Recipes for pastries
Chef Asad Chicken Patties Recipe
Chicken Patties Recipe
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chicken patties
250 gm chicken
- 1tbs Black pepper
- Salt to taste
- Chili flake to taste
- 1 tbs Vinegar
- 2 Spring onion
- 250gm Puff pastry
- 1 Egg
How to make Chicken Patties
- Heat up oil and add spring onion in a pan.
- Add chicken, black pepper, salt, chili flake, vinegar and prepare until chicken will be tender.
- Now roll puff pastry and cut two pastries with a cutter machine in round shape.
- Fill one pastry with chicken and cover with another.
- With the fork press sides of pastry and apply egg wash around the pastry.
- Bake pastry in a preheated oven for 20 min at 240c.
- Chicken Patties is ready to serve hot.
Prep Time: 15 min
Cook Time: 30 min
Yield: 6-7 person
Asparagus Roll-Ups Recipe
Asparagus Roll-Ups Ingredients
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Asparagus Roll-Ups Recipe
16 fresh asparagus spears
- 16 slices sandwich bread, crusts removed
- 1 (8 ounce) package cream cheese, softened
- 8 bacon strips, cooked and crumbled
- 2 tablespoons minced fresh chives
- 1/4 cup butter or margarine, melted
- 3 tablespoons grated Parmesan cheese
How to make Asparagus Roll-Ups
- Place asparagus in a skillet with a small amount of water; cook until crisp and tender, about 6-8 minutes. Drain and set aside.
- Flatten bread with a rolling pin. Combine the cream cheese, bacon and chives; spread 1 tablespoonful on each slice of bread. Top with an asparagus spear. Roll up tightly; place seam side down on a greased baking sheet. Brush with butter and sprinkle with Parmesan cheese. Cut roll-ups in half. Bake at 400 degrees F for 10-12 minutes or until lightly browned.
- Asparagus Roll-Ups is ready to serve.
Prep Time:20 Min
Cook Time:10 Min
Ready In:30 Min
Authentic Chinese Egg Rolls Recipe
Authentic Chinese Egg Rolls Ingredients
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Authentic Chinese Egg Rolls Recipe
4 teaspoons vegetable oil
- 3 eggs, beaten
- 1 medium head cabbage, finely shredded
- 1/2 carrot, julienned
- 1 (8 ounce) can shredded bamboo shoots
- 1 cup dried, shredded wood ear mushroom, rehydrated
- 1 pound Chinese barbequed or roasted pork, cut into matchsticks
- 2 green onions, thinly sliced
- 2 1/2 teaspoons soy sauce
- 1 teaspoon salt
- 1 teaspoon sugar
- 1/2 teaspoon monosodium glutamate (MSG)
- 1 (14 ounce) package egg roll wrappers
- 1 egg white, beaten
- 4 cups oil for frying, or as needed
How to make Authentic Chinese Egg Rolls
- Heat 1 teaspoon vegetable oil in a wok or large skillet over medium heat. Pour in beaten eggs and cook, without stirring, until firmed. Flip the eggs over and cook for an additional 20 seconds to firm the other side. Set egg pancake aside to cool, then slice into thin strips.
- Heat the remaining vegetable oil in a wok or large skillet over high heat. Stir in cabbage and carrot; cook for 2 minutes to wilt. Add bamboo, mushroom, pork, green onions, soy sauce, salt, sugar, and MSG; continue cooking until the vegetables soften, about 6 minutes. Stir in sliced egg, then spread mixture out onto a pan, and refrigerate until cold, about 1 hour.
- To assemble the egg rolls, place a wrapper onto your work surface with one corner pointing towards you. Place about 3 tablespoons of cooled filling in a heap onto the bottom third of the wrapper. Brush a little beaten egg white onto the top two edges of the wrapper, then fold the bottom corner over the filling and roll firmly to the halfway point. Fold the left and right sides snugly over the egg roll, then continue rolling until the top corners seal the egg roll with the egg white. Repeat with remaining egg roll wrappers, covering finished egg rolls with plastic wrap to keep from drying out.
