Barossa Pastry Bite

Introduction to Barossa Pastry Bite

The Barossa Pastry Bite is a delightful creation that hails from the renowned Barossa Valley, a famed wine-producing region in South Australia known for its rich culinary heritage. This region, influenced by German settlers in the 19th century, is celebrated for its fine wines and equally enticing food. The Barossa Pastry Bite captures the essence of this beautiful region, combining elements of traditional German baking with the fresh, local ingredients typical of Australian cuisine.

Ingredients

• Flour - 2 cups
• Butter - 200g, chilled and cubed
• Salt - 1/2 teaspoon
• Water - 1/2 cup, ice-cold
• Cheese - 100g, grated
• Ham - 100g, diced
• Egg - 1, beaten
• Mustard - 2 tablespoons
• Herbs - 1 tablespoon, chopped (such as chives and parsley)
• Pepper - to taste

Preparation Method

1. Making the Pastry

   Start by preparing the dough. Combine flour and salt in a large mixing bowl. Add the chilled butter cubes, and using your fingertips, rub the butter into the flour until the mixture resembles coarse breadcrumbs. Ensure the butter remains cold to achieve a flaky texture in the pastry.

   Gradually add the water, a tablespoon at a time, mixing gently with a fork until the dough begins to come together. Avoid overworking the dough to keep it tender. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes to allow it to rest and hydrate.

2. Prepare the Filling

   While the pastry dough is resting, prepare the filling by mixing the grated cheese, diced ham, mustard, and chopped herbs in a bowl. Season with pepper to taste. Ensure the ham is diced finely so that it cooks evenly within the pastry.

3. Assembling the Pastry Bites

   After the dough has chilled, preheat your oven to 200°C (400°F). Roll out the dough on a lightly floured surface to about 1/8 inch thickness.

   Cut the rolled-out dough into squares or circles using a cookie cutter or a knife. Place a tablespoon of the cheese and ham filling mixture into the center of each piece of dough. Brush the edges with the beaten egg to help seal them.

   Fold over the dough to encase the filling, pressing gently to seal the edges. For a decorative touch, crimp the edges with a fork or your fingers.

4. Baking

   Place the assembled pastries on a baking sheet lined with parchment paper. Brush the tops with the remaining egg wash to create a golden color during baking.

   Bake in the preheated oven for 15-20 minutes or until the pastry is golden brown and the filling is heated through. Monitor carefully to avoid overbaking.

Enjoying Your Barossa Pastry Bite

The Barossa Pastry Bites are best enjoyed warm straight from the oven, although they're equally delightful served at room temperature. Pair them with a crisp white wine from the Barossa Valley, such as a Riesling or Sauvignon Blanc, to complement the rich flavors of the cheese and ham.

These pastries are perfect as a party appetizer, a picnic treat, or a special snack with afternoon tea. For a complete food experience, you can pair them with a simple green salad or a fruit platter.

Alternative Suggestions

For a vegetarian option, replace the ham with sautéed mushrooms or spinach. For a more gourmet twist, consider adding a pinch of nutmeg to the filling for added depth of flavor. Adjust the herbs based on your preferences or availability; rosemary or thyme can offer a different aromatic profile.

Final Thoughts

This timeless recipe is a testament to the culinary melting pot that is the Barossa Valley. Each bite encapsulates the harmony of traditional techniques and modern flavor profiles, making the Barossa Pastry Bite a must-try for any pastry enthusiast.