We have once again partnered with our friend Tracey of Perfect Pastry to bring YOU an absolutely delicious Easter Menu recipe!
Salmon Wellington
Serves 4
4 x 4oz skinless salmon filets
1 leek – wastes and finely chopped
1 clove garlic finitely chopped
1 stick (4oz) butter
1 heaping tablespoon grainy mustard
1 tbsp lemon zest
1 tbsp shopped dill
1 bunch spinach – washed dried and chopped
1 package Perfect Pastry Puff
1 egg mixed with 1 tbsp water to brush pastry
Dill sauce
1 cup sour cream or crème fraiche
Zest and juice of 1 lemon
Chopped fresh dill
Salt to taste
Directions:
Stir all ingredients together and chill until ready to serve
Melt butter in heavy saucepan. Add leeks and garlic and cook over medium heat until softened. Add
mustard, lemon zest and spinach and stir until spinach is wilted. Season with salt and pepper to taste.
Allow mixture to come to room temperature
Roll puff pastry on a lightly floured surface to an approximately 12” x 18” rectangle
Cut the pastry in to 4 even rectangles by cutting in half horizontally and then vertically
Place fish in the center of each piece of pastry. Spread spinach mixture evenly over the top of each piece
of fish.
With a pastry brush, brush egg wash around the edges of the pastry. Fold over the fish and press edges
to seal. Place each bundle seam side down on a parchment lined baking sheet.
At this stage, the bundles can be refrigerated until ready to bake.
Preheat oven to 425F
Brush the remaining egg wash over the Wellingtons.
With a small sharp knife, score the top of the pastry in a cross pattern. If you like and you have any
scraps of pastry leftover, cut a decorative fish and place on top.
Bake for 15-20 minutes until pastry is puffed and golden.
Serve with sour cream dill sauce
** you can get creative with the filling*** Substitute leeks with shallots. Add sautéed mushrooms.
Use tarragon instead of dill. Serve with hollandaise instead of sour cream, or without sauce at all…
So many options!
Another recipe perfect for #stayinghome – Perfect Pastry Steak & Guinness Pie – Baked in our Staub cast iron cocotte.
Steak and Guinness Pie
This gorgeous stew is made in an oven proof pot. It is then poured in to a 9”x13” casserole dish or
individual ramekins and topped with puff pastry that has been pre-baked on its own beforehand.
1 lb stewing beef
2 onions, sliced
3 cloves of garlic, minced
1 spring rosemary
2 tbsp Olive oil
1 tbsp butter
3 celery stalks diced
8 oz mushrooms cut in quarters
1 can Guinness beer
2 tbsp flour
1 ½ cups beef stock
2 cups grated old white cheddar
1 package of Perfect Puff Pastry, defrosted
Directions:
Sautée onions in olive oil until slightly brown in a deep Dutch Oven or other oven proof pot. Add
sprig of rosemary, minced garlic, celery, mushrooms and butter.
Add beef, season with salt and pepper. Sprinkle flour over the beef and stir to coat. Add can of Guinness
and stock.
Cover with lid and bake at 350F for 2 hours
Remove from the oven, stir in 1 cup of the grated cheddar and allow to cool.
Ladle the stew into desired serving vessels. Sprinkle the remaining cheddar on top.
Roll out pastry on a lightly floured surface. Decoratively score the pastry if you wish, brush with egg
wash (1 egg mixed with a tsp of milk) and drape over the dish being careful not to let the dough touch the surface of the stew. Place on a baking sheet and bake at 400F for approximately 40 minutes or
until pastry is puffed and golden and filling is bubbling.
1 package of Perfect Puff *AVAILABLE at Bradshaws* to cover a 9×13 dish or approximately 8 ramekins
* If you are making individual pies, I recommend baking the pastry lids separately. To cut out the lids,
just invert the ramekin on the rolled out pastry and trace with a knife. Place the puff cut outs on a
parchment lined baking sheet, brush with egg wash and bake at 400F until puffed and golden –
approximately 15 minutes. Just before serving, ladle the hot stew into the ramekin and top with the
prepared pastry lid.
This method allows the the pastry to rise as high as possible as it is not weighed down by the liquid in
the stew. A showstopper every time!
For a MEATLESS alternative, omit the beef and use vegetable stock instead of beef stock and sauté 2 pounds of assorted mushrooms into the onion and celery mixture. Reduce oven cooking time to 1 hour.
Serve with a crisp green salad and or steamed peas with fresh mint and EASY artisanal crusty bread….
or Irish Soda Bread to sop up the delicious stew juices
Easter Short Bread Cookies
Classic Short Bread Cookies by Perfect Pastry are available to order pre-made in a 1/2lb bundle. OR bake them yourself and order Perfect Pastry frozen Short Bread dough.
Ingredients: Flour, Sugar, Butter, Salt.
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