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Flaky Broccoli Cheddar Soup Mini Pies

Flaky Broccoli Cheddar Soup Mini Pies

Flaky Broccoli Cheddar Soup Mini PiesFlaky Broccoli Cheddar Soup Mini Pies

 

2 T. extra virgin olive oil

1 small yellow onion, chopped

kosher salt and black pepper

3 C. roughly chopped broccoli florets

1 C. cremini mushrooms, chopped (optional)

1 clove garlic, minced or grated

2 T. fresh thyme leaves

1/4 tsp. freshly grated nutmeg

1/4-1/2 tsp. cayenne pepper

2 oz. cream cheese, at room temperature

1 1/2 C. shredded sharp cheddar cheese

1/2 C. shredded Havarti cheese

1 box frozen puff pastry, thawed

1 egg, beaten

everything bagel spice, for sprinkling (optional)

 

Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper. Heat the olive oil in a large skillet over medium-high heat. When the oil shimmers, add the onion and cook 5 minutes, until softened. Add the broccoli, mushrooms (if using), and season with salt and pepper. Continue cooking another 5-10 minutes or until the broccoli begins to char. Add the garlic, thyme, nutmeg, and cayenne, cook another minute. Remove from the heat. Stir in the cream cheese, 1 C. cheddar, and Havarti cheese. Lay the pastry sheets flat on a clean, floured surface. Gently roll the sheets out to stretch slightly. Cut each sheet into 9 squares. Evenly divide the broccoli filling among half of the squares, leaving a 1/4 inch border around the edges. Brush the edges with egg. Lay the remaining 9 squares over the filling and seal the edges by crimping with the back of a fork. Place the squares on the prepared baking sheet and brush the tops with beaten egg. Make 2 small slits on the top of the pastries. Sprinkle with the remaining 1/2 C. cheddar cheese and the everything spice, if desired. Transfer to the oven and bake for 20-25 minutes or until golden brown. Serve warm, topped with additional thyme.

 

Servings: 9
Serving Size: 1 mini pie

Calories: 474
Fat: 35 g
Fiber: 2 g
Protein: 12 g

Skillet Tomato Cheddar Chicken Pot Pie

Skillet Tomato Cheddar Chicken Pot Pie

Skillet Tomato Cheddar Chicken Pot PieSkillet Tomato Cheddar Chicken Pot Pie

 

3 oz. prosciutto (optional)

4 T. salted butter or olive oil

1 yellow onion, chopped

3 cloves garlic, chopped

2 T. fresh thyme leaves

1 tsp. paprika

1/4 tsp. cayenne

1/3 C. all-purpose flour

2 C. broth

4 C. cherry tomatoes

salt and black pepper

2 C. whole milk

2 C. shredded chicken

1 C. fresh basil leaves

2 C. shredded sharp cheddar cheese

1 sheet frozen puff pastry, thawed

1 egg yolk

 

Preheat the oven to 400° F. Cook the prosciutto with 1 T. butter in a large oven-safe skillet over medium heat until crispy. Pull the prosciutto out and set aside. In the same skillet, melt together 2 T. butter with the onion, garlic, thyme, paprika, and cayenne, cooking until fragrant, about 5 minutes. Sprinkle the flour over the mixture and cook until golden, 2 minutes.Add the tomatoes, then gradually whisk in the broth until smooth. Season with salt and pepper. Bring to a simmer, reduce the heat to medium. Cook uncovered until the tomatoes begin to burst, about 10 minutes. Mix in the milk. Let cook for 5 minutes until slightly thickened. Mix in the chicken, basil, and cheese. Remove from the heat. Top the chicken with the reserved prosciutto. Roll the pastry out into a slightly larger square to fit your skillet. Mix the egg yolk with 1 T. of water, then brush the pastry all over with the beaten yolk. Lay the pastry over the chicken filling, tucking in the sides as needed. Bake until the pastry is deeply golden, about 30 minutes. Top the pie with sea salt, then break into it and enjoy!

 

Servings: 6
Serving Size: 1/6 of pot pie

Calories: 641
Fat: 41 g
Fiber: 3 g
Protein: 32 g

Mini Tarte Tatins with Caramelized Shallots

Mini Tarte Tatins with Caramelized Shallots

Mini Tarte Tatins with Caramelized Shallots

 

1 T. extra-virgin olive oil

1 T. butter

1 ⅓ pounds shallots, peeled, trimmed, and halved lengthwise

1 ½-2 T. honey

3-4 fresh thyme sprigs

½ tsp. dried tarragon leaves

1 tsp. kosher salt

Freshly ground black pepper

1 tsp. balsamic vinegar

4 ounces goat (or feta) cheese

¾ of 1 (14-ounce) package frozen all-butter puff pastry dough, defrosted and cut into 12 squares (or frozen puff pastry rounds can also be used)

for Caramel:

¼ C. sugar

1 T. water

1 ½ tsp. butter

1 tsp. balsamic vinegar

 

Preheat oven to 400°F.  Grease a muffin pan or silicone mold with non-stick cooking spray; set aside.  Heat a large skillet over medium-high heat; add butter and olive oil, swirling to melt and blend together. Add shallots, honey, herbs, salt, and pepper. Sauté until shallots are golden brown and nicely caramelized, about 7-8 minutes. Add 1 tsp. balsamic vinegar and continue to cook for another 1-2 minutes. Remove from heat and set aside.  To prepare the caramel, place sugar and water in a heavy-bottomed small saucepan over medium heat. Swirl the pan to blend; do NOT stir. Cook for about 6-7 minutes, swirling occasionally as the sugar melts and begins to bubble and the mixture begins to gain color. Watch carefully – caramel can burn quickly! When caramel turns a deep amber color and becomes fragrant, immediately remove from heat and add butter and vinegar. The mixture will bubble vigorously. Return to heat and whisk quickly to blend for a minute.  Divide caramel amongst greased muffin C. (about 1 tsp. per C.).  Place 3-4 of the shallot halves round-side down in each muffin C. on top of the caramel. Top with a small slice of cheese. Place puff pastry squares (or rounds) on top of the shallots, using the tip of a knife to tuck in the corners and edges. Bake for 15-20 minutes — pastry should be nicely browned on top. Cool for 10-15 minutes. Use a mini-spatula to help unmold each Tatin (or easily pop them out if using silicone), inverting the Tatins onto a platter.  Serve warm or at room temperature with a green salad.

Golden Garlic Parmesan Cruffins

Golden Garlic Parmesan Cruffins

Golden Garlic Parmesan Cruffins

 

1 sheet puff pastry, thawed

3 T. unsalted butter, melted

2 cloves garlic, minced

1/4 C. grated Parmesan cheese

1/4 C. shredded mozzarella cheese

1 T. fresh parsley, finely chopped

1 tsp. Italian seasoning

 

Preheat your oven to 375°F (190°C) and grease a muffin tin.  Roll out the puff pastry sheet on a lightly floured surface and brush it with the melted butter. Sprinkle the minced garlic, Parmesan cheese, mozzarella cheese, parsley, Italian seasoning, salt, and pepper evenly over the puff pastry. Roll the pastry tightly into a log, then slice into 6 equal pieces.  Place each piece into a greased muffin tin cavity, with the cut side facing up. Bake for 20-25 minutes, or until the cruffins are golden brown and puffed. Allow to cool slightly before removing from the tin. Serve warm and enjoy!

