There isn't a perfect recipe for blogging. You stand in the kitchen developing and testing out recipes, hoping that the amount of eggs and sugar you put into something yields more fantastic treats than tears. You try to take pictures, getting the lighting just where you want it, everything positioned naturally, and then write it all up and hope that others don't judge your potato, or chocolate or lasagna obsession too severely... And throughout the beginning of this blog I did that on my own, with M's input while
stalking avidly following blogs I admired. And then this absolutely wonderful group contacted me. The Kosher Connection. You've (hopefully!) seen the link ups, but it goes so much further than that. On an almost hourly basis, there are emails being exchanged and ideas, support and encouragement channeled back and forth. It's a community of friends and peers that I've never met in person, but who've made me a better blogger and baker, and who I feel I could email with a question at any time! And a few months ago when I checked my email and found an email from Ali, informing us of her engagement, it really put into perspective just how much blogging has given me. We all know food has an incredible ability to bind people together, whether it's a night out with friends Motzei Shabbat, a family dinner or out to a restaurant with a loved one, so many memories, laughs and comfort are found around the table. And when it came to Ali's peachtastic engagement my opinion was only reinforced.
To celebrate the occasion of Ali's wedding, the Kosher Connection has come together to host a virtual Sheva Brachot! I hope that you check out all of the recipes and join us in celebrating this beautiful simcha!
Mazel Tov Ali & Chosson! Here's wishing you a life full of health, happiness, bracha and peace of mind, ad meah v'esrim shana!
My contribution comes in the form of an appetizer. These are quick to put together, a sure favorite, and pareve so they are adaptable to any meal! The elegance of the presentation requires minimal work, allowing large quantities to be prepared with little stress! The perfect party food!
(Makes approximately 20 mini bourekas)
1 package of puff pastry, defrosted
1 large can of tuna, drained
1/4 tsp garlic powder
1/4 tsp paprika
1/4 tsp onion powder
3 tbsp mayonnaise
1 large egg yolk
dash of salt
1 tsp of water
sesame seeds (optional)
Roll out the defrosted pastry dough, to a quarter inch
Preheat the oven to 400 degrees F
Combine tuna, garlic powder, paprika and onion powder
Drizzle a little olive oil overtop and mix
Add 2 tbsp of mayonnaise and combine
Brush the pastry dough with the remaining tablespoon of mayonnaise (a thin layer will suffice)
Cut the dough into rectangles, 2" by 4"
Place one tsp of the tuna mixture onto one half of the rectangle. Fold over the other half of the puff pastry. Using a fork, dipped in the egg wash, seal the sides. Continue until all pockets are sealed.
Brush each square with the egg wash and sprinkle sesame seeds overtop.
Bake at 400 degrees F for 15 minutes. Brush again with egg wash and return to oven. Bake for another 5-10 minutes (until golden brown).