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Country Range

>> Why waste precious time making pastry from scratch when you can guarantee perfect results from frozen?

Country Range has created a range of frozen pastry to make life easier for busy chefs.

With guaranteed results every time, our ready-made pastry blocks and sheets are frozen for convenience so all you have to do is defrost them and remove from the fridge 30 minutes before use.

The puff pastry sheets are perfect for pie lids - simply cut to the required shape and glaze. For the blocks of pastry, simply roll out, fi ll and glaze as required.

  • Shortcrust pastry 4 x 1.5kg blocks
  • Puff pastry 4 x 1.5kg blocks
  • Puff Pastry 12 x 625g sheets

  • >> To provide you with a little inspiration, here are two fabulous summer desserts, using Country Range pastry:

    Tarte Tatin

    >> Cooking Time: 25 minutes >> Portions: 2

  • 1 Country Range Puff pastry sheet
  • 4 dsp caster sugar
  • 4 dsp cold water
  • 2 apples, peeled and cut into wedges
  • 25g Country Range unsalted butter

  • Method

    1. Place the sugar and water into a pan and bring to the boil. Boil for approximately 20 minutes until it becomes a caramel.

    2. Whilst boiling, place the apples into a small shallow pan with knobs of butter. When the caramel is done, pour over the apples and allow to cool for 15 minutes.

    3. Place the pastry over the pan and bake for 20-25 minutes at 200°C.

    4. Remove from the oven then carefully tip upside down onto a plate. Serve.

    Raspberry & Pistachio Tart

    >> Cooking Time: 20 minutes >> Portions: 4

  • 375g Country Range shortcrust pastry
  • 500g fresh raspberries
  • ½ pint Country Range custard (powder or mix made up to a thick consistency)
  • 4 tbsp Country Range whipping cream, whipped
  • Handful of Country Range pistachio nuts
  • Country Range apricot jam, for glaze

  • Method

    1. Roll out the pastry and place into a tartlet case.

    2. Bake blind for approximately 20 minutes at 175°C then allow to cool.

    3. Make up the custard to a thick consistency, allow to cool then beat in the whipped cream.

    4. Pipe the mixture into the pastry cases, then top with raspberries.

    5. Add a little warm water to the apricot jam and glaze the raspberries.

    6. Dust the pistachio nuts with icing sugar and bake in the oven until they begin to crystallise.

    7. Sprinkle the pistachios over the raspberries and serve.

    Article taken from August 2013 issue of Stir it up magazine. Get your copy here


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