- Heat about 6-inches of oil in a wok or deep-fryer to 350 degrees F (175 degrees C).
- Fry egg rolls 3 or 4 at a time until golden brown, 5 to 7 minutes. Drain on paper towels.
- Authentic Chinese Egg Rolls is ready to serve.
Prep Time:1 Hr
Cook Time:20 Min
Ready In:2 Hrs 20 Min
Zucchini Pie Recipe
Zucchini Pie Ingredients
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Zucchini Pie Recipe
3 cups zucchini, diced
- 1 onion, chopped
- 4 eggs, beaten
- 1 cup buttermilk baking mix
- 1/2 cup vegetable oil
- 1/2 cup grated Parmesan cheese
- 1/2 teaspoon dried marjoram
- 1 teaspoon chopped fresh parsley
- ground black pepper to taste
How to make Zucchini Pie
- Preheat oven to 350 degrees F (175 degrees C). Grease a 10×6 inch pan or a 12 inch pie plate.
- In a medium mixing bowl, combine zucchini, onion, eggs, buttermilk baking mix, vegetable oil, Parmesan cheese, marjoram, parsley and pepper; mix well. Spread into the prepared baking dish.
- Bake for 30 minutes, or until lightly brown.
- Zucchini Pie is ready to serve.
Prep Time:10 Min
Cook Time:30 Min
Ready In:40 Min
Tiny Chicken Turnovers Recipe
Tiny Chicken Turnovers Ingredients
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Tiny Chicken Turnovers Recipe
3 tablespoons chopped onion
- 3 tablespoons butter
- 1 3/4 cups shredded, cooked chicken meat
- 3 tablespoons chicken stock
- 1/4 teaspoon garlic salt
- 1/4 teaspoon poultry seasoning
- 1/4 teaspoon ground black pepper
- 1 (3 ounce) package cream cheese, diced
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon paprika
- 1 cup butter, chilled
- 5 tablespoons cold water
How to make Tiny Chicken Turnovers
- In a large skillet saute the onion in the butter until tender. Stir in the chicken, chicken broth, garlic salt, poultry seasoning, pepper and cream cheese. Remove from heat and set aside.
- Preheat oven to 375 degrees F (190 degrees C).
- In a large bowl mix together the flour, salt and paprika; cut in butter until mixture resembles coarse crumbs. Gradually add water, tossing with a fork until a ball forms.
- On a floured surface roll out the pastry to 1/16 inch thick. Cut with a 2 1/2 inch round cookie or biscuit cutter. Reroll scraps and cut more circles until the pastry is used up.
- Mound a heaping teaspoon of filling on half of each circle. Moisten edges with water and fold pastry over filling to make a half moon shape. Press edges with a fork to seal. Prick tops with a fork for steam vents.
- Place turnovers on a baking sheet and bake at 375 degrees F (190 degrees C) for 15 to 20 minutes or until golden brown.
- Tiny Chicken Turnovers is ready to serve.
Beef Samosas Recipe
Beef Samosas Ingredients
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Beef Samosas Recipe
2 large potatoes, peeled
- 1 cup frozen peas, thawed
- 2 tablespoons vegetable oil
- 1/2 teaspoon cumin seeds
- 1 bay leaf, crushed
- 2 large onions, finely chopped
- 1 pound ground beef
- 4 cloves garlic, crushed
- 1 tablespoon minced fresh ginger root
- 1/2 teaspoon ground black pepper
- 1 1/2 teaspoons salt
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon ground turmeric
- 1 teaspoon chili powder
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground cardamom
- 2 tablespoons chopped fresh cilantro
- 2 tablespoons chopped green chile peppers
- 1 quart oil for deep frying
- 1 (16 ounce) package phyllo dough
How to make Beef Samosas
- Bring a medium saucepan of lightly salted water to a boil. Stir in potatoes and peas. Cook until potatoes are tender but still firm, about 15 minutes. Drain, mash together and set aside.
