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Recipes with ready-rolled all-butter puff pastry

9 recipes that use ready-rolled all-butter puff pastry, with photos, step-by-step instructions and cook times. The quickest, Friand à la viande, takes 55 minutes. It is most often cooked with egg, flat-leaf parsley and garlic.

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Tatin d'échalotesCaramelised shallot tart

The shallot tatin is a savoury twist on the famous apple tarte tatin of the Loire valley, made by French cooks in autumn and winter as a starter or a light supper with goat's cheese and salad. Whole shallots are cooked slowly in butter, sugar and balsamic vinegar until sticky and glossy, covered with puff pastry and baked, then turned out so the shallots glisten on top. The common mistake is not caramelising the shallots enough before baking, which leaves them pale and sharp. Chef's tip: let the tart stand 2 minutes before turning out, then do it in one confident flip.

60 minFrenchBaking
by KrazyBadal 0 views

Pâté lorrainPork and veal pastry pie

Pâté lorrain is the pride of Lorraine in north-east France, a long puff pastry loaf filled with pork and veal marinated overnight in white wine, shallots and herbs, served hot as a starter for Sunday lunch or village feasts with a green salad. It contains pork. The meat marinates raw in wine in the fridge and then bakes for an hour, which cooks off most of the alcohol but not all; for an alcohol-free version marinate in 150 ml chicken stock with 1 tbsp white wine vinegar. The common mistake is underbaking: the filling must reach 71 °C in the centre. Chef's tip: cut the meat into thin strips, not cubes; it cooks evenly and slices neatly.

90 minFrenchMeat
by KrazyBadal 0 views

Pâté aux pommes de terrePotato and cream pastry pie

Pâté aux pommes de terre is the farmhouse pie of the Limousin, the Berry and the Allier in central France, baked for Sunday lunch and village fêtes and served warm with a green salad. Thin slices of potato with onion, garlic and parsley are baked inside puff pastry, and when the pie comes out of the oven a lid is lifted and thick crème fraîche is poured in to soak through the potatoes. The common mistake is slicing the potatoes too thick, so they are still hard when the pastry is done. Chef's tip: slice the potatoes 2 mm thick and cook the pie for the full hour; the potatoes must be soft before the cream goes in.

85 minFrenchBaking
by KrazyBadal 0 views

Tourte aux champignonsMushroom pie

Tourte aux champignons is a family pie from rural France, baked in autumn when mushrooms are plentiful and served as a main course with a green salad for Sunday supper or as the vegetarian centrepiece of a festive meal. Two layers of puff pastry enclose a filling of browned mushrooms, shallots and herbs bound with crème fraîche. The common mistake is putting in a wet filling, which turns the bottom crust soggy; cook the mushrooms until all their liquid has gone. Chef's tip: cut a small hole in the lid and set a rolled card chimney in it so steam escapes and the pastry stays crisp.

75 minFrenchBaking
by KrazyBadal 0 views

Tourte de la vallée de MunsterMarinated pork pie

The tourte of the Munster valley is the festive pie of the farms in the Vosges mountains of Alsace, served hot at Sunday lunches and village celebrations with a green salad and, for those who eat it, a slice of local Munster cheese. Minced pork and veal are marinated with white wine, onion and bread soaked in milk, then baked in a tall, round double crust. It contains pork. The wine bakes for over an hour, which drives off most of the alcohol but not all; for an alcohol-free version use 100 ml chicken stock. The common mistake is underbaking the thick filling; it must reach 71 °C right in the centre. Chef's tip: rest the pie for 15 minutes before cutting so the juices settle and the slices hold.

115 minFrenchMeat
by KrazyBadal 0 views

Feuilleté de saumonSalmon in puff pastry

Feuilleté de saumon is a French family dinner-party favourite and a classic for Christmas Eve and New Year's Eve, when a whole salmon fillet is wrapped in puff pastry with a layer of creamy spinach and baked until golden, then sliced at the table. Served with a lemony butter sauce or crème fraîche and a green salad, it looks grand but is simple to make. The common mistake is wet spinach, which turns the pastry soggy underneath; squeeze it bone dry. Chef's tip: rest the pastry parcel for 5 minutes before slicing; the salmon finishes cooking and the slices stay neat.

60 minFrenchFish
by KrazyBadal 0 views

Friand à la viandeSausage meat puff pastry

The friand is the savoury snack of Paris bakeries, a small rectangle of flaky puff pastry wrapped round herby pork sausage meat, bought warm at lunchtime by office workers and students alongside a sandwich. This recipe contains pork. The filling is a simple mix of sausage meat, onion and parsley, and the pastry bakes until shattering and golden. The common mistake is taking them out when the pastry looks done but the meat is not cooked through; it must reach 71 °C. Chef's tip: chill the filled friands for 15 minutes before baking so the pastry puffs high.

55 minFrenchSnacks & Starters
by KrazyBadal 0 views

Cannoncini alla cremaCustard puff pastry horns

Every pastry shop in Turin and Piedmont has a tray of cannoncini: puff pastry wrapped around metal cones, baked until golden and flaky, then piped full of vanilla custard and dusted with icing sugar. Little ones are part of the "pasticcini mignon" bought on Sunday morning after church to take to lunch at the grandparents' house. You need cannoncino or cream-horn moulds. Chef's tip: fill them just before serving; custard softens the pastry within a few hours.

60 minItalianBaking
by KrazyBadal 0 views

Túrós táskaSweet cheese puff pastry pockets

Every Hungarian bakery chain and village shop has a túrós táska in the case, a flaky square folded corner to corner over a fat cushion of sweet curd cheese. The filling is fresh túró beaten with egg yolk, vanilla, lemon zest and raisins, and it bakes soft and slightly tangy inside crisp, buttery puff pastry. It is a mid-morning snack with coffee, or breakfast on the go. Túró is usually made without animal rennet, but check the label if that matters to you. The usual slip is a runny filling that leaks onto the tray, so press the túró through a sieve and add a spoon of semolina to bind it. Chef's tip: chill the filled pockets for 10 minutes before baking; the cold pastry puffs higher and the corners stay folded.

60 minHungarianBaking
by KrazyBadal 0 views

Goes well with ready-rolled all-butter puff pastry