. This will enable the loaves to steam. After 10 minutes, remove the foil and turn the loaves out onto a wire cooking rack to cool completely

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5.0 from 2 reviews

Apple Cider Syrup (Boiled Cider or Apple Molasses)

 

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Apple Molasses is just reduced apple cider and is simple to make, but perfect to have on hand for use with anything you’d use maple syrup.

Author: The Saucy Southerner

Recipe type: Condiment

Ingredients

• One gallon apple cider

Instructions

1. In a large, heavy bottomed pot, gently boil a gallon of apple cider, stirring occasionally, until it has reduced to ⅛ (making 2 cups syrup), about 2 hours.

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3.2.2124

Cheese Straw Cracker Pumpkins

Today’s Five Ingredient Friday is a seasonal remake of a traditional Southern favourite, the Cheddar Cheese Straw.  Using Cheddar cheese and pumpkin seeds (instead of the more traditional pecan), the plain ol’ cheese “straw” is transformed into a Autumnal cracker in the shape of a pumpkin, perfect for Halloween and Fall entertaining. 

It seems like most of the Halloween treats I see are sweet; while that’s great, since Halloween seems to be all about the candy, I crave salty far more. Living in The South, where Cheddar Cheese Straws are a “must have” for any holiday entertaining, I couldn’t resist transforming this simple recipe into something that would bring some salty fun to Halloween and beyond.

The great thing about the pumpkin shape is that this snack will work all the way past Halloween and be a great addition to pre-feast snacking at Thanksgiving, too!

With a mixer or a food processor, this simple five ingredient recipe is ready in a snap! The five ingredients are:

• Butter
• Cheddar Cheese
• Flour
• Cayenne pepper
• Toasted Pumpkin Seeds

Another great thing about this transformation is you don’t have to be “perfect” about forming your pumpkins. Every pumpkin in the pumpkin patch is unique, so it’s fine for all of your crackers to have their own little personality!

I rolled the dough into logs, just like in this recipe for Cheddar Roquefort Rosemary Snaps. I eliminated the refrigeration time from the snaps above, since they were easier to form when soft.  I made the dough, formed it into a log and sliced them; then I just squished them into a pumpkin shape and flattened them with my fingers. Using a toothpick, I scored ridges into the dough to resemble the ridges on a pumpkin. I reserved one slice of the dough to form little stems and pressed them into the pumpkin shaped crackers.  After 15-17 minutes in the oven, you’ve got the cutest, cheesiest, zesty pumpkin crackers. This recipe made 24 crackers.

I hope you’ll try them for your Fall festivities!

P~

5.0 from 1 reviews

Cheese Straw Cracker Pumpkins (Five Ingredient Friday)

 

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An Autumnal twist on a traditional Southern snack, the cheddar cheese straw. These crackers are formed into a pumpkin shape and baked for the perfect, cheesy, fall snack.

Author: The Saucy Southerner

Recipe type: appetizer

Serves: 24

Ingredients

• 1 stick salted butter (8 tablespoons)
• 3 cups grated sharp cheddar cheese
• 2 cups flour (all-purpose)
• ¼ teaspoon cayenne pepper
• pinch of salt
• ¾ cup coarsely chopped toasted pumpkin seeds (of course, you could use pecans or whatever nut you like)

Instructions

1. Preheat the oven to 350° F.
2. Cover a baking sheet with parchment paper and set aside.
3. In the bowl of a food processor (or with an electric mixer), cream the butter and cheese.
4. Add the remaining ingredients and process until the mixture forms a ball.
5. Remove the mixture from the processor, divide into half.
6. Roll each half into a log, about 2½ inches in diameter.
7. Cut slices about ¼ inch thick and place on a parchment lined baking sheet.
8. Using your hands, press the round of dough to shape it with an indent in the top for where the stem will be and flat-ish on the bottom.
9. Using the dough from one slice, pull off small sections to form stems and press them into the top of the pumpkin shape.
10. Using a toothpick, press curved grooves into the dough to mimic the ridges of a pumpkin.
11. Place the baking sheet in the oven and bake for 15-17 minutes.
12. Cool on a wire rack.

