Mizmoe

This isn´t a traditional pork pie but it is quite nice. Play around with the ingredients, ie spices and herbs, to taste).

1 lb lean pork - trim and cut into ½” cubes
4 slices streaky smoked bacon - remove rind and chop
7 oz peeled potato cut into 1/2″ cubes
1 garlic clove - peel and chop finely
1.5 tsp fresh chopped thyme and parsley (leaves only)
.25 tsp of ground allspice (or quantity to taste)
1 tbsp of chicken stock
Sea salt and freshly ground black pepper
For the glaze - 1 small egg, lightly beaten

6 oz shortcrust pastry
7″ flan tin with sloping sides
Preheat the oven to 200 degrees Celsius and place a baking sheet in the centre

Put the meat and bacon into the mixing bowl
Add remaining ingredients, mix then season and mix thoroughly
Divide the pastry in half and roll out one piece, line the baking tin
Spoon the mixture evenly over the pastry case
Dampen the edges then roll out the second piece pastry
Fit over the filling, seal well
Make a small cross in the centre of the pie lid
Brush with beaten egg
Place on the baking sheet in the oven and bake for 10 minutes
Reduce the temperature to 180° Celsius
Bake for about 45 minutes or until the pastry is a light golden brown and the meat thoroughly cooked
If the pastry browns too much, cover with either greaseproof paper or foil
Remove from the oven and leave the pie to cool before serving with a mixed salad

Herb sauce
125 ml plain bio yoghurt (or thick Greek Yoghurt)
2 tbsp chopped chives
2 tbsp chopped dill
1/2 French grain mustard
1 tsp white wine vinegar
Sea salt and black pepper
Filling
1 oz butter, melted
500 grams assorted mushrooms inc Chestnut & Morels, roughly chopped
1 tsp Sea salt
2 large garlic cloves, chopped
1 tsp chopped fresh thyme leaves
Pastry
4 large sheets filo pastry
4 tbsp fresh breadcrumbs
6 tbsp butter, melted

Set the oven to 200 degrees Celsius

- Place all the sauce ingredients into a bowl, mix then chill to allow the flavours to develop
- Heat the butter oil in a large frying pan over a high flame and add the mushrooms and sea salt
- Fry the mushrooms for 10 minutes, stirring often until soft and golden and the liquid has entirely evaporated
- Reduce the heat to medium and add the garlic, thyme and freshly ground black pepper
- Cook for two minutes or until the garlic is soft and fragrant, remove from the heat
- Cool the mixture for a few minutes then place in a food processor and set to pulse, the mushrooms needs to be finely chopped
- Lay one sheet of pastry out on a clean dry tea towle
- Cover the remainder with a slightly damp cloth to prevent it from going dry out
- Brush the pastry with the butter then sprinkle half the breadcrumbs evenly over the surface
- Add a second piece of filo, brush with butter and sprinkle with the remaining breadcrumbs, cover with the third piece of pastry and butter the top
- Spread the mushroom filling in a 3″ band across one long side of the dough, about 2 inches in from the edge and the short sides
- Fold the shorter sides over ends of filling then gently lift cloth under the filled end of dough (see photo at right), guiding it forward to form a compact roll, ending seam down
- Transfer to a baking sheet, seam side down
- Brush with butter
- Cut several diagonal slashes halfway through the pastry - using a very sharp knife!
- Bake for about 20 minutes, or until golden and crisp
- Slice and serve with the herb sauce

Pastry
8 oz self-raising flour, Pinch salt, 1 tsp unrefined caster sugar, 3 oz very cold unsalted butter, grated, 1 tsp mandarin or orange zest, cold orange juice - egg white to brush over pastry case

Sift the flour, salt and sugar into a bowl, rub in the butter using fingertips only until mixture resembles fine breadcrumbs, stir in the zest and a little orange juice to bring the mixture together, form into a disc, cover with clingfilm and refrigerate

Sponge
2 eggs and their weight in - self-raising flour, butter (softened) and caster sugar, 1 tsp orange juice, 1 rounded tsp baking powder

Sift flour, baking powder and sugar into the bowl of a food mixer, add the remaining ingredients and mix until fully combined. The mixture should drop easily off a spoon, if too stiff add a little more orange juice

To finish:

Set oven to 160 degrees Celsius

Roll out the pastry and line a shallow 9″ spring-form cake - prick base with a fork, chill for 20 minutes, line with baking parchment and fill with baking beans then cook for 20 minutes or until the pastry is a pale golden colour, remove the paper and beans, brush the inside of the pastry case with a little egg white and cook for a further 2 minutes, leave to cool slightly

Spread 2 heaped tbsp of Mandarin Marmalade in an even layer over the base of the pastry case, carefully spoon the sponge over the marmalade and spread level, bake in a preheated oven for 15 to 20 minutes, or until golden and set

