then carefully mix in salt, baking soda, baking powder, and sugar. Blend
he flour, sugar, salt, and baking powder, and process to mix
time. Stir in the baking powder. Spread the dough evenly
an use a ready-prepared pastry flan case or make your
o 400\u00b0F. Line a baking sheet with parchment.
Heat
ART:
Thaw the puff pastry sheet at room temperature until
o 400\u00b0F. Line a baking sheet with parchment paper. Sprinkle
Preheat the oven to 425\u00b0F. Line 2 baking sheets with parchment paper.
Cut each pastry sheet into squares. Spread pastry with the mustard, leaving a 1/4 inch border. Top the pastry with spinach, ham and cheese. Brush edges with egg.
Roll up pastry diagonally, enclosing filling to form a log. Shape into a crescent. Place on prepared baking sheets. Brush tops with egg.
Bake for 20-25 minutes or until puffed and golden brown.
Cut your sheet of puff pastry into squares. I cut down
dd the flour,salt and baking soda.I put the soda
ven 400\u00b0F. Line a baking sheet with parchment paper. Heat
Preheat the oven to 400\u00b0F. Lightly grease a baking sheet. Cut each pastry sheet into 9 squares. Sprinkle each square with a little cheese diagonally across the center. Top each with a sausage.
Fold the opposite corners of the pastry over the sausage, slightly overlapping. Press to seal. Pierce the top of the pastry with a fork. Place on baking sheet.
Bake for 15-20 mins until golden. Serve with tomato sauce.
Line a baking sheet with parchment paper. For the pastry topping, cut
old butter between 2 sheets baking paper. Hit with a rolling
br>3) Roll out the pastry squares into 8\" circles. Using
he heat.
Roll put pastry on floured surface to 10
o 400\u00b0F. Place a pastry sheet on floured work surface
f 13 x 9-inch baking dish with parchment paper.
Line 2 baking pans with parchment paper. Cut each pastry sheet in
nd flour two 9 inch baking pans or three 8 inch