Combine flours and salt in a large bowl. Cut in butter chunks until pea-size or smaller. Drizzle with 4-5 tbsp of cold water and the vinegar tossing with a fork until dough becomes scraggly. Add another tbsp of cold water if necessary. Turn mixture out onto a clean work surface and knead until dough comes together. Form into a flat disk and wrap in plastic wrap. Refrigerate for at least an hour.
Return to medium heat and add spices and water, stirring to combine. Allow mixture to come to a simmer and cook uncovered until most of the moisture has evaporated, about 10 minutes.
Remove from heat and stir in beans and half of the cheese.
Preheat oven to 375°F and line a large baking tray with parchment.
Roll dough into a 14" circle that will be about 1/8" thick. Fold dough in half and move to your prepared baking tray.
Spread beef mixture in the centre of the dough leaving a 1 1/2"-2" boarder of dough. Fold the dough boarder up and over the beef mixture, crimping the dough slightly as you go.
Whisk egg with a tbsp of water and brush onto exposed pastry edge. Bake for about 35 minutes until pastry is golden.
Remove from oven and top centre with remaining cheese. Cut into wedges and serve with desired toppings.
Recipe Notes
-The pastry can be made up to a day in advance and kept chilled until ready to use.
In a large bowl combine all ingredients and mix until incorporated. Roll into 1-ounce meatballs (about 2 tbsp each) and arrange on a large baking tray lined with parchment. Will yield about 38 meatballs.
Bake for 15 minutes and remove from oven. Reduce heat to 350°F.
Add 2 cups water and OXO soup base and heat to a simmer, stirring to dissolve. Whisk together the cornstarch and 1/4 cup cold water. Add to pot, whisking constantly until mixture comes to a boil. Reduce heat and whisk in mushroom soup until smoothed out. Stir in sour cream, Worcestershire sauce, parsley, paprika and pepper.
Add meatballs to the sauce and stir gently to coat with sauce. Cover and bake for 30-35 minutes. Remove from oven and serve immediately over noodles, rice or potatoes.
Recipe Notes
-It is a must to use beef soup base (preferably Knorr OXO Beef in a Mug)Â I have tried to use regular beef bouillon cubes and powder, however, they do not have the same level of beef flavour and are not recommended for this recipe.
-Meatballs can be made and cooked up to a day ahead. Keep covered and chilled until ready to use. Cook casserole for 40-45 minutes if using cold meatballs.
Combine cherries and sugar in a medium saucepan and cook over medium heat until cherries are soft and syrupy about 10 minutes.
In a small bowl whisk together 1 tbsp of cornstarch and 1 tbsp cold water. Stir into cherries and whisk constantly over medium-high heat until mixture comes to a full boil.
Remove from heat and stir in almond extract. Allow to cool for about 10-15 minutes.
Preheat oven to 425℉ and line a heavy baking sheet with parchment.
In a small bowl cream together cream cheese, 1 tbsp of powdered sugar and vanilla.
Lay puff pastry sheet on parchment and stretch slightly in width and length to 11-12".
Using a pastry scraper or knife cut 1" wide fingers on the top and bottom third of pastry (length of fingers will be 3-4") and the centre 4" portion will be uncut (see photo).
Spread cream cheese evenly along the centre uncut 4" portion of pastry.
Spread cherry filling evenly on top of the cream cheese filling, leaving the fingers uncovered.
Pull fingers across filling, alternating sides as you go (it's ok to have some small spaces in the pastry). Tuck any excess pastry underneath.
In a small bowl whisk together egg and 1 tbsp milk or cream. Brush generously onto pastry.
Bake in preheated oven for 25-28 minutes until golden and puffed. Remove from oven to a cooling rack for 5 minutes.
Glaze
In a small bowl whisk together 1/2cup powdered sugar and 1 tbsp milk or cream. Drizzle over pastry while warm and sprinkle with toasted almonds.
Serve warm, cutting into 1 1/2" slices.
Recipe Notes
-Toast almonds in a preheated 350℉ oven for 10-12 minutes, stirring once.
-Using a pastry cutter to cut fingers allows a clean cut without cutting through the parchment.
In a medium sauce pan bring water to a simmer. Add dried hibiscus and bring back to a boil, stirring to soak all the hibiscus. Turn off heat and allow to steep for 10-15 minutes, stirring once or twice. Strain through a fine mesh sieve, allowing hibiscus to drain naturally without squeezing or pushing on it.
Return liquid to the pot and add frozen strawberries along with any juice and sugar. Bring to a boil and stir to dissolve sugar. Reduce heat to a steady boil and allow to cook, uncovered for 15-20 minutes, mashing berries with a fork or back of a wooden spoon to help them break down.
Mix cornstarch with 1 tbsp cold water until dissolved. Add to syrup, stirring constantly until mixture is fully combined and has returned to a boil. Strain through a fine mesh sieve and allow to cool to room temperature, then cool completely in the refrigerator to reach full thickness.
Pour into sealable jars or airtight container and keep refrigerated until ready to use. Will keep refrigerated for 2-3 weeks well sealed.
In a small bowl, whisk together mayonnaise, vinegar, sugar, wasabi, salt and pepper. Cover and keep chilled until ready to use.
When ready to assemble sliders, toss cabbage, green onion and grated carrot with dressing.
Chicken Cutlets
Slice chicken breasts in half horizontally and then cut each half into half again, getting 4 pieces (each being about 1.5 ounces) out of each breast. Place the chicken pieces between two pieces of parchment or wax paper and pound with a rolling pin or flat side of a mallet to 1/4" thick.
Using 3 shallow bowls, to the first, add the flour, salt and pepper and whisk to combine. To the second, add eggs and water and whisk to combine. To the third, add the bread crumbs.
Add several chicken pieces to the flour bowl and flip around to coat. Shake off excess and add pieces to egg bowl. Using a fork, flip to coat with egg and place in bread crumbs, turning each piece and patting gently to adhere crumbs. Place breaded portions onto a clean plate or wire rack and repeat breading procedure until all pieces are done.
Add enough canola oil to a large skillet to just start to cover the bottom. Heat over medium high until hot. Add breaded chicken to pan, being careful not to overcrowd pan. Cook for approximately 2 minutes per side until golden. Remove from pan to a paper towel lined tray to dab off any excess grease and then to a clean plate. Keep warm in a low 225℉ oven while remaining cutlets are fried. Wipe out pan with a paper towel to remove excess crumbs that may start to burn prior to frying more cutlets.
Slice slider buns in half and brush lightly with butter. Wipe out skillet with a paper towel and place slider buns buttered side down in pan and heat over medium until starting to brown and become warm. About 2 minutes.
To each slider bun, add a chicken cutlet and top with a generous amount of wasabi slaw. Secure each slider with a long toothpick if desired and serve immediately.
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