Today’s Tasting: Puff Pastry Starters….

Puff Pastry Starters/Treats
1 Sheet Of Puff Pastries Thawed
1 Bunch Asparagus Blanched And Dried
1 8 Oz Fontina Cheese Shredded
Dijon Mustard
Roll The Sheet Into A 14×16 Rectangle. Spread Mustard Over The Surface 1 Inch From The Edge. Fold The Edge Over 1/2 Inch All Around The Crust And Crimp With A Fork. Place Asparagus Spears On The Inside Of The Crust. Sprinkle Fontina Over The Top. Bake At 400 Degrees For 20 Minutes. Until Crust Is Golden Brown. Cool 5 Minutes And Cut In Squares To Serve Warm.
1 Sheet Of Puff Pastry Thawed
2 Cups Smoked Sausage Diced
1 Tablespoon Dijon Mustard
1/2 Cup Marmalade
Cut Puff Pastry Into 2 Inch Squares And Place Each In A Sprayed Mini Muffin Cup. In A Medium Bowl Add Diced Sausage, Mustard, And Marmalade. Mix Well. Place A Large Teaspoon Full Of Mixture Into Each Mini Pastry Cup. Bake At 400 Degrees For 15-20 Minutes Until Pastry Is Brown. Plate And Serve Hot.
1 Sheet Of Puff Pasty Thawed And Edges Rounded To Form A Circle
1 Round Of Brie
1/2 Cup Cranraisins
1/2 Cup Apricot Preserves
1/2 Cup Slivered Almonds Toasted
1 Sheet Of Puff Pasty Thawed, Rolled To 15×15 In Square, And Edges Rounded To Form A Circle. Spread Preserves Over The Rounded Crust 1 Inch From Edge. Top With Cran-Raisins And Almond Slivers. Place the brie in the center of the pastry circle. Fold two sides over the brie. Then fold the remaining 2 sides over the first two. Blot any leakage from the pocket off the outside crust. Decorate by placing a basket weave of criss crossed pastry strips over the top and baste with beaten egg. Place folded side down onto the parchment lined baking sheet. Bake at 375° for 30 minutes until golden brown. Let sit about 10 minutes before cutting. Serve with apple slices and crackers.
1 pound sage sausage
1 medium onion diced
1 cup dressing
1 egg beaten
Cut 1 inch strips on both sides toward the center fold line of the sheet. Leaving a 3 inch strip in the middle.
Lightly brown the sausage mushrooms and onion in a medium-high skillet. Remove from skilled and Fold in dressing until blended. Place down the center of the pastry and criss cross the cut strips over the mixture. Baste with egg over the top and bake at 375 degrees for 30 minutes until brown. Slice in 2 inch strips and serve.
2 Cups of Roasted Chicken Diced
1/2 Cup Coconut Milk
2 Leeks Sliced thin
1 teaspoon ground ginger
1 teaspoon curry powder
1/2 cup Roasted Red Pepper diced
1 egg beaten
Cut pastry sheet into 9 squares. In a skillet on medium-high heat place 1 teaspoon of vegetable oil and add sliced leeks, ginger, curry powder and peppers. Cook until leeks are translucent. Fold in diced chicken until blended. Pour in coconut milk and simmer for about 3 minutes. Place a heaping teaspoonful of mixture into the pastry squares until used up. Wet the edges of the pastry. Fold each corner to the center over the mixture and pinch into pockets. Bake for 20 minutes at 400 degrees until the crust is brown.
1 Egg Beaten
1 Pastry Sheet
1 Cup Parmesan Cheese Grated
3 Tablespoons Fresh Basil
1 Teaspoon Herb De Provence
Pinch Of Sea Salt
Roll pastry out to 10×14 and cut in half. Baste one side with egg mixture to cover entire sheet. Sprinkle cheese, herbs and a sprinkle of sea salt over mixture. Place second half of pastry sheet over the top of the first one and baste with egg mixture. Cut into ½ inch strips and twist and place onto baking sheet.
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