Make the triangles no earlier than 4 hours in advance, place in a single layer on a tray and keep, covered with plastic wrap in the refrigerator. Bake just before serving and serve while hot. You can also change the filling according to your liking and taste.

Image courtesy: florida greek

Ingredients Of Spinach Triangles

• 2 tsp. oil
• 1 small onion, chopped
• 1/2 cup grated cheddar cheese
• 2 bunch spinach, washed and chopped
• 140 gm. feta cheese, crumbled
• 1 egg, beaten
• 4 sheets, frozen puff pastry
• 1 egg, beaten (extra)

Method Of Spinach Triangles

• Preheat oven at 210 degrees. Brush two oven trays with melted butter or oil.
• Heat oil in a wok and add onions in it. Cook over medium heat for 3 minutes or until soft. Transfer the onion to a large bowl.
• Cook spinach in a pan covered with water till its soft. Drain and set aside to cool.
• Add drained spinach in a bowl with onions. Add cheeses and mix well. Add egg to the mixture and combine well. Season with salt and pepper.
• Cut each pastry sheet into 9 pieces. Divide spinach mixture evenly among the pieces. Brush edges with egg. Fold pieces over to form triangles. Brush with beaten egg.
• Place on trays and bake for 15-20 minutes or until golden.

Spinach Triangles Recipe is a post from: Neel's Corner

Salmon is a source of omega 3 fatty acids, which believed to help prevent heart diseases, high blood pressure and rheumatic conditions. Our bodies cannot manufacture omega 3 which play an essential role in body’s metabolism.

Ingredients Of Alaska Salmon, Spinach And Potato Galette

• 225 gm ready rolled puff pastry
• 350 gm potatoes, diced with skins on
• 15 oz can Alaska red salmon, skinned, boned and broken into chunks
• 100gm frozen spinach, thawed
• 100 gm cherry tomatoes, halved
• Juice of Half lemon

To Serve

• 150gm natural yogurt
• 1 bunch of chives, roughly chopped
• Freshly ground black pepper

Method Of Alaska Salmon, Spinach And Potato Galette

• Roll out and trim the pastry to form a long rectangle. Place on a baking sheet. Using a sharp knife, mark the pastry with a 3cm border, like a picture frame, taking care not to cut through the pastry. Prick the pastry inside the border and place in fridge for 10-15 minutes.
• Gently simmer the potato pieces in a large pan of boiling water for 5-7 minutes until cooked. Drain well.
• Transfer the pastry to an oven preheated at 200 degrees and bake for 15 minutes until risen and lightly golden.
• Meanwhile, in a bowl gently combine the salmon chunks, spinach, cherry tomatoes and cooked potatoes. Season with lemon juice and black pepper. Pile the mixture inside the boarder of the cooked pastry and return to oven for 12-15 minutes until piping hot.
• To serve, mix yogurt with some black pepper and drizzle over the hot galette. Scatter with chives and serve at once.

Alaska Salmon, Spinach And Potato Galette Recipe(By Chef Lesley Waters) is a post from: Neel's Corner

Ingredients Of Steak And Kidney Pie

• 2 kidneys
• 250 gm beef undercut
• 1 onion, sliced
• 2 tbsp ginger garlic paste
• 1/2 kg puff pastry dough
• 2 tbsp roasted refined flour
• 1 egg
• 1tbsp crushed black pepper
• Salt to taste
• 2tbsp oil

Method Of Steak And Kidney Pie

• Cut the undercut into small pieces. Clean the kidneys, cut them into small pieces and wash them. Heat oil in a pan and fry sliced onion till it turns golden. Add ginger garlic paste and beef pieces. Fry it.
• Add kidney pieces, salt and black pepper. Mix well and cover it with a lid. Add 1 cup water in the pan and cook till all the water dries up. Add another 1/2 cup of water and leave to cook.
• Boil a little water in another pan and then add refined flour to make a smooth mixture. Add this mixture in kidney gravy to make a thick mixture.
• Roll out the puff pastry dough and with the help of a cutter, make 12 round pieces. Set 6 of these pieces on a pastry tray and fill them with the undercut mixture.
• Beat the egg and spread it on the corner of the other pieces of puff pastry. Put these pieces over the first ones. Brush egg over the puff pastries and keep the dish in a pre heated oven at 200 degrees.
• When they are golden from top, take them out from oven and serve hot.

