Friday Night Chats and Baking (Spinach & Prosciutto Savoury Tarts & Patty Cakes with Glace Icing)
5Hey Peeps,
It's Friday so lets hang, this evening I will be baking some Spinach & Prosciutto Savoury Tarts & Patty Cakes with Glace Icing
Enjoy
Chris xx
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Recipes are below:
Book: Sweet & Savour
Spinach & Prosciutto Savoury Tarts
Serves 6, Prep+cooking time 50min.
Ingredients:
- 1 tablespoon olive oil
- 1 onion, thinly sliced
- 2 garlic cloves, thinly sliced
- 150g baby spinach leaves
- 100g roasted red capsicum, cut into strips
- 4 large, free range eggs
- 60ml (1/4 cup) thickened cream
- olive oil spray
- 6 sheets filo pastry
- 125g (1/2 cup) PHILADELPHIA Cream Cheese Light Block, broken into small (1cm) pieces
- 60g (1/3 cup) pitted mixed olives, roughly chopped
- 3 thin slices prosciutto, torn into strips
Method:
Preheat the oven to 180 degrees (350F). Grease a large six-hole muffin tin (about 170ml 2/3 cup capacity).
Heat the oil in a frypan over medium heat and cook the onion and garlic for 5-6min until soft. Add the spinach and cook, tossing with a pair of tongs until wilted. Remove from the heat and stir in the capsicum. Season to taste.
Whisk the eggs and cream together in a jug and season to taste.
Spray a sheet of pastry lightly with oil spray and fold widthways into thirds, like you would fold a letter. Spray again, fold in half to form a square, then spray with a little more oil. Push the folded pastry squares into the prepared muffin holes. Repeat with remaining filo.
Divide the spinach mixture between pastry cases, top with the PHILLY pieces and olives, then pour over the egg mixture. Finally, top with the prosciutto.
Bake for 25-30min or until the egg is set and the pastry is golden. Leave to cool in tin for 5min before serving.
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Book: Woman's Weekly Retro Cakes, Pies and Doughnuts. The Complete Collection
Patty Cakes with Glace Icing
Serves 12, Prep+cooking time 45min.
Ingredients:
- 125g (4 ounces) butter, softened
- 3/4 cup (165g) caster sugar
- 3 eggs
- 1/2 teaspoon vanilla extract
- 2 cups (300g) self-raising flour
- 1/4 cup (60ml) milk
- 12 maraschino cherries
Glace Icing:
- 2 cups (320g) icing sugar
- 20g (3/4 ounces) butter, melted
- 2 tablespoons hot water, approximately
- pink and green food colouring
Method:
Preheat oven to 180 degrees/350F. Line a 12 hole (1/3 cup/80ml) muffin pan with paper cases.
Beat butter, sugar, eggs, extract, flour and milk in a medium bowl with an electric mixer on low speed until ingredients are combined. Increase speed to medium; beat for 3min or until mixture is smooth and paler in colour.
Spoon mixture into paper cases. Bake cakes about 25min. Leave cakes in pan for 5min before turning, top-side up, onto a wire rack to cool.
Meanwhile, make glace icing.
Spread cooled cakes with icing; top each with a cherry.
Glace Icing:
Sift icing sugar into a small bowl; stir in butter and enough of the water to make a firm paste. Place bowl over a small saucepan of simmering water; stir until icing is spreadable. Divide icing into two small bowls; tint one pink and the other green.