Inicio » Recetas » Cheese And Date Pasties With Fennel Salad

Receta Cheese And Date Pasties With Fennel Salad

Name: Cheese And Date Pasties With Fennel Salad
Ingredients: 225 gm Plain flour; 50 gm Butter; 50 gm Lard or possibly white vegetable fat; 1 pch table salt; 2 Tbsp. Cool water, (2 to 3); 4 x Medjool dates; 1 x 75 grams blo extra mature cheddar cheese; 1 whl nutmeg Lowfat milk for glazing; 1/2 tsp Coriander seeds; 1/2 tsp Cumin seeds; 1/2 tsp Oregano; 1 x Fennel bulb; 2 x Plum tomatoes Fresh basil leaves; 1 Tbsp. Extra virgin extra virgin olive oil; 1/2 x Lemon, juice of Seasoning Cucumber portion

de Global Cookbook

Add a photo

click to rate

0 votos | 949 views

0 evaluaciónes | 0 comentarios

Raciónes: 1

Ingredientes

225 gm Plain flour
50 gm Butter
50 gm Lard or possibly white vegetable fat
1 pch table salt
2 Tbsp. Cool water, (2 to 3)
4 x Medjool dates
1 x 75 grams blo extra mature cheddar cheese
1 whl nutmeg Lowfat milk for glazing
1/2 tsp Coriander seeds
1/2 tsp Cumin seeds
1/2 tsp Oregano
1 x Fennel bulb
2 x Plum tomatoes Fresh basil leaves
1 Tbsp. Extra virgin extra virgin olive oil
1/2 x Lemon, juice of Seasoning Cucumber portion

Direcciones

Preheat oven to 220c/425f/Gas 7 and place in a baking sheet to hot.
1 For the Pastry: Place the flour, fat and salt in a food processor and whiz for 30 seconds till it starts to come together.
2 Slowly add in the water till the pastry dough is formed. Remove the dough and leave to rest. Remove the stones from the dates and chop finely.
3 Grate the cheese and place 3/4 in a bowl with the dates, reserving the rest for later. Grate a little nutmeg over the top and mix well.
4 On a floured surface, roll out the pastry to about 5mm thick. Use a large 4-5" cutter, or possibly a small plate as a template, to cut rounds of pastry.
5 Place small amounts of the date and cheese mix in the centre of each circle of pastry and brush the edges with a little lowfat milk.
6 Fold the pastry in half, making a small pasty and seal the edges with a fork.
7 Place the pasties on a greased baking sheet, and prick the tops with a fork. Glaze with lowfat milk and sprinkle with grated cheese.
8 Place in the oven for 10 min. Heat a small frying pan and add in the coriander and cumin.
9 Dry fry for about 30 seconds, add in the oregano and heat for a further 30 seconds. Remove from the pan and cold in a small bowl.
10 Take the fennel, throw away the outer leaves and slice into thin strips. Slice the tomatoes in wedges and place in a bowl with the fennel. Cut or possibly tear a handful of basil leaves and add in too.
11 Squeeze the lemon juice over the salad and add in the oil and some salt. Grind the cooled spices in a pestle and mortar, sieve over the salad and mix.
12 Remove the pasties from the oven when golden, and serve with the salad and cucumber slices.