with - carême pastry...moroccan lamb puffs with flaky, pastry-encased spiced lamb complemented by...

W I T H

C A N A P E S

Rare Roast Beef, Horseradish Cream & Tarragon Canapés 7

Moroccan Lamb Puffs 8

Candied Tomato, Mascarpone & Black Sesame Bites 11

M A I N C O U R S E

Whole Salmon Side En Croûte with Spelt Butter Puff Pastry 13

Quiche Lorraine 15

Mushroom, Ham & Camembert Pithivier 17

D E S S E R T

Pistachio & Raspberry Paris-Brest 19

Fresh Berry & Mascarpone Cream Tart 20

C H R I S T M A S B A K I N G

Fig & Pecan Fruit Mince Tarts 23

Christmas is a time to come together as a family and celebrate the

holidays over a delicious, sumptuous meal. We love planning our family’s

Christmas lunch, and spend a lot of time poring over recipes, trying to

decide what new delights we will treat our family to each year.

If you’re the designated family cook, you’ll know that being well-prepared

is key to a stress-free Christmas day – by planning your menu well in

advance, placing your order early with your butcher and fishmonger, and

selecting recipes that can be made ahead of time, you can ease the cooking

burden and give yourself more time to spend with family and friends.

Our Christmas recipe e-book will help you reduce stress over the menu this

Christmas – it’s full of delicious recipes and useful tips to save you time.

Living in the Barossa and being surrounded by some of the best produce

in Australia, our Christmas table includes the best locally sourced

and seasonal ingredients, as well as an assortment of no-prep items

including smoked salmon, a gorgeous cheese and charcuterie platter,

olives and grissini to complement our cooked dishes and make sure

everyone has plenty to graze on between courses.

No matter what appetite your family has, there will inevitably be

leftovers, be it ends of cheese, leftover roast or cold meats. Baking them

in pastry is a great way to use them up - they can be put to good use in

our Quiche Lorraine or Mushroom Pithivier recipes.

We hope these recipes bring as much pleasure and delight to your

family as they do to ours.

From our family to yours, we wish you a Merry Christmas.

R A R E R O A S T B E E F, H O R S E R A D I S H C R E A M &

TA R R A G O N C A N A P É S

These small bites pack a big flavour punch through a combination of delicious marinated beef, spicy horseradish and bittersweet tarragon.

The kids might not love it, but the adults certainly will!

M E T H O D

For the horseradish cream:

1 In a small bowl, combine 1 teaspoon Dijon, horseradish, crème fraîche and chopped tarragon. Set aside in the fridge until ready to assemble.

For the beef:

2 In a small bowl, whisk the red wine, olive oil, vinegar and ½ tablespoon of mustard together. Place the beef into a suitable marinating dish. Using a pastry brush, coat all sides of the tenderloin with the marinade, then pour the remaining marinade over the beef. Cover and place in the refrigerator for 1 hour, turning the meat over halfway through.

3 Once marinated, scrape off the marinade from the beef and pat dry. Preheat a large cast iron pan on medium-high heat and sear all sides of the beef. Place on a baking tray and bake for 20 minutes, or until a thermometer inserted in the centre reads between 48-52°C. Remove from oven and set aside to cool completely, then chill in the refrigerator until ready to assemble.

For the pastry base:

4 Preheat oven to 200°C (180°C fan-forced).

5 Unroll the thawed pastry and place on a floured benchtop. Using a 5.5-6cm round cutter, cut disks of pastry from the dough. Prick each disk 2-3 times with the tines of a fork and place on two lined baking sheets. Bake for 12-15 minutes until golden, then remove from the oven and set aside to cool.

Serving instructionsSlice the beef as thinly as possible (see tip below). To assemble the canapés, take one pastry disk and top with a folded slice of beef. Top the beef with a dollop of horseradish cream and add a fresh tarragon leaf or flower. Repeat with remaining ingredients. Serve.

