Who can resist a flaky, buttery pastry? From savoury pies to sweet layers, these pastry bakes are peak comfort in every crumb.
Tomato tartlets with Camembert fondue
Ingredients
1 Tbsp (15ml) butter
1 Tbsp (15ml) olive oil blend + extra for drizzling
2 onions, thinly sliced
2 cloves garlic, finely grated
1 roll (400g) puff pastry, defrosted
1 punnet (300g) cherry tomatoes, halved
6 sprigs thyme, chopped
Salt and milled pepper
1 Tbsp (15ml) brown sugar
1 round (125g) Camembert
Basil, for serving
Method
- Heat butter and olive oil in a pan over medium heat.
- Sauté́ onions for 10-12 minutes until caramelised. Add garlic, cook for 2 minutes more and set aside.
- Preheat oven to 200°C.
- Roll pastry out on a floured surface to about 3mm Cut out 12 circles using a cookie cutter. Chill discs until firm.
- Pack out 12 little heaps (slightly smaller than your pastry discs) of tomatoes, onion mixture and thyme pieces on a lined baking tray. Season, drizzle with oil and sprinkle with sugar.
- Cover heaps with a pastry disc and press down to secure. Prick a steam hole on top of each pastry disc.
- Bake for 23-28 minutes until golden and puffed. Cool on the tray for 10 minutes.
- Arrange pastry in a wreath on a serving plate, with the filling facing up.
- Score a criss-cross pattern into Camembert, drizzle with oil and bake for 8-10 minutes until inside is molten.
- Place cheese in the centre of the wreath. Scatter with basil and serve immediately.
Recipes & styling: Liezl Vermuelen
Photographs: Zhann Solomons
Also read: 2 Tasty recipes with one roll of phyllo pastry
Spinach & feta hand pies
Serves 8
Ingredients
1 cup butter
½ cup water
2 cups cake flour
400g spinach, steamed
4 discs feta, crumbled
Method
- Bring the butter and water to a boil over high heat. Remove from the stove and add the flour. Whisk until fully combined and a dough Allow to cool.
- Roll the dough out on a floured surface and cut out eight 10cm
- Mix the spinach with the feta and divide it between the pastry cases. Place the filling on one side and fold over to create a half-moon, pressing the edges down to seal. Freeze.
- When ready to eat, defrost in the fridge overnight. Arrange on a lined baking tray and bake at 200°C for 25 minutes, until golden brown.
Cook’s note For an extra-rich pastry, replace the water with full-cream milk, making sure not to burn it. When you cook with feta, taste the filling before adding salt, as the cheese will add saltiness to the dish.
Recipes & styling: Leila-Ann Mokotedi
Photography: Jotham van Tonder
Also read: Cheesy date & bacon pastry twists
Beetroot & berry burst pop tarts
Makes 10
Ingredients
For the jam filling
200g mixed frozen berries
¾ cup beetroot juice
¾ cup sugar
1 lime, zested and juiced
2 rolls (400g each) short crust pastry, defrosted
Flour, for dusting
1 egg, whisked, for brushing
1½ cup (195g) icing sugar, sifted
3-4 Tbsp (45-60ml) water
1 drop pink food colouring
Handful freeze-dried strawberries, crushed (optional)
Lime peel, cut into matchsticks
Method
- Combine jam filling ingredients in a small pot and bring to a simmer. Cook for 18-20 minutes until thick and syrupy. Remove and decant into a bowl. Refrigerate to cool completely.
- Preheat oven to 200°C and line 2 baking trays with baking paper.
- Roll pastry to 3mm thick on a lightly floured surface.
- Cut into 7x14cm
- Place 2 teaspoons of jam in the centre of half the rectangles and brush the borders of rectangles with whisked egg.
- Place the remaining pastry rectangles on top to enclose. Cut a small slit at the top to allow steam to escape while baking.
- Run finger around edges to secure. Neatly crimp the long edges of pastry with a fork.
- Place pastries on lined baking trays and brush tops with egg. Chill in the fridge for 15 minutes or until cold.
- Bake for 18-22 minutes or until golden. Remove and cool on a wire rack.
- Mix together icing sugar and water, adding just enough liquid to make a thick, sticky paste. Add food colouring and whisk for a lump-free glaze.
- Spoon icing over tarts. Top with freeze dried berries, lime zest and some sprinkles. Serve warm or cool and store in an airtight container in a cool, dark place for up to 2 days.
Recipes & styling: Liezl Vermuelen
Photography by: Zhann Solomons
Pumpkin pecan pie
Serves 6-8
Ingredients
1 packet (400g) shortcrust pastry, defrosted
Flour, for dusting
1 packet (500g) pumpkin cubes
2 Tbsp (30g) butter
2 eggs
1 tub (230g) medium-fat cream cheese
1 cup (200g) brown sugar
Grating of nutmeg
1 tsp (5ml) ground cinnamon
¼ cup (60ml) honey
1 large packet (150g) pecan halves
Whipped cream, for serving
Honey, for serving (optional)
Method
- Roll out pastry on a floured work surface to 4mm Line a 25cm tart tin with pastry, cutting away any excess pastry. (See Cook’s note.)
- Use a fork to prick the base of tart, which will allow steam to escape.
- Place a sheet of baking paper over pastry, covering completely, then fill to the top with raw rice or baking beads. Chill.
- Preheat oven to 200°C.
- Steam pumpkin on the stove or in the microwave. Cool slightly.
- Blitz pumpkin using a stick blender (or use a masher, if you like) until smooth. Stir in butter and set aside to cool.
- Whisk together remaining ingredients until well combined, then fold in the pumpkin puré
- Blind bake tart shell for 20 minutes. Remove rice or beads and baking paper.
- Pour pumpkin batter into the par-baked tart shell.
- Bake for another 25 minutes.
- Remove, top with pecan nuts and return to the oven for another 5-8 minutes.
- Cool for 10 minutes in tin before unmoulding.
- Serve tart warm with a dollop of cream and a drizzle of honey, if you like.
Cook’s note
To extend your pastry, line your tart tin and cut the pastry level with the edges by rolling your rolling pin over the tin or cutting with a sharp knife. Then, using your index- or pinkie finger (depending on tin size) press against each fluted indent to extend it over the tin’s edge.
By: Liezl Vermeulen
Photography by: Zhann Solomons