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Bourbon Pecan Praline Traditional Tea Cakes – Award-Winning Recipe

The South is ripe with tradition; among those traditions are the local festivals and fairs, where proud farmers, bakers and home-preserve makers, young and old, present their wares in competition. The braggin’ rights are symbolized with ribbons of blue and red and white; they are pitched battles among friends and neighbors in comradely rivalry. 

Our local competition is hosted by the Great Smoky Mountains Heritage Center, a local museum which honors in exhibits the rich history of this mountain community. The Blue Ribbon Country Fair is held every Autumn in the shadows of the Great Smoky Mountains National Park on the same weekend as the Townsend Fall Heritage Festival and Old Timer’s Day. Thousands of visitors crowd into the valley to enjoy clogging to Blue Grass musicians playing in groups scattered about acres of land, storytelling, arts and crafts shows, antique tractor shows, greased pig and iron skillet throwin’ contests (and so much more – don’t even get me started on the food vendors) all spread out through various locations in town. It’s a “big deal” weekend here.

Two years ago was the first time I competed in the Blue Ribbon Country Fair. It was also the first time I ever cooked competitively. That year I entered two categories in the baking competition, and I came home with a blue and a red ribbon for my entries. I was a nervous wreck.

This year, I entered three baking categories, three canning categories and one produce category (my first ever, since this was the year I started my Wee Kitchen Garden). I came home with five ribbons: I ribboned in all of the baking categories I entered (two blues and a red), I ribboned in one of the canning categories (a white ribbon), and I ribboned with my produce entry (a white ribbon). No matter how many times you enter a competition, some things never change. I was a nervous wreck. *wink*

My third place in canning was for a Sweet/Hot Corn Relish that was entered in the Pickle Relish category; it’s a recipe I have already posted here and it was the only corn relish among the winners. I was tickled pink.

All of the baking entries must be “from scratch” and must have a recipe submitted to the judges for their perusal. I’ll be sharing all of the recipes for my baking entries; this is the first of the three and it’s my entry in the category: Traditional Tea Cakes. This category is probably the most restrictive by way of rules in the baking competition, since “Traditional Tea Cake” is very narrowly defined as:

Traditional Tea Cakes — Plate of 6 — A tea cake is a quick, easy-to-make, small, dropped, cake-like cookie, that’s ready to serve warm from the oven in less than 30 minutes.  It is traditionally served with an accompaniment of tea or milk. Open to all ages.

When I won this category two years ago, I said in my post at that time that there are actually three very acceptable versions of traditional tea cakes in The South, they are a rolled and cut cookie, a drop cookie AND a mini muffin tea cake. But since their rules are so specific, I made my recipe conform to their guidelines.

If you have followed my cooking, you may remember that I am allergic to vanilla. While this may seem limiting for baking, since nearly everything contains vanilla, it has actually been very freeing for me. Because of this allergy, I have been forced “out of the box,” so to speak, with flavouring my baked goods. It has caused me to be more creative, which you’ll see in most of my baking.

I’d like to mention just a couple of things about ingredients I used. First, about the sugars, I used  Wholesome® Sweeteners brands of Organic Sugar and Organic Turbinado Sugar. I met the fabulous folks from Wholesome® Sweeteners when I attended BlogHer Food in Austin last June. They provided us with samples of their products and I have used them all…and gone out and found their brand in local markets to continue to use them. Here’s a little bit about their company:

Wholesome Sweeteners, formed in 2001, is the nation’s leading provider of sustainable, environmentally and ethically responsible, great tasting sweeteners. We specialize is supplying Organic, Fairtrade Certified, Non-GMO Verified sugars, syrups, and honeys, all made from nature’s best resources.

That is the kind of company I love. This isn’t a paid endorsement…it is just me, telling you, how wonderful the company is, and how fabulous their products are. So, I hope you’ll find their products in your local markets and try them. I’m certain that they made all the difference in my winning recipes.

The second ingredient I want to tell you about is the Orange Blossom Water. I use this not as a flavouring, per se, but as an “essence.” You don’t have to use it and you can substitute orange juice, orange extract, or even an orange liqueur, but you would need to reduce the amount used; I’m making a note of that in the recipe.

Since the rules of the competition call for these tea cakes to be “quick and easy-to-make, cake-like” cookie, they are that. So, I really hope that you will try them. They are fabulous, if I do say so myself. *wink*

P~

p.s.: The other winning recipes will be coming soon, so stay tuned!