TIP: To slice the beef as thinly as possible, place it in the freezer for 30-45 minutes to chill, then remove and slice with a sharp knife.

M A K E S : 30

I N G R E D I E N T S

• 1 (445g packet) Carême Sour Cream Shortcrust Pastry, defrosted

• 500g piece beef tenderloin

• ¼ cup red wine

• 1 tablespoon olive oil

• 1 tablespoon red wine vinegar

• ½ tablespoon Dijon mustard (+ 1 tablespoon for horseradish cream)

• 1 tablespoon horseradish

• 4 tablespoons crème fraîche

• 1 tablespoon chopped fresh tarragon

• Fresh tarragon or tarragon flowers, to serve

• Salt and pepper.

Christmas: C A N A P E S 7

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M O R O C C A N L A M B P U F F S

With flaky, pastry-encased spiced lamb complemented by the tang of lemon, yoghurt and parsley, this divine North African-inspired canapé

is sure to create a new spin on your Christmas entrée course.

M E T H O D

1 In a large frypan, heat oil over medium heat, then sauté onion until transparent. Add lamb mince, breaking it apart with wooden spoon and cook for 5 minutes until browned. Add spices and cook for 1 minute, stirring. Add tomato paste, chopped tomatoes and pine nuts and cook for 10 minutes, or until most of the liquid has been absorbed. Remove from heat, then stir in lemon and parsley. Set aside to cool completely.

2 Preheat oven to 200°C. Lay the pastry sheets out lengthways on a lightly floured bench and cut 12 8x8cm squares from each sheet (for a total of 24).

3 Place 1 heaped tablespoon of lamb mixture in the centre of the pastry and top with a little crumbled feta. Brush the edges of the pastry squares with beaten egg, then gather all the corners of the pastry together over the mixture, pinching to seal it over the meat. Brush with beaten egg, sprinkle with nigella seeds and bake for 35 minutes until the pastry is crisp and golden brown.

Serving instructionsServe with greek yoghurt and lemon wedges.

M A K E S : 24


• 2 (375g packets) Carême Wholemeal Spelt Butter Puff Pastry, defrosted


• 1 brown onion, finely chopped

• 400g lamb mince

• ½ teaspoon all spice

• ½ teaspoon dried coriander

• ½ teaspoon dried cumin

• 2 tablespoons tomato paste

• 1x 400g tin chopped tomatoes

• 3 tablespoons pine nuts

• Juice of ½ a lemon

• 2 tablespoons continental parsley, finely chopped

• 150g feta, crumbled

• 1 egg, beaten

• 1 tablespoon nigella seeds

• Lemon wedges and Greek yoghurt, to serve.

9Christmas: C A N A P E S

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C A N D I E D TO M ATO, M A S C A R P O N E &

B L A C K S E S A M E B I T E S

These simple, yet impressive canapés have a golden, flaky pastry base topped with crunchy black sesame seeds, lemony mascarpone and

sweet candied tomatoes that will impress at any Christmas function. All elements can be made ahead of time and be assembled just before

serving, making entertaining easy.

M E T H O D

1 Preheat oven to 200°C (180°C fan-forced). Line two oven trays with baking paper.

2 Unroll the pastry and place on a floured benchtop. Using a 4.5cm round cutter, cut 24 rounds of pastry from the dough. Prick each disk 2-3 times with the tines of a fork and place on prepared trays. Sprinkle pastry with the sesame seeds, pressing seeds down gently. Bake for 12-15 minutes, or until puffed and golden. Set aside to cool.

3 Line a tray with baking paper. Remove the tomatoes from the vine, leaving the stalk attached. Place the sugar and water in a heavy-based saucepan and stir over low heat until the sugar dissolves. Increase the heat to medium and boil, without stirring, for 6-8 minutes until the sugar is a light caramel colour. Remove from heat. Working quickly, hold a tomato by the stalk and carefully dip in the caramel to coat, then place on the tray and set aside for 2-3 minutes to harden. Repeat with remaining tomatoes and caramel.

