Search for a recipe: pastry

Creamy Spinach Puff Pastry

Creamy Spinach Puff Pastry

I have been playing with some really easy recipes lately just like this tasty creamy spinach puff pastry. I don’t think that we need to spend hours in the kitchen unless it is Thanksgiving, of course. However, even then I do not cook all day. read more

Scotch Egg Puff Pastry

Scotch Egg Puff Pastry

I love simple finger food, although Scotch Eggs are nothing but typical finger food in my opinion. You can make an entire feast around it. You can serve it with mashed potatoes or potato wedges, or you can make a bowl full of mixed greens read more

Phyllo Dough Potato Pie Pastry

Phyllo Dough Potato Pie Pastry

Phyllo Dough Potato Pie Pastry

As I promised, I am sharing one of my favorite phyllo dough pastries, Potato Pie. Technically, it is potato phyllo pastry, but we call it either potato burek or potato pie.

If you ask me to pick between meat burek and potato one, I would probably go with this one just because I love potatoes.

Do not get me wrong, meat-filled Burek holds a special spot in my heart, but like I said potato pie is one of my favorites.

When I take that first bite of the crunchy phyllo dough, and hot, peppery and soft potato filling hits my taste buds, game over. I can eat the whole baking tray, and I am not even joking. I love this stuff.

Phyllo Dough Potato Pie Pastry

You can watch my very old video on YouTube: how to make this Potato Pastry?

This makes an amazing appetizer, great snack, and even perfect work or school lunch. My kids love it when I make this for after the pool.

They swim, jump and play for a good two hours and after they come home, they are pretty much exhausted. Sometimes, I take really good sour cream and after the potato pie is done, I spread it on top.

Then, I leave it in the hot oven for 5 more minutes so the dough can soak in all that creamy goodness. You guys would love that! It just compliments each other very well.

Phyllo Dough Potato Pie Pastry

YOU MIGHT LIKE:

Phyllo Meat Pie – Burek

Potato and Leek Phyllo Pastry

 

Phyllo Dough

Phyllo Dough Potato Pie Pastry

Yield: 4
Prep Time: 15 minutes
Bake Time: 35 minutes
Total Time: 50 minutes

These rolls are so simple and tasty that you will be making them over and over again. It is my childhood favorite so I hope you will enjoy them.

Ingredients

  • 1/2 pack Phyllo Filo Dough, thaw if frozen. (2 comes in one pack)
  • 4 Medium potatoes shredded
  • 1/4 onion sliced or shredded
  • 1 1/4 tbsp. Bouillon Powder or to taste/beef, chicken or vegetable Bouillon Powder
  • 1/2 tsp. Salt, or to taste
  • 1/2-1 tsp. Ground black pepper
  • 2 tbsp. Oil + for brushing

Instructions

  1. Preheat oven to 375F (190C/5gas).
  2. Peel and shred potatoes and onion.
  3. Preheat oil in the pan or a skillet. Drop potato and onion in the skillet and saute for about 5 to 7 minutes, on medium-high temperature.
  4. Season it with Beef Bouillon Powder or similar spice of your choice and ground black pepper. Do not burn, so stir as they start to cook.
  5. Oil the baking pan with oil. You can brush or use a paper kitchen towel to oil/grease it or line the baking pan with the parchment paper. Open the Phyllo dough, pack, take two sheets together and place it on cleaner and dry kitchen countertop or cutting board. Make sure that the working surface is DRY because phyllo sheets rip easily.
  6. Fill with a tablespoon or two of potato and onion filling and roll it away from you to the other side. Before rolling all the way to the end, fold ends on both sides IN, then roll over and finish rolling. Continue until all the filling is gone.
  7. Place the rolls in the baking pan (rectangular, square, or circular pan would work just fine). If you want to make it into a circle, just place rolls from outside until you reach the center of the pan.
  8. Brush some oil on the pie, and bake it for 20-25 minutes. Just before the potato rolls are done, I spray some water + oil on the dough so it is moist and crunchy at the same time (As I said, you can spread sour cream on top and bake for additional 5 minutes). Pie is DONE when golden brown on top.

