Hartford House

The Home of Good Conversation, Fine Wine and Classic Horses.

Award-winning hotel and restaurant situated at Summerhill Stud on the picturesque KwaZulu-Natal Midlands Meander, South Africa.

Filtering by Category: Pastry Recipes

Christina Martin's Quick Puff Pastry Recipe

Homemade Puff Pastry Photo : Jackie Cameron

Homemade Puff Pastry
Photo : Jackie Cameron

Christina Martin's Quick Puff Pastry

Jackie Cameron Head Chef

Jackie Cameron
Head Chef

Rich, hearty pies with homemade quick puff pastry always excite me. This recipe is so easy. There is no reason to ever buy a commercial, ready-to-make roll. The rich, buttery aromas and flavours of homemade puff, from the minute the heat of the oven hits the pastry, are incomparable.

Ingredients :

  • 1kg cake flour
  • 15ml salt
  • 1kg unsalted butter
  • 500ml iced water

Method :

  1. Sift the flour onto a clean work surface and make a well in the centre, have the butter out of the fridge for 15 minutes and cut into small dice.
  2. Put the butter together with the salt into the well in the centre of the flour.
  3. With your fingers, quickly work the ingredients together, gradually working the flour with your left hand.
  4. When the butter becomes very small and half squashed and grainy, pour in the iced water and incorporate it into the pastry.
  5. Do not knead it and stop working it as soon as the pastry comes together but still contains flakes of butter.

Rolling :

  1. Lightly flour a pre-chilled area and roll out the pastry into a 40x 20cm rectangle.
  2. Fold into thirds and turn this to the right (if you were looking at this as a book) so the spine is on the left side.
  3. Roll out again and then re-fold into thirds.
  4. Wrap and chill in the fridge for 20 min.
  5. Roll into desired shape and rest for a further 20min before baking at 220ᵒC.

Please post your comments and any food-related questions below. I look forward to hearing from you.

Jackie Cameron
Hartford House, KwaZulu-Natal, South Africa
+27 33 263 2713

Phyllo Tulips Recipe

Phyllo Tulips Photo : Jackie Cameron

Phyllo Tulips
Photo : Jackie Cameron

Phyllo Tulips filled with Parma Ham, Country Mushrooms and Chives Recipe

Every household should have a roll of phyllo pastry in the freezer at all times. Phyllo is so very versatile. It lends itself to sweet (apple strudel and baklava) and savoury (meat and /or vegetable fillings in the form of pies). In this instance, I suggest individual Parma ham, broccoli and country mushroom filled phyllo tulips. This “new-age” quiche looks great and tastes even better!

Yields :  2-4

Ingredients :

Phyllo Pastry

1 whole Egg

15 ml salted Butter

100g chopped Onions

100 g Ham (suggestions: Parma Ham and Gammon)

120 g Mushrooms (suggestions:  Woolworths is selling an “exotic mushroom mix” which I used)

1 cup Cream

Salt and Pepper


Method :

1) Unroll the phyllo pastry and cut square sizes of 9x9cm. Lightly whisk an egg. Take your 8cm or so individual tart bases and layer the phyllo to create a base. Brush each individual piece of phyllo with egg wash to ensure all these pieces stick together and make a firm base. Cook at 160˚C until evenly browned and crispy. Remove carefully from the tin and set aside

2) Heat a pan, add butter and then onions.  Sauté until caramelised. Add the sliced ham, cream and season carefully making sure to not over salt. Allow to reduce slightly and then on service add the mushrooms. Cook quickly and serve within the phyllo tulip.  Garnish with chives

Please post your comments and any food-related questions below.

I look forward to hearing from you.

jackie cameron

Jackie Cameron
Head Chef
Hartford House
+27 33 263 2713