4 Combine the mascarpone, lemon rind and juice and garlic in a small bowl. Season with salt and pepper. Whisk for 1 minute or until combined.

Serving instructionsTo assemble the canapés, dollop pastry disks with a rounded teaspoon of the mascarpone mixture. Arrange a basil leaf on one edge of the mascarpone. Arrange tomatoes on mascarpone, making sure the basil leaf pokes out from under the tomato. Serve.

NOTE: You can find black sesame seeds in the spice aisle of many major supermarkets or from health or gourmet food stores. If unavailable, replace them with white sesame or poppy seeds.

M A K E S : 16



• 1 cup (220g) caster sugar

• ½ cup (125ml) water

• 16 vine-ripened cherry truss tomatoes

• 2 tablespoons black sesame seeds (*see note)

• 200g mascarpone

• 1 teaspoon finely grated lemon rind

• 1 tablespoon lemon juice

• 1 clove garlic, crushed

• 24 baby basil leaves.

Christmas: C A N A P E S 11

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13

M E T H O D

1. Melt butter in a medium frypan, then add the shallot and sauté until softened, but not browning. Add lemon zest and baby spinach, then remove from heat and toss until the spinach has wilted. Set aside to cool, then add creme fraiche and dill, seasoning with salt and pepper.

2. Season the salmon on both sides with salt and pepper. Place one sheet of pastry on a piece of baking paper, and top with one half of the salmon, face-side up. Spoon the spinach mixture on top of the salmon and place the other half of the salmon over the top of the spinach, face-down.

3. Brush the pastry surrounding the salmon with beaten egg and top the salmon with another sheet of pastry, pressing down around the edges to seal. Cut around the pastry in the shape of a fish and use the offcuts to make fins (attaching them with beaten egg). Using the rounded edge of a soup spoon, mark ‘scales’ all over the pastry ‘body’. Using the back of a knife, score lines on the fins.

4. Preheat oven to 210°C (190°C fan-forced).

5. Refrigerate for at least 30 minutes before baking, then bake for 40-45 minutes until the pastry is golden.

Serving instructionsServe immediately after removing from the oven.

TIP: If the pastry ‘fins’ and ‘tail’ become too golden when baking, cover these portions with aluminium foil to stop them from browning.

S E R V E S : 8


• 2 (375g packets) Carême Spelt Butter Puff Pastry, thawed

• 1 whole salmon side, skinned, de-boned and cut in half

• 2 tablespoons butter

• 1 large French shallot, diced

• Zest of 1 lemon

• 100g Creme Fraiche

• 200g baby spinach

• 2 tablespoons fresh chopped dill

• 1 egg, beaten.

W H O L E S A L M O N S I D E E N C R O Û T E W I T H

S P E LT B U T T E R P U F F PA S T RY

This beautiful recipe uses simple ingredients to make a nutritious and satisfying hero dish worthy of kings and queens. The nuttiness of the spelt pastry case gives an extra depth of flavour everyone will love.

Christmas: M A I N C O U R S E

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Q U I C H E L O R R A I N E

A modern twist on a timeless classic, our Quiche Lorraine recipe is perfect for a lazy Boxing Day lunch. Made even more delicious

with Gruyere or any other hard cheese you have left over from your Christmas cheese platter, you can also substitute the bacon

for leftover Christmas ham.

M E T H O D

1 Pre-heat oven to 200°C (180°C fan-forced). Use a 26cm round plate to cut a circle of pastry, line a 23cm loose-bottomed tart tin with the pastry (remaining pastry can be returned to freezer within 24 hours of defrosting). Line pastry with baking paper and fill to the top (this supports the sides as well as weighing down base during baking) with baking weights. Bake for 25 minutes, or until sides look golden. Remove from oven, remove baking weights and baking paper, then place back in the oven for 8 minutes until base of tart is golden. Reduce oven to 180°C (160°C fan-forced).

