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.

Savory pancake & #twitterfoodparty

Hello there! Monday is usually a terribly busy day for me… and now that we are coming closer and closer to the holidays and end of the year festivities, mondays just seem to get worse. I am trying to gather myself and use all my time as much wiser as it is possible.

But hey! Today is the last monday of November :). For those who follow me on twitter, you might know that the last monday of  each month is dedicated to what we call #twitterfoodparty. The concept is very simple, we discuss and decide a theme/ingredient/type of food to be made on this monday in particular and then, we tweet a picture about what we’d made or ate. Simple!

I couldn’t participate in the last twitterfoodparty special edition (theme was sushi) but I will collaborate to this one… The theme is Pancake! =)

To catch all the delicious dishes coming up and what my twitter-friends are posting, look for hashtags like #twitterfoodparty and #twitterpancakeparty. It is fun, join us! ^_^

Because of not writing any recipe today, I will consider this post as my food memo :).

Meat savory pancakes & #twitterfoodparty

I´ve made these pancakes using a Brazilian recipe. Savory pancakes are very common there, you can fill them with whatever you wish and bake them using any sauce on top. Common fillings are pulled cooked chicken, ham and cheese, mushrooms, shrimps and meat. Sauces varies from white sauce to tomato sauce or bolognese.

It is similar to French “crêpe”, a liquid batter made from flour, eggs, milk and salt, fried to a thin layer on a pan with butter.  I added a bit of grated parmesan cheese in my batter because I knew I was going to use it for a savory filling. Otherwise, you can also fill the pancakes with sweet toppings, for dessert or breakfast.

My pancakes are filled with minced meat (pre-cooked with onion and spices) and topped with béchamel sauce and grated cheese. Then, just baked in the oven until golden and bubbling. :)

I served with green beans salad and tomato vinaigrette (made with cherry tomatoes, onion, raspberry balsamic vinegar, salt, pepper and olive oil).

Have a great #twitterfoodparty day!

Cheddar and herbs muffins

November 4, 2010

Herbs and cheddar muffins

I like muffins. They taste good, can be sweet or savory and they are easy to make. Most of the recipes don’t even require a mixer, an advantage for a small kitchen like mine (yes, I do have one but if I want to use it, I need to clean up the table and move the mixer from the counter).

I had some leftovers of cheese, herbs and deli chicken… oh, and buttermilk in the fridge. Scones? But I wanted something softer… Savory muffins… how about them?

=). I baked muffins for tea time and the extras we ate for breakfast the next day. Just gently reheated. Pikkusiili liked them a lot (well, she is a cheese lover anyways ^_^).

The recipe I use is quite versatile. You can change the ingredients, according to what you have at home. Here follows the way I did this time.

Cheddar and herbs muffins

Yield 20 paper cup muffins

  • 2 1/2 cup all-purpose flour
  • 1 tbsp baking powder
  • 1/2 tsp baking soda
  • 2 eggs
  • 1 1/2 cup buttermilk
  • 3 tbsp unsalted butter, melted
  • 2 tbsp canola oil
  • 1 cup grated extra-mature cheddar cheese (I used some Old Gouda leftover too, completing the amount with cheddar)
  • 1/4 cup of grated mozzarella (optional)
  • 1/2 cup diced roasted chicken (you can use ham instead)
  • 1 cup scallions, sliced
  • 1/2 cup basil, chopped
  • 1/4 tsp salt (use less if your cheese is too salty)
  • 1/2 tsp ground black pepper
  • 1/4 tsp paprika
  • 1/4 tsp english mustard powder

Heat the oven to 200°C. I didn’t need to prepare my muffin cups because they had a coated surface. If you are using a normal muffin pan, line them or gently grease with oil.

In a large bowl, combine the flour, baking powder, baking soda, salt, pepper, paprika and mustard.

In a separate bowl, whisk the eggs, buttermilk, oil and butter. Stir in the scallion, basil, cheeses and chicken.

Pour the wet ingredients to the dry and carefully mix until just moistened (it will be lumpy). Pour about 2 tbsp of dough into the prepared muffin cups. If using a 12 muffin pan, you will probably need to make two batches.

Bake the muffins for about 20 minutes (or until they get browned on top, test with a skewer) and transfer the muffins to a cooling rack.

Serve warm.

My notes about the recipe:

These muffins keep well in freezer for about one month but they don’t usually last that longer here :P.

I am a super fan of cheese and these muffins are one of my favorite way to get a rid of cheese leftovers when we have them. You can go vegetarian and omit the meat from the recipe. Adding some other herbs would be interesting too.

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