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Prep 1hr (+2hr cooling and 5min standing time)Bake 2hr 30minMakes 6 serves
The addition of allspice, shiitake mushrooms, ginger and oyster sauce give these good old Aussie pies a subtle, but truly delicious, Chinese twist.
Ingredients
3 quantities shortcrust pastry (each with the addition of 1 teaspoon ground allspice added with the flour), each made separately and shaped into a disc before wrapping and chilling (see Baker's Tips)
1 egg, lightly whisked
sesame seeds, to sprinkle
Filling
1kg trimmed chuck steak, cut into 2cm chunks
35g (¼ cup) plain flour
60ml (¼ cup) peanut oil
2 small brown onions, chopped
200g shiitake mushrooms, sliced
2 garlic cloves, finely chopped
3 teaspoons finely grated ginger
250ml (1 cup) good-quality beef stock
500ml (2 cups) water
2 tablespoons oyster sauce, or to taste
Method
- Place the chuck steak in a large bowl, sprinkle with the flour and toss to coat.
- Heat 1 tablespoon of the oil in a large heavy-based saucepan over a high heat and cook half the steak chunks, stirring occasionally, for about 5 minutes or until sealed. Remove from the pan, scraping any cooked-on bits from the base, and set aside. Repeat with another tablespoon oil and the remaining steak.
- Clean the pan if necessary. Add the remaining 1 tablespoon oil, onion and shiitake mushrooms and cook over a medium-high heat, stirring occasionally, for 5 minutes or until the onion and mushrooms start to soften. Reduce the heat to medium, add the garlic and ginger and cook for a further 1 minute, stirring occasionally, or until aromatic. Return the steak to the pan with the stock, water and 1 tablespoon of the oyster sauce and bring to a simmer.
- Reduce heat to low and simmer, covered, for 30 minutes, stirring occasionally. Uncover and then simmer for a further 30 minutes to 1 hour, stirring frequently or until the meat is tender and the liquid has reduced and thickened to a thick sauce consistency. Stir in the remaining oyster sauce, taste and adjust seasoning by adding a little more oyster sauce if necessary. Transfer the mixture to a heatproof bowl, cover and place in the fridge, stirring occasionally, until cooled to room temperature (this will take about 2 hours).
- When ready to assemble the pies, preheat oven to 220°C (200°C fan-forced). Brush 6 x 10.5cm (base measurement) x 14cm (top measurement) metal or foil pie dishes. Unwrap the pastry discs and divide each into quarters. Shape a quarter into a disc and use a lightly floured rolling pin to roll the pastry on a lightly floured bench top into a round until about 3mm thick and about 15cm in diameter. Repeat with the remaining discs. Use an upturned pie dish to cut out pie lids from 6 of the rolled pastry rounds. Use the end of a 1cm piping nozzle or a small sharp knife to cut a small steam hole in the centre of each pie lid.
- Gently ease the the uncut pastry discs into the pie dishes and use your fingertips to press the pastry gently into the corners without stretching it — it will overhang the dishes slightly. Divide the steak mixture between the pastry cases to fill. Place a lid over the mixture to cover each pie, brush the edge of each lid with the whisked egg and then fold the excess pastry from the bases over the top of the lids, crimping with your fingertips or pressing with a fork together to seal. Brush the top of each pie lightly with some of the remaining egg wash and sprinkle with sesame seeds.
- Reduce the oven to 200°C (180°C fan-forced) and bake the pies in preheated oven for 45-50 minutes or until the pastry is cooked through and a deep golden. Stand the pies in the dishes for 5 minutes before turning out and serving.
Baker's Tips
- Don't be tempted to make the 3 quantities of pastry all at once. Making them separately makes the pastry easier to handle and will give you a better final result.
