Humpty Dumpty's Cheese & Scallion Pastries
6 pastries | Cooling (dough) 1 hour, preparation & baking time ~35 min
Instructions
Make the puff pastry. Use cold, refridgerated butter. Mix the flour and salt. Shave the butter into thin slices with e.g. a cheese slicer and coat the slices with the flour and salt mix in a bowl. Add cold water, form a flat ball gently and place the lumpy dough in the fridge for and hour (or to the freezer for half an hour). Sprinkle some flour on the countertop, roll out the dough into flat form, fold one third or half of the dough on top and roll again, turn the dough 90 degrees, fold one third or half of the dough, roll and repeat the procedure for 5-10 times until the dough is homogenous. Sprinkle a bit of flour if the dough starts to stick while rolling. Chill the dough while preparing the filling.
Rinse and chop the scallions into tiny bits. Grate the cheese. Fry/sauté the scallions and spices in a frying pan/skillet on medium-high heat in oil for 4-5 minutes. Add the corn flour and mix. Add the almond milk and mix. Let simmer for about 2 minutes until thickened. Take aside and add the cheese into the mixture. Let cool for several minutes. Set the oven to 200°C (~400 °F/gas mark 6, no fan).
Roll the dough into a ~0.5 cm (0.2”) thick rectangular form. Spread the cheese mix on top. Cut the dough into 6 right-angled triangles. Roll the croissant-like pastries gently starting from the wider end. Leave the tip on top to ease puffing up. Mix the egg yolk and water (egg wash) and brush/smear on top of the pastries before baking. Bake for ~25 minutes until the pastries are puffy and golden brown. Drain and cool the greasy pastries on top of kitchen paper before serving.
6 pastries | Cooling (dough) 1 hour, preparation & baking time ~35 min
Ingredients / Puff Pastry
130 g (~250 ml/1 cup) plain flour/APF
~3/4 teaspoon salt (1 teaspoon if using unsalted butter)
150-175 g (6-6.5 oz/~1.3-1.5 sticks) salted butter
110-120 g (110-120 ml/~0.5 cup) water
Ingredients / Cheese & Scallion Filling
2 tablespoons evoo
100 g scallions (~250 ml/1 cup when chopped)
1 teaspoon paprika/bell pepper powder
1/2 teaspoon black pepper
1/2 teaspoon cayenne pepper
~1/2 teaspoon salt
1/4 teaspoon nutmeg
50 ml yellow corn flour
200 ml unsweetened almond milk
100 g Parmesan cheese or any strong-flavored, hard cheese (~300 ml/1.2 cups when grated)
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1 egg yolk and 1 teaspoon of water for egg wash
Instructions
Make the puff pastry. Use cold, refridgerated butter. Mix the flour and salt. Shave the butter into thin slices with e.g. a cheese slicer and coat the slices with the flour and salt mix in a bowl. Add cold water, form a flat ball gently and place the lumpy dough in the fridge for and hour (or to the freezer for half an hour). Sprinkle some flour on the countertop, roll out the dough into flat form, fold one third or half of the dough on top and roll again, turn the dough 90 degrees, fold one third or half of the dough, roll and repeat the procedure for 5-10 times until the dough is homogenous. Sprinkle a bit of flour if the dough starts to stick while rolling. Chill the dough while preparing the filling.
Rinse and chop the scallions into tiny bits. Grate the cheese. Fry/sauté the scallions and spices in a frying pan/skillet on medium-high heat in oil for 4-5 minutes. Add the corn flour and mix. Add the almond milk and mix. Let simmer for about 2 minutes until thickened. Take aside and add the cheese into the mixture. Let cool for several minutes. Set the oven to 200°C (~400 °F/gas mark 6, no fan).
Roll the dough into a ~0.5 cm (0.2”) thick rectangular form. Spread the cheese mix on top. Cut the dough into 6 right-angled triangles. Roll the croissant-like pastries gently starting from the wider end. Leave the tip on top to ease puffing up. Mix the egg yolk and water (egg wash) and brush/smear on top of the pastries before baking. Bake for ~25 minutes until the pastries are puffy and golden brown. Drain and cool the greasy pastries on top of kitchen paper before serving.
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