Related Searches: Sweet Potato Puff Pastry, No Bake Vanilla Cheesecake
... dough is here used to blind bake a case for tarts and quiches, but it is also perfect for making single and double crust pies and tartes Tatin. If you get a few cracks and holes as you lift the pastry and line the tin ...
... and sides. (Refrigerate remaining pastry until required.) Trim any pastry that overhangs edges of pan. Cover pastry with baking paper and fill with baking weights or dried rice. Blind bake for 10 minutes. Remove from ...
... . Prick the base with a fork, cover with baking parchment, and weigh down with baking beans or rice grains. Bake blind for 8-10 minutes to set the pastry. Remove the parchment and bake for 1-2 minutes more. Set aside to ...
... paper and fill with ceramic pie weights or raw rice. Place pan on a baking tray. Blind bake for 15 minutes or until pastry is just golden. Remove baking paper and weights/rice. Reduce oven temperature to 190°C/170°C fan ...
... and edges of the tart tin. "Blind bake" the pastry by fully covering with baking parchment then fill in the parchment covered pastry with uncooked beans or rice. This will hold the pastry's shape whilst cooking. Cook the ...
... and chill for 1 hour. Preheat the oven to 190°C and put in a baking tray. Line the pastry case with baking parchment, fill with baking beans, and bake blind on the hot tray for 10 minutes. Remove the paper and beans, and ...
... tin with pastry, cutting and joining pastry where necessary. Trim excess pastry. Prick base with a fork, line with a sheet of baking paper and fill with dried beans or rice (this is blind baking). Bake for 10 minutes ...
... 2cm. Prick the base all over with a fork. Line the pastry case with baking parchment and weigh it down with baking beans. Place the case on a baking sheet and blind-bake it for 20 minutes. Remove the beans and paper; if ...
... sauce thickensLet it cool down. Once filling is coolPrepare the frozen pastry in the sprayed pie dish. Blind bake the short crust in the pie dish with baking paper and baking beads for 15 mins. Once out of the oven put ...
... for 30 minutes. Line each tart case with baking paper and fill with dried beans or rice. Blind bake for 15 minutes. Remove paper and beans and bake a further 5 minutes or until pastry is golden and crisp. Cool completely ...
... to soften for 10 minutes before rolling. Roll out pastry on a lightly floured surface until 4mm thick. Lay into a 22cm fluted flan tin with removable base. Trim excess. Bake blind for 15 minutes or until edges are light ...
... fresh seasonal fruits. Method: Preheat oven to 200°C. Trim shortcrust pastry to fit the size of your tart tin. Blind bake pastry case for 20 mins or until pastry looks golden brown. Pour cream in a bowl and sprinkle the ...
... 2cm. Prick the base all over with a fork. Line the pastry case with parchment and top with the baking beans. Place the case on a baking sheet and blind bake it for 20 minutes. Remove the beans and the paper, and return ...
... tins to shape. Next place the bottom-greased pastry tin onto the pastries to seal them between both tins.This "blind baking" will help hold the shape. Cook the pastries in the oven for 10 minutes. Heat up a pan to a ...
... 40-50 minutes or until cooked. Pre heat oven to 180°C. Place pastry into a greased pie dish and blind bake until cooked. Categories: Lunch; Australian; Dinner; Low sugar; Savoury pie and tart; High protein. Complexity ...
... thick. Line base and side of pan with pastry, then trim excess pastry. Line pastry with baking paper. Fill with pastry weights or uncooked rice. Place on a baking tray. Bake for 15 minutes or until light golden. Remove ...
... stack over filling and tuck in sides to seal. Brush pastrytop with remaining butter. Bake for 45 minutes or until pastry is golden and pie is cooked through. Stand pie for 30 minutes to cool. Top with extra herbs. Serve ...
... stack over filling. Fold and roll overhanging pastry to create a border. Spray pastry top with oil. Sprinkle with half of the reserved cinnamon. Bake for 30 minutes or until pastry is golden and pie is cooked through ...
... case with cocoa powder. Remove and discard star anise from chocolate mixture. Pour the chocolate mixture into the cooled pastry case and bake in the oven for about 25 minutes or until the tart is just firm. Leave to cool ...
... pan and unlatch and separate base and ring. Roll larger pastry piece between 2 sheets of baking paper until 4mm thick. Remove top sheet of paper and lay pastry on bottom sheet over cake pan base, pressing gently. Using ...
... and arrange on top. Brush with remaining butter and scatter over pepitas. Season and bake for 40 minutes or until pastry is golden. Rest for 15 minutes before removing from pan. Serve. Categories: Zucchini; Entrees ...