Notes

You can use other veggies in the filling mixture, like shredded carrots, cabbage, kale, spinach, leek, etc.

As soon as you use the quantity of phyllo dough you need, roll up any remaining sheets with the original protective paper and cover them carefully with waxed paper and plastic wrap to keep air out. The unused phyllo can be stored this way in the refrigerator for about a week.

Phyllo Meat Pie Pastry

Phyllo Meat Pie Pastry

When it comes to any type of pie, you all can kinda guess that I go nuts especially when we talk about childhood favorites, such as this Phyllo Meat Pie Pastry — Bakery Style Burek. Now, this is not your typical pie, but when you read more

Potato and Leek Phyllo Pastry

Potato and Leek Phyllo Pastry

Potatoessss!!! It is a staple of my house, like probably everywhere else in the world. We can turn so many amazing dishes out of potatoes, and it is comfort food for me. If I tell you that I… Don’t laugh! OK! Here ya go, most read more

Mini Breakfast Quiche

Mini Breakfast Quiche

A tasty recipe for easy Mini Breakfast Quiche
Mini Breakfast Quiche

A tasty, easy, and delicious Mini Breakfast Quiche, which is perfect any time of the day. 

Now that kids are starting school again this quick and versatile dish is perfect.

Not only that you can use ingredients that your family likes, but you can store these yummy quiches in the fridge for a fast breakfast before they leave.

Mini Breakfast Quiche

Also, this makes an incredible breakfast or bench idea for adults as well. If you have any leftover sausages, or a few bags of cheese open with just a few tablespoons in each this could be a perfect way to use it up.

I know that by the end of the week and just before I go shopping there is always a bit of this and that. Don’t you just love those “Emphy Your Fridge Day”? I sure love them!

CHECK OUT MORE OF MY TASTY BRUNCH OR BREAKFAST RECIPES

From time to time I saute a bit of pepper which I love and make it vegetarian, other times I load it with bacon or sausages.

It is really an amazing family and budget-friendly dish. Furthermore, you can prep it over the weekend for a stress-free morning work week.

I used this muffin tin or a pan for this recipe: https://amzn.to/3le1iZv

Also, this is my Amazon store. I add products that I used or have in the past, but there are books, vitamins, things for cooking and baking, etc.

If you decide to make this recipe please make sure to tag me on INSTAGRAM @sandraseasycooking using hashtag #sandrasasycooking I would love to see all your delicious creations and share them with my readers as well. Thanks so much for all your love and support!!!

Mini Breakfast Quiche

Mini Breakfast Quiche

Mini Breakfast Quiche

Yield: 6 SERVINGS
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

A tasty recipe for Mini Breakfast Quiche

Ingredients

  • 1 pie crust (if frozen and store-bought, defrost and use only one for this recipe)
  • 1 tbsp unsalted butter + for greasing
  • 6-8 breakfast sausages (I used PALEO chicken breakfast sausages)
  • 4-5 eggs, mixed
  • Pinch of salt and pepper
  • 1 cup Mexican cheese blend

Flaky Homemade Pie Crust:

  • 1 large egg
  • 2 + 1/2 tablespoons ice water
  • 1 + 1/2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 3/4 cup shortening, chilled
  • 6 tablespoons unsalted butter, sliced into small cubes

Instructions

  1. Prepare ingredients for the pie crust or use store-bought. If you are using store-bough make sure it is defrosted in the fridge overnight.