2 Lightly sauté the bacon, then drain on kitchen paper. Spread bacon over the base of the tart shell, followed by the grated gruyere.

3 Whisk the eggs, crème fraiche and cream together, then add nutmeg and season with salt and pepper. Pour the mixture into the pastry case.

4 Bake for 30 minutes or until set and golden at 180°C (160°C fan-forced). Remove from oven and leave for 20 minutes before removing tart tin.

Serving instructionsServe at room temperature on the same day, accompanied by a green salad.

S E R V E S : 6



• 200g Bacon, chopped

• 200g Gruyere cheese, grated

• 2 Eggs

• 200ml Crème Fraiche or thickened cream

• ¼ teaspoon freshly grated nutmeg

• Salt & Pepper, to season.

Christmas: M A I N C O U R S E 15

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M U S H R O O M , H A M & C A M E M B E R T P I T H I V I E R

A golden, flaky pastry crust stuffed with earthy mushrooms, salty ham and creamy camembert makes this rich pithivier a dish

worthy of any Christmas table’s centrepiece.

17

M E T H O D

1 In a large frypan, melt butter over medium heat and sauté shallots for 5-6 minutes until soft and golden. Add the ham and cook, stirring, for 2 minutes. Remove from pan with a slotted spoon and set aside. Add olive oil and increase heat to medium-high. Add mushrooms and cook for 8-10 minutes until golden. Add thyme, garlic and shallot mixture and cook, stirring, for 2 minutes. Remove from heat and season well. Stir in half of the camembert and set aside to cool completely.

2 Cut a 25cm diameter circle out of one sheet of puff pastry and spoon over half the mushroom mixture, leaving a 3cm pastry border. Top with remaining camembert, then the rest of the mushroom mixture. Brush the border with beaten egg.

3 Cut a 27cm diameter circle out of the second sheet of puff pastry and lay it over the filling, smoothing down from the centre to remove air bubbles. Join it to the base circle and crimp with the tines of a fork to join the edges. Cut a small circle in the top for air to escape while cooking, brush with beaten egg and chill in the fridge for 1-2 hours.

4 Preheat oven to 200°C and place pithivier on a paper-lined baking tray. Brush with more egg and use the back of a paring knife to score curved lines from the centre to the edge of the pastry. Bake for 30 minutes until golden, crisp and puffed.

Serving instructionsServe with a green salad. Can be served hot or cold.

S E R V E S : 6 to 8


• 2 (375g packets) Carême All Butter Puff Pastry, defrosted


• 25g butter

• 2 French shallots, finely chopped

• 100g thick cut leg ham, chopped

• 500g mixed mushrooms

• 4 sprigs thyme, leaves removed

• 2 garlic cloves, finely chopped

• 150g Camembert cheese, cut in 2cm pieces

• 1 egg, beaten.

Christmas: L E F T O V E R S

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P I S TA C H I O & R A S P B E R RY PA R I S - B R E S T

A visually exciting dessert that will have everyone gasping with delight. The combination of crisp flaked almonds, pastry cream, salty pistachio and tart raspberries is divine, and will

leave your guests amazed you made it yourself!

Christmas: D E S S E R T 19

M E T H O D

For the pastry:1 Preheat oven to 200°C.

2 Cut one large 26cm circle from each sheet of puff pastry and cut a small 15cm circle from the centre of each circle - you should have two rings of pastry**. Turn each ring of pastry over (this will help limit the rise) and place each on a paper lined tray, then brush with beaten egg. Sprinkle flaked almonds on top of one of the circles. To the other tray with the second ring, place metal cookie cutters of equal height on the corners of the tray and then place another baking tray on top of the cookie cutters (to control the pastry lift). Bake in oven for 15-20 mins until golden, then set aside to cool completely.