... cheese for 30 minutes, if time permits. Preheat oven to 220°C. Line a baking tray with baking paper. Cut 2 x 11cm rounds from one side of the pastry. Place rounds on top of each other on the lined tray. Place cheese into ...
... protrudes over. Starting from the left, roll each strip of pastry and put straight in a muffin patty pan. Put each of the pastries in their patty pans into a muffin tray and bake in the oven on the lowest shelf for 30-40 ...
... egg. Arrange leaves, unscored-sides down, on top of pie. Brush pie all over with egg. Bake for 1 hour or until pastry is golden brown and filling is hot. Serve. Categories: High fibre; Australian; Beef pie; Beef; Dinner ...
... a 2.5cm-deep, 22cm (base measurement), loose-based square flan tin. Roll pastry between 2 sheets of baking paper until 4 mm thick. Line tin with pastry. Trim and reserve excess. Freeze for 30 minutes. Place tin on a ...
... egg and sprinkle with fresh thyme. Baked until golden brown. Categories: Low sugar; Seafood free; Soy free; Pescatarian; Peanut free; Baked cheese; Bake; Australian; Halal; Desserts; Pastry; Tree nut free; Sesame free ...
... . Divide the cheese, Heinz Beanz Caramelised Onion Flavour, bacon and green onion amongst four pastry bases. Cover with the second sheet of pastry to enclose filling. Close lid and cook for 10-12 minutes, let sit for two ...
... . Method: Preheat oven to 220°C/200°C fan-forced. Line a baking tray with baking paper. Cut 12 2cm-wide strips from pastry. Using one strip of pastry at a time, wrap the strip diagonally around 1 stick. Place on tray ...
... ball, then wrapping cling film and chill in the fridge for 10 minutes. Roll out the pastry toa rectangle 20 x 35cm. Mentally divide the pastry into thirds, or you could lightly score it with the back of a knife. Fold the ...
... when pierced with a skewer. Uncover, then loosely scrunch remaining pastry sheets and arrange over top of tart. Spray with oil. Bake for a further 15 minutes or until pastry is golden. Stand in pan for 15 minutes. Heat ...
... sugar mixture, 0.5 tsp vanilla extract. Method: Preheat oven to 200°C/180°C fan-forced. Line a baking tray with baking paper. Brush pastry with butter. Combine brown sugar and cinnamon in a small bowl, then sprinkle over ...
... brush. Brush over the tops of the Pasties. Place Pasties on a baking tray lined with baking paper Bake for 20 mins or until Pastry is Golden Brown Remove from the oven and place on a wire tray. Categories: Lamb; Savoury ...
... just comes together, adding more water if necessary. Turn pastry onto a lightly floured surface. Knead gently until smooth. Shape into a 2cm-thick disc. Wrap in baking paper. Refrigerate for 20-30 minutes or until firm ...
... and then re-roll the leftovers to best I can to get a few more out. I try not to use this as the pastry becomes a little bit tough and it's hard to get it thin enough. Today, I got 11 pasties and had mixture left over ...
... discs. Cover in plastic wrap and refrigerate for 20 minutes or until firm. Take one disc of pastry from fridge and roll out between 2 sheets of baking paper to a 30cm circle. Line a greased 23cm pie tin or cake pan with ...
... . Shape into a disc and wrap in plastic. Chill for 1 hour. Roll out pastry on a lightly floured surface and line a round 26x3cm fluted baking pan with pastry. Chill for 30 minutes. Preheat oven to 180°C. Prick base of ...
... . Sprinkle remaining sugar over pastry sheets. Top pastry sheets with another sheet of baking paper and another baking tray to weigh down pastry when baking. Bake for 25 minutes or until pastry is dark golden. Remove ...
... edges with beaten egg and crimping tightly. Brush the pastry all over with beaten egg and place on a baking tray. Bake for 35 minutes, or until the pastry is golden and crisp. Categories: High fibre; Desserts; Seafood ...
... , 200 g choc hazelnut spread, 1 egg lightly beaten. Method: Preheat oven to 210°C. Line a large baking tray with baking paper. Place one pastry sheet onto tray. Spread half of the choc hazelnut spread over two of the ...
... . Cut each quarter into four strips. Twist each leg of pastry, turning in opposite directions as you work around pastry. Brush pastry with egg and bake for 15 minutes or until golden brown. Dust with icing sugar. Serve ...
... 1 orange finely grated zest, 60 g glacè fruits chopped, 185 g plain flour, 1 tsp icing sugar. Method: For the pastry, sift the flour and salt into a bowl and rub in the butter. Stir in the sugar and egg, then add enough ...