- In a large saucepan over medium high heat, heat the oil. Brown cumin seeds and bay leaf. Mix in onions and ground beef. Cook until beef is evenly brown and onions are soft, about 5 minutes. Mix in garlic, fresh ginger root. Season with black pepper, salt, cumin, coriander, turmeric, chili powder, cinnamon and cardamom. Stir in the mashed potato mixture. Remove from heat and chill in the refrigerator for 1 hour, or until cool.
- Heat oil in a large, heavy saucepan over high heat.
- Mix cilantro and green chile peppers into the potato and beef mixture. Place approximately 1 tablespoon of the mixture onto each phyllo sheet. Fold sheets into triangles, pressing edges together with moistened fingers.
- In small batches, fry until golden brown, about 3 minutes. Drain on paper towels and serve warm.
- Beef Samosas is ready to serve.
Prep Time:20 Min
Cook Time:20 Min
Ready In:40 Min
Chicken Alfredo Pizza Recipe
Chicken Alfredo Pizza Ingredients
SAUCE
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Chicken Alfredo Pizza Recipe
4 tablespoons butter
- 1/4 teaspoon salt
- 1 dash ground black pepper
- 4 tablespoons all-purpose flour
- 1 cup milk
- 3/4 cup grated Romano cheese
GARLIC BUTTER
- 2 tablespoons butter
- 1 clove garlic, minced
- 1 pinch dried rosemary
- 1 pinch salt
DOUGH
- 1 cup warm water
- 1 (.25 ounce) package instant yeast
- 2 tablespoons vegetable oil
- 1 tablespoon white sugar
- 1/2 teaspoon salt
- 1/4 teaspoon dried rosemary
- 1/4 teaspoon garlic powder
- 3 cups all-purpose flour
- 2 boneless chicken breast halves, roasted
- 1/4 teaspoon dried rosemary
- 1/4 teaspoon dried thyme
- 1/4 teaspoon poultry seasoning
- 1/4 teaspoon garlic powder
- 1/4 teaspoon salt
How to make Chicken Alfredo Pizza
- To Make Sauce: Melt butter in a small saucepan over medium heat. Blend in salt, pepper and flour, then stir in the milk and Romano cheese. Simmer, stirring constantly, until thickened. Remove from heat, cover and set aside.
- To Make the Garlic Butter: Melt the butter in a small saucepan over medium heat. Blend in the garlic, rosemary, and salt. Cook, stirring constantly, until garlic is tender but not browned. Remove from heat, cover and set aside.
- To Make the Dough: Pour the warm water into a small bowl and stir in the yeast until dissolved. Allow to rest until yeast foams, about 5 minutes. Mix the vegetable oil, sugar, salt, rosemary, and garlic powder together in a mixing bowl. Stir in the yeast mixture, and gradually stir in the flour. Gather into a loose ball and knead until a smooth ball forms. Cover, and let rest 1/2 hour.
- Preheat oven to 400 degrees F (200 degrees C). Season the roasted chicken with rosemary, thyme, poultry seasoning, garlic powder and salt. Chop or shred and reserve.
- To Assemble the Pizza: Spread dough out on prepared pizza stone. Top with cooled garlic butter, covering entire crust. Next spread with Alfredo Sauce (if necessary, warm to spreading consistency), leaving crust edges. Top with chicken, turning to coat with sauce.
- Bake in preheated oven for 20 minutes, or until bottom crust is lightly browned. Remove from oven and let set for 2 to 3 minutes before cutting.
- Chicken Alfredo Pizza is ready to serve.
