puff

Family favourite chicken pot pie gets turned into a creamy soup, served with cheesy pastry triangles to soak up every last morsel.

Chicken pot pie soup recipe

tbsp extra virgin olive oil

skinless chicken thigh fillets, trimmed, cut into 2cm pieces

middle bacon rashers, finely chopped

leek, white part only, sliced

garlic clove, crushed

tsp rosemary leaves

tbsp cornflour

litre Massel salt reduced chicken style liquid stock

pure cream

mixed vegetables (see note)

tbsp finely chopped fresh flat-leaf parsley leaves

puff pastry, partially thawed

egg, lightly beaten

parmesan

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Chicken pie topped with potato & thyme crust

butter

Tbsp flavourless oil

leeks,

carrot, finely chopped

celery stalks, finely chopped

garlic cloves, crushed

leaves

skinless chicken thighs,

Tbsp plain flour (gluten-free if necessary)

white wine

chicken stock

bay leaf

tsp wholegrain mustard

Dijon mustard

Tbsp double cream

nutmeg

To taste sea salt

1kg small desirée potatoes, thinly sliced

butter, melted

thyme, leaves picked

To taste sea salt and black pepper

Heat the butter and oil in a heavy-based pan, add the leeks, carrot, celery, garlic and thyme and cook for 2 minutes until starting to soften.

Add the chicken and cook gently without colouring for up to 10 minutes. Stir in the flour and cook for 1 minute.

Pour in the wine and stir continuously, making sure that the wine reduces and the sauce thickens. Pour in the chicken stock one-third at a time, stirring continuously and making sure the sauce is thick and smooth before adding the next batch.

Add the bay leaf, cover the pan and cook gently for 1 hour.

Stir in the mustards, cream and freshly grated nutmeg to taste. Add salt if needed.

Preheat the oven to 180 ̊C (350 ̊F) Gas 4.

Meanwhile, bring a large pot of water to the boil, add the thinly sliced potatoes and boil for 12 minutes, take off the heat and drain well. Spread them out in a layer to allow the excess water to evaporate off.

Place the chicken mixture into a pie dish 24cm in diameter and carefully lay the potatoes on top of the filling, overlapping them slightly, like a pie top.

Brush the potatoes with a little melted butter, season with salt and pepper and top with the thyme. Cook in the preheated oven for about 50 minutes. The pie is ready once the potatoes are cooked and golden brown.

Chicken and corn is already a marriage made in heaven, but adding leek to this dish will ensure you have a tasty pie that the whole family will love.

Chicken, corn and leek pie recipe

olive oil

Coles RSPCA Approved Australian Chicken Thigh Fillets, chopped

bacon rashers,

leek, pale section only, sliced

celery sticks, thinly sliced

(240 grams) frozen corn kernels

(35 grams) plain flour

tbsp miso paste

(60 milliliters) thickened cream

tbsp coarsely chopped tarragon or flat-leaf parsley

Coles Australian Free Range Egg, lightly whisked

Coles Australian Beetroot Slaw, to serve

Sausage rolls are always a hit with the kids. This vegetarian version is sure to please even the fussiest eaters and makes for an easy lunch or weeknight meal. They're also great for parties and picnics.

Spinach, Pumpkin and Fetta Rolls recipe

pumpkin

ml olive oil

brown onion

garlic

spinach

Greek fetta crumbled

puff pastry thawed

egg beaten

tbs sesame seeds

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Because it's quick, easy and yummy. You will love it!

Vanilla Custard Treat recipe

puff pastry frozen

tbs vanilla custard powder

vanilla sugar

milk

tbs caster sugar

Impress family and friends with this super easy pastry braid with gooey white chocolate and raspberries. Best served straight out of the oven!

Raspberry, White Chocolate and Coconut Puff Pastry Braid recipe

pastry

block Nestle Milkybar chocolate

punnet raspberries

egg whisked

coconut

vanilla ice cream *to serve

raspberry sorbet *to serve

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<p>How to make a white chocolate and raspberry puff pastry braid</p>

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Fantastic party finger food, or a quick and easy snack for the kids.

Mini Turkey Sausage Rolls Recipe

turkey mince

tomato paste

tbs low-fat ricotta

tsp garlic

tsp Italian mixed herbs *to taste

onion

puff pastry defrosted

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Lighter than a traditional mince pie, these sweet pecan pastries are a delicious twist on this Christmas favourite

Mincemeat & pecan palmiers

mincemeat

pecan nuts, chopped

cinnamon

maple syrup

plain flour

puff pastry butter

icing sugar

Mix the mincemeat, nuts, cinnamon and maple syrup together; set aside. Lightly flour a work surface, then roll pastry out to a rectangle measuring 40 x 30cm. Trim the edges with a sharp knife.