5.0 from 1 reviews

Bourbon Pecan Praline Tea Cakes

 

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Bourbon and Pecan Praline Tea Cakes (original recipe) have the caramelized flavor of pralines from the organic and turbinado sugars and the pecans in the cake-like form of a drop cookie.

Author: The Saucy Southerner

Recipe type: Traditional Tea Cakes

Ingredients

• 1½ cups all-purpose flour
• 1½ teaspoon baking powder
• ½ teaspoon baking soda
• Pinch of salt
• 8 tablespoons (1 stick) unsalted butter, softened at room temperature
• ½ cup (Wholesome® Sweeteners) organic sugar
• ¼ cup (Wholesome® Sweeteners) organic turbinado sugar
• 3 large eggs, room temperature
• 1 tablespoon orange blossom water
• 1 tablespoon Bourbon
• ⅔ cup heavy whipping cream
• 6 tablespoons (Wholesome® Sweeteners) organic turbinado sugar
• 1 cup ground pecans, divided

Instructions

1. Preheat oven to 350° F.
2. Sift together your flour, baking powder, baking soda, and salt.
3. In the bowl of your electric mixer, beat the softened butter and both sugars until fluffy.
4. Add the eggs 1 at a time, beating each well until incorporated.
5. Add the orange blossom water and Bourbon and mix until incorporated
6. Add the flour mixture in three steps, beginning and ending with flour and alternating with the heavy whipping cream; mixing only until both are incorporated.
7. Fold in ½ cup of the pecans.
8. Drop 2 tablespoons of batter at a time on a parchment lined baking sheet.
9. Sprinkle generously with turbinado sugar and ground pecans.
10. Bake for 12 minutes or until golden brown.

Notes

If you substitute the Orange Blossom Water with orange juice, extract or liqueur, reduce the measurement to 1 teaspoon.

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Chocolate Macadamia Biscotti

I recently polled my readers on Facebook about whether they would be interested in baking items that began with a cake mix; they indicated that they would, so here you go! Five Ingredient Friday this week is a recipe for a five ingredient Chocolate Macadamia Biscotti that starts out with a box of Devil’s Food Cake mix. Simple, divine, chocolate…perfect for dipping in your favourite coffee, or milk, or tea. 

Today’s Five Ingredient Friday is brought to you a day early. Tomorrow I’ll be baking for a local competition, The Blue Ribbon Country Fair, held in conjunction with a local Heritage Festival.  All of the baking for that must be scratch recipes, and the recipes must be provided to the judges. Since that’s how I bake anyway, you’d think it would be a cinch, but the nerves…they happen.

I’ve entered the competition the last two years and have been fortunate to have come away with ribbons for my baking entries both years. The pressure is on! Keep your fingers crossed and wish me luck because I’ve got some new ideas this year that I only came up with a couple of days ago.

This recipe is a sure success for anyone, though. By starting with a box of Devil’s Food Cake, and the addition of four more ingredients, you can have the most delightfully chocolate-y, nutty biscotti to nibble.

This recipe uses macadamia nuts, but you could just as easily substitute the nut of your choice. I even toyed with the idea of using chocolate chips instead of nuts. Feel free to play with it to suit your tastes, or what ingredients you have on-hand.

Yummy is what they are…and easy to prepare. So, no excuses to not bake. Make these simple biscotti today!

P~

5.0 from 1 reviews

Chocolate Macadamia Biscotti (Five Ingredient Friday)

 

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Beginning with a box of Devil’s Food Cake Mix, these biscotti are simple to bake. Just four more ingredients and mostly passive baking and cooling time and you’re on your way to dipping Heaven.

