Newstalgia Bakes

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Raspberry & Chia Seed Hand Pies

Yields 8

Ingredients

For the crust

·1 pk store bought rolled pie crust (2 pieces; 400g pack), defrosted if required

·1 large egg. Beaten

For the filling

·2 cups fresh raspberries

·1 Tablespoon black chia seeds

·2 Tablespoons maple syrup

·1 teaspoon lemon juice

·2 Tablespoons water

For the glaze

·1 Tablespoon raspberries, smashed to a purée and strained

·1 teaspoon lemon juice

·1-2 Tablespoon water, depending on thickness

·2 cups powdered sugar

To decorate

·Sprinkles (optional)

Method

To make the filling

1.Place the filling ingredients except the chia seeds into a pan set over medium heat. Stir until combined.

2.Cook for 4-5 minute or until raspberries are soft and juices have released. Use a wooden spoon to mash down the raspberries and continue to cook for additional 2-3 minutes.

3.Remove from heat and stir in chia seeds. Let sit for 15 minutes at least before using.

To make the hand pies

1.Preheat oven to 400°F.

2.Line a baking sheet with parchment paper. Unroll pie crust onto another sheet of parchment. Cut as many 3x5 inch rectangles as you can from each crust. *I use an index card as a guide.

3.With remaining crust, knead together and then roll out into another large, thin piece (just under 1/4 inch thick) to cut remaining rectangles. Piece each tart together as you go to keep count.

4.Lay out 8 rectangles on the parchment lined baking sheet. Add 1½ Tablespoons of raspberry chia jam to the centre of each, leaving room around the edges.

5.Brush the edges of each rectangle with your egg wash and then place another rectangle on top of the rectangle with the jam.

6.Gently pinch the edges to seal and then using a fork, crimp the edges. Poke some holes in the top of each hand pie and then brush the entire top, including edges, with the egg wash.

7.Bake for about 15-20 minutes or until golden brown.

8.Remove from oven and place on a rack to cool fully before glazing.

To finish

1.Once the hand pies have fully cooled, stir together the glaze ingredients. Drizzle or spread over the hand pies and finish with sprinkles, if using.

2.Serve and enjoy.

Nashville Chicken Donut Sandwich



Yields 10

Ingredients

Donuts

·1 pack Ready-to-Bake biscuit dough, thawed if required

Nashville Hot Honey Sauce

·½ cup unsalted butter, melted

·2 Tablespoons cayenne pepper, more or less to taste

·2 Tablespoons brown sugar

·2 teaspoons coarse kosher salt

·2 teaspoons ground black pepper

·2 teaspoons garlic powder

·1 teaspoon smoked paprika

·1 Tablespoon honey

Crispy Chicken

·10-20* store-bought crispy chicken tenders, cooked in accordance with manufacturer’s instructions (* number dependant on size of tender pieces) and kept warm.

To finish (optional)

·Pickled red onion slivers

·Bread and butter pickle slices

Method

To make the Nashville Hot Honey Sauce

1.Combine the butter, cayenne pepper, brown sugar, salt, pepper, garlic powder, paprika and honey in a heavy bottom saucepan. Stir over low heat until combined. Mixture will not be smooth. Keep warm over a low heat while you make the donuts.

To make the donuts

1.Poke hole in centre of each biscuit with finger and stretch dough to create a 1-inch hole.

2.Drop dough, in batches, in fryer oil preheated to 350°F; cook approx. 2 minutes per side until cooked through.

3.Remove from oil, drain, then toss in a mixing bowl with some of the warmed Nashville Hot Honey sauce.

To finish

1.In a large bowl combine, the warmed chicken tenders and more Nashville Hot Honey sauce to your liking. Toss to coat.

2.Plate the donuts and top with 1-2 glazed chicken tenders, and top with pickled onions and pickle slices, if using.

3.Serve and enjoy!

 

Ginger and Szechuan Peppercorn Shortbread

Yields 24 pieces

Ingredients

Shortbread cookies

·2 1/2 cups All Purpose flour

·2 Tablespoons Rice flour

·1 ½ Tablespoons Cornstarch

·½ cup and 2 Tablespoons fine sugar, divided

·½ teaspoon Kosher salt

·1 cup/ 2 sticks salted butter, cold and cubed
·½ cup crystalized (candied) ginger, chopped into small pieces

·2 teaspoon ground ginger

·2 teaspoon Szechuan peppercorns, toasted and crushed

 

To decorate

·3oz White chocolate, broken into pieces

·1 teaspoon coconut oil

·½ teaspoon rosewater

 

Method

Shortbread cookies

1.Lightly grease and line a 9′′x12′′ tray bake tin.

