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The King’s Coronation in May is the perfect opportunity for friends and family to gather together and enjoy some party food. And nobody does party food better than iconic baker Mary Berry. The 87-year-old shared her favourite buffet and finger food ahead of the Bank Holiday weekend in less than two months’ time. This includes a lamb and vegetarian option.
Blue Cheese Roasted Lamb ‘Coronadas’ with Leek and Mary Berry’s Blue Cheese Dressing
Prep Time: 15 minutes
Cooking time: 1h 20 minutes
Makes: 12 medium sized empanadas
600g Lamb shank
Half a bottle of Mary Berry’s Blue Cheese Dressing
One leek finely chopped
Two tablespoon cooking oil
Two onions finely chopped
One beaten egg
Two sheets ready to roll shortcrust pastry
100g Blue cheese, crumbled
Preheat the oven to 200°C. On a baking tray place lamb shank and generously cover with Mary Berry’s Blue Cheese Dressing. Marinate overnight for the best results. Season lamb with black pepper and place in the oven for at least one hour or until cooked through. Set aside to cool.
Once cooled, shred the meat off the bone and set aside. Bring a pan of oil to medium heat and fry onions and leeks until softened. Add your lamb, the rest of the blue cheese dressing and black pepper to taste. Take the filling off the heat and set aside.
Finely roll the pastry sheets and, using a large cookie cutter or a bowl, cut pastry into circles roughly 12cm across.
Place two tablespoons of the filling in the centre of each round and fold the pastry over. To seal the empanada, use a fork to crimp the edges together.
Repeat with remaining rounds. You should end up with approximately 12 coronadas. You can use any remaining dough to cut crowns to decorate the coronadas and give them a coronation themed twist.
Brush with beaten egg and bake for 15 to 20 minutes on 180°C until the pastry is golden brown in colour. Serve with some extra Mary Berry’s Blue Cheese Dressing for drizzling or dipping and enjoy.
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Balsamic Glaze Mushroom Galette Decorated with a Pastry Crown and Drizzled with Mary Berry’s Light Salad Dressing
Prep time: 10 minutes
Cooking time: 25 minutes
Makes: six to eight servings
250g mushrooms cleaned and roughly sliced
One clove garlic minced
One tablespoon butter
150g grated Gruyere cheese
One tablespoon Mary Berry’s Light Salad Dressing, plus extra for serving
One teaspoon thyme leaves
One teaspoon of balsamic glaze (optional)
Two sheets ready to roll puff pastry.
Three tablespoons milk
Salt and pepper to taste
Preheat oven to 180°C before placing the butter in a frying pan and adding the mushrooms, garlic, and thyme. Cook for a few minutes until the mushrooms are soft and darkened.
Stir in the Mary Berry’s Light Salad Dressing and season with salt and pepper, gently mix. Sizzle with some balsamic glaze over and set aside.
Unroll the pastry and score a half inch border around the sheet. Pile the grated cheese followed by the mushrooms into the centre.
Cut out a crown shape from the second puff pastry roll. Carefully place the puff pastry crown on the top of the tart.
Brush the edges and the crown with the milk and sprinkle with some fresh thyme. Bake for 20 minutes until the pastry is golden.
Serve warm, drizzled with some extra Mary Berry’s Light Salad Dressing and a side salad.
Tantalising Union Jack Tart with Mary Berry’s Honey and Balsamic Vinaigrette
Preparation time: 10 minutes
Cooking time: 50 minutes
One pack ready to roll puff pastry
Three red peppers
Four red onions
180g soft goat’s cheese
One egg for glaze
Olive oil drizzle
Honey for drizzling
Six tablespoon Mary Berry’s Honey and Balsamic Vinaigrette
Preheat the oven to 180˚C. Chop the red peppers and red onions into medium size chunks (approx. 3cm x 3cm). Place on a baking tray, each on its own side. Drizzle both with olive oil and the onion side with some honey too. Cook for 20 to 25 minutes until softened.
Meanwhile, prepare the pastry. Line a flat baking sheet with baking parchment and unroll the puff pastry sheet onto it. Prick all over the inside of the rectangle with a fork.
Then arrange the filling as you like – add the grilled peppers, onions and goat’s cheese and brush the sides of the pastry with beaten egg.
Bake for 15 to 25 minutes, until the pastry is golden and crisp. Toss the salad in Mary Berry’s Honey and Balsamic Vinaigrette and serve. This is also great at room temperature.
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