Saturday, April 12, 2014

Puff Pastry Savoury Easter 'Carrots'



Peter Rabbit would be ever so delighted to find this little carrot patch.
Puff pastry wrapped around horn molds turn into delicate 'pastry carrots'. A delicious filling of egg salad fills the pastry carrots and for the carrot tops......sprigs of baby dill. These are very light and dainty making them a perfect little appetizer or sandwich alternative at a baby or bridal shower.
(For an alternative to this Easter theme just leave the pastry the colour it is and fill with chicken or tuna salad and garnish with a little sprinkle of parsley or other creative garnish.)

Supplies:
  1. Set of cream horn molds. (I bought Fox Run brand at $2.99 for 6 molds)
  2. Parchment paper.
  3. Small paint or pastry brush.
To make puff pastry shaped carrot cones: (this makes approximately 16 filled carrots)
  • 1 397gram package puff pastry (there are 2 blocks of puff pasty in a box of Tender flake brand)
  • 1 egg 
  • 1 tsp water
  • 1-2 drops orange food colouring
Method:
  1. Roll out puff pastry on a lightly floured pastry mat, 10"x12". **roll out one block of pastry at a time***
  2. Whisk together egg and water. Brush pastry sheet lightly with this mixture. (you won't nearly use  all the egg wash)
  3. Cut the square of pastry into long 1/2" strips.
  4. Cut parchment into triangles and wrap around the metal molds. 
  5. Pick up a strip of pastry and starting at the bottom of the molds wrap, just overlapping until you reach the top of the mold. You want the egg washed side on the outside.
  6. Place each mold on a baking sheet lined with parchment. *** I only have 6 molds so I make and bake 6 at a time, remove from molds and quickly make more cones until they are all baked***
  7. Brush wrapped pastry lightly with orange food colouring, to resemble carrots.
  8. Bake in 375ยบ oven for 15 minutes or until lightly golden. 
  9. Remove from oven and pull carrot cones off of molds. They will slide off well because of the parchment. They are very delicate and crisp so handle with care. Remove to a cooling rack.
  10. You can store these once cooled in loosely covered container at room temperature for a day before filling, but the sooner you use them once cooled the flakier they will be. The baked shells will not loose their shape but the long they sit the less crispy they will be...but still tasty.
Egg salad:
  • 5 eggs, hard boiled
  • 1/4 mayonnaise
  • 2 tsp mustard 
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1 tbsp capers, chopped fine, optional
  • 1 dill pickle, diced very fine
  • 1 tbsp fresh dill, chopped fine
  • fresh dill for making carrot tops
Method:
  1. Boil eggs, peel and cool.
  2. Mash eggs, adding remaining ingredients and mix well. 
  3. This mixture can be made ahead of time and kept in the refrigerator.

To Assemble: (best assembled just before serving so that the cones do not get soft) 
  1. You can fill a pastry bag with the egg salad and pipe it into the pastry cones, or use a regular dinner knife and fill the cones. 
  2. Top with a sprig of fresh dill.
Molds and unfilled baked cones. Wrapping the molds in parchment before wrapping the pastry around will insure that the pastry never sticks to the molds. 

10 comments:

  1. What an awesome idea! I have never used puff pastry but will be going out to buy some today to try these. Thank you so much.

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  2. Where do you buy those cream horn molds? Have wanted them for a long time already to fill with whipping cream

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    Replies
    1. I got mine at Winners, but I've seen them at stores where they sell cake decorating supplies. I paid $2.99 for a box of 6.

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  3. Love, love, love!
    Anna (Toronto)

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  4. Theses are sooo adorable....

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  5. Such a wonderful idea not only for Easter but for a special Tea! So cute Kathy. I bet they are delicious too.

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  6. shirley berthelette reimerApril 12, 2014 at 2:02 PM

    Hi Kathy ,, just was wondering why there is no recipe file on your recipes?

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  7. I love these! What a fantastic idea for Easter or anytime for that matter.

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