Photography by Alan Benson.Save
Prep 35min (+1hr 15min resting time)Bake 30minMakes 12
Many countries have their own version of this egg-rich, cake-like bread. This simple, slightly sweet, citrus-scented Ukrainian Easter one is typically baked in tall and cylindrical moulds just like Russian Kulich and Italian panettone.
Ingredients
5 egg yolks, at room temperature
1 whole egg, at room temperature
110g (½ cup) caster sugar
2 teaspoons natural vanilla essence or extract
½ teaspoon salt
185ml (¾ cup) lukewarm milk
10g (3 teaspoons) dried yeast
finely grated rind of 1 lemon
525g (3½ cups) plain flour, plus extra to dust
150g butter, cubed, at room temperature
170g (1 cup) seedless raisins
melted butter, to grease
Icing
370g (3 cups) pure icing sugar
3-4 tablespoons water
Method
- Put the egg yolks, egg, sugar, vanilla and salt in the bowl of a stand mixer and beat on high until pale and well combined. Add the milk, yeast and lemon rind and beat on low speed to combine. Gradually beat in 300g (2 cups) of the flour on low speed until combined. With the motor running gradually add the butter, a cube at a time, alternating with the remaining 225g (1½ cups) flour until a smooth, soft dough forms. Replace the beater with a dough hook and continue to knead on low speed for about 6 minutes or until very smooth and elastic. (Alternatively, turn onto a lightly floured bench and knead by hand for 10-15 minutes.) Knead in the raisins. Cover the dough in the bowl with plastic wrap and set aside in a warm draught-free place for 45 minutes or until doubled in size.
- Grease and lightly flour 12 x 125ml (½ cup) dariole moulds. Punch the centre of the dough down with your fist and turn onto a well-floured surface. Knead for 2-3 minutes or until smooth. Divide the dough into 12 equal portions, roll into balls and drop each into a prepared tin. Cover the moulds with a slightly damp tea towel and set aside in a warm draught-free place for 30 minutes or until the dough has risen to the top of the tins.
- Preheat the oven to 180°C.
- Bake the babkas in preheated oven for 28-30 minutes, covering the tops with foil if they start to brown too quickly, or until cooked when tested with a skewer and they sound hollow when tapped on the base. Stand in the moulds for 5 minutes before turning onto a wire rack to cool.
- To make the icing, put the icing sugar in a medium bowl and stir in the water to make a medium coating consistency. Spread over the tops of the babka, allowing it to drizzle down the sides. Set aside for the icing to set. Serve warm or at room temperature cut into slices.
Baker's Tips
- The babka dough can also be baked in two 9 x 19cm (base measurement) loaf tins. Grease and lightly flour as for the moulds. Divide the dough in half, roll each portion into a log about 15cm long and place in the prepared tins. Bake for 40 minutes or until cooked when tested with a skewer and they sound hollow when tapped on the base.
- This babka is best eaten the day it is made. To freeze, wrap well in plastic wrap and then seal in an airtight container or freezer bag and freeze for up to 3 months. Thaw at room temperature.
CLICK HERE for more Bakeproof recipes.
Photography by Alan Benson.
Prep 1hrBake 55minMakes 6 serves
Fun to make and scrumptious to eat, this homemade baked gnocchi combines pumpkin, tomatoes and spinach for a delicious, nutritious meal, made all the more fun by being served in individual dishes.
Ingredients
75g baby spinach
100g bocconcini, thinly sliced
Pumpkin gnocchi
350g unpeeled butternut pumpkin, deseeded and cut into 6 chunks
650g medium Desiree potatoes, unpeeled
salt and freshly ground black pepper, to taste
110g (½ cup) plain flour, plus extra to dust
Tomato sauce
100g bacon rashers, trimmed and chopped
1 garlic clove, crushed
1 x 400g can chopped tomatoes
1 teaspoon sugar
2 tablespoons pouring cream
salt and freshly ground black pepper, to taste
Method
- Preheat oven to 180°C (160°C fan-forced). Line a tray with a clean tea towel and dust lightly with flour.