... Line each tartlet with greaseproof paper and fill with baking beans. Bake for 10 minutes. Remove paper and beans and bake for 5-10 minutes. Cool. Once cool, place the pastry tartlets on a flat serving tray and fill with ...
... . Twist the branches away from you. Mix the egg yolk and milk together and brush the tree with the mixture. Bake the pastry for 12-15 minutes, let it cool and decorate it with Nutella® using a piping bag. For an extra ...
... firmly to seal. Prick along the top of loaf with a fork several times. Using pastry offcuts, decorate loaf and brush with a little egg. Bake for 30-40 minutes or until golden. Meanwhile, to make the onion gravy, heat oil ...
... in half widthways to cover bottoms of apples. Roll pastry to form a scroll and place on tray. Bake for 15 minutes or until pastry is golden. Drizzle apple roses with maple syrup to serve. Categories: Dairy free; Soy ...
... . Place strudel, seam-side down, on tray. Spray top with oil. Sprinkle with reserved nut mixture. Bake for 30 minutes or until pastry is crisp and golden. Cool strudel on tray for 5 minutes. Slice and serve with custard ...
... together and use your fingers to shape into frills. Place on cleaned and relined baking trays, brush with egg, then bake for 30 minutes or until pastry is golden. Serve with tomato relish. Categories: High fibre; Savoury ...
... the oven to 200°C/180°C fan-forced. Lightly grease two 12-hole (2 tbs capacity) mini muffin trays. Roll pastry between 2 sheets of baking paper until about 3mm thick. Using a 6cm round cookie cutter, cut 24 discs from ...
... with the trimmings, if desired, and brush again. Pierce two or three holes in the pastry. Bake for 30 minutes, until the pastry is golden brown. Let stand for 3 minutes, then slice and serve hot. Categories: Peanut ...
... : Preheat a 4L air-fryer to 200°C. Line basket with baking paper. Stack pastry sheets, spraying with oil in between each sheet. Cut pastry stack into 4 strips lengthways. Arrange apricot slices, overlapping along the ...
... cracking) Assemble remaining ingredients, you need to work fast to avoid the pastry drying out. Brush base of baking tray with the melted butter. Place a sheet of pastry and brush with the melted butter. Add 7 sheets of ...
... form a rose shape. Place into a muffin hole. Repeat with remaining pastry, nut mixture and apple. Bake for 30-35 minutes or until golden and pastry is cooked through. Meanwhile, make the salted caramel sauce. Stir butter ...
... , 1 large onion, 1 carrot grated, 3 tbs curry powder, 2 tbs garlic crushed, 2 eggs beaten, 1 packet filo pastry, 2 tbs quality soy sauce, 1 packet beansprouts, 1 stem spring onions, 1 tbs quality oyster sauce, 1 chilies ...
... , 200 g button mushrooms, 2 tbs extra virgin olive oil. Method: Line a baking tray with baking paper. Place 1 sheet frozen puff pastry, partially thawed, on a flat surface and lightly spray with canola oil spray. Top ...
... with a little more beaten egg. Brush centre circle with egg and sprinkle with pistachios. Bake for 25 minutes or until pastry is puffed and golden. Stand for 10 minutes before serving. Categories: Seafood free; French ...
... filling and roll up to enclose. Place strudel, seam-side down, on tray. Spray top with oil. Bake for 30 minutes or until pastry is crisp and golden. Cool strudel on tray for 5 minutes. Dust with cocoa, slice and serve ...
... on top of the blueberries. Preheat the oven and bake for 20 mins or until brown at 210°C. Ready to serve. Categories: Desserts; Seafood free; Baking; Scandinavian; Pastry; Pescatarian; Tree nut free; Peanut free; Sesame ...
... top of tart. Press edges to seal and trim excess. Beat remaining egg in a small bowl. Brush pastry with beaten egg. Bake for 35 minutes or until golden and cooked through. Set aside to cool for 10 minutes. Serve tart ...
... . Use the beaten egg to wash the pie lid, then place the pie dish into the preheated oven. Bake for 25 minutes or until the pastry is golden brown. Remove the pie from the oven and leave it to rest for a few minutes ...
... minutes or until edges are light golden. Remove weights and paper. Lightly beat remaining egg. Brush pastry case with egg. Bake for 7 minutes or until base is light golden. Categories: Australian; Low sugar; Autumn; Eggs ...
... leaf shapes. Add to lattice to decorate. Brush with milk and scatter over caster sugar. Bake pie for 45 minutes until pastry is golden. Serve with custard. Categories: Apple pie and tart; Apple; Desserts; Seafood free ...