 

Servings: 6
Serving Size: 1 cruffin

Calories: 310
Fat: 23 g
Fiber: 1 g
Protein: 5 g

Crispy Puff Pastry Garlic Twists

Crispy Puff Pastry Garlic Twists

Crispy Puff Pastry Garlic Twists

 

3 sheets puff pastry, defrosted

60 grams softened butter

2 T. garlic seasoning mix

40 grams finely grated parmesan cheese

 

Preheat the oven to 200°C (390°F) and line a large tray with a baking mat, ensuring it’s ready for the pastry twists. Lay out the first sheet of puff pastry on a clean surface. Brush it liberally with melted butter to give the twists a rich flavor. Sprinkle half of the spice mixture evenly over the buttered pastry sheet, followed by half of the Parmesan cheese for an extra burst of flavor. Take the second sheet of puff pastry, brush one side with butter, and place it buttered side down on top of the first sheet.  Brush the top of the second sheet with more butter, then sprinkle the remaining spices and Parmesan over it. Butter one side of the third pastry sheet and lay it on top of the existing layers.  Lightly use a rolling pin to compress and combine the layers; be gentle to ensure you only reduce the height by 1mm or less. This step will help integrate the flavors across all layers. Cut the layered pastry in half lengthwise for easier handling, then cut into 1cm-wide strips crosswise. Carefully twist each strip into a corkscrew shape and place it onto the prepared baking tray, making sure to leave a small gap between each twist for even baking. Bake the twists in the preheated oven at 200°C for 20 minutes. After the initial baking time, rotate the tray for even cooking and return it to the oven for an additional 15 minutes, or until the twists are evenly golden brown through all layers. If the tops are browning too quickly, reduce the temperature to 180°C (356°F). Allow the twists to cool slightly after removing them from the oven to help them set and become crisp. Serve them on their own or paired with your favorite dip or condiment. Enjoy the savory flavors and flaky texture of these delightful pastry twists!

 

Servings: 24
Serving Size: 2 twists

Calories: 195
Fat: 14 g
Fiber: 1 g
Protein: 3 g

Antipasto Squares

Antipasto Squares

Antipasto SquaresAntipasto Squares

 

2 sheets puff pastry, all butter if possible (each about 12”x9” though size may vary by brand)

4 oz. thinly sliced deli ham

3 oz. thinly sliced pepperoni (big slices from the deli counter if possible)

3 oz. sliced deli provolone

3 oz. sliced deli mozzarella

¼ C. sliced pepperoncini or pickled banana peppers

¼ C. whole pitted olives (green, black or a mix)

2 T. grated parmesan

½ tsp. dried oregano

¼ tsp. coarsely ground black pepper

 

Preheat oven to 350°F and line a sheet pan with parchment. In a small bowl, combine the parmesan, oregano and pepper; set aside. Blot the pepperoncini and olives well with several paper towels to remove any excess moisture. Coarsely chop the olives and combine with the pepperoncini. Set aside. Unfold a sheet of puff pastry onto a piece of parchment paper and gently roll out all the seams. Trim if needed to square off and even the edges. Slide the pastry and parchment onto a rimmed sheet pan. Layer with a single layer each of ham, provolone, pepperoni and mozzarella. Scatter the pepperoncini/olive mixture over the top. Sprinkle with the parmesan / oregano / pepper. Unfold the second sheet of puff pastry onto another piece of parchment and gently roll out the crinkles. Trim if needed to square off and even the edges. Place the second sheet of pastry on top of the antipasto stack, top with the piece of parchment and weigh down with a second sheet pan. Bake until golden, about 25 minutes. Remove the top sheet pan and parchment and bake for an additional 5 minutes until golden brown. Remove from the oven and let cool 10 minutes. Slide the antipasto sheet onto a cutting board and slice into squares with a serrated knife. The best way to do this is to cut through the top layer of pastry with a serrated knife, then switch to a sharp chef knife to cut through the stack. Serve the squares warm or room temperature. Do ahead: it’s best to assemble the stack several hours ahead and store in the refrigerator tightly wrapped then bake closer to serving time but it can be baked several hours ahead and gently warmed in a 325°F oven. It’s also pretty good at room temperature.

 

Servings: 24
Serving Size: 1 square (about 2 inches)

Calories: 164
Fat: 12 g
Fiber: 0 g
Protein: 5 g

Monte Cristo Pinwheels

Monte Cristo Pinwheels

Monte Cristo Pinwheels

 

1 box frozen puff pastry 2 sheets, thawed

2 T. Dijon mustard

16 slices thin black forest ham

12 slices Swiss cheese

½ C. strawberry jam

2 T. powdered sugar, for dusting

 

 

Preheat the oven to 400 degrees. Line 2 baking sheets with parchment paper. Unfold one sheet of puff pastry over a clean space (counter or cutting board). Smooth out the dough by rolling with a rolling pin, but not too thin. Next, spread 1 T. Dijon mustard over the pastry using a spreader or scraper. Lay down 8 slices of ham on top of the mustard, followed by 6 slices of Swiss cheese. Repeat with the other puff pastry, following the exact same process. You will have 2 baking sheets ready for rolling and making the pinwheels. Starting at one edge of the pastry, tightly roll up the dough into a log. Using a serrated knife, slice the log into 4 pieces, and then slice each quarter into 3 (to make 12).. Repeat with another sheet of pastry and the rest of the ingredients.  Baking: Place 12 pinwheels on each baking sheet, cut side up, and bake until the puff pastry has turned golden brown, about 20-25 minutes. Remove from the oven and let cool for 5 minutes. Transfer to a serving platter and dust the pinwheels with powdered sugar. Serving: Place strawberry (raspberry)jam in a small dish in the center of a platter. Set out the 24 pinwheels around it (it’s okay to stack them), and serve with the jam for dipping.

 

Servings: 12
Serving Size: 2 pinwheels with jam

Calories: 368
Fat: 23 g
Fiber: 1 g
Protein: 11 g

Alsatian Tarte Flambe

Alsatian Tarte Flambe

Alsatian Tarte FlambeAlsatian Tarte Flambe

 

1 sheet of frozen puff pastry, defrosted and kept chilled

1 C. of onions, sliced thin

4 oz. bacon, cubed or chopped

1/2 c. cottage cheese

1 T. flour

1/2 c. creme fraiche (you can substitute sour cream)

salt and pepper

 

Roll out your pastry dough on a floured surface and fit into a 9 x 12 baking sheet.

You can also cut the dough into rounds and make individual tarts if you like. Sauté your bacon until the fat is rendered and add the onions and cook another 3 minutes in the bacon fat. I add a bit of salt to the onions. In a food processor, combine the creme fraiche, cottage cheese and T. of flour and pulse until smooth. Add salt and pepper. With a rubber spatula, smooth the creme fraiche mixture over the puff pastry. Now add your onions and bacon. Bake for 12-15 minutes at 425F.

 

Servings: 8
Serving Size: 1 piece (1/8 of tart)

Calories: 304
Fat: 24 g
Fiber: 1 g
Protein: 6 g

Pâté Châud, or Bánh Paté Sô

Pâté Châud, or Bánh Paté Sô

Pâté Châud, or Bánh Paté SôPâté Châud, or Bánh Paté Sô

 

1/3 lb. ground pork

1/4 C. minced onion or shallot

2 cloves garlic, minced

1/2 tsp. garlic powder

1/2 T. ground white pepper

1 tsp. fish sauce

1 tsp. sugar

2 puff pastry sheets, such as Pepperidge farm

1 egg, whisked

 

Heat your oven to 400 degrees F. Line a baking sheet with parchment paper. Combine the pork, onion, minced garlic, garlic powder, pepper, and fish sauce in a medium bowl with your hands. Form the mixture into 9 1 1/2 inch balls. Thaw the puff pastry according to the package directions, making sure to keep them cold. Cut one sheet into 9 equally sized squares. Place a pork ball in the center of each square. Cut the second sheet into 9 equally sized squares and roll them out with a rolling pin to be slightly larger. Brush the edges of the first squares (the ones with the meatballs on top) with the egg wash and place the second set of squares over each meatball and match up the edges of the pastry. Be sure to keep the bottom layer flat and round the top layer over the meatball. Crimp the edges with a fork. Brush the tops with the rest of the egg wash. Bake the pastries for 20 to 25 minutes, until golden, the pastry is fully puffed, and the pork is 160 degrees F on an instant read thermometer. Serve while still warm

 

Servings: 9
Serving Size: 1 pastry

Calories: 362
Fat: 25 g
Fiber: 1 g
Protein: 8 g

Mushroom, Shallot and Herbed Goat Cheese

Mushroom, Shallot and Herbed Goat Cheese

Mushroom, Shallot and Herbed Goat Cheese

 

10 4-inch puff pastry sheet squares see notes!

8 oz mushrooms any kind will do! sliced

1 shallot shallot finely chopped

3 garlic cloves minced

1/3 cup parsley leaves roughly chopped

2 tablespoons olive oil

1/4 cup parmesan

4 oz goat cheese

1/4 teaspoon each of sage, thyme, rosemary, salt, pepper

1 egg, whisked for egg wash

1/4 cup white wine can sub with chicken broth!)

