Chaussons aux Legumes et au Fromage (Cheese & Vegetable Parcels) | TMix+

Chaussons aux Legumes et au Fromage (Cheese & Vegetable Parcels)

Time: 6 minutes 30 seconds in the Thermomix; 10 minutes draining; 1 hour 30 minutes resting; 30 minutes baking
Yield: 8 pieces (10 x 10 centimetres)

Chaussons, meaning “slippers”, is a French term for a type of pastry parcel enclosing a sweet or savoury filling. You may substitute the pâte brisée with pizza dough or puff pastry, add legumes such as cooked chickpeas, red kidney beans or lentils, substitute or add vegetables to your liking, flavour with different cheeses such as goat’s cheese, mozzarella, cheddar or ricotta, or swap the prosciutto for a minced meat of your choice. The possibilities are endless for this healthy, quick and easy lunchbox-friendly meal.

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Chaussons aux Legumes et au Fromage (Cheese & Vegetable Parcels)
PASTRY (x 2)
225 grams plain flour
100 grams wholemeal flour
½ teaspoon raw sugar
½ teaspoon sea salt
150 grams cold butter, cut into cubes
1 egg
50 grams ice-cold water
50 grams Pecorino cheese, cut into chunks
50 grams Gruyere cheese, cut into chunks
2 sprigs basil or parsley, leaves only
2 spring onions, roughly chopped
30 grams semi-dried tomatoes
400 grams mixed vegetables (such as asparagus, zucchinis, peas, baby spinach, carrot…) cut into small pieces; baby spinach leaves may be left whole
1 tablespoon olive oil
sea salt and cracked pepper to taste
2 slices prosciutto, finely chopped
1 egg
1 egg, beaten
sesame or poppy seeds for topping, optional
  1. You will need to make 2 batches of the shortcrust pastry; this will give much better result than attempting to do a double batch and it only takes a few seconds. Place flours, sugar and salt in the mixing bowl and blend 10 seconds/speed 8. Add butter and blitz 8 seconds/speed 6. Add egg and mix 6 seconds/speed 6. Check consistency, if too dry, add 1 to 3 tablespoons ice-cold water and mix again 6 seconds/speed 6. Tip the dough out onto a silicone mat or lightly floured bench and flatten into discs before covering in cling film and resting in refrigerator for at least 1 hour. Repeat this process immediately without washing the bowl for the second dough.
  2. For the filling, place the cheese in a clean, dry bowl and grate 8 seconds/speed 6. Set aside.
  3. Place herbs and spring onions in the mixing bowl and mince 3 seconds/speed 7. Scrape sides, add semi-dried tomatoes and chop 5 seconds/speed 5. Add the mixed vegetables and the olive oil, season with salt and pepper and cook 5 minutes/100 degrees/Reverse/speed soft. Pour this mixture into the simmering basket and allow the excess juices to drain over a bowl for 10 minutes. Discard juices and return the drained vegetables to the mixing bowl. Add prosciutto, egg and reserved grated cheese and combine 10 seconds/Reverse/speed 2.
  4. To assemble, roll each piece of dough to a rectangle (45 x 25 centimetres) approx. 3–4 millimetres thickness on 2 separate pieces of baking paper. Keep one sheet of dough refrigerated until ready to use.
  5. Place a generous couple of spoonfuls of filling over the first sheet of rolled dough, leaving about 5 centimetres between each one. Use the beaten egg wash to brush in between each mound of filling, then carefully place the second sheet of pastry over to cover. Gently press in between each mound of filling to seal the pastries together. Refrigerate for 30 minutes.
  6. Preheat the oven to 180C.
  7. Using a pastry cutter or sharp knife, cut the chaussons (parcels) into squares across the sealed areas. Place on a baking tray lined with baking paper, brush with egg wash, sprinkle with a few sesame or poppy seeds (if using) and bake for 30 minutes (180C) until golden brown.

PLEASE NOTE: you will need to make this quantity of pastry twice (see Step 1).