Vegetarian Potatoes Pasties (with Ajvar, onion and Gouda cheese)

A few days ago I baked my yummy Swedish Falun sausage Pasties. Now it’s time to share a vegetarian recipe of pasties which I have baked a few days ago. I name them Vegetarian Potatoes Pasties. I got some of my inspiration from a Turkish dish I have eaten lots of times before. It looks like a square pizza slice with ingredients on such as potatoes and cheese. 😀

Hope you all will enjoy these pasties. I can really recommend them, because they are very, very tasty! Yum! 😀

Recipe (makes 35) 

Dough 

  • 16.6 dl plain flour
  • 250 gr butter
  • 50 gr yeast
  • 5 dl whole milk
  • 3 tablespoons caster sugar
  • 2 ½ teaspoons salt

Filling

  • 900 gr potatoes
  • 1 yellow onion
  • 4 tablespoons Ajvar
  • 700 gr Gouda cheese
  • (25 gr butter for the frying)

For brushing 

  • 1-2 eggs

Dough: 

Mix the yeast with the lukewarm milk.

Add the caster sugar and salt.

Cut the butter into smaller pieces and put them into the same bowl as the ingredients above.

 Save 2 dl of flour for later and pour the rest of it into the bowl.

 Work and kneed everything all together for about 10-15 minutes until you get a smooth and firm dough.

 Cover the bowl with a tea towel and let the dough rise for about one hour.

Filling: 

Cut the onion and the potatoes into small pieces.

Heat a large pan of water, add the potatoes, then cook for 8 minutes until just soft.

Meanwhile, heat the butter in a frying pan.

Fry the onion until soft. Add the Ajvar, then fry for a few minutes more.

Mix the cooked potatoes and the onion mixture in a large pan until everything is just incorporated.

Pasties: 

Preheat the oven to 200 degrees C.

Make 35 small balls of the dough.

Roll out each of them pretty thinly.

 Add about 2 tablespoons of filling and 1 slice of cheese on one of the dough’s sides.

 Fold the “empty” dough side over the filling so it looks like a crescent. Pinch it tightly with your fingers, and in the end, with help of a fork “pinch” it a bit more.

Place the pasties onto the parchment paper (or just grease the baking sheet)  on a baking sheet and brush them with eggs.

 Bake the pasties in the middle of the oven for 15-20 minutes.

 Let them cool a bit before being served.

Happy Potato Pasty Baking! 😀

Swedish Chicken Falun sausage Pasties (with Ajvar and onion)

We can’t eat sweets all day long (even if we maybe want to sometimes). Therefore, I have baked Swedish Chicken Falun sausage Pasties. I have filled the pasties with Ajvar and onion to give the pasty a bit more taste. My personal opinion is that when you use Ajvar in food, then it isn’t so important to use lots of other spices, because the Ajvar is tasty enough. 😀

What is Ajvar then? According to the website Answer.com (2012) is Ajvar : “[EYE-vahr] A popular cooked relish in Yugoslavia and Greece made from roasted sweet red peppers, eggplant, garlic, olive oil, salt, pepper and, sometimes, paprika. Ajvar can be served as an appetizer or side dish.”

I only use free-range eggs when I am baking due to that I can’t stand the fact to buy eggs from farmers which have placed lots of hens in small cages. I see it more as animal abuse and nothing we should support in the society.

Were the Swedish Chicken Falun sausage Pasties tasty?  YES!!! They were delicious and I can’t wait to bake them again!! 😀

Recipe (makes 35)

Dough 

  • 16.6 dl plain flour
  • 250 gr butter
  • 50 gr yeast
  • 5 dl whole milk
  • 3 tablespoons caster sugar
  • 2 ½ teaspoons salt

Filling

  • 600 gr Chicken Falun sausage
  • 4 tablespoons Ajvar
  • 3 teaspoons salt
  • 1 yellow onion
  • (25 gr butter for cooking)

For brushing 

  • 1-2 eggs

Dough: 

Mix the yeast with the lukewarm milk.

Add the caster sugar and salt.

Cut the butter into smaller pieces and put them into the same bowl as the ingredients above.

Save 2 dl of flour for later and pour the rest of it into the bowl.

