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Guava Petite Pasties

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A pasty is a baked pastry, which is associated with Cornwall, the westernmost county in England. It is made by placing uncooked filling typically of meat and vegetables on a pastry circle and folding it to wrap the filling, crimping the edge to form a seal.  This Guava version is a sweet dessert in a petite size, making it the perfect little dessert for cocktail parties.

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 Guava Petite Pasties
The buttery, flaky crust is stuffed with sweet Guava fruit that melts in your mouth with every bite.
Course Dessert
Cuisine English
Prep Time 50 minutes
Cook Time 20 minutes
Servings
Ingredients
For the icing
Course Dessert
Cuisine English
Prep Time 50 minutes
Cook Time 20 minutes
Servings
Ingredients
For the icing
Instructions
  1. Preheat oven to 400 degrees F. In a food processor, mix flour and salt. Pulse in butter until pea-sized, add water, form into a ball. Wrap in plastic and refrigerate for 30 minutes.
  2. Flour your work surface. Roll out dough. Using a 4 inch biscuit cutter, cut circles out of dough.
  3. Divide guava into 16 equal pieces and put a piece of guava on each circle with about a ½ teaspoon of cream cheese.
  4. Brush the edges of the circles with beaten egg. Fold the upper half of the circle to make a half moon. Crimp the edges with a fork. Place on a parchment paper lined baking sheet and refrigerate for 30 minutes. Bake for 18-20 minutes or until golden brown. Cool 10 minutes.
For the icing
  1. While the turnovers are baking, mix the confectioners sugar with milk and almond extract and set aside. Drizzle icing over turnovers and serve warm or at room temperature.
Recipe Notes

Chocolate lovers can substitute melted semi-sweet chocolate chips for the icing and drizzle chocolate over the top. © Galley Chef All Rights Reserved

Recipes

BLUEBERRY GOAT CHEESE PIE

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Blueberry Goat Cheese Pie

You'd be surprised at how the creamy goat cheese and the hint of fresh basil enhances the flavor of the blueberries in this pie.

Course Dessert

Prep Time 30 Minutes
Cook Time 40 Minutes
Passive Time 30 Minutes

Servings
People


Ingredients

Course Dessert

Prep Time 30 Minutes
Cook Time 40 Minutes
Passive Time 30 Minutes

Servings
People


Ingredients


Instructions
  1. For the crust: combine 2 cups flour, 1 stick cold butter, cubed, 1 tablespoon of sugar and a pinch of salt in a food processor. Pulse until crumbly. Add ice cold water 1 tablespoon at a time and pulse until the dough comes together in a ball. (about 5 or 6 tablespoons) Wrap in plastic wrap and chill in refrigerator for 30 minutes.

  2. For the filling: Mix together the goat cheese, heavy cream, egg, brown sugar, flour, salt and basil in a bowl. Add the blueberries and combine; the texture will be like a thick cake batter.

  3. For the topping: Mix together the walnuts, brown sugar and melted butter and set aside.

  4. Preheat oven to 350 degrees. Roll out the dough on a floured surface to 18 inch thickness and place into a 10 inch pie pan. Trim and crimp the edges and prick the bottom of the crust with a fork. (this is known as "docking". It keeps the crust from puffing up unevenly and helps it to cook evenly) Par-bake the crust for 15 minutes or until firm. Let cool slightly. Pour the filing into the crust and sprinkle the topping over the top. Bake for 40 minutes until slightly bubbly and the crust is golden brown. Rotating the pie halfway through helps it brown evenly. Let the pie cool for 30 minutes on a wire rack before serving.


Recipe Notes

© Galley Chef All Rights Reserved

Recipes

STRAWBERRY RHUBARB PIE

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This is the perfect pie crust.  It’s light, buttery, and flaky.  The sweet strawberries come together with the tangy rhubarb for the perfect bite.

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 Strawberry Rhubarb Pie
Sweet and tart with a buttery flaky crust.
Course Dessert
Cuisine American
Prep Time 30 minutes
Cook Time 50 minutes
Servings
slices
Ingredients
For the crust
For the filling
Course Dessert
Cuisine American
Prep Time 30 minutes
Cook Time 50 minutes
Servings
slices
Ingredients
For the crust
For the filling
Instructions
  1. In the bowl of a food processor add the flour, salt, sugar and butter and pulse until butter is the size of a pea. Add the cold water 1 tablespoon at a time while pulsing until mixture comes together and forms a ball. Divide in half and wrap in saran wrap and refrigerate.
  2. Mix all the filling ingredients in a large bowl Preheat the oven to 350 degrees.
  3. Roll the dough out on a floured surface with a rolling pin. Place it on the bottom of a pie pan. After rolling the 2nd dough out, slice it into 1/2 strips to make the lattice work for the top of the pie. Brush with beaten egg and sprinkle with a tablespoon of sugar. Bake for 50 minutes.
Recipe Notes

Feel free to use all strawberries or all rhubarb when making this pie. If you use all rhubarb, you might want to add a little extra sugar to sweeten it up. © Galley Chef All Rights Reserved