Blue Cheese Lattice Pies
Ingredients
80 g unsalted butter
120 g full fat cream cheese
50 ml whipping cream
250 g plain flour
0.5 tsp. salt
100 g blue cheese
45 g ricotta cheese
40 g cavolo nero
50 g roasted red peppers
2 onion chutney
30 g raisins
1 garlic clove
1 tsp. ground black pepper
0.5 tsp. dried oregano
1 pipe nuts (cake decoration)
1 egg
1 tsp. sumac, (optional)
200 g Greek yogurt
50 g olive oil
1 lemon juice
4 sprig of fresh parsley
2 sprig of mint
salt, to taste
pepper, to taste
Instructions
STEP 1/7
Cut the butter into cubes and leave at room temperature to soften.
Crumble the blue cheese and ricotta cheese.
Destalk the kale and blanch.
Drain the roasted peppers.
Peel, destem and crush the garlic.
Lightly beat the egg.
Destalk the parsley and mint.
STEP 2/7
Line the baking tray with parchment paper.
Lift the Chef Patissier XL head and fit the heat shield.
Fit the Creaming beater to the machine.
STEP 3/7
Attach the EasyWarm bowl to the machine.
Add the first three items of Ingredients 1 (butter, cream cheese, whipping cream) into the EasyWarm bowl, fit the splash guard.
Mix on speed Min for 1 minute until combined.
Add the remaining Ingredients 1 (flour, salt) into the EasyWarm bowl.
Mix on speed Min for 1 minute until combined.
Transfer the dough to a work surface.
Shape into a flat disc and wrap in cling film.
Chill in the fridge for 30 minutes.
STEP 4/7
Retrieve, clean the EasyWarm bowl and fit the K beater.
Attach the EasyWarm bowl bowl to the machine.
Add the first two items of Ingredients 2 (blue cheese, ricotta cheese) into the EasyWarm bowl, fit the splash guard.
Mix at heat setting 5 on speed Min for about 3 minutes until combined.
Add the next eight items of Ingredients 2 (kale, red peppers, chutney, raisins, garlic, pepper, oregano, nuts) into the bowl.
Mix on speed Min for 30 seconds until combined.
Transfer the chilled pastry to a lightly floured work surface.
Roll out until 3 mm thick.
Cut into 6 equal rectangles, approx. 12x8 cm each.
Place the pastry rectangles on the prepared baking tray.
Re-roll the pastry trimmings, then cut into 12 strips, 1 cm width.
Spoon the filling evenly into the rectangles, living a thin gap around the edges.
Brush the edges with some of the ninth item of Ingredients 2 (beaten egg).
Lay the pastry strips diagonally on top, forming a lattice.
Brush the pastries with the remaining beaten egg.
Sprinkle with the last item of Ingredients 2 (sumac), if using.
Chill in the fridge for 30 minutes.
STEP 5/7
Preheat the oven to 200ºC.
Assemble the Food Processor attachment to the machine.
Fit the knife blade to the Food Processor bowl.
Add Ingredients 3 (yogurt, oil, lemon juice, herbs, seasoning) into the Food Processor bowl.
Attach the lid and ensure it is locked into place.
Blend on medium speed until combined.
Scrape the dip into a small bowl.
Refrigerate until ready to use.
Retrieve the chilled pastry.
Bake at 200ºC for 30-35 minutes until golden.
STEP 6/7
Serve the pies warm or cooled to room temperature.
Serve with the yogurt dip.
Store in an airtight container and refrigerate for up to 3 days.
STEP 7/7
Once you have completed the lattice stage, transfer the tray with the pastries to the freezer until frozen solid.
Transfer the frozen pastries into a freezer bag until ready to bake.
The pies can be store in the freezer for up to 6 months.
To bake from frozen: Brush the frozen pies with the egg wash.
Bake at 180ºC for 35-45 minutes until piping hot throughout.
Blue Cheese Lattice Pies
Ingredients
80 g unsalted butter
120 g full fat cream cheese
50 ml whipping cream
250 g plain flour
0.5 tsp. salt
100 g blue cheese
45 g ricotta cheese
40 g cavolo nero
50 g roasted red peppers
2 onion chutney
30 g raisins
1 garlic clove
1 tsp. ground black pepper
0.5 tsp. dried oregano
1 pipe nuts (cake decoration)
1 egg
1 tsp. sumac, (optional)
200 g Greek yogurt
50 g olive oil
1 lemon juice
4 sprig of fresh parsley
2 sprig of mint
salt, to taste
pepper, to taste
Instructions
STEP 1/7
Cut the butter into cubes and leave at room temperature to soften.
Crumble the blue cheese and ricotta cheese.
Destalk the kale and blanch.
Drain the roasted peppers.
Peel, destem and crush the garlic.
Lightly beat the egg.
Destalk the parsley and mint.
STEP 2/7
Line the baking tray with parchment paper.
Lift the Chef Patissier XL head and fit the heat shield.
Fit the Creaming beater to the machine.
STEP 3/7
Attach the EasyWarm bowl to the machine.
Add the first three items of Ingredients 1 (butter, cream cheese, whipping cream) into the EasyWarm bowl, fit the splash guard.
Mix on speed Min for 1 minute until combined.
Add the remaining Ingredients 1 (flour, salt) into the EasyWarm bowl.
Mix on speed Min for 1 minute until combined.
Transfer the dough to a work surface.
Shape into a flat disc and wrap in cling film.
Chill in the fridge for 30 minutes.
STEP 4/7
Retrieve, clean the EasyWarm bowl and fit the K beater.
Attach the EasyWarm bowl bowl to the machine.
Add the first two items of Ingredients 2 (blue cheese, ricotta cheese) into the EasyWarm bowl, fit the splash guard.
Mix at heat setting 5 on speed Min for about 3 minutes until combined.
Add the next eight items of Ingredients 2 (kale, red peppers, chutney, raisins, garlic, pepper, oregano, nuts) into the bowl.
Mix on speed Min for 30 seconds until combined.
Transfer the chilled pastry to a lightly floured work surface.
Roll out until 3 mm thick.
Cut into 6 equal rectangles, approx. 12x8 cm each.
Place the pastry rectangles on the prepared baking tray.
Re-roll the pastry trimmings, then cut into 12 strips, 1 cm width.
Spoon the filling evenly into the rectangles, living a thin gap around the edges.
Brush the edges with some of the ninth item of Ingredients 2 (beaten egg).
Lay the pastry strips diagonally on top, forming a lattice.
Brush the pastries with the remaining beaten egg.
Sprinkle with the last item of Ingredients 2 (sumac), if using.
Chill in the fridge for 30 minutes.
STEP 5/7
Preheat the oven to 200ºC.
Assemble the Food Processor attachment to the machine.
Fit the knife blade to the Food Processor bowl.
Add Ingredients 3 (yogurt, oil, lemon juice, herbs, seasoning) into the Food Processor bowl.
Attach the lid and ensure it is locked into place.
Blend on medium speed until combined.
Scrape the dip into a small bowl.
Refrigerate until ready to use.
Retrieve the chilled pastry.
Bake at 200ºC for 30-35 minutes until golden.
STEP 6/7
Serve the pies warm or cooled to room temperature.
Serve with the yogurt dip.
Store in an airtight container and refrigerate for up to 3 days.
STEP 7/7
Once you have completed the lattice stage, transfer the tray with the pastries to the freezer until frozen solid.
Transfer the frozen pastries into a freezer bag until ready to bake.
The pies can be store in the freezer for up to 6 months.
To bake from frozen: Brush the frozen pies with the egg wash.
Bake at 180ºC for 35-45 minutes until piping hot throughout.