Steak And Kidney Pie (By Chef Zakir): Recipe is a post from: Neel's Corner

Ingredients Of Beef Pockets

• 1/2 kg beef, undercut
• 250 gm puff pastry dough
• 3 tbsp ginger garlic paste
• 2 lemons
• 1/4 cup Worcestershire sauce
• 2 tbsp raw papaya paste
• 2 tbsp French mustard paste
• 2 tbsp crushed black pepper
• 2 tbsp red chili flakes
• Salt to taste
• 1/4 cup oil
• 1 egg

Method Of Beef Pockets

• Slit the meat piece lengthwise from the middle, so that it opens up and becomes a one big thin flat piece. Coat it with salt, ginger garlic paste and papaya. Keep it aside for 2 hours.
• Put lemon juice, Worcestershire sauce, oil, mustard paste, black pepper and red chilies in a bowl and mix it well.
• Rub this mixture on the meat thoroughly. Heat the grill pan and keep the meat on it so that it is cooked properly and the blood dries up.
• Sprinkle flour on puff pastry dough and roll it out thinly. Beat an egg. keep cooked meat in the center of puff pastry dough. Apply egg on the edges of dough and cover  the beef with puff pastry dough. seal the edges with a fork.  Brush the remaining egg over the pastry dough.
• Brush a little butter on a baking tray and put the pastry in it. Keep the tray in preheated oven at 200 degree and bake it for 10 minutes or till it turns golden.
• Turn off the oven after 10 minutes, leaving only the upper grill on for few minutes. Cut it into pieces before serving.

Beef Pockets (By Chef Zakir): Recipe is a post from: Neel's Corner

Ingredients Of Pakistani Patties

• 200gm mince
• 2tbsp oil
• 1 Onion, sliced
• Fresh coriander leaves, chopped, as required
• Salt to taste
• 1tsp Red chili powder
• 1/2 tsp turmeric powder
• 1/2 tsp all spices powder (garam masala)
• 1/2tsp cumin powder
• 1 egg, beaten
• Puff pastry as required

Method Of Pakistani Patties

• Heat 2 tbsp oil in a pan, add sliced onion and sauté it till it become soft.
• Then add mince and stir fry it, till all the water is absorbed and mince become dry.
• Add fresh coriander leaves, salt, red chili powder, turmeric powder, garam masala powder and cumin powder mix it well, add little water cover it with lid and cook until its done.
• Take puff pasty and roll it out in flat roti and cut into square pieces and keep aside.
• Beat the egg and put half the beaten egg into mince mixture (don’t cook the beaten egg), and other half beaten egg apply on the edges and top of puff pastry.
• Take a square piece of puff pastry, put little mince mixture on one side and cover it from the other side seal the edge with beaten egg, fold it in triangle shape like samosas.
• Grease the oven tray with oil and put the patties on it, apply the remaining egg mixture on it.
• Pre-heat the oven at 250 degrees and grease the baking tray with oil, keep the tray in it and bake the patties for 10-15 minutes or till they are golden brown.

Pakistani Patties ( By Chef Zakir): Recipe is a post from: Neel's Corner

Palmiers are made from puff pastry dough that is folded and rolled and then cut into thin stripes. In this recipe you can also use ready made olive paste, which is easily available in different varieties at super markets. Palmiers can be cooked up to 6 hours in advance and stored in an airtight container.

Ingredients Of Olive And Almond Palmiers

• 1/2 cup chopped black olives
• 1/2 cup ground almonds
• 1/4 cup grated parmesan cheese
• 2 tbsp chopped fresh basil
• 3 tbsp olive oil
• 1/4 tsp salt
• 1/2 tsp crushed black pepper
• 2 sheets frozen puff pastry, thawed
• 1/4 cup milk

Method Of Olive And Almond Palmiers

• Preheat the oven at 200 degrees. Line 2 baking trays with non stick baking paper.
• In a food processor, process the olives, almonds, cheese, basil, oil, salt and pepper until they form a paste.
• Spread out one sheet of pastry and cover evenly with half the olive and almond paste. Fold two opposite ends into the center to meet.
• Fold the same way again. Brush pastry with milk. Repeat the process with remaining pastry and filling.
• Cut into 1.5cm thick slices. Shape the slices into a V shape, with the two sides curving out slightly. Place the shapes on baking sheets and bake it for 15-20 minutes or until they are puffed and golden. Serve warm with any sauce of your choice.

