Cheese Pastries Vegetarian Epicure Recipes

RUSSIAN VEGETABLE PIE

Steps:

• Make a pastry by sifting together the dry ingredients, cutting in the butter and working it together with the cream cheese.
• Roll out 2/3 of the pastry and line a 9-inch pie dish.
• Roll out the remaing pastry and make a circle large enough to cover the dish.
• Put it away to chill.
• Preheat oven to 400.
• Shred a small head of cabbage coarsely.
• Wash the mushrooms and slice them.
• Peel and chop the onion.
• In a large skillet, melt 2 tbs butter.
• Add onion and cabbage. Sauté for several minutes, stirring constantly.
• Add at least 1/8 tsp each of marjoram, tarragon and basil (all crushed) and some salt and pepper.
• Stirring often allow the mixture to cook until the cabbage is wilted and the onions soft. Remove from the pan and set aside.
• Add another tbs of butter to the pan, and sauté the mushrooms lightly for about 5 or 6 minutes, stirring constantly.
• Spread the cream cheese in the bottom of the pie shell.
• Slice the eggs and arrange the slices in a layer over the cheese.
• Sprinkle them with a little chopped dill, then cover them with the cabbage.
• Make a final layer of the sautéed mushrooms and cover with the circle of pastry.
• Press the pastry together tightly at the edges and flute them.
• With a sharp knife, cut a few short slashes through the top crust.
• Bake in a 400 degree oven for 15 mintues, then turn the temperature down to 350 degrees and continue baking for another 20-25 minutes or until the crust is light brown.

FIGS-IN-A-BLANKET WITH GOAT CHEESE

Steps:

• Arrange racks in upper and lower thirds of oven; preheat to 400°F. Line 2 rimmed baking sheets with parchment paper.
• Stir vinegar, honey, red pepper flakes, salt, pepper, and 1 cup water in a medium pot. Add figs and bring to a boil. Reduce heat, bring to a simmer, and cook, stirring occasionally, until figs are softened and liquid has almost evaporated and is a syrupy consistency, 7-10 minutes. Transfer figs to a plate; let cool.
• Beat egg with 1 Tbsp. water in a small bowl. If using a 14-ounce package with 1 sheet of pastry, roll pastry to an 18x12" rectangle on a lightly floured surface. If using a 17-ounce package with 2 sheets of pastry, roll each sheet to a 12x9" rectangle. Cut pastry along the 12" side into 12 (1-inch-wide) strips. Cut each strip crosswise into pieces about 4 1/2" long. You should have 48 (4 1/2x1") strips pastry.
• Scoop a heaping 1/2 tsp. cheese and press into cut side of 1 fig half. Place fig half in the center of 1 pastry strip. Brush 1 end of pastry with egg wash and roll to enclose. Transfer seam side down to prepared sheet. Repeat with remaining cheese, figs, and pastry. Brush top of each pastry with egg wash and sprinkle with seeds, if using. Bake pastries, rotating and switching sheets top to bottom halfway through, until golden brown and puffed, 15-18 minutes.
• Do Ahead
• Figs can be cooked 2 days ahead; cover and chill.