4 Autumn Pastry Dishes To Make Now
Published 10/10/2016 | 12:02
As the nights draw in and the weather gets colder, the urge beckons for pies and casseroles with moreish flavours.
Butternut squash, root vegetables, seasonal finds from the harvest .. and of course crumbling pastry. What could be more satisfying? Here are our top 4 Autumn Pastry Dishes to make and enjoy right now:
Roast Butternut Squash and Feta Tart
This delicious vegetarian dish combines the fresh flavours of autumn all wrapped up in a puff pastry tart. Only 40 minutes to bake, it makes 6 generous servings for lunch (4 for dinner)
1 small-medium butternut squash, about 600g
2 tbsp olive oil
1 x 320g regular or Light Jus-Rol Puff Pastry Sheet
150g feta, crumbled
25g pine nuts
3-4 tbsp pesto
A half x 90g bag of rocket
1. Preheat the oven to 220 degrees Celsius (200 degrees fan oven) gas mark 7.
2. Peel the butternut squash , then slice into 1.5cm-thick rounds and rings – removing the seeds as you go. Spread on a baking tray, drizzle over half the oil and some seasoning and bake for 18-25 minutes until tender.
3. Meanwhile, unroll the pastry, leaving the pastry paper as parchment underneath. Score a 1cm border all around the edge. Prick all over the middle with a fork and bake for 15 minutes underneath the squash.
4. Mash together the feta and ricotta with some freshly ground black pepper. Once the pastry and squash are done, press the pastry middle of the tart back down with a spatula. Spread the ricotta mixture over the pastry, keeping within the border, then arrange the roasted squash over the top and scatter with the pine nuts. Bake for a further 10-15 minutes until the pastry is golden and crisp.
5. Serve immediately, or at room temperature, dotting over teaspoons of the pesto, then scattering over some rocket. Eat with the rest of the rocket leaves.
Apple, Plum and Sloe Gin Pie
This apple, plum and sloe gin pie is just perfect to enjoy as the leaves turn and the evenings get longer. Made with Jus-Rol shortcrust pastry, it’s ready in 30 minutes, serves 6 and makes a great conversation piece as it’s that little bit different!
4-5 Bramley apples, peeled, cored and diced
8 plums, stoned and diced
125g caster sugar
2 tbsp cornflour, plus extra for dusting
100ml sloe gin
¼ tsp ground cinnamon
1 x 375g pack Jus-Rol Sweet Shortcrust Pastry
1 egg white, beaten with a fork until frothy
1 tbsp granulated sugar
Lipped, deep pie dish
1. Put the apples, plums, caster sugar, flour and cinnamon in a wide pan. Soften the fruit for about 5 minutes, until they start to turn saucy but not completely soft. Take off the heat, stir in the sloe gin and leave to cool.
2. When the fruit is cool, preheat the oven to 190C (170C fan oven) Gas Mark 5. Spoon the fruit filling into a deep, roughly 20cm pie dish. Brush the edges with a little egg white.
3. On a lightly floured surface roll the pastry out to a round, ½cm thick. Lift onto the pie, press down to stick at the edges and trim the excess. Use the excess to make decorations, if you like, and stick on with more egg white.
4. Use a pastry brush to lift off the egg white froth and brush the pie with this bubbly mixture. Sprinkle over the granulated sugar and bake for 40-45 minutes until the pastry is dark golden and crisp. It’s best served with custard.
Sausage, Butternut Squash and Bean Pasty
Great for a cold Autumn night, this hearty and spicy sausage, butternut squash and bean pasty is ready in just 40 minutes.
2 Jus-Rol Puff pastry blocks
1 tsp olive oil
1 onion finely chopped
2 cloves garlic
1 and a half tsp chilli flakes
2 tbsp tomato ketchup
400g haricot beans rinsed and drained tinned
1tsp brown sugar
400g butternut squash peeled and cubed
6 sausaged cut in to bite sized pieces, skin removed
1. Preheat oven to 200 degrees celsius (180 degrees celcius for fan assisted ovens / Gas Mark 6)
2. Cook the onions in olive oil in a saucepan until tender. Add the garlic and cook for 1 minute, then add the paprika, chilli flakes, ketchup, passata and water. Bring to a simmer and add the beans and sugar. Cook on a medium heat for 20 minutes, stirring occasionally.
