#whatsonyourplateblogchallenge

What’s on my plate? – 3 recipes using shortcrust pastry

November 3, 2021
3 recipes using shortcrust pastry

I’m not the world’s best baker but I do love to bake when I’m in the mood. My baking has been encouraged and inspired by my good friend Jo Tracey from And Anywaysand the ladies in my Bookclub. Jo loves to bake so it was obvious that she would be our ‘teacher’ for our Bookclub baking sessions which we have when we finish each book.

Jo is also an author with a new book due out November 4. I highlighted Jo and her books in my last What’s On Your Bookshelf for September? post so check it out and start reading! You can also check out her baking at The Brookford Kitchen Diaries

Okay back to baking and how I came up with this post. Another good friend Deb from Deb’s World posted about how she used up the leftover pastry from our last Bookclub Baking session. You can read what she did HERE.

After reading her post I was inspired to do some baking with my leftover pastry sheets (no I don’t make pastry from scratch). I spent a delightful couple of hours baking and also using up ingredients that I were almost at their used by date.

I googled some recipes which I can share with you and I was pretty happy with the results.

Mushroom & Spinach Quiche

I modified this recipe from Eating Well. I only had button mushrooms, mozzarella grated cheese and used 4 eggs instead of 6. Using a 9 inch flan tin. I find with cooking you can use a recipe but make it your own with subtle changes.

Chocolate & Ricotta Tart

I found this recipe from Taste.com on Pinterest and am pretty proud of the result below. Mike and I both enjoyed it and I liked that despite looking decadent it didn’t taste too sweet. Here is the link to the recipe https://www.pinterest.com.au/pin/437904763740164477/

Savoury Smoked Paprika & Parmesan Twists

These were quick and easy and I didn’t follow any recipe. A great idea for ‘nibbles and drinks’ and so, so easy to make.

  • Preheat oven to 180C
  • Take a sheet of shortcrust (or puff if you have it) pastry
  • Sprinkle Smoked Paprika and Parmesan grated cheese over the sheet
  • Cut into strips
  • Fold strip in half and holding both ends twist
  • Sprinkle with more paprika & parmesan
  • Bake for about 10 minutes in Oven at 180C or until nicely browned. They will firm up when they cool down.
  • Store in airtight container.

The #Whatsonyourplateblogchallenge

whats on your plate blog challenge
#whatsonyourplateblogchallenge

Each month I join Donna from Retirement Reflections and Deb The Widow Badass for their monthly #whatsonyourplateblogchalleng. Be sure to pop over to see what was on their plates and let them know Sue from WLWA50 sent you 🙂

What was on your plate this month? If you decide to make any of my suggestions I would love to see your results.

Sue Loncaric

Don’t forget to pop over and discover:

What’s on Donna’s plate?
What’s on Deb TheWidow Badass’s plate?
Jo from And Anyways shares her Villette’s Baked Pear Salad
What’s on Deb from Deb’s World plate?

Women Living Well After 50

Living Life Your Way

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12 Comments

  • Reply Debbie Harris November 3, 2021 at 17:13

    These all look fabulous Sue, well done! I will definitely be trying them especially the Chocolate and Ricotta Tart, it looks decidedly yummy! Thanks also for linking to my ‘leftover’ post, it’s much appreciated.

    • Reply Sue Loncaric November 7, 2021 at 09:51

      The Chocolate and Ricotta Tart was so easy to make and it was overly sweet. I think you would enjoy it. x

  • Reply Toni Pike November 3, 2021 at 17:18

    Fantastic recipes, Sue. I love quiche. Toni x

    • Reply Sue Loncaric November 7, 2021 at 09:52

      It was delicious Toni and so was the Chocolate and Ricotta Tart. x

  • Reply Donna Connolly November 3, 2021 at 23:51

    Hi, Sue – These recipes are so clever and they all look delicious. I truly hate to admit it but… I immediately composted my left over pastry sheets. Bad, I know. In my defense, I’m usually very diligent about eliminating any possible food waste. But those left over sheets were staring at me — and filled me with fear. 😀 I should have chatted with you and Deb first. I’m sure that I could have handled at least one of those recipes. Next time!

    • Reply Sue Loncaric November 7, 2021 at 09:53

      Hi Donna, you had the toughest pastry to use – filo which is fiddly! Thanks for the opportunity to share my recipes on Whats on Your Plate?

  • Reply The Widow Badass November 4, 2021 at 00:08

    Wonderful, Sue! I have not used pastry sheets and I don’t make my own pastry, ever. Perhaps it is time to give them a whirl! I like less sweet desserts so the tart appeals to me (although not a big fan of chocolate, people in my family definitely are). Love your contributions to this month’s challenge!

    Deb

    • Reply Sue Loncaric November 7, 2021 at 09:54

      Hi Deb, I don’t use pastry sheets often and it was mainly for our Book Club Baking session. I had sheets left over so put my thinking cap on for recipes to use the rest of the packet and I think I came up with some delicious ideas. Thanks for the monthly challenge and now to think about next month! x

  • Reply Joanne Tracey November 5, 2021 at 07:28

    Great recipes and they all look so yummy. I love cheesy pastry nibbly things…perhaps a little too much!

    • Reply Sue Loncaric November 5, 2021 at 11:34

      Yes, those cheesy pastry sticks are very ‘moreish’.

  • Reply Ju-Lyn November 11, 2021 at 09:56

    I love it! Pastry 3 ways!
    Your quiche & chocolate tart look wonderful.
    I paused at your smoked paprika & parmesan twists – just had a conversation with Deb at The Widow Badass about smoked paprika … I use very sparingly as it’s not my favourite spice. But I am thinking about the combination with sharp parmesan , and I rather like the idea. Time to pull out the spice jar!

    • Reply Sue Loncaric November 13, 2021 at 09:26

      Hi Ju-Lyn, I think you will find the Smoked Paprika and Parmesan twists very ‘moreish’. They are perfect with a pre-dinner drink. The Quiche and Chocolate Tart are delicious – I surprised myself! Thanks for visiting.

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