For the pastry cream:

3 Bring 400ml of the milk (reserve 100ml) to a gentle simmer in a saucepan over medium-high heat. In a separate heatproof bowl, whisk the eggs, sugar and vanilla until pale. Add the cornflour and the remaining cold milk and whisk to combine. Pour in the hot milk, whisking continuously. Heat mixture in a clean saucepan over medium heat, whisking vigorously until thickened, then bring to the boil (4-5 mins).

4 Transfer to a clean bowl, cover with cling wrap ensuring it comes into contact with the surface of the custard, refrigerate for 1 hour to cool.

5 In a large bowl, place butter and pistachio paste* and whip until blended and creamy. Add the cooled custard and whip on high speed until cream is glossy and stable. Transfer to a pastry bag with a French piping tip and pipe onto the base of the cooled puff pastry ring base in a circular motion. Add fresh raspberries and top with the almond encrusted puff pastry sheet.

For the pistachio paste*:

1 Blanch pistachios in a pot of boiling water for 2 minutes until softened. Drain and rub with a tea towel until all the skins have been removed. Discard skins and transfer pistachios to a large metal mixing bowl.

2 Combine water and caster sugar in a saucepan and boil, without stirring, until the syrup just starts to turn golden (about 4-5 minutes). Pour over the pistachios and mix rapidly with a spatula until the mixture cools and the sugar crystallizes, coating the pistachios.

3 Transfer to a powerful food processor/blender then add almond meal and almond extract. Blend for a few minutes until the mixture turns from a chopped and grainy consistency to a paste-like consistency. If the mixture is too thick, you can use an immersion blender (stick blender) to make the paste looser.

Serving instructionsSprinkle with icing sugar and serve immediately.

S E R V E S : 8 to 10


• 2 (375g packets) Carême All Butter Puff Pastry, defrosted

• 1 egg, lightly beaten• ¼ cup flaked almonds• 500ml full cream milk• 5 egg yolks • 125g caster sugar• 40g cornflour• 1 teaspoon vanilla bean

paste• 200g unsalted butter,

softened• 200g pistachio paste

(recipe below or can be bought from specialty food shops)

• 1 punnet fresh raspberries• Icing sugar, to serve.

Pistachio paste*:• 250g shelled pistachios• 2 tablespoon water• 125g caster sugar• 60g almond meal• 3-4 drops almond extract.

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TIP: **You can use the two centre circles of leftover pastry to make a small pithivier or hand pie: see our recipe for Mushroom, Ham & Camembert Pithivier for details.

NOTE: *If making to serve on Christmas day, some of the components can be prepared ahead of time. Make the pistachio paste up to 3 days beforehand and store in an air-tight container. The pastry cream can be made the day before and stored in the refrigerator. Ideally, bake the pastry on the day of serving or the day before and store in an airtight container. Complete step 5 of the recipe on the day of serving. Assemble just before serving.

F R E S H B E R RY & M A S C A R P O N E

C R E A M TA R T

This tart is a perennial crowd pleaser, with a flaky butter puff pastry base topped off with lashings of rich cream and tangy berries. It’s the perfect light dessert to serve after a large Christmas dinner, and it’s so mouth-wateringly delicious, your family will

beg you to make it time and time again!

M E T H O D

1 Preheat oven to 200°C.

2 Line a large baking tray with baking paper. Unroll the pastry and lay it on the baking tray. Using a small knife, score a 2cm border around the edge of the pastry. Brush the scored edge with the beaten egg and bake for 20 minutes or until the edges are golden and puffed.

3 Remove from the oven and gently press the pastry down within the scored edge. Set aside to cool completely.

4 To make the mascarpone cream, beat the mascarpone and icing sugar in a large bowl until well combined and smooth. In a separate bowl, combine the thickened cream and vanilla bean paste then beat until stiff peaks form. Gently fold the cream mixture through the mascarpone mixture until just combined.