3. Meanwhile, roast the butternut squash and sausages together on a baking sheet in the oven for 25 minutes or until the sausages are cooked through. Then tip into the bean mixture and stir through. Leave to cool.
4. Reduce the temperature of the oven at 190 degress celsius (170 degrees for fan assisted ovens). Gas Mark 5.
5. On a lightly floured surface, roll the pastry to 5mm thick that is big enough for 4 x 15cm plates to fit. Use the plate to trim the pastry so you have 4 circular pastry discs. Repeat this with the other piece of pastry.
6. Firmly pack 1/8 of the filling along the centre of each round, leaving 2cm from the edge. Brush the edges of the pastry with beaten egg and then carefully draw the sides so that they meet at the top. Pinch them together and seal.
7. Carefully transfer to a baking sheet and brush with the remaining egg to glaze. Bake in the oven for 15 minutes or until golden. Serve warm.
Root Vegetable Tarte Tatin
Autumn and root vegetables are the perfect match. A delicious twist on the French favourite Tarte Tatin, this Root Vegetable Tarte Tatin will really add the wow factor to a casual lunch.
500g block Jus-Rol Filo pastry
1 large carrot, peeled and sliced into 1cm rounds
1 larger parsnip, peeled and sliced into 1cm rounds
1 sweet potato, peeled and sliced into 1cm rounds
I banana shallot, skin peeled and sliced in rounds
1 tbsp sherry vinegar
1 tbsp caster sugar
3 sprigs of thyme, leaves picked and chopped
Salt and freshly ground black pepper to taste
Plain flour for dusting
1. Place the vegetables in a large pan and add enough water to cover, season with salt and bring to the boil. Allow to simmer for 4-5 minutes, then quickly drain the vegetables and refresh in a bowl of iced water (this halts the cooking process and helps to retain their colours.
2. Drain the cooled vegetables and leave to dry on kitchen towel.
3. Preheat the oven to 200 degrees celsius / gas mark 6
4. Roll out the puff pastry on a light floured surface. Using an oven-proof frying pan (approx 25cm) as your guide, trim the pastry to a circle that is slightly bigger than the pan. Transfer to a baking tray lined with baking parchment and chill in the fridge.
5. Place the frying pan on a medium-high heat and add the butter, vinegar and sugar, stirring until melted together. Reduce the heat slightly and add the shallots – try to keep the rings intact by not moving them too much.
6. Once they begin to soften and caramelise, scatter over the thyme leaves, shaking the pan gently to combine. Remove the pan from the heat and allow to cool for 5 minutes.
7. Place the par-boiled vegetable rounds in a decorative pattern across the base of the pan, arranged like a mosaic with a mix of large and small pieces to fill the gaps. Make sure all the vegetables are coated in the butter glaze.
8. Remove the pastry circle from the fridge and place on top of the vegetables in the pan. Gently tuck the edges in around the vegetables.
9. Transfer the pan to the oven and bake for 20 minutes, then check the tarte to see if there is any excess butter or liquid bubbling up around the sides – if so, gently pour this away (you may need to use a kitchen towel or a cloth to hold the tarte in place).
10. Reduce the oven to 180 degrees Celsius
Sacred / gas mark 4 and return the tarte to the oven for a further 15-20 minutes until the pastry has risen and is golden brown.
11. Leave to cool for 10 minutes (the pastry will deflate slightly in this time) then place a plate over the top of the pan and carefully flip the pan over, so the tarte Tatin turns out on to the plate. Serve the tarte warm, perhaps with a fresh salad.
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Find Jus-Rol Pastry in the chilled & frozen aisle in your local grocery store. For more pastry recipe inspiration check out jusrol.ie.