Cheese Pastries Vegetarian Epicure Recipes

CHEESE PASTRIES (VEGETARIAN EPICURE)

Steps:

• Preheat oven to 325 degrees F.
• Stir together the flour, salt, paprika and pepper. Put in food processor, add butter and process until mixture resembles coarse meal.
• Add and process with both grated cheeses.
• Sprinkle cream over mixture and process until you have a smooth dough. (You may knead it by hand a bit.)
• Put glob on waxed paper, press to form a disk, wrap in the waxed paper and chill for about an hour.
• Roll the dough out on a lightly floured pastry cloth, until it is a thickness of a little less than ¼ inch.
• Cut into small or medium circles or strips.
• Arrange them on ungreased cookie sheets; then brush with the beaten egg/water mixture.
• Bake in preheated 325 degrees F oven for 12-14 minutes. (Or until they are puffed and slightly brown on top.).

YUMMY VEGGIE AND CHEESE PASTIES

Steps:

• In a big bowl combine quark, butter, flours and salt, Using your hands quickly knead into a smooth dough. Place in the fridge until filling is ready.
• Heat the oil in a frying pan and saute veggies for about 5 minutes. Season with pepper, chili powder, rosemary and curry powder. Allow to cool slightly (2 min.). Stir in cheese.
• On a lightly floured surface roll out quite thinly (as thinly as possible without it breaking). Using a glass or cookie cutter (8 cm in diameter) cut out 8 rounds.
• Place 1 tbs of filling onto each dough round and fold over to get a pasty shape. Seal using a fork to press down the rim.
• Place the pasties on a paper-lined baking sheet and bake in the preheated oven at 180°C/350°F for about 30 minutes (check 5 minutes early to prevent overbrowning).
• Serve with dipping sauce and salad of choice.
• Enjoy! :).

FIGS-IN-A-BLANKET WITH GOAT CHEESE

Steps:

• Arrange racks in upper and lower thirds of oven; preheat to 400°F. Line 2 rimmed baking sheets with parchment paper.
• Stir vinegar, honey, red pepper flakes, salt, pepper, and 1 cup water in a medium pot. Add figs and bring to a boil. Reduce heat, bring to a simmer, and cook, stirring occasionally, until figs are softened and liquid has almost evaporated and is a syrupy consistency, 7-10 minutes. Transfer figs to a plate; let cool.
• Beat egg with 1 Tbsp. water in a small bowl. If using a 14-ounce package with 1 sheet of pastry, roll pastry to an 18x12" rectangle on a lightly floured surface. If using a 17-ounce package with 2 sheets of pastry, roll each sheet to a 12x9" rectangle. Cut pastry along the 12" side into 12 (1-inch-wide) strips. Cut each strip crosswise into pieces about 4 1/2" long. You should have 48 (4 1/2x1") strips pastry.
• Scoop a heaping 1/2 tsp. cheese and press into cut side of 1 fig half. Place fig half in the center of 1 pastry strip. Brush 1 end of pastry with egg wash and roll to enclose. Transfer seam side down to prepared sheet. Repeat with remaining cheese, figs, and pastry. Brush top of each pastry with egg wash and sprinkle with seeds, if using. Bake pastries, rotating and switching sheets top to bottom halfway through, until golden brown and puffed, 15-18 minutes.
• Do Ahead
• Figs can be cooked 2 days ahead; cover and chill.