Super convenient and extraordinarily versatile, the Country Range Puff Pastry Blocks come frozen and just need to be thawed overnight to provide the ultimate canvas for all manner of pies, morning goods, canapés, sweets and so much more. Suitable for vegetarians, each puff pastry block weighs 1.5kg and there are four blocks in each wholesale case.
This month we have Martyn Woodward, Hospitality Lecturer at Moray College, who has shared five of his ideas for how to utilise the Country Range Puff Pastry Blocks.
- A tarte tatin twist – A Tarte Tatin is always a spectacle on any menu or dinner table and it’s something that can be tweaked throughout the seasons. I love using puff pastry to make this Butternut Squash Tarte Tatin
- Speedy Snacks – Alongside some gazpacho, soup or just for nibbles with an aperitif, savoury puff pastry twists are always a winner with guests. I like to make a smoked paprika and caraway version.
- Alongside Apples – Puff pastry loves apples and with the British apple season now moving up a gear, it’s a great time to be imaginative. I enjoy using the best in-season Granny Smith’s or another suitably sharp variety to make a Compressed Apple Terrine with Vanilla Ice Cream.
- Perfect Pastry – A selection of quality French pastries for the breakfast service always makes a statement but rather than just the usual croissant and pain au chocolate, I enjoy mixing it up and making tomato, rosemary and parmesan palmiers.
- Bite-sized Treats – Great for all manner of handheld treats and canapés from sausage rolls to vol-au-vents but for some mini marvels of the sweet persuasion, I love using puff pastry for making some traditional Portuguese custard tarts.
About: Martyn Woodward
After first cooking with his granny at a young age in his summer holidays, Martyn’s interest and curiosity in food bloomed. He began his professional career in a small local hotel with a great head chef who played a key role in his development. He then worked in restaurants and hotels across Scotland, Iceland, France and London before taking the role of Hospitality Lecturer at Moray College in 2015. Martyn’s trio of students from Moray College entered the Country Range Student Chef Challenge for the first time in 2022 and just missed out on a top three place in the Live Grand Final.