- Place the pumpkin in an ovenproof dish, cover with foil and bake in preheated oven for 40 minutes or until tender when tested with a skewer. Set aside to cool slightly. Increase the oven temperature to 200°C (180°C fan-forced).
- Meanwhile, put the whole potatoes in a saucepan of water, cover with a lid and bring to the boil over medium heat. Boil for 30 minutes or until the potatoes are tender with tested with a skewer. Drain and set aside until cool enough to handle.
- Next, peel the warm potatoes, return the flesh to the dry saucepan and mash until smooth. Use a metal spoon to press a third of the potatoes through a coarse sieve or fine colander into a large bowl. Repeat with the remaining mashed potato in 2 more batches.
- Remove the pumpkin skin from the flesh and discard. Add the flesh to the potato and mash together. Season well with salt and pepper. Add the flour and use a wooden spoon and then your hands to mix to a firm but slightly sticky dough (adding a little more flour if necessary). Divide the dough into 4 equal portions and roll each out on a lightly floured bench top into a log about 2cm in diameter. Cut the logs into 2cm lengths and then roll each into a small ball. Gently roll each ball, one at a time, over the back of a lightly floured fork to form the gnocchi, placing on the tea towel-lined tray as they are finished.
- To make the tomato sauce, cook the bacon in a small saucepan over medium-high heat for 5 minutes, stirring occasionally, or until starting to colour. Add the garlic and cook for 1 minute or until aromatic. Add the tomatoes and sugar, bring to a simmer and simmer over medium-low heat for 10 minutes or until thickened slightly. Remove from the heat, stir through the cream and season with salt and pepper.
- Bring a large saucepan of salted water to the boil. Add a quarter of the gnocchi and boil for 2 minutes or until they just rise to the surface. Remove from the water immediately with a slotted spoon and place in a colander to drain well before transferring to a large bowl. Repeat with the remaining gnocchi in 3 more batches.
- Add the tomato sauce to the gnocchi with the spinach and gently stir through. Spoon the gnocchi and sauce into 6 x 250ml (1 cup) ovenproof dishes or ramekins, dividing evenly. Top with the bocconcini.
- Bake in preheated oven for 15 minutes or until bocconcini has melted and the sauce is bubbling. Remove from the oven and stand for 5 minutes before serving.
Baker's Tips
- You can also make this baked gnocchi by using 750g bought fresh gnocchi instead of making the pumpkin gnocchi.
- You can also bake this recipe in a 1.5 litre (6 cup) ovenproof dish. The baking time and temperature will be the same.
This recipe is from Anneka's SBS Food online column, Bakeproof: Kids in the Kitchen. CLICK HERE for more Bakeproof recipes.
Photography by Alan Benson.
Prep 25min (+1hr 10min cooling time)Bake 40-45minMakes 8-10 serves
One of Scandinavia’s most loved cakes, both Sweden and Denmark have their own version of this wonderful cake (and, like all great cakes, the origins are unclear). A rich, buttery, moist cake topped with a crisp caramel-almond Florentine-like topping it is simply too good to care too much about its origins!
Ingredients
Melted butter, to grease
50g (5¼oz) butter, at room temperature
110g (½ cup/4oz) caster sugar
1 teaspoon natural vanilla extract or essence
2 eggs, at room temperature
150g (1 cup/5¼oz) plain flour
1 teaspoon baking powder
80ml (⅓ cup/2½fl oz) milk
Vanilla ice-cream or thick cream, to serve
Caramel almond topping
70g (2½oz) butter, cubed
75g (⅓ cup/2½oz) caster sugar
70g (⅔ cup/2½oz) flaked almonds
2½ tablespoons (50ml/1¾fl oz) pure cream
1½ tablespoons plain flour
Method
- Preheat the oven to 170°C/340°F (150°C/300°F fan-forced). Grease a 22cm/8¾in springform tin with melted butter and line the base with non-stick baking paper.
