Puff Pastry Hand Apple Pies

I made these on Sept. 23, 2018.  I used the food processor to chop up the apples and toasted almonds. Not sure I'd make it again. It looks pretty, but when it cools, the pastry gets tough.  Better I think with traditional pastry crust.  Save the puff pastry for other things.  

Ingredients:

• (20oz) puff pastry = two 16 x 9 1/2-inch sheets I only had one box of frozen puff pastry which made SIX hand apple pies
• 1 egg, beaten (for egg wash)
• granulated sugar for garnish (optional)

Apple filling

• 3-4 medium apples
• 1/2 cup granulated sugar, more to taste
• 1 to 2 T cornstarch (the original recipe uses breadcrumbs)
• 1 to 2 T lemon juice
• 1 teaspoon ground cinnamon, more to taste
• I added chopped toasted almonds

Directions:

1. Important: If you’re using frozen puff pastry, thaw it first according to the instructions on the package. You also don’t need the exact same size of puff pastry sheets that I use. Anything similar is perfectly okay. Once you have thawed pastry sheets, proceed with the recipe.
2. Line 2 baking sheets with parchment paper, set aside.
3. Peel and coarsely grate the apples, discard cores and peels. In a bowl, combine grated apples, sugar, bread crumbs, lemon zest and cinnamon. Set aside.
4. Lay out a puff pastry sheet on your work surface. Slice into strips, each measuring approximately 10 x 24 - cm (4 x 9 1/2 inches). Brush the edges with egg wash. Top one half of the pastry strip with apple filling, leaving a 1-2 cm (1/2 - 1 inch) border around it. Fold the empty half over the filling and press the two together. Brush pie with egg wash, seal edges by pressing them together with a fork, sprinkle with sugar. Continue with the rest.
5. Using a sharp knife, make 2-3 slices into the tops of the pies (or make X marks). These will help release air from the pies as they bake.
6. Chill pies in the fridge while your oven warms up. Set to 200°C (392°F). Bake pies for 20 minutes or until they’re golden and puffy. Remove from oven and let cool in the pan.
7. Serve lukewarm or cold. Once completely cool, you can store pies in an airtight container (or ziplock bag) for up to 3-4 days.

Replacement for Egg Wash (Chicken cutlets, etc.)

A Replacement for Egg Wash

Instead of a traditional flour, egg wash, and breadcrumb routine, rub your chicken or pork cutlets with salt and seasoning. Then coat with a thin layer of mayonnaise. Let them sit until ready to pan-fry. Then gently press with breadcrumbs or crushed crackers. The mayonnaise keeps the meat super juicy. Binding with the seasonings, it creates a paste while it sits, so more flavor stays on the meat, too. 

Parmesan Mayonnaise Baked Skinless Chicken Breast

Ingredients

• 4 skinless boneless chicken breasts trimmed
• 1 cup mayonnaise
• 1/2 cup Parmesan cheese grated - fresh preferred
• 1 1/2 teaspoon seasoning salt Lawry’s
• 1 teaspoon garlic powder
• 1/2 teaspoon pepper
• 1/3 cup Italian bread crumbs

Servings: servings

Units:MetricUS Imperial

Instructions

1. Preheat oven to 375 convection or 400 regular. Trim and pat dry 3-4 skinless boneless chicken breasts.
2. Mix in a medium bowl 1 cup mayonnaise, 1/2 cup Parmesan cheese (fresh shredded preferred), 1 1/2 teaspoon seasoning salt (I used Lawry’s), 1 teaspoon garlic powder and 1/2 teaspoon pepper. This will make more than you need.
3. Prepare a cooking sheet with aluminum foil (to help clean up) and a rack. The rack will help crispness all around. You can do without the rack, but the bottom will not be crispy. Give the rack a good spray of PAM.
4. Dip the chicken breasts in the mayonnaise Parmesan mixture. Be sure to get all surface coated. Finger use allowed but be sure to wash well after. KEEP IT LIGHT and do not try to use all the coating.
5. Lightly sprinkle with some Italian bread crumbs on both sides. I used about 1/3 cup on three large breasts. You are not coating them. Just adding some crispy and flavor.
6. Bake until internal temp of 165. This will vary by oven but mostly by the size of the chicken breast. About 40 minutes for medium to large. 45 minute for huge. Let rest for 5 to 10 minutes before serving.

Recipe Notes

Miracle Whip is NOT mayonnaise. It has some sweetness and multiple spices. Please do not use it in this recipe.

