There are loads of good reasons to make your own puff pastry. Seriously. But when you get an email inviting you to join a #piesolationwithcareme challenge...well, what can you do?
I hit up European Foods for some Carême Spelt Puff Pastry and went to work. I wouldn't normally ever purchase puff pastry, not any more. (I have had way too much beautiful home made stuff to ever go back to supermarket puff!) But, I will always make an exception for the amazing pastry from Carême. It is better than home made...if that is possible. Quicker! You can get it in the fridge or freezer of good grocery outlets in Australia. It is worth the spend.
SO...to the piesolation challenge.
I have an abundance of kale in my garden, which never seems to decrease, like magic, the more we eat, the more there is. We give it away, we drink it in smoothies, I am making up recipes constantly and we are freezing it all shredded for perhaps the time when it finally gives in and leaves us!
I had beautiful mushrooms from The Mushroom Guys for Mother's Day and a yearning for a wrapped up savoury en croute!
This is it! I hope you love it too!
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- 100 Grams butter browned (see video) BUY
- 2 brown shallots, diced
- 500 Grams mushrooms of choice (use the yummy ones, not champignons!)
- 2 Handfuls fresh kale, stalks removed, shredded finely
- 2 Pinches pink salt flakes BUY
- Pinches freshly ground black pepper
- few sprigs fresh thyme, plus some more
- 1 pack of Carême Spelt Puff Pastry ready to roll
- 150 Grams Swiss or gruyere cheese, cubed
- egg wash
- 2-3 Teaspoons sesame seeds
Melt (or brown) the butter and fry the shallots until fragrant and golden. Add the mushrooms. I didn't cut up my mushrooms as they were pretty special. I wanted them whole.
When the mushrooms have cooked and are golden as well, add in the kale and stir as you cook until wilted and bright green. Add thyme leaves and seasoning to taste. Cool this mixture completely before proceeding.
Preheat the oven to 180°C and get a flat oven tray ready.
Roll the pastry out with a dusting of flour and divide into two equal pieces (though one can be slightly larger if it happens!) I had two pieces 20cm wide each x 30cm long approximately. Place the largest piece onto a sheet of baking paper and transfer to the oven tray.
Place the cheese into the Thermomix bowl and mill 10 sec/speed 8.
Brush the edges of the base piece of pastry with egg wash. Put the grated cheese into the middle of this pastry sheet. Top with the cold mushroom mixture. Cover with the other piece of pastry and bring the bottom edges up and over the top and pinch together to seal well.
Brush with plenty of egg wash, slash some vents across the top and sprinkle with sesame seeds.
Bake 30 minutes until golden and fragrant. Turn half way through if necessary to get an even finish. Serve hot or cold sprinkled with a few fresh thyme leaves!
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