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Puff pastry and pies

4 recipes · Hot and cold small dishes

4 puff pastry and pies recipes from the “Big Cookbook,” in the hot and cold small dishes category. From Henriette Schønberg Erken's original text to a modernized version for today's kitchen.

  • Puff-Pastry Scallop Shells

    Puff-pastry scallop shells from Erken's Big Cookbook (1914): thin puff pastry baked over scallop shells, filled with a fish, vegetable or meat ragout.

  • Rissoles (rissoles de volaille)

    Erken's rissoles de volaille: half-moons of rissole dough or puff pastry filled with chicken, ham, mushroom and truffle, breaded, fried in lard.

  • Cheese Tartlets (tartelettes au fromage)

    Cheese tartlets from Erken's Big Cookbook (1914, p. 30): blind-baked puff pastry tartlets filled with a cream of Swiss cheese, egg yolk and whipped cream.

  • Vol-au-vent

    Vol-au-vent from Erken's Big Cookbook (1914): a puff-pastry case blind-baked and decorated with pastry leaves, filled at serving with hot ragout.