Leeks and soy bean puff pastry samosas

Preparation : 15 mn
Baking Time : 30 mn
Organic soy bean curd cubes

INGREDIENTS (4 serving)
2 organic buttered puff pastry rolls
2 organic medium-size leeks
4 1/2 oz organic soy bean curd
1 egg yolk
3 tbsp olive oil
1 tsp curry powder
2 tbsp soy cream
1 tsp gomasio
2 tsp poppy seeds

DIRECTIONS
Preheat oven to 350°F (180°C).
Wash the leeks under clear water and slice it finely.
In a wok or a large pan, cook it over low heat with the olive oil and 50ml water for 10 minutes until tender. Add the soy bean curd cutted in pieces, curry powder, soy cream and gomasio. Cook for 5 more minutes. Remove from the stove and leave at room temperature.
Separate the yolk to the egg white. Keep both.
Unroll the puff pastry and cut in squares of 4 inches each.
Place a table spoon of stuffing in the center of each pastry square.
Brush the sides with the egg white.
Fold pastry to shape a triangle and seal edges in using a fork.
Process for the eleven other pastries.
Brush each pastry with the yolk, and sprinkle poppy seeds.
Cover a baking tray with parchment paper. Bake for 12 minutes.
Serve warm accompanied with mesclun salad.
Bon appetit!

Popular posts from this blog

"Petit Beurre" Baking Class in Paris!

Image
Petit Beurre (literally "little butter") is a small rectangular cookie invented in the late nineteen-century by Louis Lefèvre-Utile, the founder of the Nantes-based company LU. This man was the first to create a cookie manufacture in France. He was also ahead on his time in terms of marketing and advertising too.  More than hundred years later, Petit Beurre is still a highlight in the long list of French classics ! Petit Beurre is crispy, not too sweet and not too rich. It perfectly accompanies a cup of tea. You will easily recognize a "Petit Beurre" by the dents all around the edges, browned ear at each corner, and tiny holes on the surface as if pricked by a needle. Children say that corners are the best, starting to eat "les petites oreilles" first ! Of course you could go to the supermarket and buy a pack of Petit LU but.... just do it in your kitchen. It's easy and much more better ! To get a perfect cutting and also to print the su
Read more

Cheese cream filled savory choux pastry

Image
Photo : Valerie Szewczyk INGREDIENTS (for about 35 choux pastry) 125g milk 125g water 100g butter 100g gratted (comté or emmental) cheese 150g all-purpose flour 200g eggs (4 large) 200g cheese cream 60g of fresh aromatic herbs : tarragon, chive and chervil 5g ganulated sugar Salt and ground pepper DIRECTIONS :    Preheat oven to 170°C ( 340°F ) Prepare your cream cheese with finely chopped aromatic herbs : tarragon, chive, and chervil. Season with salt and ground pepper. Reserve in the fridge. In a pot, mix water, milk, butter, sugar, and a pinch of table salt. Bring to a boil. Once butter has completely melted, take off flame , and pour flour all at once , stirring constantly.  Put pot back on flame and continue to work it with a spatula for less than a minute.  Continue stirring and kneading until the dough dries out and stops sticking to the sides of the pot. Take off flame.  Add eggs, one at a time, stirring energetically.  Fill a pastry bag with b
Read more

KING CAKE EPIPHANY TRADITIONAL CELEBRATION...

Image
In the beginning of January, French bakeries are filled with exquisite puff pastry pies that are called “ Galettes des Rois ” in France but also "King Cake" in the US. Epiphany is a traditional Christian feast celebrating the 'shining forth' or   revelation   of God to mankind in human form, in the   person   of   Jesus Christ.  The name "Epiphany" is a greek word meaning revelation. It’s based on the biblical story that tells of the Magi or   Three Kings   - Caspar, Melchior and Balthasar - who saw a bright star on the night Christ was born and followed it to Bethlehem… The Epiphany is celebrated twelve days after Christmas. At this occasion, families meet to share the traditional “galette des rois”. This puff pastry pie is filled with almond cream and... something else ! It’s time to find the kings. The French call it “ tirer les rois ”. The traditional galette is cut in slices (one per person sitting at the table plus one. The slice
Read more