Pizza Scrolls

Ingredients

2 cups self-raising flour
1 Tbls caster sugar
60g butter, chopped
2/3 cup milk
1/2 cup tomato pizza sauce
1 tsp oregano
1 tsp Italian herbs
1 cup grated pizza cheese
100g ham sliced
225g can pineapple pieces, drained

Method

Preheat oven to 180C. Grease an 18cm x 28cm slice pan. Place flour and sugar in a large bowl. Use your fingertips to rub in butter until it resembles fine crumbs. Add milk and use a table knife to mix in a cutting motion until dough comes together.

Knead the dough on a lightly floured surface until smooth. Roll out to a 30cm x 40cm rectangle. Spread with pizza sauce. Top with ham, pineapple and cheese.

Starting at 1 long edge, roll up firmly into a log, then cut into 12 even rounds. Place scrolls, cut-side up and side by side, in slice pan. Bake for 30 mins or until golden and cooked. Cool. Keep in an airtight container in the fridge for 2 days, or freeze for up to 3 months.

Spinach and Bacon Tarts

Ingredients (Serves 4)
2 sheets of short crust pastry
80g diced bacon (Alternatively use cooked ham)
1 leek trimmed and finely sliced
60g fresh loose leaf spinach
75g goat’s cheese
2 eggs, separated
100ml cream

Method
Pre heat oven to 180 degrees. Melt butter in fry pan over medium heat. Add leek and bacon and cook until leek has softened. Add spinach.
Using a 6.5cm (diameter) round cutter, cut 8 rounds out of each sheet of pastry. Use pastry to line 2, 12 x 1 1/2-tablespoon capacity patty pans. Brush pastry lightly with eggwhite. Bake for 5 minutes or until light golden.
Spoon leek mixture into tart cases. Crumble over goat’s cheese. Whisk egg, cream, and salt and pepper together in a jug. Carefully pour egg mixture over goat’s cheese. Bake for 15 minutes or until pastry is golden and egg mixture has set.
Can be served hot or cold

Smoked Salmon and Prawn pizza

Ingredients (Serves 4)

30cm Pizza Base
3-4 tbs tomato paste or pizza sauce
150g smoked salmon
200g green prawns, de-vained and tails removed
2 cups baby spinach leaves
1/2 red onion, finely sliced
1 cup grated mozzarella
1 tbs capers
3-4 tbs cream cheese

Method

Pre heat oven to 200 degrees. Place pizza base on baking tray.

Spread tomato paste or pizza sauce over the pizza base. Top with smoked salmon, prawns, onion, capers and mozzarella.

Bake in oven for 10-15 mins or until cheese has melted and base is crisp.

To serve spoon dollops of cream cheese and sprinkle over spinach leaves.

Mini Sausage Rolls

Ingredients (Makes 24)
500g sausage mince
1 small onion, grated
1 medium carrot, peeled and grated
2 tbls tomato sauce
2 tbls barbeque sauce
2 tsp curry powder
2 tsp dijon mustard
3/4 cup breadcrumbs
salt & pepper to season
1 egg, lightly beaten
3 sheets frozen puff pastry, partially thawed
Seasame seeds for sprinkling

Method
Pre heat oven to 200 degrees or 180 degrees fan forced. Line two baking trays with baking paper

Combine all ingredients (except pastry) in a bowl and mix with hands until combined

Cut each pastry sheet in half. Place a log of the sausage mixture in the middle of each half

Brush edges with egg mixture and roll to seal. Brush pastry with more egg and sprinkle with seasame seeds

Cut each log into 5-6 mini sausage rolls. Place on lined trays

Bake for 20 minutes or until golden.