Olive And Almond Palmiers: Recipe is a post from: Neel's Corner

Ingredients

• 3 sheets frozen puff pastry
• 300 gm canned corn
• 2/3 cup grated cheese
• 1 red capsicum chopped
• 2 eggs beaten
• 1/4 cup buttermilk
• 2/3 cup thick cream
• 1 tsp mustard
• 1 tsp Tabasco sauce
• Salt and pepper to taste

Method

• Preheat the oven at 200 degrees.
• Grease 12 hole shallow tart pans. Press the pastry sheets into circles and prick the bases all over with the fork.
• Combine the corn, cheese and capsicum in a bowl and season with salt and pepper.
• Whisk the eggs, buttermilk, cream, mustard and Tabasco sauce in a jug.
• Spoon the vegetable mixture into the pastry cases, then pour the egg mixture over the top until the cases are almost full.
• Bake for 20-25 minutes or until well risen and set.
• Serve hot or cold.

Corn and Red Capsicum Tarts is a post from: Neel's Corner

Ingredients

• 40 gm butter
• 3 medium onions finely sliced
• 2 tbsp parsley chopped
• Black pepper to taste
• Salt to taste
• 3 sheets frozen puff pastry, thawed
• 1 egg beaten
• 12 black olives finely sliced

Method

• Melt the butter in pan and cook the onions on medium heat for 10 minutes or until they are golden and soft.
• Remove from heat and add olives, parsley, pepper and salt. Let it cool down.
• Cut each puff pastry into half and then half into 5 triangles. Place a little of the onion mixture at the base of triangle and roll up towards the point, close the filling into croissant shape.
• Place the croissants into baking tray and refrigerate them for 30 minutes.
• Preheat the oven at 200 degrees. Brush each croissant with beaten egg and bake them for 20 minutes, or until they are puffed and golden.

Mini Croissants With Black Olives is a post from: Neel's Corner

Ingredients

• 2 sheets frozen puff pastry
• 1/2 cup tomato ketchup
• 1/2 cup cheese shredded
• 1 cup chicken boiled and shredded(boiled with salt and pepper)
• 2 tbsp oil
• 1 tomato chopped

Method

• Preheat the oven at 200 degrees.
• Lay each sheet of pastry on a lightly greased oven tray, and then spread the tomato ketchup evenly over the sheet.
• Scatter the cooked chicken over the ketchup. Sprinkle the cheese and tomatoes over the chicken.
• Bake for 20 minutes or until the squares are puffed and golden.
• Cool and cut them into small squares. Serve hot.

Pizzetta Squares is a post from: Neel's Corner

Ingredients

• 1 egg
• 375 gm chicken mince
• 200 gm ricotta cheese
• 2 tbsp fresh basil chopped
• 1 tbsp chopped spring onion tops
• 1/2 tsp salt
• 2 sheets frozen puff pastry
• 1 egg beaten for glazing
• 1/2 tsp black pepper
• sesame seeds as required

Method

• Preheat the oven at 210 degree and brush oven tray lightly with oil or butter.
• Beat the egg in bowl, add chicken mince, cheese, basil, green onion,salt and black pepper. Mix it well.
• With damp hands, make the rolls of 20 cm long. Make 4 rolls with the filling.
• Cut each pastry sheet into 2 and brush each sheet with water. lay a roll of filling on the bottom third of each sheet and roll up as for a sausage roll. Cut each roll in 6 pieces and place on oven tray.
• Brush them with beaten egg and sprinkle sesame seeds and bake for 20-25 minutes or untill puffed and golden brown.
• Serve hot with chili garlic sauce.

Chicken and Ricotta sausage Rolls is a post from: Neel's Corner