 

Preheat the oven to 400F and prepare two large baking pans. Arrange the 4 inch square puff pastry sheets (see notes!) onto the baking pans, separated by an inch or two. Do not add more than 6 puff pastry squares to each baking pan. Using a fork, poke small holes onto the surface of each square, taking care not to completely poke through the dough. Heat up 1 tablespoon of olive oil to a large skillet on medium high heat and add the shallot and garlic. Sauté for 1-2 minutes then add the mushrooms, the last tablespoon of olive oil, and all of the spices. Mix and cook for another 2 minutes, then add the white wine. Cook for another 4-5 minutes. Turn off the heat. Mix in the goat cheese, parmesan cheese, and parsley and stir to combine together until the goat cheese has melted and thickened into the mix. Pour generous scoops of this mix onto the top of each puff pastry square. You can either not pinch any of the sides and let them naturally puff up, or you can pinch in the sides like I prefer to do, to form a bit of a fun design. If you do this, you can close them up any way you like but I always prefer two ways: pinching each of the four corners to make a curved edge on each side, or to only pinch in two of the four sides to make a boat-shaped looking tart. See my photos in the post above for a better idea of how to do this and what it looks like! I like to top off any puff pastry with extra filling. Grab your whisked egg and add the egg wash over the top of only the bare puff pastry on all sides of each square (not over the filling). Bake for 25-30 minutes until the puff pastry is golden brown. Enjoy!

 

Servings: 10
Serving Size: 1 tart

Calories: 278
Fat: 19 g
Fiber: 1 g
Protein: 8 g

Rustic Leek Tart with Lemon-Thyme Ricotta

Rustic Leek Tart with Lemon-Thyme Ricotta

Rustic Leek Tart with Lemon-Thyme Ricotta

 

For the Lemon-Thyme Ricotta

8 ounces whole-milk ricotta, drained in a mesh strainer for 10 minutes

1 tsp. lemon zest

1 tsp. coarsely chopped fresh thyme

1 to 2 cloves garlic, minced

1/4 cup freshly grated Parmesan

Salt and freshly cracked black pepper, to taste

 

5 to 6 small to medium leeks

2 T. unsalted butter

1 T. extra virgin olive oil, plus more for brushing

1 sheet puff pastry

1 egg

1 tsp. cold water

Options for garnish: Handful of pea shoots dressed with lemon juice and olive oil, watercress, arugula, carrot swirls, or edible flowers.

 

Preheat the oven to 425°F. To make the lemon-thyme ricotta: Whisk together the ricotta, lemon zest, fresh thyme leaves, garlic, and grated Parmesan. Season with salt and pepper. Reserve. To make the leek tart: Trim the root ends of the leeks but be sure not to cut the ends completely off, as we want the leeks to stay together during cooking. Then give them a rinse, fanning the layers to remove any trapped dirt. Trim the leeks just at the point where they turn pale green. Slice each leek in half lengthwise. Heat a skillet with the butter and olive oil over medium heat. Just as the butter melts and the butter/oil mixture is hot, add the leeks cut side down. Place a lid over the skillet, turning the heat to medium low if needed, and cook for 2 to 3 minutes. With tongs, gently turn the leeks once and let them cook another 2 to 3 minutes until soft and wilted. You may need a longer cook time for medium or larger leeks. Take the pan off the heat and reserve. Next, line a baking sheet with parchment paper and brush the parchment with a little oil. Unfold the puff pastry and place it on the parchment. Roll it out just a bit, to smooth out the seams, but not too much, as puff pastry needs to be ¼- to ⅓-inch thick to puff. Pierce the puff pastry with a fork several times in all corners and the middle of the pastry. Spread the ricotta mixture evenly over the pastry, leaving a 1-inch border on all sides. Place the butter-braised leeks evenly over the ricotta. Whisk together the egg and cold water to make an egg wash. Brush the edges of the pastry with the egg wash and then place the baking pan in the preheated oven for 20 to 25 minutes, or until the pastry is golden brown. Remove the pastry from the oven and let it cool slightly before slicing. Garnish with a handful of pea shoots dressed with lemon juice and olive oil, watercress, arugula, carrot swirls, or edible flowers. Serve warm.

Mushroom Gruyere Tartlet

Mushroom Gruyere Tartlet

Mushroom Gruyere Tartlet

 

1 package frozen butter puff pastry

1 ounce dried porcini mushrooms

2 cups gruyere cheese, grated

1 medium yellow onion, finely chopped

Package cremini mushrooms, stems removed and caps sliced

2 tablespoons extra virgin olive oil

2 tablespoons butter

1 teaspoon soy sauce

4 tablespoons Madeira or white wine

½ teaspoon dried thyme

Fresh Italian parsley to garnish

 

Thaw puff pastry according to directions on package. Preheat oven to 375 degrees

Add 1 cup hot water to porcini mushrooms in a small bowl. Set aside for 30 minutes. Drain and coarsely chop.  Sauté onion over medium/low heat in 2 tablespoons olive oil until just softened, about 5 minutes. Add cremini mushrooms, butter, soy sauce, wine, dried thyme, and reserved porcini mushrooms. Cook, uncovered, over medium heat until liquid has evaporated. Remove from heat and set aside.  Using 4 ¼ inch bowl to trace, cut four rounds from puff pastry. Transfer to ungreased cookie sheet. Score ¼ inch edge of each round with sharp knife.  Top each round with approximately 1/3 cup mushroom mixture, being careful to leave ¼ inch edge. Add roughly 3 tablespoons grated gruyere on top of mushroom mixture and garnish each with 3-4 fresh parsley leaves.  Bake for 25 minutes until puff pastry is golden brown. Serve immediately.

Fig and Goat Cheese Pinwheels

Fig and Goat Cheese Pinwheels

Fig and Goat Cheese Pinwheels

 

1 thawed sheet puff pastry (13.2 oz)

½ cup fig preserves

4 oz log goat cheese, crumbed

4-5 sprigs Fresh thyme

2 tbsp light brown sugar

1 large egg, for egg wash

 

Unroll the thawed puff pastry and place on parchment paper. Spread the fig preserves on top – making sure it’s evenly spread with about 1 inch or less of puff pastry still left untouched on the sides.  Crumble the goat cheese evenly on top of the fig preserves. Add the brown sugar and fresh thyme, making sure it’s evenly spread. Gently roll it up into a log, making sure the roll stays tight and nothing is spilling out as you go. Once rolled, I rolled up my parchment paper around it.  Pop the roll in the freezer to chill for 20 minutes. In the meantime, preheat the oven to 400 degrees. Once they have chilled, remove and spread out the parchment paper. Use a SHARP knife to slice them in ½ inch pinwheels. I found that wiping my knife after each cut was beneficial.  Once sliced, spread them evenly out on the parchment paper on a large sheet pan.  In a small bowl, beat one large egg to make an egg wash. Lightly brush the tops of the pastries with the egg wash. Bake for 15-20 minutes or until the pastries are golden and flaky! Garnish with sprinkles of additional brown sugar and thyme. Enjoy while warm!

 

Servings: 20
Serving Size: 1 pinwheel

Calories: 146
Fat: 9 g
Fiber: 0 g
Protein: 3 g

Magical Puff Pastry Tomato Tart

Magical Puff Pastry Tomato Tart

Magical Puff Pastry Tomato Tart

 

1 Package puff pastry

4 T. Crème fraiche

2 tsp. Herbes de Provence

6-8 slices of ripe tomatoes, salted and dried on paper towels

1 small red onion

1/2 cup feta cheese mashed, mixed well with 1/2 cup ricotta cheese

6 T. high-quality pesto sauce mixed with 4 tbsp olive oil

6 fresh basil leaves

1 tsp Aleppo peppers

 

Thaw the puff pastry.  Preheat oven to 400°.  When thawed, if the pastry is a circle you can cut two sides off to place and tamp down on the remaining round ends to form a rectangle. Slice the tomatoes about 1/4 to 1/2 inch thick.  Sprinkle with sea salt and let them rest for 10-15 minutes between two sheets of paper towels to drain some of the liquid from the tomatoes. Spread the crème fraiche over the surface of the puff pastry. Then place the tomatoes in a nice pattern over the crème fraiche and sprinkle the herbs overall.   Slice the red onion as thinly as you can and place a thin scattered layer over the tomatoes, not too much.  Bake for 20-25 minutes in the oven, checking the evenness of the baking halfway through.  As soon as your crust is browned evenly remove it from the oven.  Immediately dot tablespoons of the cheese mixture over the surface of the tart.  Drizzle the pesto and oil sauce over the tart and sprinkle with 1 tsp Aleppo peppers, if you like a little heat. Finely slice a basil leaf or two and use the others for garnish. This tart is fabulous with a chilled glass of any of this week’s rosés-all dry, crisp and flavorful!!