Author: The Saucy Southerner

Ingredients

• 1 box Devil’s Food Cake Mix
• 1 stick (8 tablespoons) unsalted butter, melted
• 1 cup all-purpose flour
• 2 large eggs
• ½ cup chopped macadamia nuts (or the nut of your choice)

Instructions

1. Preheat the oven to 350°F.
2. Line a baking sheet (at least 16 inches in length) with parchment paper.
3. In the mixing bowl, place all of the ingredients (nuts included) and blend with a mixer on low-speed for 3-4 minutes, scraping down the sides to incorporate all of the ingredients well.*
4. The dough should come together into a ball.
5. Transfer the ball of dough to the parchment lined baking sheet and form into a log that is about 14 inches long and about 3 inches wide.
6. Then, press the dough out and down on the length of the log so that the center is mounded and the sides tapered, the center of the dough should be about half and inch thick.
7. Place the baking sheet in into the preheated oven and bake for 30-35 minutes. A toothpick inserted into the center should come out clean.
8. Leaving the oven on, remove the baking sheet from the oven and cool the biscotti (left on the baking sheet) for about 10 minutes.
9. Using a serrated knife, slice the biscotti (directly on the baking sheet) on the diagonal, into about 1 inch thick slices.
10. Gently turn the slices on their sides, using the same baking sheet.
11. Return the baking sheet to the oven and bake for 10 more minutes. Turn the oven off, but leave the baking sheet in the oven for another 30-40 minutes to allow the biscotti to crisp.
12. Remove the baking sheet from the oven and transfer the biscotti to a rack to allow them to cool completely.
13. Store in an airtight container at room temperature for several weeks.

Notes

*I actually blended mine by hand, without a mixer, using a sturdy spatula. It took about the same amount of time to mix it fully.

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3.2.2124

Acorn Squash Apple and Onion Galette with Roquefort

This is food transition time…that awkward season when our minds have shifted to Autumn foods, but the weather might not agree with us. This Acorn Squash Apple and Onion Galette recipe is perfect for such times. With the flavours of Fall, it can be paired with a salad for a light, delicious Meatless Monday meal, and the perfect Autumn food transition. 

This simple, but extremely elegant galette would make a fabulous addition to any Autumn or Winter dinner, dinner party or holiday meal. It looks like it takes a lot of effort, but it practically makes itself!

Of course, you could use a store-bought pie crust for this galette, but this herb and butter pâte brisée is so light and delicate and flaky it is really perfect for this savory tart. The ingredients are basic, and the method takes just minutes to accomplish.  You don’t have to have a “perfect” roll out on your dough, either. This galette is meant to be rustic looking; any imperfections just make it look better, I think.

The filling ingredients are simple, too. I didn’t even peel the acorn squash or apple. I just seeded and cut them in equally thick wedges. Did you know that the peel on acorn squash is edible? It is! When you roast or bake it, it softens just like an apple peel does. I really liked the added color that peel brought to this pie.

The acorn squash, apple and onion are mixed with butter and more herbs and heaped on the rolled dough, which has been spread with a bit of whole-grain mustard. Then, you just fold up the sides and bake it. In the last five minutes of baking, you add some Roquefort (or any other bleu cheese) and finish baking. That’s all there is to it!

Then comes the best part of all! Eating it! Gosh, it’s so good. Try it, you’ll like it!

P~

5.0 from 1 reviews

Acorn Squash Apple and Onion Galette with Roquefort

 

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Acorn squash, apple, onion, herbs and Roquefort cheese are assembled in a flaky, herby, buttery crust; they make a beautiful, rustic, delicious galette that is perfect for light dining, Autumn dinner parties and even holiday meals.

Author: The Saucy Southerner

Recipe type: Savory Pie

Ingredients

• FOR THE PASTRY CRUST:
• 1¼ cups all-purpose flour
• ½ teaspoon salt
• ½ teaspoon dry thyme leaves
• ½ teaspoon dry rosemary leaves, crushed
• 8 tablespoons (1 stick) cold unsalted butter, cut into 8 cubes
• 2-4 tablespoons ice water
• FOR THE FILLING:
• ½ medium acorn squash, seeded, skin on, cut in wedges
• 1 large baking apple, cored, skin on, cut in wedges
• 1 small red onion, peeled, root end trimmed but intact, cut in wedges
• 3 tablespoons unsalted butter, melted
• 1 teaspoon thyme leaves
• 1 teaspoon rosemary leaves
• Salt and freshly ground black pepper, to taste
• 2 tablespoons whole-grain mustard
• ⅓ cup crumbled Roquefort (or other bleu cheese)