... fan forced, or 200 degrees conventional.Line two baking trays with baking paper.Gather all your ingredients except for the frozen Puff Pastry.Note: Not getting the pastry out the freezer until after Step 2 - chopping ...
... to join. Line base and sides of tart pan with pastry. Trim excess. Prick pastry base with a fork. Line with baking paper and fill with pie weights or uncooked rice. Bake pastry case and vegetables for 20 minutes or until ...
... 15 minutes. Meanwhile, combine berries, rhubarb, sugar and cornflour in a large bowl. Toss to coat. Roll remaining pastry between 2 sheets of baking paper until large enough to cover pan. Cut small stars (about 15) from ...
... -style feta crumbled. Method: Preheat oven to 200°C/180°C fan-forced. Line 2 baking trays with baking paper. Using a rolling pin, roll 1 pastry sheet until large enough to cut out a 25cm round. Cut out round and place on ...
... aside. Preheat oven to 200°C/180°C fan-forced. Line a baking tray with baking paper. Place 1 pastry sheet on a flat surface and top with second pastry sheet. Using a 23.5cm round plate or bowl, cut a round, discarding ...
... peeled and finely minced, 400 g crushed tomatoes, 3 tbs Worcestershire sauce, 2 tbs BBQ sauce, 3 sheets puff pastry thawed, 1 egg whisked. Method: Get 2 tablespoons of beef stock and mix it with cornstarch. Set aside. To ...
... , to prevent air bubbles forming as it bakes. Carefully line the pastry case with a piece of baking parchment. Scatter baking beans over the paper. Place on a baking sheet and bake for 20 minutes. Remove the beans and ...
... rounds into each hole. Spoon fruit mixture into each case. Top with pastry stars. Brush with egg. Bake for 20-25 minutes or until pastry is golden. Stand in pan for 5 minutes before transferring to a wire rack to cool ...
... Preheat the oven to 200°C (Gas 6). Brush the border with the beaten egg yolk, then bake for 20 minutes, or until the pastry is cooked and golden. Push the inner rectangle down slightly, then leave to cool for 30 minutes ...
... rind, 0.5 tsp ground cinnamon, 1 tbs thick double cream. Method: Cut the pastry sheets in half crossways. Lay one sheet flat on a baking sheet and brush with melted butter, top with a second sheet and again brush with ...
... in a bowl. Divide the mixture evenly between the six pieces of pastry. Brush egg wash along one long edge. Roll up to seal. Cut in half. Place on baking tray. Brush the top with the egg. Sprinkle on the extra sugar ...
... meat shredded, 450 g jar of mild butter chicken simmer sauce, 0.5 cup frozen peas, 8 sheets frozen puff pastry partially thawed, 0.5 cup Greek-style yogurt, 0.25 cup coriander sprigs. Method: Place chicken in a bowl. Add ...
... tasty cheese grated, 0.5 cup mozzarella grated, 2 sheets puff pastry, frozen. Method: Preheat oven 200 degrees C.Heat a splash of ... and sprinkle remaining spring onions and cheese. Bake for 25 minutes until nicely golden. ...
... and refrigerate for 30 minutes. Categories: Soy free; Egg free; Vegetarian; Peanut free; Seafood free; Sesame free; Tree nut free; Halal; Pescatarian; French; Pastry dough; Low ingredient; Side dishes. Complexity: 2.
... a round 23 x 3cm fluted tart tin with removable base. Roll two-thirds of pastry between 2 sheets of baking paper until 4mm thick. Press pastry over base and side of tin. Trim excess and reserve. Cover tin and reserved ...
... disc. Use a fork to seal the edges. Brush top of pastry with remaining egg. Lightly score surface of pastry with a small sharp knife. Bake for 25-30 minutes or until golden. Allow to cool slightly before slicing. Serve ...
... potato petals with remaining butter and season with pepper. Bake for 40-45 minutes or until golden. Scatter with extra thyme and salt to serve. Categories: Savoury pastry; Potato; Low sugar; Entrees; Sweet potato; French ...
... the centre of each pie to allow steam to escape. Place pies on the hot baking tray and bake for 25 minutes or until the pastry is golden. Serve with steamed veggies. Categories: Fathers day; Beef pie; Beef; Seafood free ...
... -fat fresh ricotta, 125 g raspberries, 1 tbs maple syrup. Method: Preheat oven to 200°C/180°C fan-forced. Line 2 baking trays with baking paper. Place 1 pastry sheet on a flat surface. Spray with oil. Top with another ...