Ham, Swiss & Apricot Pinwheels

Ham, Swiss & Apricot Pinwheels

Ham, Swiss & Apricot Pinwheels

 

1 sheet frozen puff pastry, thawed

1/4 C. apricot preserves

1/4 pound sliced Swiss cheese

1/4 pound sliced Ham

2 T. butter

 

Unfold pastry; layer with preserves, Swiss cheese and ham. Roll up jelly-roll style.

Cut into 16 slices. Place cut side down on a parchment paper-lined baking sheet. Brush melted butter over pastry. Bake at 400°F for 15-20 minutes or until golden brown. Serve with apricot preserve on the side.

 

Servings: 8
Serving Size: 2 pinwheels

Calories: 297
Fat: 20 g
Fiber: 1 g
Protein: 9 g

Apricot Turkey Pinwheels

Apricot Turkey Pinwheels

Apricot Turkey Pinwheels

 

1 sheet frozen puff pastry, thawed

¼ C. apricot preserves

½ tsp. ground mustard

½ C. shredded Monterey Jack cheese

¼ lb. sliced deli turkey

 

Unfold puff pastry; layer with apricot preserves, mustard, cheese and turkey. Roll up jelly-roll style. Cut into 16 slices. Place cut side down on a parchment-lined baking sheet. Bake at 400° for 15-20 minutes or until golden brown. Freeze option: Freeze cooled appetizers in a resealable freezer container. To use, reheat appetizers on a parchment-lined baking sheet in a preheated 400° oven until crisp and heated through.

 

Servings: 8
Serving Size: 2 pinwheels

Calories: 193
Fat: 11 g
Fiber: 0 g
Protein: 6 g

Shallot Tarte Tatin

Shallot Tarte Tatin

Shallot Tarte Tatin

 

1 pound shallots (about 24)

3 T. sugar

4 T. unsalted butter

1 tsp. chopped fresh thyme

1 T. balsamic vinegar

Kosher salt and freshly ground black pepper

All-purpose flour, for dusting

1 sheet good-quality puff pastry, thawed if frozen

 

Heat oven to 375°. Place shallots in a bowl and cover with boiling water. Let them sit for 10 minutes to allow them to soften and to make peeling easier. Peel and halve shallots and set aside. Heat sugar in a large cast-iron or ovenproof skillet over medium heat and cook, swirling the pan occasionally, until it dissolves into a sticky caramel. Swirl in the butter, thyme, a splash of balsamic vinegar and a pinch of black pepper—take care, as the mixture will spit. Remove the pan from the heat and put all the shallots into the pan, cut side down. On a lightly floured surface, roll out the pastry and cut out a round 1 inch larger than the pan. Drape the pastry over the shallots and tuck in the edges, so that it ‘hugs’ the shallots. Bake until the pastry is puffed and golden, 25 to 30 minutes. Set pan aside to cool for a few minutes, then invert the tarte onto a serving plate

 

Servings: 8
Serving Size: 1 slice (1/8 of tart)

Calories: 239
Fat: 14 g
Fiber: 2 g
Protein: 4 g

Cheeseburger Puff Pastry Pockets

Cheeseburger Puff Pastry Pockets

Cheeseburger Puff Pastry Pockets

 

1 pound of lean ground beef

kosher salt and pepper

3 T. ketchup

2 T. yellow mustard

6 ounces sharp cheddar cheese, freshly grated

2 sheets thawed puff pastry

1 large egg + 1 tsp. water, for egg wash

2 T. sesame seeds, for sprinkling

 

½ C. mayonnaise

2 T. dijon mustard

1 T. yellow mustard

1 T. honey

1 T. your favorite BBQ sauce

 

As a note, I like to use the puff pastry here that isn’t perforated. I don’t ever use the Pepperidge Farm brand. I almost always use the wewalka brand or the jus-rol puff pastry. Preheat the oven to 425 degrees F. Place each of the puff pastry sheets on a piece of parchment paper on baking sheets. You can only make one sheet at a time, but I like to have the other one ready to go too. Cut both sheets of puff pastry into six squares on the parchment paper. Heat a skillet over medium heat. Add the ground beef with a big pinch of salt and pepper. Cook until browned, breaking it apart into small crumbles. Stir in the ketchup and mustard until combined. Turn off the heat and add in a sprinkle of cheese – just an ounce or two. Let the beef cool slightly. If you haven’t made the house sauce yet, make it now! Once the beef has cooled a bit, spoon 2 to 3 T. into the square of puff pastry. Drizzle on some house sauce. Sprinkle with a bit of cheese. Brush the edges of the square with the egg wash, then bring one corner to meet the other, making a triangle pocket. Press the edges down with a fork to seal them. Repeat with the remaining puff pastry. Brush the tops of the pockets with the egg wash. Sprinkle all over with the sesame seeds. Bake the puff pastry pockets for 20 minutes, or until golden and puffed and shiny. Remove them from the oven and let cool slightly – the insides are hot! Serve with condiments, lettuce, tomato, pickles and anything else you love with a burger. House Sauce: Whisk all ingredients together until smooth and combined. You can make this a day or so ahead of time!

 

Servings: 12
Serving Size: 1 pocket with sauce

Calories: 387
Fat: 28 g
Fiber: 1 g
Protein: 15 g

Glazed Apricot Twists

Glazed Apricot Twists

Glazed Apricot Twists

1 frozen puff pastry sheet (from a 17 1/4-ounce package), thawed according to package instructions

1/2 C. apricot jam (6 ounces), melted

1/4 C. confectioners’ sugar

1 T. heavy cream or milk

2 tsp. fresh lemon juice

Special Equipment

parchment paper

 

Put oven rack in middle position and preheat oven to 425°F. Line a baking sheet with parchment paper. Roll out pastry on a lightly floured surface into a 12- by 10-inch rectangle, then cut in half lengthwise. Cut each half crosswise into 4 (5- by 3-inch) strips (for a total of 8 strips). Spread each strip with 1/2 T. jam, then fold strips in half lengthwise to form 1 1/2-inch-wide strips. Twist each strip 3 times and place on baking sheet. Bake until golden brown, 15 to 20 minutes. Transfer twists to a rack set over a sheet of parchment. Stir together confectioners’ sugar, cream, and lemon juice until smooth, then brush over warm twists. Serve warm.

Berkshire Blue Cheese Samosas

Berkshire Blue Cheese Samosas

Berkshire Blue Cheese Samosas

 

3 sheets Tunisian brick dough or puff pastry

¼ stick unsalted butter, melted

2 medium onions, finely chopped (roughly 2 cups chopped)

2 T. olive oil

Salt and pepper to taste

1 tsp. dried thyme

1 pound Berkshire Blue Cheese, thinly sliced

2 T. extra-virgin olive oil

1 T. balsamic glaze

Fresh arugula or baby greens, to serve

Toasted pumpkin seeds for garnish (optional)

 

Roll pre-made pastry dough into an 18- by 14-inch sheet and cut 4 (7-inch) circles. Split each circle in half. Brush top side of dough with melted butter. Heat olive oil in a medium-size sauté pan. Add chopped onions and cook for 2 minutes. Add salt, pepper and thyme. Cook on low-medium heat for 30 minutes, until the onions are caramelized. Remove from heat and let cool for 5 minutes Spread a portion of cooled onion-herb mixture over one side of each half-circle of the pastry dough. Add sliced blue cheese in an even layer on top of caramelized onion layer. Brush open edges with melted butter, fold corners of pastry dough to form little triangles, gently pressing buttered sides to seal. Using a nonstick frying pan, add triangles to lightly pan-sear each side (about 1 minute each) until golden. Serve samosas over a bed of fresh arugula or baby greens, dressed with extra-virgin olive oil and a balsamic glaze. Top salad with toasted pumpkin seeds to add a nice crunch.