Instructions

1. Preheat the oven to 400° F.
2. FOR THE PASTRY CRUST:
3. Combine flour, salt and herbs in a food processor; pulse to mix.
4. Add butter, a couple of pieces at a time and pulse the food processor until mixture resembles a coarse meal.
5. Add ice water 1 tablespoon at a time, pulsing until mixture just begins to clump together. (If you pinch some of the dough and it holds together, it’s ready. If the dough doesn’t hold together, add a little more water and pulse again.)*
6. Remove the dough from the food processor and place in a mound on a clean surface.
7. Gently shape into a ball, flatten like a hamburger patty.
8. Lightly dust with flour, wrap in plastic wrap and refrigerate for at least 30 minutes, preferably an hour.**Note This re-chills the butter and gives the gluten in the flour time to relax.
9. Remove the dough from the refrigerator and allow to sit at room temperature for 5-10 minutes in order to soften just enough to make is easy to roll out.
10. Using a rolling-pin, on a lightly floured surface, roll the dough to a 12-inch circle, about ⅛ of an inch thick.
11. Place the rolled out dough on a piece of parchment paper on a baking sheet, or on a pizza peel for transfer to a baking stone.
12. FOR THE FILLING:
13. Place the acorn squash, apple and onion wedges in a bowl.
14. Pour the melted butter over the content in the bowl.
15. Add the thyme, rosemary, salt and pepper and gently stir (or toss by hand) to combine.
16. FOR THE ASSEMBLY:
17. Using a brush, or spoon, spread the whole-grain mustard over the rolled out dough.
18. Leaving about 2.5 inches of edge around the outside of the pastry, arrange the squash, apple and onion until you have used all of the filling. (You don’t have to be fancy with it.)
19. Gently pull up the edges of the dough to encase the sides of the filling, folding and pleating it into place.
20. Transfer the baking sheet, or the parchment directly onto a baking stone, into the oven.
21. Bake until the crust is browned and the filling ingredients are tender and caramelized, about 50 minutes.
22. At that time, scatter the cheese over the filling and bake until the cheese has melted, about 5 minutes more.
23. Remove the galette from the oven and cool briefly on a wire rack.
24. Cut into wedges and serve.

Notes

You can make this dough without a food processor…simply combine the dry ingredients in a bowl, cut in the butter with a fork or pastry blender and drizzle in the water while continuing to stir. Do not overwork the dough.

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Simple Blueberry Biscuits

Do you have a hankering for a sweet breakfast treat this weekend? This super simple Blueberry Biscuit recipe might just be what you’re looking for then. Not too sweet, but with a crunch of sugar on top, the berries are the star of this light and fluffy spoon biscuit.  

Not too long ago, I shared the recipe for Garlic Cheddar Biscuits that are a knockoff of a popular restaurant’s offering. In that recipe, I also gave you a recipe for homemade biscuit mix (in case you don’t keep the boxed variety in your pantry).

This recipe is a sweet version using that same biscuit mix recipe for a really delicious, berry treat for you. It’s completely adaptable to whatever fruit you wish to use, too. I used blueberries because I had some gorgeous ones on hand. I think raspberry would be awesome…or strawberry…or peach…or mango…well, you get the picture. Use whatever fruit you like!

Just make these! In less than 20 minutes you can have these hot from the oven for a perfect weekend (or anytime) breakfast treat.

P~

5.0 from 1 reviews

Simple Blueberry Biscuits

 

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Prep time

5 mins

Cook time

10 mins

Total time

15 mins

 

Not too sweet, but with a crunch of sugar on top, the berries are the star of this light and fluffy spoon biscuit.

Author: The Saucy Southerner

Recipe type: Breakfast

Serves: 10

Ingredients

• 2 cups biscuit mix (if you don’t make your own, use one like Bisquick)
• 1 cup blueberries (or your favourite berry or fruit)
• ⅓ cup sugar (I used organic)
• ⅔ cup milk (I used half & half)
• About 2 tablespoons coarse sugar (like turbinado or sanding sugar)

Instructions

1. Preheat the oven to 450° F.
2. In a medium-sized bowl, add the biscuit mix, berries, sugar and stir to combine. (This will coat the fruit in flour and make them spread out in the dough.)
3. Add the milk.
4. Stir with a wooden spoon until a soft dough forms.
5. Continue to fold the dough with the wooden spoon for about 30 seconds (being careful to not crush the fruit).
6. Take spoonfuls of the dough and place onto a parchment lined baking sheet (or a lightly greased baking sheet) – you should get 10 biscuits from this dough.
7. Sprinkle the tops with the coarse sugar.
8. Place the baking sheet in the preheated oven and bake for 8-10 minutes, or until the tops of the biscuits are golden brown.

