Search Results: 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. […]

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 […]

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 Potato Pie Pastry

One of my favorite foods from my childhood.

Course Appetizer, Breakfast, Brunch
Cuisine Bosnian, Croatian, Macedonian, Serbian
Keyword appetizer, breakfast, brunch, party food, meatless
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 4
Author Sandra | Sandra’s Easy Cooking

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
  • 1/2-1 tsp. Ground black pepper
  • 1 tbsp. Oil + for brushing

Instructions

  1. Preheat oven to 375F (190C/5gas).
  2. Peel and shred potatoes and onion preheat oil in the pan.
  3. Drop potato and onion to saute for about 5 minutes, on medium-high temperature. Season it with Beef Bouillon Powder or similar spice of your choice and ground black pepper (or add seasonings {then mix to combine}, before sauteeing potatoes and onion,). Do not burn, so stir as they start to cook. When they look almost done, 5-6 minutes, take it off.
  4. 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.
  5. Fill with a tablespoon or two of potato and onion filling and roll it away from you to the other side. Before rolling it to the end fold ends on both sides in.
  6. 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.
  7. Brush some oil on the pie, and bake it for 20-25 minutes. Just before it’s done, I spray some water + oil on the dough so it is moist and crunchy at the same time (Like I said you can spread sour cream on top and bake for additional 5 minutes). Pie is DONE when golden brown on top.
  8. 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.

Recipe Notes

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

Phyllo Meat Pie Pastry —Burek

Phyllo Meat Pie Pastry —Burek

When it comes to any type of pie, you all can kinda guess that I go nuts. Now, this is not your typical pie, but when you translate “pita”, pie is the word that pops up. So we can officially call it a pie. See, […]

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 […]

Gluten-Free Banana Cocoa Muffins

Gluten-Free Banana Cocoa Muffins

Gluten-Free Banana Cocoa Muffins

These tasty, moist and beautiful Gluten-Free Banana Cocoa Muffins are absolutely amazing for breakfast, brunch or dessert.

We were quite impressed by the gluten-free all-purpose flour and the way these muffins turned out. Yes, my family tried to eat gluten-free most of the time if we are not doing keto.

I am not saying that pizza or regular pasta never finds its way to our bellies but you know what I mean?! Gluten-free makes us feel better inside and out.

Gluten-Free Banana Cocoa Muffins

These tasty muffins are measured, tested and retested so you can make them without any issues. Seriously, you guys they are super easy.

So, if you have any ripe bananas that should be used just to make these yummy muffins. Also, I wrote in the notes alternative options.

No, you do not have to use gluten-free four or lactose-free milk, or nuts in that matter, just use what you have. All-purpose flour, regular sugar or whole milk and butter would do exactly the same purpose.

CLICK HERE FOR MORE BAKED GOODIES

Gluten-Free Banana Cocoa Muffins

You can even shred some zucchini and carrots and use soaked raisins. Oh, possibilities are really endless when you start to play with recipes. Sometimes it works, and hey from time to time it just does not.

These are just wonderful with a cup of tea or coffee. I do not breakfast eater but these hit the spot every time I snack on it with my afternoon coffee.

If you try Gluten-Free Banana Cocoa Muffins or any other recipe from my blog, please tag me on INSTAGRAM. @sandraseasycooking #sandraseasycooking Thank you in advance!

step by step
step by step 2

Make sure BANANAS are ripe because they are so much better. Peel and mash with the back of the fork. Also, they keep muffins moist as well.

If you have any other substitute for an egg then our ar more than welcome to use it. I love adding eggs into my banana bread or muffins. Coconut oil, lactose-free milk because we use that milk.

step by step 3
muffin recipe

I believe it is really important to measure ingredients for baking. So invest in a good scale. I have a cup scale and I am in love with it. I have similar, so I am linking it from my amazon shop.

Measuring Cup Scale with LCD Display Kitchen Jug Digital Food Liquid Measure Containers Tools

Like I said in the recipe, you may use any type of nuts. I used almonds that I crushed in my blender. Walnuts are wonderful as well as pecans.