Long Leek Pie

Long Leek Pie

Long Leek Pie

 

4 sheets all-butter puff pastry

3 leeks

¾ cup white wine

butter

a few thyme sprigs

Salt and freshly ground pepper

½ cup aged goat cheese, grated or crumbled, or 1/2 cup crème fraîche

1 egg white, loosely beaten

 

Cut the leeks into three sections, removing the bottom and the dark green leaves. Wash the leeks, then simmer in the white wine, butter, thyme, salt, and pepper for about 20 minutes. Remove the leeks from the simmering liquid and pat them dry. While the leeks are simmering, stack the puff pastry and roll it out lengthwise. Use the back of the knife to score a rectangle just a few centimeters inside the edge; this will form a border. Place the leeks next to each other inside the border of the puff pastry. Top the leeks with goat cheese or crème fraîche, and brush the outer edges with lightly beaten egg white. (I put a little bit of freshly grated parmesan on top of the crème fraîche). Bake for about 25 minutes at 400°F. The edge will rise and become browned.

Herby Poached Egg on A Spring Onion & Chèvre Tartlet

Herby Poached Egg on A Spring Onion & Chèvre Tartlet

Herby Poached Egg on A Spring Onion & Chèvre Tartlet

 

1 sheet quality puff pastry dough

1 pound leeks or spring onions or a combination, well-rinsed

3 T. unsalted butter

⅔ C. heavy cream

2 T. fresh tarragon, chopped, divided

2 T. fresh parsley, chopped, divided

2 T. fresh chives, chopped Kosher or sea salt

Freshly ground black pepper

4 ounces chèvre (goat cheese), crumbled

4 large fresh farm eggs, plus 1 for egg wash

2 T. milk for egg wash

Water

1 T. white vinegar

 

Remove puff pastry from freezer so it can soften slightly while you cook the onions. Thinly slice the white and light green parts of the leeks or spring onions. Melt butter in a large sauté pan, add leeks or onions and cook over low-medium heat, stirring often, 30–40 minutes or until soft and golden. Add cream, 1 T. each chopped fresh herbs (reserving remainder for garnish). Season with salt and pepper. Stir and simmer over low heat, 20 minutes. Remove from heat and set aside (or refrigerate up to 1 day). Preheat oven to 425°. Roll out puff pastry sheet on a floured surface to ¼-inch thickness. Cut into 4 equal rounds using a large biscuit cutter or 4-inch inverted bowl. Place puff pastry rounds onto baking sheet lined with parchment paper. Prick each pastry with a fork to prevent uneven cooking. Whisk 1 egg with milk to create an egg wash, and brush lightly onto pastry. Divide onion mixture onto pastry rounds and top each with goat cheese. Bake for 25 minutes, or until golden brown. (If pastry rises unevenly during cooking, push down gently with a fork while still warm.) Set aside in a warm place. Fill large saucepan with water, add white vinegar and bring to a simmer. Crack eggs into four individual dishes, taking care not to break the yolk. Slide eggs, 1 at a time, into simmering water. Gently cook each egg until desired doneness, or about 4 minutes for a slightly runny yolk. Remove with a slotted spoon and pat dry. To serve, place each egg atop a warm onion tart, sprinkle with remaining chopped herbs and enjoy.

Pistachio, Blue Cheese & Fig Puff Pastry Twists

Pistachio, Blue Cheese & Fig Puff Pastry Twists

Pistachio, Blue Cheese & Fig Puff Pastry Twists

 

1 package frozen puff pastry, thawed

1 egg

1 T. cold water

3/4 C. fig preserves

3/4 C. crumbled blue cheese

1 1/4 C. pistachios, toasted

 

Preheat the oven to 400ºF. Unfold the puff pastry sheets onto a lightly floured work surface. Roll out both sheets just enough to smooth out the creases (the pastry sheets will only increase in size about an inch on all sides after rolling out). Beat the egg and water and set the egg wash aside. Spread the fig preserve evenly over one pastry sheet. Sprinkle the blue cheese and 3/4 C. pistachios over the preserves. Lay the second pastry sheet over the top. Brush the top of the pastry with the beaten egg. Sprinkle 1/4 C. chopped pistachios over the egg wash, lightly pressing the nuts into the pastry. Turn the pastry over and repeat with the egg wash and remaining pistachios. Cut the pastry across the shortest width into 1/2-inch strips. Twist each strip and lay 1/2-inch apart on a silicone baking mat or parchment paper-lined baking sheet. Bake for 15 minutes or until puffed and golden.

Cheesy Dandelion Spirals

Cheesy Dandelion Spirals

Cheesy Dandelion Spirals

 

1 sheet of frozen puff pastry, defrosted

1 &1/2 tablespoons butter (or olive oil)

2-3 garlic cloves, minced

2 cups fresh dandelion leaves, roughly chopped

Salt & pepper, to taste

1 ounce finely grated Parmesan cheese,

1 1/2 ounces crumbled Manchego cheese

 

Roll out your sheet of defrosted puff pastry into a 10”x14” rectangle of even thickness. In a large frying pan, bring the butter to medium heat. Add dandelion and garlic and cook for 5 minutes, stirring occasionally. Whir your greens in the food processor. Add grated cheeses and salt & pepper to taste. Spread your cheesy dandelion mixture evenly over top of your rolled out pastry. Roll it up, then wrap it in parchment paper and place it in the freezer for 30-40 minutes. Preheat the oven to 400 degrees. Line a large baking sheet with parchment paper and set it aside. When you take the pastry roll out of the freezer, use a serrated knife to slice it into thin slices about 1/2 – to 3/4 inch thick. Place each spiral onto the parchment-lined baking sheet. If you want, just loosen the end of dough from the spiral and shape into the head of snake! Bake them in the oven for 20 minutes or until lightly golden. Serve warm.

Sticky Onion Tart with Sweet Garlic, Fresh Thyme, Bay and Buttery Puff Pastry

Sticky Onion Tart with Sweet Garlic, Fresh Thyme, Bay and Buttery Puff Pastry

Sticky Onion Tart with Sweet Garlic, Fresh Thyme, Bay and Buttery Puff Pastry

 

4 medium yellow onions, ends cut off and papery skins removed

1/4 cup unsalted butter

4 sprigs of fresh thyme, leaves removed 2 tablespoons Demerara sugar (or dark brown sugar)

1/4 cup cider vinegar

8 cloves garlic (or more), peeled and cut in half

11 ounce high-quality puff pastry sheet, thawed but cold

Goat cheese

 

Peel the onions and halve across the middle. Place the butter in a 26cm non-stick ovenproof frying pan on a medium heat. Strip in the thyme leaves and add the bay, shake the pan around and get it bubbling, then add the sugar, vinegar and 100ml of water. Place the onion halves in the pan, cut side down. Peel and halve the garlic cloves and place in the gaps, then season generously with sea salt and black pepper. Cover, turn the heat down to low and leave to steam for 10 minutes to soften the onions slightly, then remove the lid and cook until – very importantly! – the liquid starts to caramelize, gently shaking the pan occasionally to stop it from sticking. Place the pastry over the onions, using a wooden spoon to push it right into the edges of the pan. Bake for 35 minutes, or until golden brown and puffed up (it will look quite dark, but don’t worry!). Using oven gloves to protect your hands, pop a large plate over the pan and confidently but very carefully turn out. Delicious served with goat’s cheese, a simple salad and a cold beer. Tip: Shallots, leeks and spring onions all make wonderful tarts – just make sure they’re soft and caramelized before covering with pastry. Slice into wedges and add a dollop of goat cheese to eat with the tart.