2.In a large bowl combine the flour, rice flour, cornstarch, sugar, salt, ground ginger and ground Szechuan peppercorns. Whisk together to further combine.

3.Add in the cubed butter and rub together with your fingertips, or a pastry cutter, until the mixture has the texture somewhere between breadcrumbs and damp sand. Every so often do a quarter turn of the bowl to make sure you’re using all the dry mixture.

4.Add in the chopped crystalized (candied) ginger and stir lightly to combine.

5.Tip the crumb mixture into your prepared tin and press the dough so that it forms a solid layer. Level the surface with the back of a spoon or measuring cup, making sure the mixture is evenly spread and uniform.

6.Refrigerate for 30 mins minimum while you preheat your oven to 325°F.

7.Remove the chilled dough from your fridge and using a knife score the shortbread surface into 24 rectangular pieces (2 cuts by 7 cuts) taking care not to cut the full way through the dough layer.

8.Bake the dough for 30-35 minutes or until a very pale golden brown, and deeper golden brown at the edges.

9.Leave rest for 5 minutes, then cut with a knife at the score lines you previously made, cut to the bottom of the pan to complete the cut the full way through.

10.Dust with the remaining fine sugar and leave the full slab of shortbread to cool in the tin for 20 minutes. Carefully lift the fingers out of the tin with a palette knife or the parchment paper overhang and finish cooling on a wire rack.

 

To decorate

1.In a small bowl, set over a pan of simmering water, combine the white chocolate, coconut oil and rose water.

2.Heat over a gentle simmer, stirring occasionally, until the chocolate is fully melted and all ingredients are combined.

3.Turn off the heat and carefully remove the bowl.

4.Drizzle the melted white chocolate over the shortbread cookies (set on some baking parchment to help clean up!) and leave the chocolate to fully set. Serve and enjoy.

 

Strawberry Shortcake Rolls


 

Yields 12

Ingredients

For the dough

·1 ½ cups whole milk

·¼ cup (1/2 stick) butter, plus extra for greasing pan and brushing the rolls

·2 teaspoons vanilla extract

·4 cups white bread flour

·2 ½ Tablespoons sugar

·1 teaspoon salt

·2 ¼ teaspoons fast-action yeast

·1 egg, beaten

·¼ cup heavy cream, warmed but not hot
For the filling

·1 ¼ cup strawberry jam

·1 cup fresh strawberries, hulled and chopped

 

To glaze/decorate

·6 oz cream cheese, room temperature

·3 Tablespoons strawberry jam

·2 Tablespoons unsalted butter, melted

·2 Tablespoons heavy cream

·Shortbread crumbs

·Freeze-dried strawberry powder (optional)

 

Method For the dough

1.Combine the milk, butter and vanilla extract in a small saucepan and heat very gently over a low heat until the butter has melted. Set aside and leave it to cool to a lukewarm temperature.

2.In a bowl of a stand mixer, combine the flour and sugar. On one side of the bowl add yeast, and on the opposite side add the salt.

3.Into the flour bowl, add the cooled milk/butter mix and the beaten egg.

4.With the dough hook attachment, knead this on medium for 7-8 minutes. It should become smooth, pliable and come together in a ball.

5.Transfer the dough to a lightly oiled, large bowl and cover tightly with lightly oiled cling film. Leave the dough to rise in a warm place for 1-1½ hours until doubled in size.

6.Grease and line a 23cm x 33cm high sided baking tin and set aside until needed.

7.When your dough has risen, tip it out into a lightly oiled surface and roll out to 40x50cm rectangle shape with the long side facing you.

8.Leaving a ½-inch border at the top, evenly spread the strawberry jam and sprinkle with the chopped strawberries.

9.Starting with the long edge closest to you, roll the dough up tightly into a log. Pinch the seam tightly to seal. With the seam on the bottom, use a sharp knife or bench scraper to cut the log into 12 equal pieces, and place them directly into the prepared baking pan.

10.Brush the rolls with 1 tablespoon melted butter, cover with plastic wrap and let rise for about 30 minutes while you preheat your oven to 350 degrees F.

11.After this time, remove the plastic wrap, drizzle the heavy cream over the rolls, and place them into the oven. Bake until golden brown, about 25–30 minutes.

 

For the glaze/decoration

1.While the rolls bake, make the glaze. Combine all the glaze ingredients in a medium bowl and whisk until smooth. Adjust the consistency with more powdered sugar or cream if you want a thicker or thinner glaze.

2.After baking time, remove the rolls from the oven and let rest for 5 minutes. Lightly frost the tops while they are still warm, with about 1 teaspoon of glaze each. When the rolls have cooled fully, slather on the remaining glaze, sprinkle over the shortbread crumbs and lightly dust with freeze-dried strawberry powder, if using.

3.Serve and enjoy.