Leave to go completely cold

Meanwhile make the chocolate ganache

Chocolate ganache
6 oz grated dark chocolate (70% cocoa solids), 6 fl oz single cream, finely pared rind from 1 medium unwaxed orange

Put the orange and single cream into a saucepan over a low heat, gently warm until bubbles appear around the edge of the pan, strain through a sieve set over a bowl, tip chocolate into the cream and stir with a wooden spoon or spatula to combine then leave to cool for about 20 minutes

Spread over the sponge, leave to set

The idea for this “tart” was born out of my love for the humble Jaffa Cake with a cup of tea - I just love them, but it has to be the original manufacturer not the cheap imitations! I can’t get them in Spain and I haven’t the faintist idea how to go about making them - though I could import some. The results don’t  taste a bit like the original Jaffa cake, but … well its okay. If anyone manages to “refine” and/or “improve” the recipe, let me know.

Preheat oven to 200° Celsius
Lightly butter a baking sheet

6 oz puff pastry
11 oz marzipan - white *
10 oz ripened firm pears, chopped
8 oz sweet ripe red plums, thickly sliced (not soft!)
4 oz raspberries and blackberries, mixed
3 x sheets filo pastry
1 oz unsalted butter, melted
1 oz unrefined caster sugar
1 oz freshly chopped almonds (or flakes)

Roll out the pastry on a lightly floured work surface (preferably marble or other cold surface)
Trim into a 5″ x 10″ rectangle, place on the prepared baking tray and cook for about 12 minutes, or until a light golden brown (turn the pastry over after 6 minutes), leave to cool on the baking sheet
Reduce oven temperature to 180°C
Roll out the marzipan into a rectangle slightly smaller than the pastry, place on top of the cooked pastry
Place the fruit onto the pastry in layers:
- pears
- plums
- mixed berries
Lay the filo pastry over the fruit - brushing each sheet with melted butter
Tuck the edges of the filo pastry under the cooked puff pastry base, brush the top sheet of filo with the remaining butter, lightly sprinkle with sugar and ground/flaked almonds
Put the strudel in the centre of the oven and bake for 40 minutes
If the pastry browns too quickly loosely cover with either greaseproof paper or foil
Leave to cool for about 10 minutes on the tray
Serve - while warm - with lightly whipped double cream

* If you can’t get white marzipan, use the golden

2 tbsp olive oil
1 red onion - peeled and chopped
1 jalapeno chilli - membrane removed, seeded, finely sliced
1 garlic clove, crushed
1 tsp ground cumin
Pinch of freshly ground nutmeg
1 Marmande tomato - peeled, deseeded, chopped
1 cup frozen (or drained tinned) sweetcorn
1 lb fresh Swiss chard, chopped
1 cup diced red pepper (or 2 tinned)
Sea salt and freshly ground black pepper

Heat the oil in large frying pan set over a medium heat, add the onion and sweat until translucent, about 5 minutes
Add the chilli, garlic, cumin and nutmeg - stir for one minute
Add the tomato, sweetcorn, chard and red bell pepper, cook until the vegetables are tender and almost all liquid has evaporated - about 4 to 5 minutes
Season to taste, cover and leave filling to go completely cold

Preheat oven to 190 degrees Celsius
Line a baking tray for greaseproof paper

Roll out whatever dough you are using on lightly floured surface to about 1/8 inch thickness
Cut into 6″ diameter circles
Place 3 tablespoons of filling into the centre of on half of each circle, leaving an 1/2″ border around the edge
Brush around the edge with water then fold over the other half making into a half-moon shape
Grimp edges with a fork
Make a small slit (vent) in each empanada to allow any steam to escape
Place empanadas on baking sheet lined with greaseproof paper
Bake in the centre of a preheated oven until pastry is golden brown, this should take about 30 minutes

These little pastries are lovely, quite often served as a tappas in the Spain, this is yet another recipe for the pastry. This pastry is good served with a vegetable (vegetarian) filling. Although I rarely eat pastry, I find these very tempting. They can either be fried or baked.