Fancy Apple Gruyere Tart with Caramelized Onions & Pancetta

Fancy Apple Gruyere Tart with Caramelized Onions & Pancetta

Fancy Apple Gruyere Tart with Caramelized Onions & Pancetta

1 yellow onion, sliced (or you can use store-bought caramelized onions or onion jam)

2 ounces pancetta, cooked until crispy

Flour, for rolling out the puff pastry

1 sheet of frozen puff pastry, defrosted in the fridge

1/4 C. creme fraiche

1 tsp. orange zest

1/2 apple, I used fancy pearl apples but honey crisp, gala or pink lady would be great, cut into sliced

3 sprigs of thyme, leaves removed

3/4 C. shredded Gruyere cheese

1 beaten large egg, for egg wash

1/2 C. arugula microgreens or just regular arugula, for topping

1 tsp. olive oil

Salt

 

Do a bit of prep by caramelizing the onions, in a small skillet over medium-low heat, stirring regularly, about 30 minutes. You could also buy caramelized onions or onion jam. Cook up the pancetta in a small skillet until crispy and evenly browned. Transfer to a paper towel to drain. Preheat oven to 400 degrees F. Lightly flour your work surface. Unfold the puff pastry (mine was a rectangle, yours might be a circle!) and roll it out with a rolling pin until it’s a bit thinner in height. Transfer it to a parchment-lined baking sheet.

Using a knife, score a 1/2-inch perimeter onto the puff pastry, all the way around. Poke a bunch of holes in the center, too. Add the creme fraiche mixture to the center and smother all around until there’s an even layer. Add the apple slices, caramelized onions, thyme leaves, Gruyere and pancetta. Brush the edges with the egg wash. Transfer the tart to the freezer for 5 minutes. Preheat the oven to 400 degrees F. Bake for 15 to 20 minutes, until the edges are golden brown. While the tart is in the oven, toss the arugula with a tsp. of olive oil and a few pinches of salt. Top the tart with the arugula once it comes out of the oven. Slice up and serve!

Petite Beef Wellingtons

Petite Beef Wellingtons

Petite Beef Wellingtons

 

1 2-2.5 pound center cut beef tenderloin roast, cut into eight 1-inch-thick slices

Kosher salt and coarse ground pepper

3 tablespoon olive oil

2 tablespoon butter

½ cup finely chopped shallots

3 portobello mushroom caps, stemmed and sliced (3 1/2 cups)

½ cup chopped fresh thyme, oregano, basil, and/or parsley

1 17.3 ounce package puff pastry sheets (2 sheets), thawed

¼ cup Dijon-style mustard

½ cup crumbled goat cheese (chévre), or shredded sharp white cheddar cheese (2 ounces)

2 2 ounce packages very thinly sliced prosciutto (about 16 slices)

3 egg yolks

1 tablespoon water

1 tablespoon white balsamic vinegar

4 cup baby arugula

 

Preheat oven to 450°F. Line an extra-large baking sheet with foil. Season both sides of beef with salt and black pepper. In an extra-large skillet heat 1 tablespoon oil over medium-high. Add half the fillets. Cook each side 1 minute or until browned. (Fillets will not be cooked through.) Remove. Repeat with 1 tablespoon oil and remaining four fillets. In same skillet heat butter over medium. Add shallots; cook and stir 3 minutes. Add mushrooms; cook and stir 8 to 10 minutes or until tender and browned and liquid has evaporated. Remove from heat. Stir in herbs. Season with 1/4 teaspoon each salt and pepper. Let cool slightly. Cut each pastry sheet into quarters. On a lightly floured surface roll each quarter to an 8-inch square. Cut 1/4-inch-wide strips from each side of each square; set aside. Spread a 3-inch area in the center of each pastry square with mustard. Divide mushroom mixture then cheese evenly between squares, placing them on mustard. Wrap each filet with two slices prosciutto. Place a fillet on cheese. Beat together egg yolks and 1 tablespoon water. Brush edges of pastry with egg mixture. Bring corners of pastry up and over fillet, pinching edges to seal. Place seam sides down on prepared baking sheet. Brush egg mixture over pastry. Use trimmed pastry strips to make bows. Attach pastry bows; brush bows with egg mixture. Bake 14 minutes or until pastry is golden and an instant-read thermometer inserted into fillet registers 135°F*. Let stand 5 minutes before serving. (Temperature will rise to 145°F.) For salad: In a large bowl whisk together remaining 1 tablespoon oil, the vinegar, and 1/4 teaspoon each salt and pepper. Toss in arugula; serve with beef Wellingtons. Serves 8.

Chicken, Spinach and Gruyère Turnovers

Chicken, Spinach and Gruyère Turnovers

Chicken, Spinach and Gruyère Turnovers

 

2 small skinless, boneless chicken breasts, about 3/4 lb. (375 g) total weight, or 1 1/2 cups (9 oz./280 g) shredded rotisserie chicken

1 T. olive oil

2 T. chopped shallots

1/2 lb. (250 g) fresh spinach leaves, tough stems removed

Kosher salt and freshly ground pepper

2 T. heavy cream

All-purpose flour for rolling

2 sheets frozen puff pastry (one 17 oz./530 g package), thawed

1 large egg, lightly beaten

1/4 lb. (125 g) Gruyère cheese, shredded

Dijon mustard for serving

 

If using chicken breasts, place them in a saucepan with cold water to cover by 1 inch (2.5 cm) and 1/2 tsp. salt. Bring to a boil over high heat, reduce the heat to medium-low, and simmer until the chicken is opaque throughout, about 18 minutes. Drain and let cool. When cool enough to handle, shred the chicken. Set aside. Preheat an oven to 400°F (200°C). Line a baking sheet with parchment paper. In a fry pan over medium-high heat, warm the olive oil. Add the shallots and sauté until soft, about 2 minutes. Add the spinach, season with salt and pepper, and sauté just until wilted, about 3 minutes. Stir in the cream and cook just until combined, about 1 minute. On a floured work surface, cut the puff pastry sheets in half to make 4 rectangles. Brush the edges with the egg. Pile the cooked chicken, spinach, and cheese on half of each of the rectangles, leaving a 1/2-inch (12-mm) border. Fold the uncovered half of each rectangle over to cover the lower half. Crimp the edges with the tines of a fork. Using the tip of a sharp knife, cut a few small slits in the top of each turnover. Brush the tops with egg and place on the prepared baking sheet. Bake until golden brown, 22 to 24 minutes. Let cool slightly and serve with mustard on the side. Serves 4.

Caramelized Onion Tarts with Blue Cheese

Caramelized Onion Tarts with Blue Cheese

Caramelized Onion Tarts with Blue Cheese

1 (17.3 oz.) package puff pastry, thawed in the fridge overnight

2 1/2 lb. white or yellow onions, halved, then sliced 1/8″ thick

1 T. butter

1 T. olive oil

1 tsp. granulated sugar

1 T. dry white wine

Kosher salt

1 egg, beaten

9 oz. fig jam

5 oz. crumbled blue cheese

2 tsp. fresh thyme leaves

honey for drizzling

 

Heat butter and oil in a large pot over medium heat. Add onions and stir to coat in oil. You will cook the onions for 60 minutes total, stirring every 4-5 minutes or so. After they’ve cooked for 10 minutes add a pinch of salt. After they’ve cooked for 30 minutes, turn the heat to medium low. Don’t forget to keep stirring! After they’ve cooked for 40 minutes add a tsp. of sugar. Be sure to keep stirring them every 4-5 minutes so they cook evenly. After they’ve finished cooking for 60 minutes and are a gorgeous dark brown color, pour in the wine and deglaze the pan (scrape all the bits off the bottom) and set aside. When the onions are nearing the end of the caramelizing process, preheat oven to 400 degrees. Unroll both sheets of puff pastry and cut along the seams of each sheet, creating 6 rectangles total. Cut each rectangle into 3 squares. Use a knife to score a half inch crust around the outside of each tart. Transfer tarts to (2) parchment lined baking sheets. Arrange tarts on the two baking sheets about an inch apart.

Brush the crust portion of the tart with the egg wash. Spread a tsp. of fig jam in the center of each tart. Top that with a tsp. of caramelized onions. Top that with a tsp. of blue cheese. Bake tarts for 18-20 minutes or until the crust is dark golden brown. Remove tarts from the oven, sprinkle each with a few leaves of thyme and drizzle with honey. Serve warm or at room temp and enjoy!