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3.2.2124

Chicken, Basil and Sun-dried Tomato Puff Pastry Pinwheels

Savory appetizers are a great way to turn noshing into a meal, and these puff pastry pinwheels are a perfect example of how to do just that. This recipe has chicken combined with bacon, garlic, sun-dried tomatoes, mozzarella and some basil, all rolled up in puff pastry and baked; they taste like an amazing sausage roll!

I’m a huge fan of using ordinary ingredients and transforming them into something that is simple to prepare, yet elegant to present. This Chicken, Basil and Sun-dried Tomato Puff Pastry Pinwheel recipe is packed with flavour, amazingly simple to prepare, and stunning on a party platter, or to have as dinner with a salad as a side dish. Not only that, they freeze really well and are perfect to have on hand, ready to slice and bake at a moment’s notice.

While I used my food processor to mince all of the ingredients for this recipe, if you don’t own a food processor, you could start with pre-ground chicken and finely mince the other ingredients. The resulting blend is like a chicken sausage…so delicious!

It’s a constant refrain of mine, but whoever thought of frozen puff pastry sheets needs to be nominated for some kind of award. They are just so great for so many uses; I always have some in my freezer. This recipe uses just one sheet of frozen puff pastry, but you could easily double the filling ingredients and use two sheets if you’re serving a lot of people.

I hope you’ll give these a try…I guarantee you’ll love them!

P~

5.0 from 2 reviews

Chicken, Basil and Sun-dried Tomato Puff Pastry Pinwheels

 

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This recipe has chicken combined with bacon, garlic, sun-dried tomatoes, mozzarella and some basil, all rolled up in puff pastry and baked, they taste like an amazing sausage roll

Author: The Saucy Southerner

Recipe type: Appetiser

Ingredients

• 2 chicken breasts, boneless and skinless
• 1 clove of garlic
• 2 slices of thick cut bacon, uncooked
• 4 sun-dried tomatoes (I used ones that were packed in oil)
• 1 cup fresh basil leaves
• 2 ounces mozzarella cheese, shredded
• salt and ground black pepper
• 1 sheet frozen puff pastry, thawed
• flour, for dusting
• 1 egg yolk, beaten
• sesame seeds (optional – I used both black and white seeds)

Instructions

1. Preheat the oven to 375°F.
2. In your food processor, add the chicken and garlic.
3. Process until the chicken is minced.
4. Add the bacon, sun-dried tomatoes, basil and mozzarella.
5. Pulse for 5 seconds to just mix through.
6. Season with salt and fresh ground pepper.
7. Place the thawed puff pastry sheet onto a lightly floured surface and unfold.
8. Roll the pastry sheet along the length of the sheet until is is about 13 inches in length.
9. Spread the chicken mixture along the middle of the puff pastry sheet, all the way along the length to the ends, leaving about 1 inch of empty pastry along the length on each side.
10. Roll the pastry, length-wise, jelly roll style until you get to the inch of dough left vacant of filling. Using your finger and some cold water, dampen that edge of the puff pastry and continue rolling.
11. Press lightly on the dampened edge where it meets the roll to seal.
12. (At this point the rolls can be wrapped in plastic wrap and put in a ziplock bag to be frozen, uncooked, for up to a month)
13. Using a sharp knife, cut the rolls in about 1″ slices.
14. Place the slices onto a baking sheet and brush the tops with the beaten egg yolk.
15. Sprinkle with sesame seeds, if desired.
16. Bake for about 20 minutes, or until golden brown.
17. Serve hot, or at room temperature.

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3.2.2124

Garlic Cheddar Drop Biscuits

This Garlic Cheddar Biscuit recipe is simple to make and will remind you of the mouthwateringly-good, melt-in-your-mouth delicious biscuits served at Red Lobster. If you use a biscuit mix (such as Bisquick®) they are only five ingredients; if you don’t keep biscuit mix in your house, I’ve also included a recipe to make your own at home.  

