Brie Calzone

This flaky version of a Calzone is ideal for lunch, or make mini versions for a special occasion. If time is a concern by all means use pre-bought pie dough, but if you do have the time you won’t regret making my pastry dough.

George's Brie Calzone
Makes 4 entrée or 8 appetizer servings
Chef George Hirsch | chefgeorgehirsch.com

You can use George's Favorite Pastry Crust, or (15-ounce) package refrigerated pie crust, room temperature.

For the Calzone Crusts:
1/2 cup butter
1 1/2 cups all-purpose flour
1/2 teaspoon salt
1 teaspoon sugar
1 teaspoon baking powder
1/2 cup cold milk

For Pastry Crusts:
Chill the butter and milk before you begin. Chilling keeps the pastry crust flaky and prevents the fat pieces from melting into the flour and becoming tough. 

Next, mix the flour, salt, sugar and baking powder. Cut the chilled butter into the dry mixture using a pastry cutter or by pinching the fat into the mixture with your hands. The mixture should have fat lumps no larger than the size of raisins. If making pie crust in the summer time cool off the flour by measuring your flour and refrigerate one hour before making dough.

Pour in the chilled liquid just until the milk is absorbed, mixing gently with a fork. You should be able to gently press the dough into a ball. Mix the dough as little as possible: you don't want to cream the lumps of butter into the flour. A crust without lumps of butter will be dense, not flaky. Note that humidity will effect how much liquid the flour will absorb.

Split the dough into two equal parts. Pat them into balls, flattening them slightly, and wrap them in plastic wrap. The dough needs to rest in the refrigerator for at least 30 minutes. Overnight is preferred. Chilling lets the flour absorb all of the liquid, lets the dough relax and become more elastic, and keeps the fat in separate pieces which will give the crust a lighter texture when it is baked.

 

For the Filling:
1 Green apple, cored, peeled and chopped
1 package frozen spinach, defrost & well drained (squeeze out extra water)
2 Tablespoons bread crumbs
Fresh ground pepper to taste

For Filling:
Mix apple, spinach, black pepper and bread crumbs.

To Make Brie Calzone:
8 slices Brie, 1 slice for each Calzone 
1 egg, beaten with teaspoon of water

Roll out pastry dough (if from scratch) into two 10 inch circles and cut in half; or if using prepared store bought pastry cut circles into two half circles. Top each piece of pastry with 1/4 cup filling, and a thick slice of brie, leaving a one-inch edge around pastry. Brush outside edge of dough lightly with water. Fold over the dough into a pocket and seal edges. Pierce the dough with the point a small knife with three small holes to allow steam to escape.

Brush outside of Calzone with beaten egg and place on a baking sheet pan. 

Preheat oven to 425° degrees.

The Calzones will bake in about 10-12 minutes. 
To check doneness, the bottom of the Calzone will have a hollow sound when tapped with your finger. Serve warm.

Chef George Hirsch | chefgeorgehirsch.com

Quiche or Tart

Some people think the bigger the better. OK, if you like that kind of stuff. But I've always made my quiche tart-like in delicate proportions. Meaning, packed with flavor, but reaching only an inch high - which is the height of my tart pan. Makes sense, right?

But, more important than the height is the bottom crust. No soggy bottom on my quiche/ tart. Pre-bake lightly, cool, and then your ready to add the filling and resume baking. You are guaranteed, a fully baked non-soggy crust.  


Broccoli Ham Quiche

Recipe by Chef George Hirsch | Makes six servings 

1 nine inch pre-baked pie crust
1 Tablespoon olive oil
1/4 cup sweet onion, chopped
1 cup broccoli florets, cooked & chopped
1 cup Smoked Ham, chopped
4 eggs, well beaten
1 pint half & half
2 Tablespoons grated parmesan cheese
1/4 teaspoon hot sauce
Pinch fresh grated nutmeg
Fresh ground black pepper

Preheat oven to 375 degrees F. 

Beat eggs with half & half, parmesan cheese, hot sauce, nutmeg, and pepper. 

Add olive oil to sauté pan, heat ham, cook onions and broccoli until slightly tender. Cool and put in pre baked pie shell. Pour egg mixture over the filling and place in oven. 

After 20 minutes, the eggs begin to set, lower the heat to 350 degrees for 4-5 minutes, until firm yet moist. 

