HEC: Savouries

Savoury

Ingredients:

• A layer, sheet of puff pastry
• Egg/s
• 1 T of milk
• A pinch of salt and pepper
• Ham/bacon
• Cheese

This is quite a basic recipe that you can really add anything into. [Mise En Place]The method first is absolute, cutting out the pastry and placing then onto the tray. The pastry then needs to be called before use; simultaneously the other ingredients to be prepped for use. If ham is used it needs to be cut or tore into small pieces that would fit in the pastry. Vegetables such as peas, corn, tomatoes can also be used--cut-- as well as cheese that would then be grated, sliced and placed.  

The eggs, milk, salt and pepper would then need to be beaten, again this is quite a versatile recipe in which you could add more than simple seasonings. After you have prepped and the pastry had cooled, it would then need to be taken out and the other ingredients are placed. For our savoury, we used the ingredients above but had multiplied it by 2 as we used 2 trays which all had contained 12 cuts of pastry. 

The cheese was placed as well as the ham, for all of the pastry, while the one then poured the mixture of egg into the pastry which is placed into the tray just shallower than a cupcake tray.  Taking into the account in which the pastry, as well as the eggs, would rise, the amount of mixture is needed to be measured and estimated for it to not overflow.  Then it would need to be baked--until golden brown-- at a temperature of 200oC degrees, which was preheated.

The end result was a product that was flaky and had several wonderful, golden layers. The egg mixture itself risen quite profoundly as well, caramelizing in the process. This brought up a precious visual that invites and fills the eye with pleasure. The texture, was as seen flaky,  the flavour enhanced by the basis of flavour--salt-- had an exceptional flavour. Taking into account the cheese as well as the ham that was put in, it blended nicely. However, an advancement in the taste would have been using bacon or much fattier meat than ha which would've produced better moisture keeping the product from being too dry. Aside from that this much open recipe gave me more ideas into making other products.