Flaky Homemade Pie Crust

  1. Mix the flour and salt in a large bowl. Add the butter and shortening.
  2. Using two forks, or pastry cutter, cut the butter and shortening into the mixture until it looks almost like a coarse meal. Bits of butter are welcome.
  3. Measure about 1 cup of water and add ice. Stir it around and wait for a minute until ice starts melting, then measure water– since you need cold water. Drizzle the cold water, 1 tablespoon at a time, and stir with a rubber spatula or wooden spoon after every tablespoon is added. Do not add any more water than you need to add. Also, you should stop adding water when the dough begins to form large clumps.
  4. Transfer the pie dough to a well-floured work surface. The dough should come together quickly and should not feel too sticky on the touch. However, using floured hands, fold the dough into itself until the flour is fully incorporated into the fats. Form it into a ball and divide dough in half, then flatten each half into 1-inch thick discs using your hands.
  5. Wrap each tightly in plastic wrap. Refrigerate for at least 2 hours.
  6. After the dough has chilled for about 2 hours, take a cookie cutter or a large enough cup/glass to fit your muffin tin cup and cut the dough out. My muffin tin is large, so I used a large cup and only six tarts, which could be doubled if you used a smaller muffin tin.

Mini Breakfast Quiche

  1. Preheat oven to 375F/190C
  2. Mix eggs, and add a pinch of salt and black pepper, mix it, and set aside.
  3. Slice sausages, and measure cheese.
  4. Butter each muffin tin even if the tin is Non-Stick. I used Jumbo Muffin Tin.
  5. Place a mini cut-out dough into the muffin tin cup and press a bit.
  6. Using a fork dock the pie crust, which is the slight stabbing of the dough for about 4-5 times with a fork to keep it from getting puffy.
  7. Add sausages, then pour mixed eggs over each. Try to go halfway, then you can refill until each has the same about of eggs.
  8. Add shredded cheese on top and with a fork mix, a bit then add about 1/4 tbsp of butter in the middle. Push is so the eggs and cheese could over it.
  9. Bake between 18-20 minutes in the middle rack of your oven.
  10. Allow it to cool down for 5 minutes, then use a spoon to go around and pop them put.

Notes

You can use different cheese. I prefer Mexican cheese blend, large shreds because it's fantastic with these chicken sausages.

Time will be wary depending if you are making a pie crust using store-bought.

You can use smaller muffin tin which you could possibly make 12 Quiches instead of 6 jumbos.

Muffin Tin that I used: Click Here to get it on Amazon.

 

Low Carb Cheesecake

Low Carb Cheesecake

Who doesn’t like cheesecake- its sweet, delicious, lushes, and one of my family’s favorite desserts. We had it once a week. It was a family tradition, I think, just like when we make sushi on Friday or grab a pizza on Saturday. However, when we read more

Mushroom and Leek Galette

Mushroom and Leek Galette

Galette is a simple open pastry that you can pretty much make sweet or savory.   It makes an amazingly easy and delicious lunch or dinner option or perhaps a dessert if you’re making a sweet version.   I made this galette by using sauteed read more

Full Meal from the Grill

Full Meal from the Grill

 Using Kingsford Hardwood Pellets

Full Meal from the Grill

This post is sponsored by Kingsford. The opinion and text are mine.

Cooking a whole family meal on the grill is not only a time-saver but also a very delicious way to prepare food. On top of that, you can create fabulous memories with your loved ones. I am all about creating memories, particularly around food.

Well, in this post, I am sharing a tasty sandwich with you, a side dish that could be served as a summer salad as well, and a comforting dessert that just about anyone would admire.

I think that the best part of summertime is cooking food outdoor on your grill. Who agrees with me? There is no mistake that the food tastes so much more enjoyable when it comes directly from your grill to the plate.

Full Meal from the Grill

I partnered with Kingsford Hardwood Pellets to share with you all these appetizing grilled recipes.

Kingsford Hardwood Pellets are made with all-natural, pure flavor hardwoods and absolutely no fillers, binders or preservatives, bringing out undoubtedly the best possible flavor.

