GCSE Food Preparation & Nutrition
3 Hour Time Plan
Name: Yui Chin Wong (Liana)
Date: 02/03/2023
Ingredients:
Garlic and Herb Choux Pastry
Choux Pastry
• 75 ml water
• 25g butter
• pinch of salt
• 40 g flour
• 1 eggs lightly beaten
Filling
• 25g unsalted butter
• 60 ml heavy cream
• 100g cream cheese
• 1 tbsp parmesan, grated
• 1 clove garlic minced
• 1 tbsp chives, chopped
Chicken and spinach pie
Banoffee pie
Puff pastry
• 170g plain flour
• 200 grams unsalted
butter
• Pinch salt
• 80ml water
Fillings
• Salt and pepper
• 2 cloves garlic, minced
• 1/2 tbsp Greek oregano
• 1 tbsp olive oil
• ricotta cheese(60 g)
• frozen chopped
spinach(30g)
• chopped onion(40 g)
• ½ tomato
• handful of mozzarella
cheese
Roux sauce
• 200ml milk
• 25g butter
• 25g flour
• 40g grated cheese
Shortcrust pastry
• 125g plain flour
• 40g caster sugar
• 1/2 large egg
• 60g butter
• 1/4 tsp baking powder
• 1 pinch of salt
• water if needed
For The Caramel
• 50 g unsalted butter
• Pinch of salt
• 50 g soft light brown
sugar
• 200 g condensed milk
For The Topping
• 1 banana
• 100ml whipping cream
• 1 square dark chocolate
(bittersweet)
Equipment:
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Piping bag and nozzle
Sieve
Measuring cup
Spatula
A large bowl
A pan
Knife
Chopping board
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A pie dish
Rolling pin
Sieve
Measuring cup
Spatula
Large bowl
Spoons
Pan
Knife
Chopping boards
Steps:
1. Joint the chicken, Season the chicken with the salt,
pepper, garlic, Greek oregano, and olive oil.
2. Sift the 125g flour into a large bowl then add the rest of
the dry ingredients, stir to combine.
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A container (square)
Rolling pin
Sieve
Knife
Chopping board
Grater
A large bowl
A pan
Spatula
Electric whisk
Pipping bag and nozzle
Notes J
Wash hands
Wipe surface to avoid cross
contamination!
3. Add the egg and butter and cut it into the flour mixture
with a spatula or pastry scraper to form rough crumbs.
4. Start to bring the mixture together with your hands to
form a dough. Knead the pastry until all the flour is fully
absorbed and it becomes a smooth ball. Wrap in plastic
wrap and place in the blast chiller.
5. Put the flour and a pinch of salt in a bowl and steadily
pour in water (80mL) . When the dough comes together,
cover it in cling film and chill.
6. Soften the butter (200g)
7. Lightly flour your surface and roll the dough into a
circle.
8. Put the softened butter in the centre of the pastry and
fold over the right and left sides of the circle,
overlapping in the middle. Press the dough with your
rolling pin to make it longer and then lightly mark into
thirds. Fold the bottom third up to cover the middle
third and the top third down. Seal the dough gently by
pressing down on the edges with your rolling pin. Give
the dough a quarter turn.
9. Roll the dough out to a long rectangle, keeping the
edges square and the sides straight. Mark the dough
into thirds again, fold the bottom third up and the top
third down. Seal the edges and give the dough a quarter
turn. Repeat one more time, cover and chill.
40g caster sugar
¼ tsp baking powder
1 pinch of salt
½ - 1 egg
60g cubed butter
Put the butter in between two
pieces of baking parchment and
soften it by tapping it with a
rolling pin.
Cut the butter in half and repeat
the process until the butter is
pliable but still cold. Reshape to
the size roughly of a postcard.
Roux
10. add butter, add flour when melted
11. mix and cook for one minute
12. add milk a tiny bit at a time until thickened using up all
the milk
13. remove from heat and stir in ¾ of the cheese
14. Dice ½ tomato
15. Place the chicken breasts and red onions, onions in a
large skillet on medium-high heat with a tablespoon of
oil. Cook until the golden brown
16. Set the chicken aside to cool and then slice it.
17. To a bowl, add the ricotta, chopped frozen spinach,
chopped green onion, dill, roux sauce, seasoning stir to
combine.
18. Place the ½ pastry dough on the pie tin and shape.
19. Place ½ of the sauce, then sliced chicken, remaining
sauce, and lastly the diced tomato.
20. top with handful of mozzarella cheese
21. cover with top the remaining pastry dough
Tidy up work surface
Pre heat oven 200c
Washing up white closely
monitoring
Cook the chicken first to
make sure it will be fully
cooked.
Note: it does not well done
at this stage as the chicken
will be further cooked in the
oven.
**Grease the tin
22. Glaze the surface with egg
23. Bake for about 10 minutes 200c
24. After the dough is chilled, remove from the fridge and
roll out using a rolling pin until (½ cm) thick.
25. pressed into the tin
26. poke holes with a fork
27. Blind Bake (15-20min, 200c)
28. To make the caramel, put the condensed milk, butter
and sugar in a non-stick pan over a low heat.
29. Stir often as it gently bubbles. It will take about 10
minutes for it to thicken enough to hold its shape briefly
when stirred.
30. Leave to cool
31. sift the flour and salt onto a bowl
32. put water and butter into pan. heat slowly until it melts,
then bring to boil
33. tip in flour and stir briskly until mixture round pan sides
34. cool it down quickly for 5 minutes in the blast chiller
35. beat eggs in jug and slowly add
36. reluctant drop
37. place in oven for 15 min
Tidy up
Grease the tin
beans/rice/left overs
puff pastry check,
keep warm
Be careful, it will be very
hot. Don't leave it unstirred
as it will easily burn.
Pie crust check, chill
75ml of water
38. whip the cream
39. cut the bananas
40. Pour caramel into the biscuit base
41. top the crust with caramel, banana, whipped cream
42. grate the dark chocolate for décor
43. take the choux pastry out
44. then slit the bottom, flip it and dry out for another 5
minutes
45. Beat the filling ingredients in a large mixing bowl to soft
peaks.
46. Using a smaller piping tip, pipe your filling inside your
pastry shells until full.
47. Serve
60 ml heavy cream
100g cream cheese
25g unsalted butter
1 tbsp parmesan, grated
1 clove garlic minced
1 tbsp chives, chopped