- Use an electric mixer to beat the butter, sugar and vanilla in a large bowl until pale and creamy. Add the eggs one at a time, beating well after each addition. Sift together the flour and baking powder. Add half the flour mixture to the butter mixture and beat on lowest possible speed until just combined. Add the milk and beat on lowest possible speed until just combined. Add the remaining flour mixture and beat on lowest possible speed until just combined.
- Spoon the cake mixture into the prepared tin and smooth with the back of a spoon. Place the tin on a baking tray and bake in preheated oven for 30 minutes or until almost cooked.
- Meanwhile, when the cake has been in the oven for about 20 minutes, make the topping. Combine the butter, sugar, almonds, cream and flour in a medium saucepan. Use a wooden spoon to stir over medium heat until well combined and the sugar has dissolved. Bring to a simmer and cook for 2–3 minutes or until thickened slightly.
- Remove the cake from the oven and increase the temperature to 200°C/400°F (180°C/350°F fan-forced). Quickly pour the caramel almond topping evenly over the top of the cake and then use the back of a metal spoon to spread evenly to cover the top. Return the cake immediately to the oven and bake for a further 10–15 minutes or until the cake is cooked through and the topping is golden brown.
- Remove the cake from the oven and place on a wire rack to cool for 10 minutes. Run a spatula around the outside of the cake to release the topping from the pan. Carefully remove the sides of the pan and set the cake aside for 1 hour or until cooled completely.
- Serve in wedges with ice-cream or cream.
Baker's Tip
- This cake will keep in an airtight container for up to 3 days.
This recipe is from Anneka's SBS Food online column, Bakeproof: Scandi Baking. CLICK HERE for more Bakeproof recipes.
Photography by Alan Benson.
Prep 20min (+ 5min standing time)55-60minMakes 8 serves
I have been baking this gluten-free pudding for years. Not only is it completely heavenly, it is also very clever and can be baked as a cake when you want.
Ingredients
Melted butter, to grease
Cocoa powder, sifted, to dust
200g (1⅓ cups/7oz) chopped good-quality gluten-free dark chocolate (70 percent cocoa is good)
125g (4½oz) unsalted butter, cubed
2 tablespoons marsala wine or freshly brewed strong coffee
165g (¾ cup/5¾oz) caster sugar
5 eggs, at room temperature, separated
Gluten-free icing (confectioners’) sugar, to dust
Cream or gluten-free vanilla ice cream, to serve
Method
- Preheat the oven to 170°C/340°F (150°C/300°F fan-forced). Brush a 2 litre (8 cup/3½pt) capacity ovenproof dish (about 20cm/8in diameter) with melted butter to grease. Lightly dust with cocoa powder, tapping out any excess.
- Place the chocolate and butter in a medium heatproof bowl over a saucepan of simmering water, making sure the base of the bowl doesn't touch the water, and stir until melted and smooth. Transfer the mixture to a large bowl and stir in the marsala, 110g (½ cup/4oz) of the caster sugar and the egg yolks.
- Use an electric mixer with a whisk attachment to whisk the egg whites in a clean, dry large bowl on medium speed until soft peaks form. Add the remaining 55g (¼ cup/2oz) caster sugar and whisk until thick and glossy. Add one-third of the egg white mixture to the chocolate mixture and use a large metal spoon or spatula to fold together. Fold through the remaining egg white mixture until just combined.
- Pour the mixture into the prepared dish. Bake in the preheated oven for 55–60 minutes, or until crumbs cling to a skewer inserted in the centre.
- Remove the pudding from the oven and set aside for 5 minutes. Dust with icing sugar and serve in scoops with cream or ice cream.
Variation
Chocolate Soufflé Cake: Bake the mixture in a 22cm/8¾in (base measurement) springform cake tin that has been base-lined with baking paper, and then greased and dusted with cocoa powder. Bake at the same temperature for 55–60 minutes. Leave the cake to cool in the tin. Cut into wedges to serve.
