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GLAVON RECIPE CORNER
Alison Critchley provided a Beef Taco ring for the Glavon Bonfire meeting. It went down well and several people asked her for the recipe, so here it is:
Beef Taco Ring
(serves 8 – 12 depending on serving size)
Ingredients
2 packets chilled fresh ready to bake croissant dough (enough for 12 croissants)
350g (12 oz) lean beef
1 packet (35g) taco seasoning
115g (4oz) cheddar cheese – grated
3 tablespoons water
Optional toppings; salsa, sliced romaine lettuce, chopped onions and tomato, soured cream or guacamole
Method
Preheat oven to 190° C/375°F/Gas 5.
Cook the minced beef in large frying pan over medium heat for 10-15 minutes or until beef is no longer pink. Drain off excess fat.
Stir in taco sauce, cheese and water.
Separate the croissant dough into 12 triangles. Arrange triangles, slightly overlapping, in a circle on a round stone (or pizza tray) with wide ends 10cm (4in) from edge of stone (pizza tray). Points will extend off the edge.
Scoop the mixture evenly around the croissant dough ring using ice-cream scoop.
Bring the points of the triangles up and over the filling and tuck the ends over in the centre to form a ring – the filling will show through.
Bake for 20-25 minutes or until golden brown.
Serve with toppings, if desired.
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Warm Chocolate Hazelnut Pastries
Another recipe from the Alison Critchley cookbook, served up at the Glavon Bonfire meeting.
Ingredients (Makes 12 pastries)
55g (2oz) chopped hazelnuts
175g (6oz) milk chocolate chips
1 packet (375g) chilled fresh ready-rolled puff pastry (1 sheet)
1 egg white – lightly beaten
1 tablespoon of caster sugar – I used more!!
1 tablespoon of flour
Method
Preheat oven to 200°C/fan 180°C/Gas 6.
Place the hazelnuts and chocolate chips in a microwaveable bowl and microwave on high for 60 – 90 seconds, stirring after each 20 second interval, or just until chocolate begins to melt. Chocolate mixture should be thick – set aside.
Lightly flour a smooth surface. Roll out puff pastry to 35 x 28 cm (14 x 11in) rectangle.
Brush with egg white.
Cut pastry crossways into four even rows and lengthways into three even rows to make 12 equal squares in total
Using a small scoop, place 1 scoop of the chocolate mixture onto the centre of each square.
Fold each pastry square in half diagonally over filling, meeting edges; press firmly to seal. Trim edges of pastry if necessary.
Brush pastries with egg white.
Sprinkle the caster sugar over the top.
Transfer pastries, spacing evenly onto a stone or baking tray and bake for 18-20 minutes or until golden brown.
Serve warm – but are still nice cold!
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