If you have nut allergies than skip it and maybe use dried fruit soaked in hot water or liqueur. However, it is not necessary. You can also add some chopped apples.

muffins

Yes, you can make 12 smaller or regular size muffins or perhaps a loaf although you will have to watch on how long you have to bake it. Probably lower temperature at 350F for 45 minutes.

The warm and tasty aroma while they are baking. Well, I have a feeling you guys going to love it.

baked muffins
muffins

I would suggest to let these cool completely, about 30 to 45 minutes eating. Okay, I know you want to eat them right away but you will just make them mushy so wait for the best results.

Check out the full recipe below. Happy Baking!

Gluten-Free Banana Cocoa Muffins
Yield: 6 jumbo or 12 Regular

Gluten-Free Banana Cocoa Muffins

Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes

Ingredients

DRY INGREDIENTS

  • 150-160g GF all-purpose flour
  • 7g cocoa powder
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 60g sugar (5-6 tablespoons), I used Truvia sweetener
  • Dash of salt (1/8 teaspoon)
  • 85g Nuts (3 oz); almond, walnuts, pecans, cashews, etc.

WET INGREDIENTS

  • 400-500g ripe bananas (14-16 ounces), mash
  • 5 tablespoon coconut oil (67-70g)
  • 2 large eggs, room temperature
  • 2-3 tablespoons Lactose-free whole milk

Instructions

  1. Preheat oven to 400°F (190°C)
  2. Measure and prep everything. I mesh bananas and add wet ingredients to bananas right after measuring dry ingredients.
  3. Add wet to dry mixture and combine it together. Lastly, add some type of nuts. You do not have to but it tastes really good. Also, you may add chocolate chips instead. I used crushed almonds but you may use walnuts, pecans or any other on hand. READ NOTES
  4. Now grease a bit muffin cups and add 3/4 of the muffin cup with the batter. Never add all the way to the edge because it will go over so just fill 3/4 and allow these muffins to rise while baking.
  5. Bake at the PREHEATED oven. You know your oven the best, you can bake it at 400F or 375F,, between 22 and 25 minutes. IF the muffins are smaller please check with the toothpick after 18-20 minutes of baking.

Notes

ALTERNATIVE PRODUCTS

Regular milk, all-purpose flour, sugar.

Unsalted butter instead of coconut oil.

Dutch cocoa instead of raw cocoa powder.

You can make it nut-free and use dried fruit soaked in water or liqueur.

There are different types of gluten-free flour, I used one from Bob Red Mill Click HERE

Simple Halibut Burger Recipe

Simple Halibut Burger Recipe

Simple Halibut Burger Recipe is a must-try. I believe that this is one of the best burgers I have ever made. It is so juicy, tasty and just enchanting. My kids had these as a traditional burger in a bun, with pickles, tomato, and condiments. […]

Caramelized Onion Tart

Caramelized Onion Tart

This is a sponsored post written by me on behalf of the Minerva Dairy. All opinions are entirely my own. If you want to churn your recipe up to the next level, I encourage you to use Minerva tasty butter to make my Caramelized Onion Tart. […]

Ground Beef Stuffed Spaghetti Squash

Ground Beef Stuffed Spaghetti Squash

Ground Beef Stuffed Spaghetti Squash

When it comes to easy meals Ground Beef Stuffed Spaghetti Squash could not be easier. It does take a bit more time to complete it, but nothing hard at all. I promise! 

My family actually really enjoyed eating spaghetti squash. It is low carb, and keto-friendly, which we prefer.

Well, my family did make a little fun of me because it seems that I can’t stop talking about the Ketogenic diet.

Simple, delicious and low-carb meal

However, when they went on it I was laughing at them because they could not stop taking either. Keto is magical and pretty much the only diet that worked for me.

Jokes on the side, I loved preparing this one so much. Well, I could never think that the spaghetti squash tasted this good.