Baker's Tips
- This pudding is also delicious served at room temperature. Leave to cool in the dish before serving.
- Any leftover pudding will keep covered in the fridge for up to 3 days. Leave to stand at room temperature for at least 30 minutes before serving.
Recipe and image from BakeClass by Anneka Manning (Murdoch Books).
Prep 15min (+ 30min cooling time)Bake 20minMakes about 30
These good old-fashioned cookies are simple to make and even easier to devour! Either dark or milk chocolate (or a combination of the two) will work well – just take your pick. Eat them with a glass of cold milk.
Ingredients
125g butter, at room temperature, cubed
220g (1 cup, firmly packed) brown sugar
1 teaspoon natural vanilla extract or essence
2 eggs, at room temperature
300g (2 cups) plain (all-purpose) flour
1 teaspoon baking powder
200g good-quality dark or milk chocolate, chopped, or chocolate chips
Method
- Preheat the oven to 180°C or (160°C fan-forced). Line two large baking trays with baking paper.
- Use an electric mixer to beat the butter, sugar and vanilla until pale and creamy. Add the eggs one at a time, beating well after each addition. Sift together the flour and baking powder, add to the butter mixture and use a wooden spoon or spatula to mix until well combined. Mix in the chocolate.
- Roll tablespoonfuls of the mixture into balls and place on the oven trays, leaving about 5cm between each for spreading. Flatten each ball to about 5 cm in diameter.
- Bake in the preheated oven for 20 minutes, swapping the trays around halfway through baking, or until light golden and cooked through. Leave the cookies on the trays until cool (about 30 minutes).
Baker's Tips
- These cookies will keep in an airtight container at room temperature for up to 1 week.
Prep 20min (+2hr cooling time)
Bake 30-35minMakes 15
Brownie lovers, take note: with every portion holding its very own generous dollop of dulce de leche, this is the brownie you have been searching for all your life! For a particularly wicked dessert, serve it drizzled with warmed extra dulce de leche and topped with a generous scoop of vanilla ice-cream.
Ingredients
Melted butter, to grease
250g good-quality dark chocolate (45-54% cocoa), chopped
200g butter, cubed
3 eggs, at room temperature, lightly whisked
165g (¾ cup, firmly packed) brown sugar
1½ teaspoons natural vanilla essence or extract
110g (¾ cup) plain flour
30g (¼ cup) cocoa powder
½ teaspoon baking powder
250g jar dulce de leche
cocoa powder or icing sugar (optional), to sprinkle
Method
- Preheat oven to 160°C (140°C fan-forced). Grease a 16cm x 26cm shallow slice tin with melted butter and line the base and long sides with one piece of baking paper.
- Place the chocolate and butter in a medium heatproof bowl over a saucepan of gently simmering water (don't let the base of the bowl touch the water). Stir occasionally until chocolate and butter melt and the mixture is smooth. Remove bowl from saucepan and set aside.
- Use an electric mixer with a whisk attachment to whisk the eggs and sugar until thick and pale. Add the melted chocolate mixture and vanilla and whisk to combine.
- Sift together the flour, cocoa powder and baking powder. Add to chocolate mixture and whisk on low speed until just combined. Pour mixture into prepared tin and spread evenly with the back of a spoon.
- Dot the brownie mixture with spoonfuls of the dulche de leche, dividing evenly. Tap the tin on the benchtop to settle the mixture. Bake in preheated oven for 30-35-minutes or until moist crumbs cling to a skewer inserted in the brownie part. Remove from the oven and cool in tin on a wire rack (this will take about 2 hours).
- Remove brownie from the tin using the baking paper to lift it out. Cut into portions and sprinkle with cocoa powder or icing sugar to serve, if desired.
Baker's Tips
- These brownies will keep in an airtight container in the fridge, for up to 5 days. Serve at room temperature.