Burrito Samosas (from BOSH)

https://www.bosh.tv/recipes/burrito-samosas

Lois's version 
I made this on Tuesday, July 31, 2018.  I didn't have chili peppers so I substituted Sambal Oelek, a spicy sauce.  I also added peas and mixed the rice in with the mixture.  After I put a spoonful of the mixture on the tortilla, then I put a spoonful of mozzarella cheese.  
I made about 20 of these and still cannot make them look as pretty as the BOSH version. :(

Ingredients:

• 3 T oil
• 1 red onion (finely chopped)
• 3 cloves garlic (finely chopped)
• 1 chili pepper (finely chopped)
• 1 T smoked paprika
• 1 T ground coriander
• 2 tsp cumin
• 2 tsp salt
• 2 tsp Tabasco or other hot sauce
• 3 medium sized potatoes (boiled and diced)
• 1 can black beans
• 1.5 C cooked rice
• 1 C grated cheese
• 6 or 7 tortillas
• 1/2 C milk

Directions:

1. Heat oil in a pan.
2. Add onions and cook until translucent.
3. Add garlic and saute.
4. Add chili, red peppers, and stir until the peppers have begun to soften.
5. Add the smoked paprika, ground coriander, cumin, salt, hot sauce, and stir until the spices have covered the entire contents of the pan.
6. Add potatoes into pan and stir until they're well-covered in spices and have started to crips up on the edges.
7. Add the black beans and stir.
8. Put about 1/3 C cooked rice in the middle of a tortilla.
9. Add a pinch of grated cheese on top of the rice.
10. Put roughly 1/3 C of the potato mix on top of the rice and cheese.
11. Cut out a triangle from one of the tortillas (try to cut 3 triangles out of one tortilla).  The diameter of the triangle should be roughly 2.5").  Put the triangle on top of the rice, cheese and potato mixture in the middle of the tortilla.
12. Brush the edges of the tortilla with milk.
13. Fold the edges of the tortilla into the middle to form a samosa-shaped parcel.
14. Pick up the burrito samosa and put it on a baking tray (lined with parchment paper).
15. FOLD SIDE DOWN so that burrito doesn't break open.
16. Bake the samosas at 392 deg. F for 15 minutes (or until they've crisped up on top and have begun to darken in color).
17. Serve immediately with a big pot of home-made guacamole.

Regina's Butter Biscuits

Ingredients

• 4 C flour
• 1/4 C baking powder
• 1/4 C sugar
• 1/2 C (1 stick) salted butter, chilled and cut into 1-inch cubes
• 1 1/2 C (3 sticks) salted margarine, chilled and cut into 2-inch cubes
• 1 3/4 C buttermilk, chilled

For the marmalade butter:

1/2 C (1 stick) salted butter, at room temperature

3 T sweet orange marmalade

Directions

1. Scrape dough from the bowl onto a generously floured work surface or tea towel and shape into a long vertical rectangle about 2 inches thick.  The dough will seem rough and messy.
2. Using the edges of the towel, fold the lower part of the dough (about one-third) toward the center, then fold the top portion down.  With a rolling pin, roll dough out to a 2-inch thickness.  Fold the two ends in again, lifting the edges of the towel to help move the dough.  
3. Give dough a one-quarter turn, and roll it out again to a 2-inch thickness.  Continue folding, turning and rolling dough until it is smooth, with noticeable yellow ribbons of butter and margarine throughout.
4. Roll dough to 1 1/2" thickness.  Using a 2" biscuit cutter, cut dough into rounds.  Punch cutter into dough cleanly, without twisting.  When refolding and rerolling the dough, gently stack it to retain the layers.  Do not overwork.  
5. Place biscuits on a baking sheet and freeze.  Once they are frozen, transfer biscuits to plastic bags.  The unbaked biscuits can be frozen for two months.
6. To bake, heat oven to 350 degrees.  Place frozen biscuits in the cups of muffin tins.  Let thaw in the refrigerator for 20 minutes. Bake until golden brown, 23 to 25 minutes.

Make the marmalade butter:

1. Put butter and marmalade in a mini food processor and pulse to combine.   Alternatively, whisk together butter and marmalade in a bowl.  (Can be made a week in advance and refrigerated).  To serve, bring to a cool room temperature and transfer to a serving bowl.  Serve next to hot biscuits.  

Pork with Sin Choy

From Hawaiian Electric (the Electric Kitchen)
Ingredients:

• 1/2 pound pork belly, thinly sliced
• 1 T vegetable oil
• 2 cloves garlic, peeled and smashed
• 1 inch piece ginger root, peeled and smashed
• 1 pound sin choy (pickled mustard cabbage), soaked in warm water for 1 hour
• 1/4 C white vinegar
• 1/4 C sugar
• 1/2 C water

Directions:

1. Saute pork in pan with oil over medium heat for 3 to 5 minutes.  Add garlic and ginger and stir for another two minutes.  Add sin choy and mix well.  Add vinegar, sugar and water.  Bring the mixture to a boil and simmer for about 45 minutes until the meat is tender.

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From Cooking Hawaiian Style  I made this version on Mar. 18, 2018.  I didn't have Chinese wine or garlic chile sauce but it was still delicious!!!