5 Cover the pastry with the mascarpone cream mixture, then top with berries.

Serving instructionsGarnish with mint leaves and serve immediately.

S E R V E S : 8


• 1 (375g packet) Carême All Butter Puff Pastry, defrosted

• 1 egg, beaten

• 250g mascarpone cheese

• 600ml thickened cream

• 1/4 cup icing sugar

• 2 teaspoons vanilla bean paste

• 1 punnet each of strawberries, blueberries and raspberries

• 1 handful fresh mint.

Christmas: D E S S E R T

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F I G & P E C A N F R U I T M I N C E TA R T S

With a buttery, flaky pastry casing and decadent filling of rum-soaked dried fruits and pecans, these fruit mince tarts are perfect for a

Christmas treat (or to give away as a gift). For best results, make the fruit mince at least two days ahead, or even longer (up to a month) if

possible; the longer the fruit soaks, the more intense the flavour will be

Christmas: B A K I N G 23

M E T H O D

For the filling:

1 Combine the dried fruit, glacé ginger, apple, brown sugar, orange rind, orange juice, rum and spices in a large bowl and mix thoroughly. Cover bowl with plastic wrap and leave in a cool place for two days, stirring the mixture every 12 hours.

For the tarts:

2. Preheat oven to 180°C (160°C fan-forced). Grease 18 deep, flat-based patty pan holes with butter.

3. Unroll one pack of pastry. Using a 7.5cm pastry cutter, cut 9 circles and press into half of the prepared pan holes. Place in the fridge. Knead the remaining pastry into a round and press into a flat disc shape. Cover with plastic wrap and place in the freezer for 1 hour, or until firm.

4. Unroll the second pack of pastry. Using a 7.5cm pastry cutter, cut 9 circles. Using a 6cm pastry cutter, cut another 9 circles. Press the 9 larger circles into the remaining prepared pan holes and place in the fridge for 10 minutes. Place the smaller circles onto a large plate. Using a 3cm star pastry cutter, cut a star from the centre of each circle. Remove cut-out star (and cook later for a kid’s treat). Place plate in the fridge for 10 minutes.

5. Stir the pecans into the fruit mince, then spoon the mixture equally into pastry cases. Top half the tarts with pastry rounds with star cut-outs. Press the edges to seal and brush lightly with beaten egg. Remove reserved pastry from freezer and grate it coarsely onto a plate. Working quickly, top the remaining tarts with small piles of grated pastry.

6. Bake the tarts for 20-25 minutes, or until pastry is golden brown. Cool the tarts in pans for 15 minutes before carefully turning out onto a wire rack to cool completely.

Serving instructionsDust with icing sugar and serve.

TIP: Store tarts in a cool, dry place. If you store them in the fridge, they will last for up to 5 days.

M A K E S : 18


• 2 (435g packets) Carême Vanilla Bean Sweet Shortcrust Pastry, defrosted

• 150g dried figs, finely chopped

• ¾ cup (100g) dried cranberries

• ¾ cup (125g) sultanas

• ¼ cup (55g) finely chopped glacé ginger

• 1 Granny Smith apple, peeled and grated

• ¹⁄³ cup (75g) soft dark brown sugar

• 2 teaspoons finely grated orange rind

• ¼ cup (60ml) orange juice

• 1/3 cup (80ml) dark rum or brandy

• 1 teaspoon mixed ground spice

• ¼ teaspoon ground cloves

• 75g pecans, toasted, finely chopped

• 1 egg, lightly beaten

• 2 tablespoons butter, for greasing

• Icing sugar, for dusting.

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Discover more recipes atC A R E M E PA S T RY. C O M

Carême Pastry is proudly Australian owned. Made in the

Barossa, South Australia

7 Petras Street, Tanunda SA 5352

Phone 08 8563 1490

with - carême pastry...moroccan lamb puffs with flaky, pastry-encased spiced lamb complemented by...

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