Puff Pastry Garlic Bread Roll-ups

Puff Pastry Garlic Bread Roll-ups

Puff Pastry Garlic Bread Roll-ups

1 puff pastry sheet (9×9-inch), thawed

5 T. softened butter

1 heaping T. minced garlic

1 T. chopped fresh parsley

1 T. grated Parmesan cheese

In a small bowl combine the butter with the garlic, parsley and Parmesan. Sprinkle a work surface lightly with flour and gently unfold the pastry. Spread ¾ of the butter mixture evenly from edge to edge. Roll it up. Cover with saran wrap and refrigerate 20 – 30 minutes. Preheat the oven to 400 degrees F. Line a large baking sheet with parchment paper or lightly grease with butter. When the oven is ready take the puff pastry out of the fridge and slice into 1-inch thick rolls. Set on the baking sheet 1 – 2 inches apart. Brush the tops with butter. Bake 20 minutes until golden and puffed. Brush the tops again if you have butter left – there will be melted butter on the baking sheet – you can brush the tops with that too using a pastry brush.

Cherry Tomato and Parmesan Galettes

Cherry Tomato and Parmesan Galettes

Cherry Tomato and Parmesan Galettes

10½ ounces puff pastry

Dijon mustard

2 C. cherry tomatoes, halved

1 medium egg yolk beaten with 1 T. water (egg wash)

sea salt and black pepper, to taste

¼ heaping C. finely shaved Parmesan

extra virgin olive oil

 

Preheat the oven to 425°F. Thinly roll out the pastry on a lightly floured work surface—you can do this half at a time if it’s easier—and cut out six 4½-inch circles using a bowl or plate as a guide. Arrange these on a couple of cookie sheets. Spread a bit of Dijon mustard in the center of each circle, to within about ¾ inch of the rim. Place the tomatoes on top. Brush the surrounding rim with the eggwash, then season the tomatoes, cover with a few slivers of Parmesan, and drizzle over some olive oil. Bake in the oven for 15 to 20 minutes, until golden and risen.

Pigs in a Blanket Bites

Pigs in a Blanket Bites

Pigs in a Blanket Bites

 

Sheet puff pastry (1/2 of a 17.3 oz package)

all purpose flour, for rolling out

1 large egg

1 tsp. water

18 ounces fully cooked andouille sausage (6 sausages)

2 tsp. yellow mustard seeds

2 tsp. fine cornmeal

Creole mustard, for serving

 

Line a rimmed baking sheet with parchment paper or a silicone baking liner. Lightly dust a work surface with flour. Roll the puff pastry into a 12×12-inch square. Brush away any excess flour. Cut the square into half horizontally, then in thirds vertically to make 6 4×6-inch rectangles. In a small bowl, whisk together the egg and water. Brush the rectangles with the egg wash. Place one sausage along the long end of the rectangle, (don’t worry if the ends stick out), and roll the pastry around the sausage. Press the edge to seal. Place on the prepared pan. Repeat with the remaining sausages and rectangles. Set aside the remaining egg wash and refrigerate the sausages for 30 minutes, or up to overnight. Preheat the oven to 400F. Combine the mustard seeds and cornmeal in a shallow baking dish. Working with 1 roll at a time, brush the outside of the pastry with the egg wash. Roll in the seed-cornmeal mixture. Repeat with the remaining sausages. (If the pastry becomes warm or soft, return to the refrigerator for a few minutes.) Using a sharp knife, cut off any ends of the sausages that stick out of the ends. Cut each roll into 6 pieces. If using skewers or toothpicks, insert into the pieces and arrange on the baking sheet, alternating the orientation so the skewers don’t touch the pastry as it expands while baking. Bake for 10 minutes, then flip. Continue cooking until golden brown, 8 to 10 minutes more. Remove to a rack to cool slightly before serving. Serve warm with the Creole mustard for dipping.

Savory Ham & Cheese Palmiers

Savory Ham & Cheese Palmiers

Savory Ham & Cheese Palmiers

 

1 sheet (about 9 ounces) frozen puff pastry, thawed

2 tablespoons Dijon mustard

Fresh Thyme

4 ounces very thinly sliced good-quality baked ham, such as Black Forest

1 cup (2 ounce) freshly and finely grated Parmesan cheese

 

Roll pastry into 12-inch square then brush with mustard. Mince 2 teaspoons thyme and sprinkle over top. Lay ham evenly over top to edge of pastry and sprinkle with Parmesan. Roll up both sides of dough until they meet in the middle. Wrap log of dough in plastic wrap and refrigerate until firm, about 1 hour. Adjust oven rack to middle position and heat oven to 400 degrees. Line rimmed baking sheet with parchment paper. Trim ends of log, then slice into 1/3-inch-thick pieces with sharp knife. Lay on prepared sheet, spaced about 1 inch apart. Bake until golden brown and crisp, about 25 minutes, rotating sheet halfway through baking. Transfer palmiers to wire rack and let cool completely before serving.

Easy 100-Calorie Apple Pie Pastry Squares

Easy 100-Calorie Apple Pie Pastry Squares

Easy 100-Calorie Apple Pie Pastry Squares

 

1 sheet frozen puff pastry, thawed (like Pepperidge Farms)
1 T. all-purpose flour
3 medium apples, about 1 pound
1/2 medium lemon, juiced
2 T. granulated sugar, divided
1/2 tsp. ground cinnamon
2 T. reduced sugar apricot jam

 

Position the oven rack in the lower third of the oven, and preheat oven to 400°F. Sprinkle the flour on a flat surface and lay the pastry sheet on it. Roll out the pastry lightly to make a 14” x 10” rectangle. Transfer pastry to a baking sheet, and refrigerate while preparing the apples. Peel, core, thinly slice the apples (1/8” thick), and place in a medium bowl. Add the lemon juice and gently toss to coat the apples. Sprinkle the chilled pastry evenly with 1 T. sugar. Arrange the apples over the pastry in rows, slightly overlapping the slices and leaving a 1/2” pastry border around the outer edge. In a small bowl, combine the cinnamon and remaining sugar, and sprinkle over the apples. Bake for 30 minutes, or until golden brown. Remove from oven. In a small microwave-safe bowl, stir the jam with 1 tsp. of water and heat on high for 15 seconds. Brush over the apples and crust. Cut into 12 squares and serve immediately, or set aside and serve at room temperature.

 

Yield: 12 servings (3” squares)

Calories: 100

Fat: 5g

Fiber: 1g

Crisp, Flaky, Pepperoni Pizza Puff Pastry Waffles

Crisp, Flaky, Pepperoni Pizza Puff Pastry Waffles

WIW: Crisp, Flaky, Pepperoni Pizza Puff Pastry Waffles

 

Flour, for dusting

1 (1/2-lb.) sheet frozen puff pastry, thawed

2 C. homemade or store-bought pizza sauce

6 oz. thinly sliced pepperoni

6 oz. shredded mozzarella cheese

 

Preheat a Belgian waffle iron according to manufacturer directions. Lightly dust a work surface. Lay out puff pastry sheet, lightly flour top, and roll into an approximate 16- by 16-inch square. Spread 1/2 C. sauce on puff pastry, leaving a 1 inch border on all edges. Layer pepperoni on top, followed by cheese, leaving a 1 inch border on all edges. Roll puff pastry sheet away from you like a jelly roll. When completely rolled, pinch seam to seal. Pinch ends of puff pastry to seal, then roll into a disk-shaped spiral. Place spiral in center of preheated waffle iron. Cook until puff pastry is deep golden brown on all surfaces and an instant-read thermometer inserted into the center registers 190 to 200°F, about 12 minutes. Transfer to a cutting board, cut into wedges, and serve immediately, passing extra sauce for dipping.