Ingredients:

• 1 lb flank steak or pork, thinly sliced
• 3 T vegetable oil
• 2 C sin choy (pickled mustard cabbage)

Marinade:

• 2 thin slices ginger, peeled, minced
• 2 cloves garlic, minced
• 2 T shoyu
• 1 T oyster sauce
• 1 T Chinese wine
• 1/2 tsp garlic chile sauce
• 1 tsp cornstarch
• 1 tsp sesame oil

Sauce:

• 1/3 C rice wine vinegar
• 1/4 C sugar
• 1/4 " ginger, minced
• 3 tsp shoyu
• 1/2 tsp salt
• 2 T cornstarch, mixed with 1/3 C water

Directions:

1. In bowl, combine marinade ingredients.  Marinate beef or pork 15 minutes.  In skillet over medium heat, stir fry meat in oil.  Add sin choy and sauce and bring to a boil.  Reduce heat, stirring until thickened.  

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Recipe from Fusayo Sakasegawa Scannell (my mom!)

SIN CHOY/CHOI (Sweet sour cabbage)

Ingredients

• 3 pounds mustard cabbage
• 1 heaping T Hawaiian salt

• 1 1/2 C vinegar
• 2 C sugar
• small piece of ginger

Directions

1. Cut mustard cabbage into 1 inch pieces.  Rub with Hawaiian salt.  Let wilt for 4 to 5 hours.  
2. Boil vinegar, sugar and ginger together.  Cool.  
3. Rinse cabbage and drain.  Put into jars.  Pour cooled syrup over cabbage.  
4. Cover tightly and let ripen.
5. After 2 to 3 days, refrigerate, otherwise fermentation may set in.

PORK WITH SIN CHOI

1. Sin choi - wash, squeeze out water.
2. Cut into 1" lengths.  Put in pan without oil.  Cook until dry.  Remove.
3. Put oil in pan.  Fry 1 piece ginger and 1 piece crushed garlic.
4. Add 1/4 pound sliced pork, fry.  
5. Add 1 T shoyu, 1 tsp salt, sin choi.
6. Add bell pepper, onion, tomato (optional)
7. Mix in bowl (2 T sugar, 1 T vinegar, 1/4 C stock or water, 1 tsp cornstarch).  
8. Add free onion (optional) and more cornstarch to thicken.

Batayaki

Batayaki is a Japanese dish where vegetables and whatever protein is desired is grilled/sautéed on the table by the guests.

Suggested vegetables

• eggplant
• zucchini
• yellow squash
• onions
• bean sprouts
• won bok

Suggested proteins

• beef
• chicken
• salmon
• shrimp
• tofu

Batayaki dipping sauce

Version One:

• 1 C shoyu
• 1/2 C sugar
• 1/4 C mirin
• Add grated daikon

Version Two:

• 1 C shoyu
• 1/4 C mirin
• 1/4 C sugar
• 3 T lime juice
• 1/4 tsp sesame oil
• 1/2 C grated daikon

Version Three:

• 1 whole lemon, squeeze to attain juice
• 1/4 C shoyu
• 1 T Ko Chu Jung sauce
• 1 T sesame oil
• 1/2 can chicken broth
• Daikon, grated
• Green onions, chopped

In bowl, squeeze lemon to attain juice.  Add shoyu, Ko chu jung sauce, sesame oil, and chicken broth. Mix well, then add in grated daikon and green onions.

Eccles Cake (idea from Pamela da Graça)

Ingredients
For the filling:

• 3 oz unsalted butter
• 5 oz soft brown sugar
• 5 oz currants or raisins or dried cranberries
• 1 tsp ground cinnamon
• 1/2 tsp nutmeg
• 1 orange, juice and finely grated zest
• 2 oz mixed citrus peel

For the pastry:

• 1 to 2 oz margarine, for greasing
• 1 block ready-made puff pastry
• flour,for dusting
• 2 to 3 T milk, for glazing
• powdered sugar, for dusting

Directions

1. For the filling, melt the butter over low heat in a small saucepan.  Once melted, remove from the heat and stir in all of the remaining filling ingredients until well combined.  Set aside to cool.
2. Preheat the oven to 425 deg. F.  Grease a baking sheet.
3. For the pastry, roll out the pastry on a lightly floured work surface to a thickness of about 1/8 inch.  Using a 2 1/2" cutter, cut the pastry into rounds.
4. Place a teaspoon of the filling in the middle of each round, then brush the edges of half the pastry with milk.  Bring the other half of the pastry over and seal.  Bring the corners of the pastry up into the middle and pinch to seal.
5. Turn the sealed pastry parcel over, so that the seam is underneath, then gently roll out until it's about 1/4" thick.  Gently pat back into a round shape and place onto the greased baking sheet.
6. Slash each cake across three times using the tip of a sharp knife.  Brush the cakes with milk and sprinkle with fine sugar.
7. Bake for 15 minutes, or until the pastry is golden-brown and puffed up.  Transfer the cakes to a wire rack to cool.
8. EAT!