Full Meal from the Grill

You must try their pellets because it will fire up the flavor in any pellet grill — Classic, Cherrywood, Hickory, Signature, and Maple flavor. Furthermore, Kingsford Hardwood Pellets are proudly made in the USA.

For my weekend family meal, I used Kingsford Cherrywood  all-natural 100% cherry hardwood. Additionally, as I said, there are no fillers, so cherry’s fruity aroma adds a delicate smoke flavor to any protein or vegetable, and pairs perfectly with pork.

These all-natural Kingsford pellets are made with pure flavor hardwood to deliver a sweetly refined smoke you will absolutely love. Regardless, you can most certainly use Classic, Hickory, or Signature Pellets, but I wanted to stick to Cherrywood for this meal!

Full Meal from the Grill

How to use Kingsford Hardwood Pellets:

Pour wood pellets into a storage container, also known as a hopper. The pellets are then fed into a cooking chamber by the electricity-powered auger. Then the wood pellets ignite, heating the cooking chamber where the air is brought in by fans, and your food gets infused with a real wood smoky flavor.

If you try any recipe from my Full Meal from the Grill, please tag me on Instagram @sandraseasycooking, using hashtag #sandraseasycooking. Thank you so much in advance for all your support!

For detailed instruction check my Instagram highlights

grilled pork loin

Recipes you might like:

LEMON HERB GRILLED SALMON

TASTY LABOR DAY RECIPES

SIMPLE HALIBUT BURGER RECIPE

CHICKEN FAJITA SKEWERS

Full Meal from the Grill Recipes:

Full Meal from the Grill

Pork Sandwich

Grilled Pork Loin Sandwiches

Yield: Serves 10

Ingredients

  • 2 slices of thick sandwich bread per serving, this makes about 10 sandwiches
  • 6 Pound Pork Loin, boneless, silver skin removed
  • Marinade:
  • 1/2-inch piece of ginger, peeled
  • 2 green onions, cut into 1-inch pieces
  • 4 garlic cloves, crushed
  • 2 cups Teriyaki sauce
  • 3 tablespoons honey
  • 1/4 cup mirin
  • 1/4 cup oil

Instructions

  1. In the large bowl, combine all the ingredients for the marinade, then place
    pork loin in the marinade, cover and keep in the refrigerator for 6-8 hours;
    make sure to turn it around at least once.

Grill Prep:

  1. Open your Kingsford pellets bag. I used classic which is great for almost
    anything you want in your grill. Flavorful and strong. Wood pellets are poured
    into a storage container also known as a hopper. The pellets are then fed into
    a cooking chamber by an auger that is powered by electricity.
  2. When ready to cook, smoke setting with the lid open.
  3. Wait for the fire to start about 5 min, depending on the grill type and
    model.
  4. When ready to cook, set the grill temperature to 450F and preheat lid
    closed for 15 minutes.

Grilling:

  1. Place the pork loin on the hot grill and turn every 2-3 minutes, closing the
    lid between each turn, until pork loin is seared all around. Reduce heat to
    300F. Cook until the meat reaches an internal temperature of 150F

    Remove from the grill and let rest for 15 minutes. Slice in 1/2" thick
    pieces.

Assemble:

  1. Place bread slices on the grill and allow it to get grill marks, 1-2 min on
    each side.
  2. Add condiment of your choice, such as mayo-sriracha, and place a few pork
    slices on top of a bed of greens, shredded lettuce, mixed song greens, or
    arugula.