1-1/4 cups plain flour
3/4 cups of cooked yucca - mashed
3/4 tsp salt
1-1/4 tbsp achiote oil
1/2 to 1-1/2 tbsp cold water

Sift the flour and salt into the bowl of a food processor, add the yucca and mix until the dough is crumbly then add the achiote oil and mix until the oil and color are incorporated throughout the dough. With the food processor still running add the water a little at a time, when the dough has become a smooth elastic ball it is ready
Wrap the pastry in clingfilm and refrigerate for a minimum of an hour

Yield - 5 x 6″ empanadas

1 cup olive oil
2-1/2 tbsp achiote - annatto seeds

Heat the oil and seeds in a small saucepan over medium-low heat just until the seeds begin to bubble steadily, immediately remove the saucepan from the heat and allow to stand for one minute then strain the oil

Tip: Do not overheat the oil and seeds as the oil will become discoloured. Yield - 1 cup

Filling:
8 oz strong cheddar cheese - grated
1 large onion - softened in butter
1 lb potatoes, peeled and quartered
White pepper and a little Dijon mustard (to taste)

Rough puff pastry - ready made

Cook the potatoes in a pan of lightly salted water until tender, either put through a ricer or mash, if you want a richer filling add a little butter and milk/cream and whisk in

Add the remaining ingredients and mix together, add pepper and mustard to taste

Cut out four to six (depending on how much filling you want in the pastie) pastry circles using a saucer or small plate

Spoon the filling into one half, leaving an 1/2″ gap around the edge with the filling, brush the edge with water and fold over, crimp to seal then place on a lightly butter or oiled baking tray

Bake in the centre of a preheated oven set to 200 degrees Celsius until the pastry is crisp, fully cooked and a light golden brown

You can if you wish replace the Dijon with made English mustard for a sharper flavour or add bacon lardons (brown first and leave to cool). Some people like them made with a cheese shortcrust pastry

250 grams feta cheese
1 cup of cheese (graviera or kefalotiri)
2 large eggs
Half cup whole milk
Melted Butter
10 sheets filo pastry
White Pepper

Mash the feta cheese with a fork
Add the grated cheese, eggs, milk and pepper
Mix well
Cut the filo pastry sheets into strips (about 3 per sheet)
Brush each strip with melted butter and place one teaspoon of the filling on one end of each strip
Fold each strip from side to side in the shape of a triangle until the entire strip covers the fillin
Place the folded pastries on a buttered baking sheet, brush with melted butter and bake in an oven set to a medium temperature until a light golden brown

I thought the one thing I would miss on relocating to Spain would be the occasional savoury pastries I so loved (not made at home - my pastry is dire). Wrong! We purchased some ready made Empanadas a couple of weeks ago to have with salad for lunch, they were exquisite. The pastry was lovely and I am well and truly hooked. I haven’t tried this recipe yet because the ready made ones are lovely, but I am told these are equally as good, if not better! Though not if I make the pastry - hands too warm, my excuse!

Pastry
270 grams plain flour
Pinch of salt
100 grams butter (or margarine if you prefer)
100 ml white wine

Sift the flour and salt into a large bowl and rub in the fat until the mixture resembles fine breadcrumbs
Add the wine and quickly mix to incorporate all of the flour and butter and make a dough
Turn onto a floured work surface and knead briefly adding more flour to make a smooth, elastic dough that does not stick
Wrap in clingfilm and chill in the refrigerator for two hours
Roll out on a lightly floured work surface and cut into 4″ circles
Place one spoonful of the filling on each circle, fold over to make half circle
Crimp the edges together, then either fry in hot oil until golden or bake in a medium hot oven

Filling
200 grams finely chopped cooked/cured meat
1 onion finely chopped
Garlic
4 ripe tomatoes, peeled and chopped
1 roasted pimiento, chopped
10 green olives, finely chopped
Parsley

Gently sweat the onion and garlic in a little olive oil until soft, add the tomatoes, pimiento and olives and continue to cook until the mixture has reduced creating a thick sauce

Stir the meat into the sauce, use as above

I understand you can use fish if you prefer!

Many years ago while holidaying in France, we were given lovely pieces of puff pastry with a cup of strong coffee for breakfast. It had the most surprising filling, I was expecting jam but it was bitter/sweet dark chocolate, absolutely gorgeous. I have just found a recipe that I discovered years ago, and … well I changed it … just a little - used Swiss chocolate and as life is too short to make puff pastry, I buy ready made! A tip - roll the pastry out about the thickness of a beer mat and you can, if you prefer, use milk chocolate.

1 sheet frozen puff pastry, thawed
6 pieces each - Lindt Swiss Thins – dark and orange
Glaze – 1 egg beaten with 1 tbsp cold water
Unrefined caster sugar

Roll out the pastry on a lightly floured work surface
Cut it into 12 squares
Place 1 piece of chocolate on the edge of a pastry square and roll up, completely enclosing the piece of chocolate
Repeat with remaining pastry
Place the rolls on a baking sheet, seam side down, cover in cling film and place in a refrigerator to cool a little
If you are rushed on a morning, make the day before and refrigerate
Preheat the oven to 200°C
Brush the top of each roll with egg wash and (if liked) sprinkle lightly with caster sugar
Bake in the centre of a preheated oven for 15 minutes, or until the pastries turn a light golden brown