These Garlic Cheddar Biscuits are a drop biscuit (meaning you just mix them up and spoon them onto a baking sheet), so there is no muss, no fuss. With one bowl, a wooden spoon and a baking sheet you are all set with the equipment you will need to make this recipe.

I was having a conversation with a friend recently about biscuits and she said she would love to make biscuits, but she wanted easy biscuits. Well, biscuits couldn’t get any easier than these. They are not only easy, they are light, fluffy and oh, so tasty.

In the past, I’ve bought biscuit mix to make sausage balls around the holidays (you know that beloved recipe that it’s just not the holidays unless you have them), but I don’t normally keep it in my pantry. So, when I decided to make these biscuits, rather than buying a box of biscuit mix, I made some myself. I decided to share the recipe with you today so you could do the same thing. The batch I made seemed like a lot…I’m guessing it was about the equivalent to one and a half boxes of biscuit mix. You could certainly cut it down. I have mine stored in an air-tight container in my pantry.

In less than twenty minutes you too can have hot biscuits on your table. And they are only five ingredients. Those five ingredients are:

• Biscuit mix
• Cheddar Cheese
• Milk
• Butter
• Garlic Powder

There is one optional ingredient which is parsley flakes.

If you want to be a biscuit hero, you really need to try this recipe. I halved it for us, but I wished that I’d made a full batch!

P~

p.s.: I think I’m going to dig some sausage out of the freezer and make some of those sausage balls too. Friday is a holiday, right? *big smile*

5.0 from 1 reviews

Red Lobster Garlic Cheddar Biscuits Knockoff (Copycat Recipe) plus Biscuit Mix Recipe (Five Ingredient Friday)

 

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Prep time

5 mins

Cook time

10 mins

Total time

15 mins

 

Quick and easy biscuits that taste much like the garlic cheddar biscuits served at Red Lobster. They are mouth-watering delicious, light, fluffy and oh, so tasty.

Author: The Saucy Southerner

Recipe type: Bread

Serves: 10 biscuits

Ingredients

• FOR THE BISCUITS:
• 2 cups biscuit mix
• ½ cup cheddar cheese, grated
• ⅔ cup milk (I used half and half)
• FOR BRUSHING ON THE FINISHED BISCUITS:
• 4 tablespoons butter, melted
• ¼ teaspoon garlic powder
• 1 teaspoon parsley flakes (optional)

Instructions

1. Preheat the oven to 450° F.
2. In a medium-sized bowl, add the biscuit mix, cheddar cheese and milk.
3. Stir with a wooden spoon until a soft dough forms.
4. Continue to beat with the wooden spoon for about 30 seconds.
5. Take spoonfuls of the dough and place onto a parchment lined baking sheet (or a lightly greased baking sheet) – you should get 10 biscuits from this dough.
6. Place the baking sheet in the preheated oven and bake for 8-10 minutes, or until the tops of the biscuits are golden brown.
7. While the biscuits are cooking, place the butter, garlic powder and parsley flakes (if desired) into a small bowl.
8. Microwave on high for about 30 seconds, or until the butter melts.
9. Remove the biscuits from the oven and brush the melted butter mixture over the tops of the biscuits.
10. Serve hot.

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3.2.2124

5.0 from 1 reviews

Homemade Biscuit Mix Recipe

 

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This recipe is for a homemade biscuit mix. Perfect to have on hand in the pantry for any quick biscuit recipe.

Author: The Saucy Southerner

Recipe type: Pre-mix

Ingredients

• 5 cups all-purpose flour
• ¼ cup baking powder
• 1 tablespoon sugar
• 1 teaspoon salt
• ½ cup plus 2 tablespoons vegetable oil (I used canola)

Instructions

1. Combine the dry ingredients in a medium-sized bowl and stir together.
2. Add the oil and incorporate it into the dry ingredients with a fork or a pastry knife.
3. There will be small lumps throughout the mix.
4. Store in an airtight container in a cool, dry place for up to 3 months.

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3.2.2124

Simple Basil Jelly and Basil Tea Biscuits

This post is a twofer…I’ve got a very, very simple Basil Jelly recipe for you, as well as a fabulously easy and delicious Basil Tea Biscuit (read: Basil Shortbread Cookie). 

My basil is going great guns in Saucy’s Wee Kitchen Garden. I’ve been making and freezing pesto, as well as just basil preserved in olive oil; I’ve been using basil in pasta, on sandwiches, in mayonnaise, in salads and sauces.