I mean, it is a squash and I was never a huge fan of it until I tried this one. To be honest, I only loved the oven-roasted squash drizzled with some maple syrup. Maybe, sprinkled with cinnamon and sugar.

I am talking about regular squash like butternut, but this one is savory and absolutely delightful.

Ground Beef Stuffed Spaghetti Squash

My amazing friend, Andrea, of @nashvillemade on Instagram, told me to slice it this way and I never looked back again. It is just fantastic!

I know that many people slicing it in half and you can do that but the roasting time takes far more time and this way looks more like portion size and cooks faster. 

Want more tasty dinner ideas? Click here and check it out.

Ground Beef Stuffed Spaghetti Squash

If you guys like this idea and Ground Beef Stuffed Spaghetti Squash, please Tag me on Instagram. @sandraseasycooking and of course, use hashtag #sandraseasycooking.

I would love to see and re-share your creations. Thank you so much in advance!

Ground Beef Stuffed Spaghetti Squash
Yield: 4 Servings

Ground Beef Stuffed Spaghetti Squash

Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes

Simple low carb meal idea.

Ingredients

  • 1 Medium Size Spaghetti Squash
  • Generous Pinch of Salt and Ground Black Pepper
  • A drizzle of Olive Oil

STUFFING

  • 1/2 tablespoon Organic Ghee
  • 1 pack Tennessee Pride Country Sausage No casting
  • 1 Pound Ground Beef
  • 2 Oz Cheddar Cheese (Per Squash Circle)
  • 1 oz Swiss Cheese, or any other on hand (Per Squash Circle)
  • 1 teaspoon Onion Powder
  • 1/4 teaspoon salt or to taste
  • 1/4 teaspoon Ground Black Pepper or to taste

Vegetable options:

  • 1 Red Pepper sauteed
  • 2 cup Broccoli Florets blanched or sauteed
  • Salt and Pepper to taste*

Instructions

  1. Preheat oven to 400F.
  2. Heat the whole Spaghetti Squash in the microwave, if available, for 30 seconds to 1 minute. This way it is easier to slice it, however, it is not neccecery. You can just use a really sharp knife. Once sliced into about 2 inch thick slices, scoop out the seeds.
  3. Season spaghetti squash with salt and pepper, then drizzle a bit of olive oil.
  4. Place the squash in the single layer, and roast for about 25-30 minutes. The squash is done when you can easily insert a fork into the flesh and shred the flesh into spaghetti-like strands.
  5. While waiting for the Spaghetti Squash to be baked or roasted, saute the meat; sausage and ground beef.
  6. Heat the skillet to medium-high heat and add ghee to melt.
  7. Saute Sausage and Ground beef, and add seasoning; salt, pepper, and onion powder. Cook until the meat is completely cooked through, for about 10 minutes.
  8. Pull the spaghetti squash out of the oven and shred the flesh into spaghetti-like strands.
  9. Add meat stuffing on top of the spaghetti-like strands, add cheese, shredded or slice it yourself, and place it back to the oven for an additional 10 minutes or until the cheese is completely melted.
  10. Meanwhile, saute or blanch vegetable/s of your choice. I used broccoli and red peppers to add a bit of natural sweetness, but you may use any on hand.
  11. Serve vegetables over the stuffed spaghetti squash and enjoy!

Notes

You can use any meat that you prefer or have. I used sausage and ground beef and it was delicious, but you may switch and use chicken and bacon, or just chicken. Even ground turkey would work.

In the case of vegetables, you can use whatever vegetables you wish. I loved this combo, especially red peppers for some natural sweetness to balance it out.

SANDRA’S EASY COOKING a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking recommended products to Amazon.com and affiliated sites. My Amazon Store.

Keto Bread- Easy and Delicious Low Carb Bread

Keto Bread- Easy and Delicious Low Carb Bread

You all probably heard about Low Carb KETO Bread, so I just made my version of the same bread. When carboholic decide to join the low carb club and cannot live without a slice of bread. That would be me. I just had to clean […]