Thai Chicken Pies

Ingredients (Serves 8, 3 pies each)

500gm Chicken Breast
1 Can Ayam Coconut Milk
1/2 cup sweet chilli sauce
1/2 lime juice
1 Clove of garlic, crushed
1/2 teaspoon curry powder
1/2 teaspoon jarred chilli
1/2 teaspoon ginger
5-6 sheets of puff pastry
1 egg lightly beaten

Method

Pre heat oven 220 Degrees, lightly spray a muffin tray with oil to grease

Bring a medium pan of water to the boil. Poach chicken in a pan of water until firm and cooked. Take out of water and cut into small pieces and place in a bowl to cool.

In another bowl mix all other ingredients and add more or less of each to suit your taste. Mix chopped chicken into mixture and set aside.

Prepare pastry by cutting bases (you will need a large glass or mug or pastry cutter).

Once all bases are in pans spoon in a bit of mixture to each one (do not over fill as once they are cooking they will bubble a little and spill over).

Cut the pastry for the lids by using a smaller size glass or cutter to trace. Place them one top of each pie pushing down edges.

Brush a little egg over the top and bake in oven for 20-30mins or until pastry is golden brown

Curry Puffs

Ingredients (Makes 20)

1 tbls vegetable oil
1/2 medium brown onion, chopped finely
2 garlic cloves, crushed
300g beef mince
1 medium potato, peeled, cut into 1cm cubes
2-3 tbs madras curry paste
2-3 tsp plain flour
1 cup beef stock
1/3 cup frozen peas
4 sheets frozen puff pastry, partially thawed
1 egg, lightly beaten
Minted yoghurt, to serve

Method

Heat oil in a frying pan over medium-high heat. Add onion and garlic.

Cook, stirring, for 3 minutes or until onion has softened. Add mince.

Cook, stirring with a wooden spoon to break up mince, for 8 to 10 minutes or until browned and cooked through.

Meanwhile place diced potato in a bowl with 4 tbs water, cover and microwave for 3 mins or until tender.

Add potato to fry pan. Cook, stirring occasionally, for 5 minutes or until just soft.

Add curry paste. Cook, stirring, for 1 minute or until fragrant. Add flour.

Cook, stirring, for 1 minute. Stir in stock. Bring to the boil. Reduce heat to medium-low.

Add peas and simmer, stirring occasionally, for 5 minutes or until slightly thickened. Remove from heat. Set aside for 15 minutes to cool.

Preheat oven to 200 degrees/180 degrees fan forced. Grease 3 large baking trays.

Using a 9cm round cutter, cut 20 rounds from pastry. Spoon 2 heaped teaspoons mixture into centre of 1 pastry round. Brush edge with egg.

Fold over pastry to enclose filling. Pinch edges together.

Place onto prepared tray. Brush top with egg. Repeat with remaining pastry, mince mixture and egg.

Bake, 1 tray at a time, for 20 minutes or until golden and puffed. Serve with yoghurt.

Creamy Chicken and Leek Pie

Ingredients

2 chicken breasts, diced into 2cm pieces
1 tbs olive oil
1 leek, trimmed, sliced in half and thinly sliced
2 slices prosciutto, chopped
3 garlic cloves, crushed
200g corn kernals
1 medium carrot, peeled and diced and partially cooked in microwave for 3 mins
1/4 dry white wine
1/2 cup chicken stock
3 tbs sour cream
1 tsp garlic and herb salt
2 tbs plain flour
2 sheets frozen puff pastry, thawed
1 egg, lightly beaten

Method

Pre heat oven to 200 degrees. Heat oil in large fry pan on med-high heat and add chicken, garlic, proscuitto and leek.

Cook, stirring for 5 mins or until leek is translucent and chicken is just starting to brown.

Add flour and stir for 1 minute. Add wine and reduce for 1 minute and add stock and cream, stirring.

Cook for further 5 mins adding corn, garlic salt and salt and pepper for seasoning.

Remove from heat and allow to cool.

Once chicken mixture is cooled take pastry out of freezer to thaw. Place chicken mixture in pie dish and top with pastry.

Press pastry into edges of dish, trim any excess pastry and fill in any gaps. Brush pastry with egg. Bake for 20-25 mins or until pastry is golden.