Carefully position the pastry with one of the long edges facing you. Spread two-thirds of the mincemeat mix over the pastry, then fold the two shorter edges over to meet in the middle. Spread the rest of the mincemeat over the folded pastry and bring the outside ends over again to join in the centre. Turn the pastry over, lift onto a non-stick baking sheet, then gently squeeze down the length to make an even-shaped log, with tight folds. Chill in the freezer for 10 mins. Heat oven to 220C/fan 200C/gas 7.

Remove the baking sheet from the freezer. Cut the pastry into 1cm slices and arrange on baking sheets, spaced apart. Cook on the top shelf for 15 mins until risen and golden brown. Cool on a wire rack and serve dusted with icing sugar.

Think you can make puff pastry at home? With this puff pastry dough recipe, you can have a fresh homemade puff pastry anytime.

Quick Puff Pastry Dough

Flour

Salt

250 g Butter (frozen)

Water (ice cold)

Prepare all ingredients for the puff pastry dough.

Sift the flour and salt into a large bowl, place it in a refrigerator for about 15 minutes. Grate the frozen butter into the flour, while occasionally mixing it in to the flower to prevent it from sticking.

Make a well in the bowl and pour in the cold water, mix until you have a firm, rough dough. 

Wrap the dough tight with a plastic wrap and leave in a refrigerator for 30 minutes.

Roll the dough out onto a lightly floured board, knead gently and form into a smooth rectangle. Keep the edges straight and even. Don’t overwork the butter streaks; you should have a marbled effect.

Fold the top third down to the center, then the bottom third up and over that, same with the sides. Roll out again to three times the length into a rectangular shape. Place parchment paper on top of the dough, fold over top and bottom of the dough, wrap with a plastic wrap and let it chill in a refrigerator for about an hour.

Sweet pastry hearts perfect for Valentine's Day.

Raspberry Jam Heart Palmiers recipe

tbs white sugar

raspberry jam

A delicious vegetarian alternative to sausage rolls.

Cottage Rolls Recipe

250 g low-fat cottage cheese

eggs

pecans

soy sauce

carrot grated

breadcrumbs

quick oats

puff pastry

tbs milk

tbs sesame seeds optional

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These sweet and tangy Lemon Curd filled Puff Pastry Tarts are an impressive dessert that is quite simple to make!

Lemon Curd Puff Pastry Tarts

lemon juice

sugar

eggs (whole)

eggs (yolks only)

unsalted butter

sea salt (1/16th teaspoon)

Pepperidge Farms puff pastry sheets

Bring 1-inch of water to a boil in a large pot.

Whisk together eggs, egg yolks, lemon juice, salt, and sugar in a large stainless steel bowl, or double boiler.

Place over boiling water and cook, stirring occasionally until mixture thicken and coats the back of a spoon.

Remove from heat and whisk in butter, whisking until thoroughly melted and mixture is smooth.

Pour lemon curd into a sealed container and place in the refrigerator until thoroughly chilled.

To make the Lemon Curd:

Preheat oven to 425 degrees. Line a baking sheet with parchment paper or a silpat liner.

Bake for 15 minutes, until puffed and golden brown.

Place on a wire cooling rack and allow to cool completely before filling.

Cut out the centers to make shells hollow, and dust with sifted powdered sugar.

Fill with lemon curd and serve.

For the Tarts:

Chicken and corn are a classic combination and together they make the perfect pie filling. This recipe makes individual pies with a puff pastry lid but you could make one big pie for the whole family if you wished.

Chicken and corn pie recipe

chicken breast

salt and pepper

g butter

leek (finely chopped)

cream

corn cob kernels

chives

puff pastry (thawed)

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These cheese, corn and sweet potato quiches are perfect for lunch boxes, picnics and party platters. They're so easy to make that even the kids can help.

Cheese, corn and sweet potato quiches recipe

sweet potato (cubed,peeled)

creamed corn

tuna

cheddar cheese (grated)

Soft and slightly chewy Banana Puff Puff or banana fritter made with only 7 simple ingredients. These addictive deep-fried African doughnuts are a delicious variant of the famous beignet!

BANANA PUFF PUFF (BEIGNETS)

Large bananas or 8 baby bananas

Sugar

Nutmeg

Yeast

Water (warm)

Start by adding in a small bowl the warm water,1 tbs sugar,the yeast. Set aside for 7 minutes.

Then, in a large bowl add the bananas and the sugar and mash it with a potato masher or a fork.

Mix together flour, nutmeg, and salt.

Take the mashed bananas and sugar mixture and add 1 cup at the time of the dry ingredients mix and mix it well together adding also slowly the yeast mixture. Continue mixing it until you have a smooth lump-free dough.

Cover the dough with a kitchen towel and leave it aside for about 90 to 120 minutes. Check if the dough has risen sufficiently (you should see tiny air bubbles). It should be at least two times the size it was before.

Heat the oil, and make sure to use a deep pan. The oil must be hot but not too hot, around 340°F / 170°C. Test if the oil is hot enough by putting a drop of batter into the oil. If it is not hot enough, the batter will sink and stay at the bottom of the pot rather than rising to the top. Or use a thermometer to have the exact temperature.

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