I was visiting with my sister recently and she gave me a recipe she had found for basil jelly. Perfect! I needed to use my basil in something new. The jelly recipe was so easy and it turned out so remarkably well, I had to share it with you. This basil jelly is a surprisingly vibrant flavour; it’s so refreshing and sunny. And it couldn’t be simpler to make.

I plan on using it as gifts…I think it’s perfect for that! Just make a bunch…you’ll want to keep some too. And don’t be afraid of the canning…this jelly is sealed up tight in just a fifteen minute hot bath in boiling water.

So, once I made the jelly, I thought it would be the perfect topping for a tea biscuit…and what better to highlight the sparkling flavour of the jelly than a shortbread-style basil cookie? Not only that, it gave me yet another vehicle in which to use my plethora of basil. *big smile*

The tea biscuits are also incredibly easy, unexpected and bright in flavour. The longest part of this recipe for Basil Tea Biscuits is the refrigeration time for the dough. They took about 3 minutes to mix up, 30 minutes to chill and 12 minutes to bake.

It’s time to enjoy a spot of tea…do it in style with Basil Tea Biscuits and homemade Basil Jelly.

P~

Simple Basil Jelly

 

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The surprising element of basil in this super-simple-to-prepare jelly is so refreshing. It will brighten up everything from bread to waffles and is wonderful on Basil Tea Biscuits.

Author: The Saucy Southerner

Recipe type: Condiment

Serves: 3 pints

Ingredients

• 4 cups water
• 2 cups fresh basil leaves (firmly packed), chopped fine
• 1 package (1-3/4 ounces) powdered fruit pectin
• 4 cups sugar
• (optional green food coloring – 2 drops)

Instructions

1. In a large saucepan, bring the water and basil to a boil.
2. Remove from the heat, cover and lest stand for 20 minutes.
3. Strain and discard the basil.
4. Return 3⅔ cups liquid to the pan.
5. Stir in the pectin (and food coloring, if desired).
6. Return to a rolling boil over high heat.
7. Stir in the sugar.
8. Boil for 1 minute, stirring constantly.
9. Remove from the heat and skim off the foam.
10. Carefully ladle the hot mixture into your jars (3 pints – I used 2 pint jars and the rest quarter pint jelly jars), leaving ¼ inch of head space.
11. Remove air bubbles, wipe rims, place lids on the jars.
12. Process for 15 minutes in a boiling-water bath (you can use a canning pot, or any pan that will hold your jars and cover the tops with water-it is good to have a rack on the bottom of the pan to keep the glass jars from touching the bottom of the pan).
13. After 15 minutes, remove the jars from the hot water and set on a towel to cool completely. The lids will seal and you will hear them pop. After they have cooled, to ensure you have a tight seal, press the center of the lid. If they pop, they haven’t sealed…any jar that didn’t seal you can refrigerate. Sealed jars store in a cool dry place (like your pantry).

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3.2.2089

Basil Tea Biscuits

 

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This recipe is a simple shortbread cookie that is given an unexpectedly refreshing addition of basil. They are perfect with simple Basil Jelly.

Author: The Saucy Southerner

Recipe type: Cookies

Serves: 1 dozen

Ingredients

• 1 cup all-purpose flour
• 2 tablespoons fresh basil leaves, chopped
• ¼ teaspoon salt
• ¼ cup plus 2 tablespoons confectioners’ sugar
• ½ teaspoon pure vanilla extract
• ½ cup (1 stick) unsalted butter, room temperature

Instructions

1. In a food processor, pulse together the flour, basil, and salt, until the basil is dotted throughout the flour.
2. Add the confectioners’ sugar, vanilla, and butter.
3. Pulse together just until a dough is formed.
4. Place dough on a sheet of plastic wrap, and roll into a log, about 2½-inches in diameter.
5. Tightly twist each end of wrap, and chill in refrigerator for 30 minutes.
6. Preheat oven to 375° F.
7. Slice the log into ⅓-inch thick disks.
8. Place on parchment or silpat lined baking sheets, 2 inches apart.
9. Bake until the edges are just brown, about 12 minutes.
10. Let cool on sheets for 5 minutes, then transfer to wire racks and cool to room temperature.

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