... circle until all sections are twisted. Brush top with egg and sprinkle with pine nuts. Bake for 25 minutes or until pastry is puffed, golden and cooked through. Stand for 10 minutes before serving. Categories: High fibre ...
... . Place brie in centre of 1 sheet of puff pastry, folding over to enclose brie and trimming excess pastry. Place brie, seam-side down, in centre of baking tray. Place another pastry sheet on a flat surface. Cut in half ...
... . Divide meat mixture among pastry cases. Cut 4 lids from puff pastry sheets. Brush edges of pastry with water. Place pastry lids on top of cases. Press edges to seal. Brush pie tops with egg. Bake for 25-30 minutes or ...
... , pressing down to fill. Top with a small piece of rolled pastry in the shape of your choice. Bake for 20-25 mins or until golden brown and pastry is cooked. Categories: Apple; Desserts; Fruit mince pie and tart; British ...
... border. Scatter over fruit mixture, then fold up pastry, pinching to enclose. Brush pastry with egg and sprinkle with demerara sugar. Bake for 45 minutes or until pastry is golden. Serve. Categories: Fruit pie and tart ...
... together to seal. Trim excess. Cut reserved pastry into 1cm wide long strips. Decorate top in a diamond pattern. Brush with egg. Bake for 20 minutes. Reduce oven to 200°C and bake for a further 20 minutes or until golden ...
... , gently pressing edges to seal, and remaining half with pastry stars. Brush pastry with a little egg. Bake for 20 minutes or until pastry is golden. Allow to cool slightly for 5 minutes. Serve. Categories: Australian ...
... . Place, seam-side down, on tray. Repeat with remaining pastry, mushroom mixture, pate and steak. Score tops in a crisscross pattern. Brush with egg and season. Bake for 20 minutes for medium or until cooked to your ...
... -forced. Transfer pan to a baking tray. Line with baking paper and fill with pastry weights or uncooked rice. Bake for 15 minutes. Remove weights and paper. Bake for 15 minutes or until pastry is golden and cooked. Set ...
... , egg, dill, feta and zest to silverbeet mixture and stir to combine. Spoon ricotta mixture into pastry case and smooth top. Bake for 50 minutes or until filling has set. Stand for 20 minutes in pan, then remove from ...
... , preheat oven to 220°C/200°C fan-forced. Line a baking tray with baking paper. Cover pastry with a damp tea towel to prevent it drying out. Place 1 pastry sheet on a flat surface and spray with oil. Top with another ...
... cut-sides up, over ricotta mixture. Fold in edges to form a border and create a round. Bake for 30 minutes or until pastry is golden and crisp, and onions are tender. Stand for 5 minutes. Top with remaining thyme sprigs ...
... sugar. Method: Preheat oven to 200°C. Line a baking tray with baking paper. Scatter 2 tsp of the sugar over the paper the same size as the pastry sheet. Lay a pastry sheet onto the sugar and sprinkle with another 2 tsp ...
... 5 strips. Twist each strip, pressing gently at ends to secure. Place on a baking paper-lined baking tray. Repeat with remaining pastry and cinnamon sugar. Freeze strips for 10 minutes or until firm. Preheat air fryer to ...
... on tray. Top centre of each square with brie and asparagus. Brush pastry edges with a little egg, then fold over to enclose filling. Brush pastry with egg. Bake for 15 minutes or until golden and crisp. Meanwhile, place ...
... it doesn't sink into the dish. Brunch the pastry thebeaten egg, piece the pastry a few times with a fork and bake for 45 minutesbefore serving or until the pastry is nicely browned. Categories: Lunch; Meat pie and tart ...
... . Spoon peperonata mixture onto centre of pastry and spread out to pastry borders. Top with remaining tomatoes. Brush borders with egg. Season. Bake for 20 minutes, or until pastry is golden. Dollop tart with ricotta ...
... muffin pan holes. Repeat with melted butter, sugar mixture and remaining pastry. Bake for 15 minutes, or until golden. Brush pastries with remaining melted butter and toss in remaining cinnamon sugar. Serve. Categories ...
... , 500 g beef mince, 4 tbs tomato paste, 1 cup pale ale, 1 cup beef stock, 5 thyme, 3 sheets puff pastry thawed, 1 egg whisked. Method: To make the beef filling, heat the olive oil in a large cast iron skillet on medium ...
... , 40 g flour, 1 cup chicken stock, 0.7 cup all purpose cream, 150 g frozen peas, 3 sheets puff pastry thawed, 1 egg whisked. Method: To make the chicken filling, heat the butter in a large cast iron skillet on medium ...
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