Entertain, Made in Spain

How about entertaining with a bit of Northern Spain/ South of France influence? Stock up on Olives and Anchovies. Tip: Give Arbequina olives a try - they are grown in Catalonia, Spain and have a buttery flavor with hints of pepper.

Tapenade comes from the word tapeno which means capers in Provence. The addition of sun dried tomatoes adds a little sweetness.

Olive Tapenade

Recipe by George Hirsch | Makes 1 cup

2/3 cup black oil cured olives (Kalamata or Nicoise), pitted and finely chopped 

2 anchovy fillets in oil, drained and finely chopped 

4 cloves caramelized garlic 

2 Tablespoons capers, drained, rinsed under cold tap water and finely chopped 

2 small sun dried tomatoes, finely chopped 

4 Tablespoons virgin olive oil 

1/4 teaspoon freshly ground black pepper 

3 basil leaves , chopped

In a bowl, mix together the olives, anchovies, garlic, capers, sun dried tomatoes, oil, pepper, and water. Spread Tapenade on toasted French baguette bread, top with fresh basil, or serve with your favorite sandwich. 

Spanakopita

Spanakopita is a kind of börek, aka burek; a savory pastry filled with spinach, feta cheese, onions and egg. No matter where in world it's from or what you call it, this appetizer or hors d'oeuvre is always a winner. And yes, go ahead, eat it with your fingers.

About Filo: excerpt from Know Your Fire cookbook by George Hirsch with Marie Bianco 

Filo or phyllo dough is comprised of tissue-thin layers of pastry especially popular in Greek cuisine. They can be used for both sweet and savory dishes. Filo is especially delicate, and once it dries out it becomes brittle and cannot be used. Work with a small portion of filo at a time and keep the rest under a damp paper towel or plastic wrap to keep it moist. 

Rarely is a single layer of filo used. As each sheet is brushed with butter, it’s usually sprinkled with fine breadcrumbs or nuts to keep the layers slightly separated. 

Filo is sold in Greek markets and in the freezer section of most supermarkets. If you buy frozen filo, it should be defrosted in the refrigerator and used within 2 to 3 days.

image credit, George Hirsch

Spanakopita is a great make ahead savory. If consumed the same day, cover well and refrigerate until baking - just before serving. If making a couple days ahead, freeze unbaked until before serving. No need to defrost, just increase oven temperature to 400 degrees F. and bake direct from frozen. 

Spanakopita

recipe by George Hirsch | Makes 12 

12 sheets filo
1 package frozen chopped spinach, thawed & drain well*
1/2 cup sweet onion, chopped fine
1/4 teaspoon sea salt
1/4 teaspoon freshly ground black pepper
1/2 teaspoon each dried oregano, basil, thyme
1 large egg, beaten
2 Tablespoons olive oil
1 Tablesooon fresh mint, chopped
juice from 1/2 fresh lemon 
1 cup feta cheese, crumbled
1/4 cup fresh or dried bread crumbs
1/4 cup Parmesan cheese
3/4 cup sweet butter, melted

Preheat oven to 375 degrees F. 

Line a large baking sheet with parchment paper.

*Place spinach in a wire-mesh strainer or fine colander and squeeze the excess water out of the spinach.

Place egg in a medium bowl. Add sea salt, pepper, oregano, basil, and thyme. Mix in fresh mint, olive oil and lemon juice. Add onion, feta cheese, spinach and mix well until combine. Set aside.

Unwrap the filo dough and cover sheets with plastic wrap while preparing to keep from drying out. 

Lay one sheet of filo on a large cutting board and gently brush with melted butter. Sprinkle a small amount of breadcrumbs and Parmesan cheese between layers. Place a second filo sheet on top of the first and brush with butter. Repeat breadcrumbs and cheese. Repeat one more time until you have a stack of three filo sheets with butter brushed between the layers.

Using a sharp knife or pastry wheel cutter, cut filo sheets lengthwise into three strips. Place approximately two tablespoons of the spinach filling one inch from the bottom end of each strip.

Take the bottom right corner of the strip between your thumb and finger and fold over spinach filling to the left to make a triangle. Gently pull up the bottom left corner and fold up to make a second triangle. Continue folding until you reach the top. Place the triangle, seam-side down, on baking sheet. Brush the completed triangle lightly with melted butter.

Repeat with the remaining strips of filo sheets until the entire filling used.

Place triangles two inches apart on baking sheet. 

Bake for 12-15 minutes or until golden brown. Remove from oven and cool slightly. Serve warm or at room temperature.