Egg and bacon little pasties / Muna-pekonipasteijat

The #bacontwitterparty was last monday and I was so busy this week I couldn’t post the recipe of my entry… as usually, you can check everyone´s contribution for this virtual potluck by checking the hashtags #twitterfoodparty #twitterbaconparty on twitter and taking a look at the Flickr pool dedicated to this fun happening!

This is a very easy recipe to make if you have everything at home, I had some frozen puff pastry and I thought it´d be a good idea to use it in this  savory recipe.

Egg and bacon little pasties – Muna-pekonipasteijat

Recipe from the Finnish cooking magazine Maku 4/2003

Yields 12 little pasties

  • 1 package (500g) ready puff pastry, thawed if from freezer
  • 120g back bacon (fileepekonia , use streaky bacon if you don’t have it)
  • 2 hard boiled eggs
  • 50 g chive cream cheese
  • 1 tsp chopped thyme (I added chopped fresh oregano too)
  • cracked black pepper
  • 1 beaten egg to brush the pasties before baking
  • poppy seeds

Heat oven to 225C. Fry the bacon in a non-stick pan over a medium heat until it gets crispy. Drain the excess fat on kitchen paper towels and chop into small pieces.

Chop roughly the boiled eggs inside a medium bowl using a knife or a fork. Add the cream cheese, bacon, thyme and mix well. Season with black pepper.

Unroll the pastry and with a rolling pin, roll out until it’s large enough to cut out 12 square pieces of pastry ( approximately 10cmx10cm). My puff pastry comes already in rectangular shapes, needing only to divide in the middle to achieve equal square shapes. Lift onto a baking sheet.

Spoon the filling into the middle of each square. Brush the edges of the pastry with the egg wash, then bring them up to the middle, pinching with the back of a fork to make a triangular pasty. Brush the surfaces with the egg, sprinkle poppy seeds, then bake for 15 mins or until golden.

Leave to cool on a rack and serve.

Egg and bacon little pasties / Muna-pekonipasteijat

The pasties can be eaten as appetizers, snacks, brunch/breakfast or a quick lunch with salad. Complemented by a fresh fruit portion it makes a neat filling for a bento box  ^_^. Delicious even cold!

This post was written by karaimame exclusively for Acquiring Taste. All writing, images and other materials in this blog remain the property of Acquiring Taste and cannot be used without permission.

Cornbread muffins

September 20, 2010

Cornbread muffins

I have a weakness for any food that contains corn. I don’t know from where it comes (maybe from living in South America?) but I really enjoy to eat anything made with this golden yellow grain.

Fresh corn is not that common here in Finland neither cornmeal. Cornmeal belong to the category of “special” flours, found in supermarkets standing on shelves nearby its fellow gluten-free flours.

To use the rest of a buttermilk carton I had in fridge, I baked these cornbread muffins. They are very moist and are a good option for an afternoon snack or to be put in a bento box for the next day.

Cornbread muffins

Yields 12

From Good Food mag, Aug 2010. What I adapted in parentheses.

  • 85 g melted butter ( and a little bit for frying )
  • 1 large sweetcorn , kernels sliced off (I used half can of corn kernels )
  • 1 small onion , finely chopped
  • ½ red chilli , deseeded, finely chopped (I omitted it and added 1/2 tsp paprika )
  • 140 g plain flour
  • 140 g cornmeal
  • 2 tsp baking powder
  • 50g strong cheddar , grated ( I increased to 80 g )
  • 2 eggs
  • 284ml pot buttermilk ( I used 300 ml and 84 ml milk instead )
  • 100ml milk

Heat oven to 180°C and prepare a 12 hole muffin tray ( I used paper muffin cups ). Heat a knob of butter in a frying pan and gently fry the corn kernels with the onion, until golden and the onion soft. Reserve.

Mix together the flour, cornmeal, baking powder and cheddar with 1/4 tsp salt (adjust according to the cheese ) in a large mixing bowl. Whisk together the eggs, buttermilk and milk, then stir into the dry ingredients with the remaining melted butter and corn mixture. Divide between the muffin cups and bake for 25-30 mins, until golden brown and cooked through (check with a skewer).

Serve it warm.

My notes about the recipe:

I found it difficult to release the muffins from my paper cups and I suggest to grease the muffin pan and use it without a lining. Another option would be baking them straight into silicone cups ^_^.

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