Photography by Alan Benson.
Prep 20minBake 17-20minMakes about 24
Ingredients
1 quantity Shortcrust Pastry, divided into 2 portions before wrapping and chilling
Filling
1½ rashers bacon, trimmed and finely choppedMethod
- With a lightly floured rolling pin, roll out one portion of pastry on a lightly floured surface until about 2mm thick. Use a 7cm round cutter to out 12 circles and then carefully ease them into an ungreased 12-hole mini (1½ tablespoon capacity) muffin tray, pleating the pastry 4-5 times to help shape it. Repeat with the remaining pastry and another 12-hole mini muffin tray to make 24 tartlet cases in total. Use a fork to prick the base of each tartlet case twice. Place the muffin trays in the freezer for at least 30 minutes or until ready to bake.
- Preheat oven to 200°C (180°C fan-forced).
- Meanwhile, to make the filling, cook the bacon in a non-stick frying pan over medium heat for 5 minutes, stirring occasionally, or until starting to crispen. Transfer the bacon to a medium bowl and add the cheese and parsley. Whisk together the egg and cream, add to the bacon mixture and stir with a fork to combine. Season with pepper.
- Bake the unfilled frozen tartlet cases straight from the freezer in preheated oven for 12 minutes or until golden.
- Use a teaspoon to fill each pre-baked tartlet case with a small amount of the the filling, making sure you get a good amount of the bacon, cheese and egg mixture in each. Return to the oven and bake for 5-8 minutes or until the filling is just set.
- Serve warm or at room temperature garnished with a tomato slice, if desired.
Baker's Tips
- You can make these tartlets up to 2 days ahead of serving. Cool and then store in an airtight container in the fridge. Place the tartlets back in the tins before reheating in an oven preheated to 160°C (140°C fan-forced) for 10 minutes or until heated through.
Prep 20min (+ 1hr cooling and 40min standing time)Bake 30minMakes 10 serves
This cake really seems to have its method all mixed up but I promise you it works – and works beautifully, at that!
Ingredients
Melted butter, extra, to grease
220g (1 cup) caster (superfine) sugar
150g (1 cup) plain (all-purpose) flour
1½ tablespoons cornflour (cornstarch)
1 teaspoon baking powder
6 egg whites, at room temperature
100g unsalted butter, melted and cooled
Strawberry icing
125g (1 cup) pure icing (confectioners') sugar
1½ tablespoons smooth strawberry jam
2–2¼ teaspoons water
Method
- Preheat the oven to 180°C (160°C fan-forced). Brush a 2.5 litre (10 cup) capacity fluted ring (bundt) tin with melted butter to grease.
- Sift together the sugar, flour, cornflour and baking powder.
- Use an electric mixer with a whisk attachment to whisk the egg whites on medium or medium–high speed in a clean dry bowl until soft peaks just form.
- Sift the dry ingredients again over the egg whites and use a large metal spoon or spatula to fold until just combined. Pour over the melted butter and fold in until just combined.
- Pour the mixture into the greased tin and smooth the surface with the back of a spoon. Bake in the preheated oven for 30 minutes, or until a skewer inserted in the cake comes out clean. Leave the cake to stand in the tin for 10 minutes before turning out onto a wire rack to cool for about 1 hour.
- To make the Strawberry icing, sift the icing sugar into a medium bowl. Combine the jam and 2 teaspoons of the water, add to the icing sugar and stir until smooth and a thick coating consistency, adding the remaining ¼ teaspoon water if needed.
- Spoon the icing over the cooled cake, allowing it to dribble down the sides. Set aside for about 30 minutes, or until the icing is set. Serve in slices.
Baker's Tips
- This cake will keep in an airtight container at room temperature for up to 3 days.
- You can replace the strawberry jam with another jam of your choice – blackberry, raspberry and plum all work well.
