I had tasted an equivalent pie in Amsterdam last summer and had kept it in mind since then. I had plenty of Fourme d’Ambert cheese left in my fridge and…]]>
I had tasted an equivalent pie in Amsterdam last summer and had kept it in mind since then. I had plenty of Fourme d’Ambert cheese left in my fridge and a large packet of almonds in my cupboard. So the moment had all the elements, especially since I’m currently in my sweet potato and butter phase. So I got to work! The result is an amazing pie where the sweet potato is perfectly balanced with the cheese and the almond brings an unexpected consistency.
Shortcrust pastry:
- 250g of flour
- 10g of sugar
- 125g of cold semi-salted butter
- cold water
- 1 sweet potato
- olive oil
- 150g of blue cheese (Bleu d’Auvergne, Fourme d’Ambert, Saint Agur etc.)
- 75g of whole almonds
- 2 eggs
- 250ml full cream
- salt, pepper, nutmeg
Put the flour, sugar and cold butter cut into pieces in a container or the bowl of a food processor.
Mix with the sheet or fingertips to a sandy consistency.
Pour in just enough cold water to make the dough smooth. Do not over mix or the dough will become hard. Wrap in cling film and chill.
Roll out the dough, lightly floured, on parchment paper to a thickness of 3mm.
Line a circle or pie pan with the mixture and trim off the excess.
Let the dough rest in a cool place for 45 minutes.
Peel the sweet potato.
Cut it into large cubes.
Sprinkle with two or three tablespoons of olive oil and salt to taste.
Bake the pieces at 190°C for about 20 minutes.
Here we go!
Let the pieces cool and then place them in the dough as desired. Add almonds.
Put in pieces of blue cheese.
Mix the cream with the eggs with a fork, add salt and pepper and a little nutmeg, then drizzle the pie to within 1 mm of the edge.
Bake at 180°C for about 40 minutes.
Let cool on a wire rack.
Enjoy with a good salad!
The other day, I bought a ton of shiitake mushrooms because I love these very fragrant mushrooms that are not used much in cooking. I designed this pie with a slightly creamy interior and a very crispy, buttery exterior. I wondered what to put in this pastry and thought about adding some parmesan cheese and hazelnuts to flavor the shortcrust pastry. And it works wonderfully with the shiitake in its slightly garlicky cream. I can already feel the questions coming: yes it’s good but if we don’t have shiitake, how do we do it? Well we improvise as always with the salty which can always be adapted to the taste of each one! We can put any mushroom and put a classic shortcrust pastry. I give you here simply a combination that works very well and is really arch-delicious. I found my fresh shiitake in Paris at Tang Frères, in some Monoprix stores, but also in Japanese grocery stores on rue Sainte Anne. If the price around you becomes insane, you can find another mushroom because I don’t know the price and the availability of shiitake everywhere in France and abroad.
Shiitake pie recipe: (for one 22-23 pie or two 16 pies)
Dough:
-250g of flour
-115g of cold butter
-115g of cold butter
-35g of hazelnut powder
-30g of parmesan cheese
-10g of sugar
-1/2 teaspoon salt
-1 egg
-water
Prank call:
-600g of shiitake mushrooms
-15g of butter
-2 tablespoons of olive oil
-2 cloves of garlic
-30cl of full cream
-1 level teaspoon of chicken stock powder
-1 egg
Start by preparing the dough: put all the ingredients except the egg and the water in a bowl or the bowl of a mixer.
Sand well with the “k” of the robot or by hand. Add the beaten egg. The mixture remains sandy, then add cold water in very small quantity and in net (while mixing) until obtaining a paste.
Mix the whole to obtain a homogeneous paste without working it too much.
Lay flat on a piece of cling film (to make it easier to work with the roller), wrap well and then chill for the rest of the recipe.
Here are the shiitakes! A very fragrant mushroom that remains soft after cooking. A bit like the bolets.
Cut the shiitake into pieces, no matter if it is well done or not.
Put the butter and olive oil in a frying pan.
When the butter is simmering, add the shiitake mushrooms.
Let them cook for 7-8 minutes, stirring regularly.
Add crushed garlic cloves.
The whole liquid cream.
Cook for 3-4 minutes, then add the teaspoon of chicken stock powder. This ingredient is of course optional (like everything else in this case) but really contributes to the success.
Let the cream thicken slightly. Remove from heat and allow to cool (this is to safely add the egg!!).
Spread the dough on a piece of parchment paper (to avoid getting it all over the place and especially to facilitate handling).
Shape the circle, making sure you have the right angle on the inside, then cut off the excess dough.
When the cream is warm, add the egg and mix well.
Pour the mixture into the pastry circle.
Breathe in deeply to get the full scent of the shiitake, garlic and cream.
Put in the oven at 180°C for about 30 minutes. It is necessary to supervise and adapt as always the cooking to its own oven. The pie should be well golden, but above all the pastry should be cooked (you can see it on the edge of the circle).
Carefully remove from the bottle and place on a rack or serve directly with a good salad!
Enjoy your meal!
My mom often makes leek pies and it is always delicious because the inside of her pie stays creamy… With some of his advice, I took the plunge and today I’m giving you my version. The only small difference is that I add espelette pepper and a little sweet white wine to the leeks. This pie will be perfect for a dinner with a salad! And it’s so easy to make that I don’t want to see anyone buying industrial shortcrust pastry anymore!!! No but!
Recipe for leek pie for a 22cm circle:
Shortcrust pastry:
-250g of flour
-125g of cold soft butter cut into pieces
-80g of water
-sel
-250g of flour
-125g of cold soft butter cut into pieces
-80g of water
-sel
-10-12 fine leeks
-2 shallots
-30g of semi-salted butter
-20g of olive oil
-10cl of sweet white wine (optional but good!)
