This was an excellent tea made by my girlfriend, well worth a write up. Pre-rolled pastry is a great shortcut to delicious dinners.
You will need A pack of pre-rolled puff pastry Half a large onion (finely sliced) A pack of smoked salmon (great use of the cheap packs of offcuts) Half a small tub of soft cheese A big squeeze of lemon juice A good scattering of capers Egg if you’re bothered about glazing the edge a slug of olive oil Do Softened the onions in a pan with the olive oil until translucent Let them cool a bit Add the soft cheese and lemon juice Bake the pastry on a sheet at 180 for a few minutes Pile it all into the middle of the pasty and spread towards the edges, leave as much crust as you’d like Scatter with salmon and capers Egg wash the crust if you’re into that sort of thing Return to the oven and bake until the edges are golden and the topping has a hint of char Result I’m sure this was meant to feed six but we didn’t let that get in the way.
driving home this afternoon I caught a bit of Radio4s Food Programme about pasties and couldn’t resist cooking some up this evening. I’ve spent a week in Minsk with work and one of the things I’ve really enjoyed (and that reminded me of eating in Czech Republic in the late 90s) was the use of cumin, so I decided to break it out tonight.
Whilst noodling through John Whaite’s very excellent Comfort I ran across his fig, prune and port tart tatin. I’ve always rather enjoyed tart tatin, with it’s unctuous and gooey fruits and pleasingly crisp base/top, and it’s the time of year when dried fruits are often on offer in the supermarkets.