Prep 40min (+1.5hr proving and 20min standing time)Bake 30minMakes about 12
Just milk bread studded with sultanas, topped with pink icing and finished with coconut – it's the simplicity that gives the finger bun its appeal!
Ingredients
375g (2½ cups) strong bread or pizza flour, plus extra, to dust
2 tablespoons caster (superfine) sugar
60g (⅓ cup) sultanas (golden raisins)
7g (1 sachet) dried yeast
½ teaspoon salt
200ml milk
40g butter, cubed
2 eggs, at room temperature
1 teaspoon natural vanilla extract or essence
Melted butter, to grease
185g (1½ cups) pure icing (confectioners') sugar
5 teaspoons water
Pink food colouring (about 3 drops)
2 tablespoons desiccated coconut, to sprinkle
Method
- To make the dough, combine the flour, sugar, sultanas, yeast and salt in a large bowl and make a well in the centre. Combine the milk and butter in a small saucepan and heat over low heat for 2–3 minutes, or until the butter has melted and the milk is lukewarm. Remove from the heat. Whisk one of the eggs with the vanilla and add to the butter and milk mixture. Whisk to combine. Add to the flour mixture. Use a wooden spoon and then your hands to mix to a soft dough.
- Turn the dough onto a lightly floured bench top and knead for 8–10 minutes or until it is smooth and elastic and springs back when you push your finger into it.
- Brush a large bowl with melted butter, to grease. Add the dough, turning it to coat lightly with the butter. Cover with plastic wrap and place in a warm, draught-free place for 1 hour or until doubled in size.
- Preheat the oven to 180°C (160°C fan-forced). Line two baking trays with baking paper.
- When the dough has doubled in size, knock it back by punching it in the centre with your fist. Turn onto a lightly floured bench top and knead for 2–3 minutes or until smooth and elastic. Divide the dough into 12 equal portions. Shape each portion into a long oval shape about 12cm long and 3cm wide in the centre, and place on the lined trays, leaving about 5cm between them. Cover with a slightly damp tea towel (dish towel) and set aside in a warm, draught-free place for 30 minutes or until well risen.
- Whisk the second egg and brush the rolls with it to glaze. Bake in the preheated oven for 30 minutes, swapping the trays halfway through baking, or until the buns are golden and sound hollow when tapped on the base. Transfer to a wire rack to cool.
- To make the Topping, sift the icing sugar into a medium bowl. Use a wooden spoon to stir in the water and mix to a very thick pouring consistency. Add 2–3 drops of pink food colouring to tint the icing. Spread the cooled finger buns with the icing, allowing it to drizzle down the sides. Sprinkle with the coconut and set aside for 20 minutes for the icing to set before serving. These finger buns are best eaten on the day they are made.
Prep 30min (+ 1hr cooling and pastry making time)Bake 45minMakes 4 serves
On a trip to Finland a few years ago it only took me a couple of meals to realise how much dill and salmon feature in the country’s wonderful cuisine. This pie is a little ode to the Fin’s favourite ingredients, all topped off with a deliciously buttery, flaky pastry.
Ingredients
40g (1½oz) salted butter2 celery stalks, trimmed and sliced
35g (¼ cup/1¼oz) plain flour
250ml (1½ cup/9fl oz) milk
125ml (½ cup/4fl oz) pouring (thin) cream
50g (½ cup/1¾oz) coarsely grated vintage cheddar
3 spring onions, trimmed and sliced
1½ tablespoons (6 teaspoons) baby capers, rinsed and drained
2 tablespoons chopped dill
1 teaspoon Dijon mustard
Salt and freshly ground black pepper, to taste
700g (1lb 8oz) skinless salmon fillets, pin-boned and cut into 3cm pieces
1 quantity Cheat's Rough Puff Pastry
1 egg yolk, lightly whisked with 2 teaspoons milk, to glaze
Method
- Melt the butter in a medium saucepan over medium heat. Add the celery and cook, stirring occasionally, for 5 minutes or until starting to soften. Add the flour and stir with a balloon whisk for about 1 minute until the mixture is bubbling and leaves the sides of the pan.
