Best Herb Pastry Recipes

ASPARAGUS, HERB AND GOAT CHEESE PUFF PASTRY

Steps:

• Preheat the oven to 400 degrees F and line a rimmed baking sheet with parchment paper.
• Add the goat cheese, ricotta and 2 eggs to the bowl of a food processor fitted with the blade attachment. Pulse until the mixture is evenly combined. Next, add the Parmesan, parsley, chives, dill, lemon zest, garlic, 1/2 teaspoon salt and 1/4 teaspoon pepper. Pulse once again to combine all the ingredients. The mixture may look slightly liquidy, but once it bakes the egg will help stabilize the cheese mixture. Set aside.
• On a separate rimmed baking sheet, toss the asparagus with the olive oil, 1/4 teaspoon salt and 1/4 teaspoon pepper. Set aside.
• Unroll the puff pastry on a lightly floured work space and dust a rolling pin lightly with flour. Roll the puff pastry out to a 13-by-11-inch rectangle. Add the goat cheese-herb mixture to the puff pastry and spread it out into an even layer, leaving a 1-inch border all the way around the puff pastry. Nestle in the asparagus into the cheese mixture, alternating directions.
• To make the egg wash, whisk the remaining egg with a splash of water. Use a pastry brush to brush the exposed crust all the way around the edges.
• Transfer the tart to the oven and bake until the crust is golden and the cheese mixture is set, 25 to 30 minutes

SMOKED SALMON AND HERB PUFF PASTRY TART

Steps:

• Preheat the oven to 425 degrees F with a rack in the center. Line a baking sheet with parchment.
• Lightly flour a work surface and gently unfold the puff pastry dough. Using a rolling pin, roll out the dough into a 10-by-12-inch rectangle. Score a 1-inch border along all four sides with a sharp knife then prick the area inside the border all over with a fork. This allows steam to release and a rim to rise around the tart.
• Transfer the puff pastry to the prepared baking sheet and bake, rotating the pan halfway through, until golden brown and puffy, about 18 minutes total. Remove the pastry from the baking sheet and allow it to cool on a cutting board or wire rack for 10 minutes. (see Cook's Note)
• While the pastry is baking, whip the cream cheese, yogurt, lemon juice, 1/4 teaspoon salt and several grinds of black pepper in a large bowl with an electric mixer until light and fluffy, about 2 minutes. Fold in the capers, lemon zest, 2 tablespoons chopped dill and 2 tablespoons chopped chives and set aside.
• Just before serving, evenly spread the cream cheese filling over the baked pastry with an offset spatula, leaving the 1-inch border exposed. Arrange the smoked salmon and cucumber on top and sprinkle the tart with the dill fronds, remaining 1 tablespoon chives and some black pepper.

SALMON IN PASTRY WITH HERB AND CREAM SAUCE

Steps:

• If using a whole salmon, have the fish monger clean, skin and fillet it so that you have two whole fillets.
• Check the fillets for large internal bones and remove these with a clean pair of pliers or scissors.
• You can make individual serves using salmon steaks rather than a whole fish if desired.
• If using a larger fish eg 5lb, wrap each fillet in buttered foil and precook for about 15 minutes.
• Do not overcook or it will fall apart in the next step!
• Allow to cool in the fridge.
• Chop the preserved ginger and mix with currents and butter.
• Spread mixture over the fish and sandwich the fillets together.
• Wrap the fish in pastry and decorate as required.
• Glaze with egg wash.
• Bake for 30- 45 minutes.
• Cook for the first 20 mins in a moderate- hot oven, then reduce heat to slow for the remainder.
• If using ready made pastry be guided by cooking instructions on the packet.
• Chop shallots and sweat in butter.
• Add herbs and gently cook for a minute of two.
• Add the flour and mix.
• Add cream.
• Bring gently to the boil and cook for 5 mins stirring all the time.
• Stir in mustard, egg yolk and lemon juice.
• Check seasoning and adjust to taste.
• Serve the fish on a platter decorated with fresh sprigs of chervil and tarragon.
• Serve the sauce separately in a gravy boat.

BRIE AND HERB CHEESES IN PASTRY

Steps:

• Lightly flour bakinng sheet. Place puff pastry on prepared sheet and roll out gently to remove fold lines. Place Brie in center of pastry. Spread 1 package semi soft cheese on Brie. Turn Brie over. Spread remaining semisoft cheese on second side of Brie. Bring pastry up around sides and over cheese wrapping completely and trimming excess pastry. Turn over and place seam side down, Gather pastry scraps, reroll and cut out decorations to place on top of pastry. Combine egg and water brush over top. Preheat oven to 375 degree oven. Bake pastry until golden brown 30 to 35 minutes. Let stand 10 minutes. Serve warm

FETA-HERB PUFF PASTRY WEDGES

Steps:

• Let puff pastry stand at room temperature 40 minutes to thaw.
• Heat oven to 400°F. Unfold pastry on work surface. Using pastry brush, brush pesto evenly over all of pastry, including edges. Cut pastry into 16 squares; cut each square in half diagonally, making 32 triangles.
• Lightly spray 2 large cookie sheets with cooking spray. Gently arrange pastry wedges on cookie sheets. Sprinkle with cheese and nuts.
• Bake 5 minutes. Reduce oven temperature to 350°F. Bake 8 to 10 minutes, until edges are golden brown. Top wedges with basil. Serve warm.

HEARTS OF PALM WITH HERB PASTRY

Steps:

• Heat oven to 400° F. Roll out pastry, line 11 in. flan ring & chill. Melt butter, add palmito, parsley & oregano & cook over medium heat 5 minutes. Set aside to cool slightly. Bake pastry (prick & weigh down with wax paper & beans) 15 mins, then bake another 5 mins. Cool slightly, lower oven temp to 350. Mix eggs, yolks, cream & milk. Season with salt & pepper. Spoon hearts of palm mixture, sprinkle with cheese & pour liquid over top. Bake until set, 25 mins. Cool for 10 mins before transferring to serving dish. Serve warm with spicy tomato sauce.

HERB PASTRY

Steps:

• Sift flour w/ salt & cayenne pepper. Rub in butter & lard until mixture resembles breadcrumbs. Stir in herbs & mix well. Add cold water and mix to a firm dough,first with knife, then with hand. Add more water, if necessary. Wrap and chill for 30 mins. before using.