Prep Time:30 Min
Cook Time:20 Min
Ready In:50 Min
Baked Brie in Puff Pastry Recipe
Baked Brie in Puff Pastry Ingredients
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Baked Brie in Puff Pastry Recipe
1/2 (17.5 ounce) package frozen puff pastry, thawed
- 1 (8 ounce) wheel Brie cheese
- 1/4 cup sliced almonds
How to make Baked Brie in Puff Pastry
- Preheat oven to 350 degrees F (175 degree C). Lightly grease a 9 inch pie pan.
- Slice the wheel of Brie in half, horizontally, so that the halves are two, flatter wheels of Brie. Lay the puff pastry in the pie pan. Place half of the Brie (rind-side down) onto the pastry dough. Sprinkle almonds evenly over the top. Place the other half of the Brie (rind-side up) over the almonds. Bundle the pastry dough around the Brie.
- Bake for 15 to 20 minutes. Let cool for 5 minutes before serving.
- Baked Brie in Puff Pastry is ready to serve.
Prep Time:5 Min
Cook Time:20 Min
Ready In:25 Min
Brie Cheese Appetizer Recipe
Brie Cheese Appetizer Ingredients
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Brie Cheese Appetizer Recipe
1 (8 ounce) wheel Brie cheese
- 3 tablespoons apricot preserves
- 1/2 (17.5 ounce) package frozen puff pastry, thawed
- 1 egg white
How to make Brie Cheese Appetizer
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a cookie sheet.
- Slice one wheel of Brie cheese in half so you have 2 circles of cheese. Spread apricot or peach preserves on (the cut side) half of one circle of brie. Make sandwich out of the two halves of Brie, so that the preserves are in the center of both halves. Wrap the entire wheel of Brie with one sheet of puffed pastry and flip the entire concoction onto the prepared cooking sheet so the seam is on bottom. Brush the puffed pastry with the egg white.
- Bake for 30 minutes, or until the pastry in golden brown. Serve immediately.
- Brie Cheese Appetizer is ready to serve.
Prep Time:10 Min
Cook Time:30 Min
Ready In:40 Min
Spanakopita II Recipe
Spanakopita II Ingredients
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Spanakopita II
1/2 cup vegetable oil
- 2 large onions, chopped
- 2 (10 ounce) packages frozen chopped spinach – thawed, drained
and squeezed dry - 2 tablespoons chopped fresh dill
- 2 tablespoons all-purpose flour
- 2 (4 ounce) packages feta cheese, crumbled
- 4 eggs, lightly beaten
- salt and pepper to taste
- 1 1/2 (16 ounce) packages phyllo dough
- 3/4 pound butter, melted
How to make Spanakopita II
- Preheat oven to 350 degrees F (175 degrees C).
- Heat vegetable oil in a large saucepan over medium heat. Slowly cook and stir onions until softened. Mix in spinach, dill and flour. Cook approximately 10 minutes, or until most of the moisture has been absorbed. Remove from heat. Mix in feta cheese, eggs, salt and pepper.
- Separate one sheet of phyllo from the stack and evenly brush with a light coating of butter. Place another sheet of phyllo over the butter and press the two sheets together. Cut the layered phyllo dough into long strips about 3 inches wide. Keep the remaining phyllo covered with plastic wrap to keep it from drying out.
- Lay out one strip of phyllo at a time on your work surface with one of the narrow ends close to you. Place a heaping tablespoon of filling 1 inch from the end closest to you. Fold the bottom right corner over the filling to the left edge to form a triangle. Fold the triangle up, bringing the point at the bottom left up to rest along the left edge. Turn the lower left corner over to touch the right edge. Continue turning the triangle over in this manner until you reach the end of the phyllo. Repeat with the remaining filling and phyllo dough.
- Place filled phyllo dough triangles on a large baking sheet and brush with the remaining butter. Bake in the preheated oven until golden brown.
- Spanakopita II is ready to serve.
Total Time :45 minutes to 1 hour.