-15g of flour
-180ml of semi-skimmed milk
-110g of cream
-1 egg
-salt pepper
-Espelette pepper
Start by preparing the shortcrust pastry. Put the cold butter in pieces and the flour in the bowl of a mixer fitted with the “k”, or simply in a large bowl if you don’t have one.
Start mixing to sand completely. Then add the cold water. I used 80g of cold water for type 55 flour. You have to go slowly to see how well the flour absorbs.
Stir just to homogenize without insisting.
Place the dough ball in a cool place in cling film for 30 minutes if the butter was cold, otherwise one hour.
For my recipe, I used fairly thin leeks.
You can see the size in my hand. Remove the green leaves and the root. Cut each leek in half.
Rinse with cold water, bending the leek so that the water penetrates well and removes the soil.
Place butter and olive oil in a large skillet over moderate heat.
Finely chop the shallots.
Cook them in the butter which starts to foam.
In the meantime, cut the leeks fairly thinly.
When the shallots begin to color, add the leeks.
Cook them, stirring them from time to time. When they soften, add the sweet white wine.
Let cook, stirring occasionally, for about 30 minutes. The leeks must be well cooked.
Add the flour in rain on the leeks and mix well.
Add the milk.
As well as the cream.
Let cook for a few moments so that the liquid becomes pasty thanks to the flour.
Remove from heat, season with salt and pepper and add the Espelette pepper.
Add the whole egg and mix well. The stuffing is ready. Taste to check the seasoning.
Preheat the oven to 190°C.
Depending on the size of the mould or the circle used, cut the ball of dough in two, then flour without excess. We can freeze the remaining dough without any problem!
Spread between two sheets of parchment paper to avoid any additional flour and keep the work surface clean.
Line the 22cm pan or circle with dough. I use circles for the pies because the shortcrust pastry is perfectly sealed.
Don’t forget to grease the circle before casting!
Make sure you have a perfect right angle all around the circle inside.
Cut off excess dough with a knife.
Add the stuffing to the leeks.
Smooth surface with the back of a spoon.
Place in the oven and bake for 45 minutes or until the top is golden brown and the pastry is well coloured.
Enjoy hot or warm with a good green salad!
The partnership with Alvalle ends this month. I am happy to continue to find recipes to accompany their fresh products for a summer rich in flavors!
Colors sunny: a turmeric shortcrust dough spotted with chili powder, yellow, orange, green, red peppers, a fragrant olive oil and full of light. This is the blend I suggest to accompany the sublime Alvalle Gazpacho. These little “tatin” made of a rosette of colored peppers, on a shortcrust pastry, almost naturally flaky, will accompany with vitality and greed, this great explosive and fresh classic that is the Gazpacho Alvalle! You’ll see how easy and quick it is to make your own roasted peppers, and how delicious they are!
Recipe for about twenty mini “tatin”:
-1 brick of Alvalle Gazpacho
-8 peppers of various colors (orange, green, yellow, red)
-1 clove of garlic
-olive oil (as much as necessary)
Shortcrust pastry with turmeric and chilli:
-250g of flour
-120g of cold butter
-1 egg yolk
-1/2 teaspoon turmeric
3-5 good pinches of chili powder
-cold water
-salt flower for the finish
For this recipe, it is better to start the day before! The peppers will be even better!
You probably don’t need 8 peppers for this recipe, but they are so delicious anyway that you can eat them as is!
Preheat the oven on the top rack (it’s best to avoid rotating heat).
Place all peppers on a baking sheet. They will need to be cooked for about 30 to 40 minutes. We will see that they do not all cook in the same way depending on their color.
Place under the top grill of the oven (as close as possible). Leave for 7 to 8 minutes, then turn each bell pepper a quarter turn. Repeat this operation 4 times (once per side presented) each time leaving 7 to 8 minutes. The picture below shows the first phase. The peppers are burning! But that’s what we want! The green one on the top left in the picture has a burnt side, well they all have to be like that on all sides!
Peppers should be black on all sides. It’s just the skin that is burned and not consumed! So don’t worry!
Put all the peppers in a plastic bag or in an airtight box as soon as they come out of the oven. Allow to cool to room temperature in the closed bag.
When the peppers are cooled, they are soft. Peel them by hand, removing the burnt skin and the seeds inside. It’s a lot less tedious than it sounds!
Cut peppers into strips.
Place them in a bowl and cover with olive oil with a crushed garlic clove.
Let stand overnight under cling film.
The next day, prepare the shortcrust pastry by putting the flour, turmeric, hot pepper and cold butter cut into cubes in a bowl.
With a robot, it’s always easier! You will have to use the sheet (the “K” of kitchenaid or kenwood). Mix until sandy. Add the egg yolk.
Mix again and add cold water. The water should be added slowly. When the dough forms, it’s good!
Form a ball. Do not work on it anymore!
Put the dough in cling film for one hour in a cool place.
After this time, roll out the dough on a floured work surface or on baking paper. Cut out 8 to 10 cm diameter dough impressions.
We choose the size we want!
Put on a baking sheet and bake at 180°C for a good twenty minutes…
…until the dough is golden brown. Let cool on rack.
Drain the peppers on a paper towel (don’t remove all the oil either, just the excess!!).
Cut the bell pepper strips into even thinner strips.
Then arrange in concentric circles on the shortcrust pastry discs!
We can see here that the dough has almost a natural flakiness! You can sprinkle a little fleur de sel on top of the pies just before serving!