 

Rabbit and Bacon Pie

Rabbit and Bacon Pie

1 rabbit, skinned, gutted and cleaned
1 medium onion, chopped
1 carrot, chopped
1 celery root, chopped
6 garlic cloves, minced
1 sprig fresh sage
1 sprig fresh thyme
1 sprig fresh rosemary
2 bay leaves
1 1/4 C. chicken stock
1 1/4 C. cider
salt and pepper
2 T. butter
5 strips thick-cut streaky bacon, cut into small matchsticks
1 leek (whites with trimmed greens), finely sliced
2 T. flour
2 T. fresh parsley, chopped

4 sheets (approx. 2 lb.) puff pastry
1 egg, beaten

Preheat the oven to 325 degrees F. Season the rabbit inside and out with salt and place in a Dutch oven. Add onion, carrot, celery root, garlic, herbs, stock, and cider. Season the whole thing with pepper. Cover and cook in the oven for 1 hour. Remove from the oven and remove only the rabbit from the dish to a cutting board. Cut or pull off all the meat, discarding the bones. Cut the meat into small chunks and return them to the Dutch oven with the vegetables. In a frying pan, melt butter and fry the bacon for five minutes until lightly browned. Add the leeks and let them sweat for 5 minutes until soft. Sprinkle in the flour (or, if you are gluten-free, your own thickening agent, such as arrowroot), stir well, and cook together for two minutes. Add the bacon and leeks to the Dutch oven and bring to a boil and simmer for five minutes. Add the chopped parsley, stir, and remove from heat. Check the seasoning and allow to cool somewhat. Preheat the oven to 350 degrees F. Butter the inside of 4-inch ramekins or springform pans. Roll out a sheet of the pastry on a well-floured surface to about the thickness of a tea towel (3 mm or .1″). Cut big enough squares to fill each baking dish or pan, with a little bit of dough hanging over the side; trim corners. Fill the pies with the rabbit-bacon filling. Cut another piece of pastry for the lid of each pie, letting a little hang over the edge; trim corners. With floured hands, pinch the edges of the lids to the edges of the pastry lining (I pinched together and rolled in toward the center of the pie) to make sure they are well-sealed together. Cut a couple of small slits into, or stick your fork through, the top of each pie a couple of times to allow steam to escape. Brush the lid of each pie with the beaten egg. Bake for 35 minutes or until the pastries are golden brown. Serve hot.

Puff Pastry Appetizers

Puff Pastry Appetizers

Italian PinwheelsItalian Pinwheel Appetizers

Roll out the puff pastry a little to flatten it. Spread ⅓ cup tomato paste all over the puff pastry. Layer 4 oz. sliced soppressata on top of the tomato paste, overlapping each piece a little. Sprinkle ½ cup grated pecorino cheese evenly over the entire surface. Starting with the side closest to you, roll the whole thing into a tight roll. Slice the roll into ½-inch-thick pieces. Transfer to a parchment-lined baking sheet and bake at 400°F until golden brown, 11 to 13 minutes.

Spinach Artichoke Squares

Spinach artichoke SquaresIn a medium sauté pan, heat 1 T. olive oil over medium heat. Add 4 chopped scallions and 1 clove minced garlic; cook until fragrant, 1 minute. Add 2 cups roughly chopped artichoke hearts and 12 oz. fresh spinach; cook until the spinach wilts, 2 to 3 minutes. Stir in 8 oz. cream cheese. Roll out the puff pastry a little to flatten it. Cut the pastry into 2½-inch squares. Scoop 2 T. of the filling onto the center of each square and then fold in the edges of the puff pastry. Top each square with 1 T. grated Parmesan cheese. Transfer to a parchment-lined baking sheet and bake at 400°F until golden brown, 15 to 17 minutes.

Bacon Cheese Straws

Bacon Cheese StrawsOn a clean surface, sprinkle ¼ cup Parmesan cheese evenly in a square. Place 1 sheet of puff pastry on top, then sprinkle the dough with another ¼ cup cheese. Use a rolling pin to roll the sheets slightly (from about ¼-inch thick to about ⅛-inch thick). Using a pizza cutter, cut the puff pastry into long, ½-inch-wide strips. Place a piece of raw bacon on top of each dough strip and press lightly. Hold the dough at both ends and twist it. Repeat with remaining dough strips. Place the twists on a parchment-lined baking sheet and bake at 425°F until golden brown, 12 to 15 minutes.

Sheet Pan Suppers: Herbed Goat Cheese & Zucchini Tart

Sheet Pan Suppers: Herbed Goat Cheese & Zucchini Tart

tart1 sheet frozen puff pastry, thawed according to package directions
All-purpose flour, for rolling out the dough
½ cup ricotta cheese
1 roll (4 ounces) herbed goat cheese, at room temperature, crumbled
4 or 5 medium-size zucchini
Kosher salt and freshly ground black pepper
1 tablespoon extra virgin olive oil

Preheat the oven to 375°F with a rack in the center position. Line a sheet pan with parchment paper. Carefully unfold the puff pastry sheet on a lightly floured work surface. Use a flour-dusted rolling pin to gently roll the puff pastry into a large rectangle roughly 12 by 16 inches; it should be just smaller than your sheet pan. Carefully transfer the puff pastry to the prepared pan. Use a sharp knife to score a ¾-inch-wide border around the puff pastry; do not cut all the way through. Use a fork to prick holes inside the border of the rectangle, poking the dough every inch or so. Place the sheet pan in the fridge or freezer to harden the pastry dough, about 20 minutes. Meanwhile, stir-mash together the ricotta and goat cheese in a small bowl until fully combined. Set aside. Trim the ends off the zucchini and, using a vegetable peeler, cut them lengthwise into long, thin strips. (Alternatively, you could use a sharp chef’s knife to cut them into ¼-inch rounds.) Place the zucchini in a large bowl and sprinkle with a pinch each of salt and pepper. Toss to distribute the seasoning. When the dough is good and chilly, place the pan back on your work surface. Spread the chese mixture evenly over the pastry, leaving the border bare. Arrange or pile the zucchini atop the cheese either haphazardly or in your favorite pattern, until the cheese is completely covered. Drizzle the olive oil over the zucchini. Bake the tart until the crust is puffed and deeply browned and the zucchini has softened and browned at the edges, 45 to 50 minutes. Allow the tart to cool slightly before cutting into squares. Serve warm or at room temperature.

Notes: To thaw puff pastry, remove it from the package, keeping it wrapped in plastic, and leave it in the refrigerator overnight or on your work surface for about 30 minutes. Pastry sheets come folded up like a letter – don’t try to unfold them when they’re frozen or they’ll tear! After the pastry has thawed, you’ll be able to easily unfold it. Wrapped well in plastic, thawed pastry will keep for about 2 days in the fridge.

Caramelized Shallot Tartes Tatin

Caramelized Shallot Tartes Tatin

tartin4 Tbsp. salted butter, melted
12 medium shallots (about 12 ounces), peeled and halved lengthwise
1/2 cup turbinado sugar
All-purpose flour, for rolling
1 pound puff pastry, thawed and chilled
1/2 cup balsamic vinegar
2 ounces Gorgonzola, crumbled
Sea salt, for sprinkling

Preheat oven to 400° and arrange racks in middle and lower third. Line 2 baking sheets with parchment paper. In a medium bowl, combine melted butter, shallots, and sugar, and toss to coat. Arrange shallots cut-side down on prepared baking sheets. Scrape any remaining sugar mixture onto shallots. On a floured surface, roll puff pastry to a 15″ square. Using a 2 1/2″ round biscuit cutter, stamp out as many circles as possible. If necessary, gently press scraps together and freeze until firm, then reroll and cut out more rounds. Place pastry rounds over shallots, and top each pan with a sheet of parchment and another baking sheet. Bake for 20 minutes, switching position of pans halfway through. Carefully remove top baking sheets and parchment paper. Return tartes tatin to oven and continue to bake until pastry is golden, 15 to 20 minutes more, switching pans again halfway through. Working quickly, using a spatula, invert tartes tatin onto a serving platter. Meanwhile, in a small saucepan, boil balsamic vinegar until reduced to 2 Tbsp., about 5 minutes. Dot tartes tatin with Gorgonzola and drizzle with balsamic reduction. Sprinkle with salt and serve.

Goat Cheese and Tomato Triangles

Goat Cheese and Tomato Triangles

0275a79620450fcd53fc9b191bb6e8431 sheet of ready to use puff pastry
1 ripe juicy tomato
100 g goat cheese (I used Sainte Maure)
fresh thyme
extra virgin olive oil
salt & pepper to taste

Heat oven to 220º C. Line a baking tray with parchment paper. Cut puff pastry into approximately 10 x 10 cm squares and divide each into two triangles. You can go for any shape you fancy, of course. One detail: don’t “trace” any margin along the sides, we want a rustic look here. Cut tomato into thin slices. Roughly chop goat cheese. Place pastry on baking tray, top with a few slices of tomato, a tablespoon of goat cheese. Season with salt and pepper. Drizzle olive oil over the cheese and tomato, decorate with fresh thyme. Bake for about 10 minutes or until the pastry is nicely puffed and golden. Enjoy!