- Remove the pan from the heat and gradually stir in half the milk, stirring constantly, until smooth. Gradually add the remaining milk and cream, stirring until smooth. Return the pan to medium heat and stir constantly until the sauce thickens and starts to simmer. Reduce the heat to low and simmer, stirring frequently, for 2 minutes.
- Transfer the sauce immediately to a large heatproof bowl and stir in the cheddar, spring onions, capers, dill and mustard. Taste and season well with salt and pepper.
- Place in the fridge for about 1 hour or until cooled to room temperature.
- Preheat the oven to 200˚C/400°F (180°C/350°F fan-forced). You will need a 1.5 litre (6 cup/2pt 10fl oz) capacity ovenproof dish to cook the pie.
- When the sauce has cooled, add the salmon and stir gently to combine evenly.
- Use a lightly floured rolling pin to roll out the pastry on a lightly floured surface to the shape of the dish until about 4mm/⅛in thick. Spoon the cooled salmon mixture into the dish, then brush the edge of the dish with a little of the egg wash. Place the pastry over the filling to cover, then use a small sharp knife to run around the edge of the pie dish on a slight angle to trim the excess pastry. Use a fork to press around the edge of the dish to seal. Cut a cross in the top of the pie and then brush the pastry with a little egg wash to glaze. Decorate the top with the off-cuts of pastry, if desired, and then glaze again with the little of the egg wash.
- Place the pie on a baking tray and bake for 45 minutes or until the pastry is dark golden, crisp and cooked through. Serve straight from the oven.
Prep 30min (+ 15min cooling and 30min chilling time)Bake 15minMakes about 15
These jammy, Linzer-like, buttery mouthfuls are a popular inclusion in the German Weihnachtsplätzchen (collection of traditional festive cookies) but are often claimed by the Swiss. Feel free to switch up the type of jam you use – red currant is also very traditional.
Ingredients
185g butter, at room temperature
110g (½ cup) caster sugar
1 teaspoon natural vanilla essence or extract
1 egg yolk
300g (2 cups) plain flour
¼ teaspoon salt
110g (⅓ cup) raspberry jam, warmed slightly
icing sugar, to dust
Method
- Preheat oven to 160°C (140°C fan-forced). Line two large oven trays with non-stick baking paper.
- Use an electric mixer to beat the butter, sugar and vanilla until pale and creamy. Add the egg yolk and beat well. Sift together the flour and salt. Add to the butter mixture and beat on lowest possible speed until just combined and a soft dough forms.
- Divide the dough in half. Use a rolling pin to roll out one portion of dough between two sheets of non-stick baking paper to 5 mm thick. Use a 6cm fluted round cutter to cut out rounds of dough. Use a palette knife to transfer to the lined trays, leaving about 2cm between each for spreading. Repeat with the remaining dough portion, re-rolling off-cuts, to make about 30 rounds in total. Place the trays in the fridge for 30 minutes to chill.
- Use a 2cm heart, fluted round or star-shaped cutter to cut the centre from half of the chilled cookie rounds.
- Bake for 15 minutes, swapping the trays halfway through baking, or until pale golden and cooked through. Cool on the trays.
- Spoon 1 teaspoon of the warm jam onto each of the cookie bases and spread to about 1cm from the edge. Dust the cookie tops generously with icing sugar. Carefully sandwich the cookies together, pressing gently to join.
Baker's Tips
- These cookies will keep in an airtight container, layered with baking paper, at room temperature for up to 1 week. Dust with icing sugar again if desired before serving.
This recipe is part of Anneka's SBS Food Bakeproof: Festive Cookies online column. For more Bakeproof columns and recipes, click here.
Photography by China Squirrel.