Work and kneed everything all together for about 10-15 minutes until you get a smooth and firm dough.

Cover the bowl with a tea towel and let the dough rise for about one hour.

Filling: 

Cut the onion and the chicken Falun sausage into small pieces.

Cook it with the salt on medium heat in a pot for about  5 minutes.

Then add the Ajvar and cook it for about 5- 10 more minutes more.

Let it rest meanwhile you are working with the dough again.

Pasties: 

Preheat the oven to 200 degrees C.

Make 35 small balls of the dough.

Roll out each of them pretty thinly.

Add about 2 tablespoons of filling on one of the dough’s sides.

Fold the “empty” dough side over the filling so it looks like a crescent. Pinch it tightly with your fingers, and in the end, with help of a fork “pinch” it a bit more.

Place the pasties onto the parchment paper on a baking sheet and brush them with eggs.

Bake the pasties in the middle of the oven for 15-20 minutes.

Let them cool a bit before being served.

Happy Chicken Pasty Baking! 😀

Cheddar Cheese and Onion muffins

I made some very tasty Cheddar Cheese and Onion muffins for breakfast for my boyfriend and he loved them so much so he wanted me to bake another batch of them. 😀

The recipe is based on the recipe from Hummingbird Bakery’s book “Cupcakes and Muffins”, but I changed some bits and pieces.

If you want to buy some delicious Cheddar Cheese. Please do not hesitate to visit http://www.cheddargorgecheeseco.co.uk

Recipe (makes 12-16) 

  • 50 g (3 ½ tablespoons butter)
  • ½ small onion, finely chopped
  • 360 g (2 3/4 cups) plain/all-purpose flour
  • 2 ½ teaspoons baking powder
  • 300 g (about 2 ½ cups) grated cheddar cheese
  • 220 ml (1 cup) whole milk
  • 1 egg
  • 80 g (2 oz.) smoked ham, finely chopped
  • sea salt and freshly ground black pepper

Preheat the oven to 170 degrees C (325 degrees F) Gas 3.

Melt the butter in a saucepan over medium heat, then fry the onion until cooked. Season with salt and black pepper. Set aside.

Put the flour, baking powder and cheese in a large bowl. In a separate bowl, mix the milk and egg together, then slowly pour into the flour mixture and beat with a handheld electric whisk until all the ingredients are well mixed.

Stir in the onion and chopped ham with a wooden spoon until evenly dispersed.

Spoon the mixture into the paper cases until two-thirds full and bake in the preheated oven for 30-35 minutes, or until deep golden and the muffin bounces back when touched. A skewer inserted in the centre should come out clean. Leave the muffins to cool slightly in the pan before turning out onto a wire rack to cool completely.

The Hummingbird Bakery’s Spinach and Cheese muffins

Morning everyone!

For a couple of weeks ago I baked 17 absolutely delicious muffins with spinach and cheese. A great snack if you want to give your children something pretty healthy to nibble on.

A picture of them when they came straight from the oven! Very tasty! 

 

 

 

 

 

 

 

Recipe (makes 17 small ones) 

  • 30 g (2 tablespoons) butter
  • ½ small red onion, finely chopped
  • 360 g (2 3/4 cups plain/all-purpose flour
  • 2 ½ teaspoons baking powder
  • 1 teaspoon cayenne pepper
  • 250 g (2 cups) grated cheddar cheese
  • 220 ml (1 cup) whole milk
  • 1 egg
  • 130 g (4 oz.) baby spinach leaves
Preheat the oven to 170 degrees (325 degrees F) Gas 3.
Melt the butter in a saucepan over medium heat, then fry the onion until cooked. Set aside.
Put the flour, baking powder, cayenne and cheese in a large bowl. In a separate bowl, mix the milk and egg together, then slowly pour into the flour mixture and beat with a handheld electric mixer until all the ingredients are well mixed. Stir in the onion and spinach with a wooden spoon until evenly dispersed.
Spoon the mixture into the paper cases until two-thirds full and bake in the preheated oven for 30-35 minutes, or until deep golden and the muffin bounces back when touched. A skewer inserted in the centre should come out clean. Leave the muffins to cool slightly in the pan before turning out onto a wire rack to cool completely.