Full Meal from the Grill

Grill recipes

Grilled Spicy Corn Salad with Honey–Lime Vinaigrette

Yield: Serves 6
Prep Time: 5 minutes
Cook Time: 20 minutes
Pre-boil corn Time: 5 minutes
Total Time: 30 minutes

The best summer Grilled Spicy Corn Salad with Honey–Lime Vinaigrette

Ingredients

  • 4-5 ears of corn, par-boiled
  • 1 serrano chile, grilled and thinly sliced
  • 2 Tbsp. unsalted butter, melted
  • ½ cup cilantro leaves, chopped
  • 1½ avocados, cut into ¾" pieces
  • Cherry Tomatoes, sliced

Vinaigrette:

  • 3 Tbsp. fresh lime juice
  • Zest of one lime
  • 1/4 cup oil
  • 2 Tbsp. honey
  • Kosher salt and ground black pepper to taste

Instructions

  1. Boil corn for full 5 minutes.
  2. Prepare a grill for medium-high heat.
  3. Brush each corn with butter; season with salt and pepper.
  4. Grill, occasionally turning until kernels are very tender and charred in
    spots, about 15 minutes. Let cool slightly, then cut kernels from cobs. Also,
    grill serrano pepper until slightly charred. it is not necessarily must grill
    peppers, but the flavor is better.
  5. Whisk lime juice, zest, honey, and salt to taste in to combine. Add corn,
    sliced cherry tomatoes, chile, and chopped cilantro to the vinaigrette and toss
    to combine, season with salt and pepper.
  6. Cover with plastic wrap and chill for about 2 hours so the flavors could
    marry. Just before serving add avocados and toss to coat.
Full Meal from the Grill

Recipes

Grilled Skillet Blueberry Galette

Yield: Serves 8
Prep Time: 10 minutes
Cook Time: 50 minutes
Resting Pastry Time: 1 hour
Total Time: 2 hours

Delicious and easy recipe for an amazing Grilled Skillet Blueberry Galette

Ingredients

GALETTE DOUGH

  • 1-1/2 cups all-purpose flour
  • 1/2 teaspoon granulated sugar
  • 1/4 teaspoon kosher salt
  • 4-1/2 oz., 9 tablespoons cold unsalted butter, cubed into 1/2-inch pieces
  • 4 to 5 tablespoons ice-cold water

BLUEBERRY FILLING:

  • 12 ounces blueberries (about 2 cups)
  • 1/4 cup sugar
  • Pinch of salt
  • 1/2 tablespoon lemon juice
  • Zest of one lemon
  • 1 tablespoon cornstarch
  • 1 beaten egg
  • 1 tablespoon regular or coarse sugar

Instructions

GALETTE DOUGH

  1. In the bowl of a food processor, combine flour, salt, and sugar. Add butter,
    and process until the mixture resembles coarse meal, 8 to 10 seconds.
  2. With the machine running, add ice water in a slow, steady stream through the
    feed tube. Pulse until the dough begins to clump together in the bowl. Test by
    squeezing a small amount of dough together: if it holds, you are good to go; if
    it’s crumbly, add more ice-cold water, 1 tablespoon at a time.
  3. Turn out the dough onto a lightly floured surface and knead once or twice to
    bring the dough into one mass.
  4. Pat the dough with your fingers and palms to form a disc about 3/4″ thick.
    Wrap in plastic and transfer to the refrigerator. Allow it to rest and chill
    for an hour.

Make a galette:

  1. Preheat grill to 300° Fahrenheit.
  2. Toss blueberries with lemon juice, lemon zest and sugar in a large bowl,
    then add cornstarch
  3. Roll out dough on a lightly floured surface to a 10-12-inch round. You can also
    divide and make a few smaller galettes.
  4. Place rolled out dough in the oven/grill safe skillet, let the edges drape
    over.
  5. Mound blueberries in center of the dough, leaving a 2" border. Fold
    edges over, overlapping slightly. Brush dough with beaten egg and sprinkle with
    sugar.
  6. Bake galette until crust is dark golden brown and filling is bubbling, 45-50
    minutes. Let cool before serving with vanilla ice cream.

Homemade Naan

Homemade Naan

If you have never made this flatbread before, then my friends, it is the time for you to make homemade naan. It’s easy, delicious, and perfect for wraps, with grilled food or you can simply make naan pizza. You all know that I love bread read more