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Chicken, Pot Pie All-Crust

Chicken, Pot Pie All-Crust

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Yield: 4 Servings

Adapted from: Food Network

If your favorite part of the chicken pot pie is the crust, we’ve got you covered. This creamy version is topped with acres of light and flaky pastry and takes less than a half hour of hands-on time, making it easy enough for a weeknight and fun enough for a crowd.

  • Nonstick cooking spray, for the pan
  • 3TBS unsalted butter
  • 2tsp fresh thyme leaves, chopped
  • ⅓cup AP flour, plus more for dusting
  • 3cups low-sodium chicken broth
  • Kosher salt and freshly ground black pepper
  • 1rotisserie chicken, skin discarded, and meat shredded (about 3 cups)
  • 114-oz bag frozen pearl onions, thawed
  • 2large carrots, sliced into thin half-moons
  • 2stalks celery, finely diced
  • 217.3-oz packages puff pastry (4 sheets)
  • 1large egg, beaten with a splash of water

Preheat the oven to 400°F. Line and spray a half-sheet pan with cooking spray or coat lightly with vegetable oil.

Melt the butter with the thyme in a small saucepan over medium heat. Whisk in the flour and cook, stirring, until a sandy consistency, about 1 minute.

Pour in the chicken broth, whisking constantly until smooth. Stir in 2 tsp salt and a few grinds of black pepper and bring to a boil.

Lower the heat and simmer gently until thickened and the flour flavor is gone, about 10 minutes.

Meanwhile, add the chicken, onions, carrots and celery to the prepared sheet pan and toss to combine, set aside.

Stack 2 puff pastry sheets on top of each other on a lightly floured surface. Roll the puff pastry out to a 15-by-15-inch square. Cut the pastry into 1-inch strips so you have 15 strips total. Repeat with the remaining 2 puff pastry sheets.

Pour the gravy over top of the chicken mixture on the sheet pan. Arrange the pastry strips over the filling crosswise, overlapping them slightly so most of the filling is covered. Trim any overhang from the edges of the pan. Brush the pastry with the egg wash and bake until deep golden-brown, 35 to 40 minutes.

Let sit 5 to 10 minutes and serve.

Sausage Rolls

Sausage Rolls

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Yield: 16 Sausage Rolls
Adapted from Food Wishes

This is a great appetizer for any occasion. Recipe is simplified by using purchased sausage, adding mushrooms, fresh thyme and Worcestershire sauce.

  • 2TBS butter
  • 4oz button mushrooms, finely chopped
  • 1TBS Worcestershire sauce
  • 1TBS fresh thyme
  • 1lb sweet Italian sausage, uncased
  • 1sheet prepared puff pastry
  • 1large egg beaten with a tsp of water
  • sesame seeds to garnish


Heat oven to 375°F and line rimmed baking sheet with parchment paper.

Melt the butter in a large frying pan and fry the mushrooms until soft. Transfer to a large bowl. Add the Worcestershire sauce, thyme and sausage meat and season well with salt and freshly ground black pepper. Mix with a fork until thoroughly combined.

Divide the mixture in two and tightly roll each half in plastic wrap to form logs the length of the puff pastry. Set aside in the refrigerator.

From a package of puff pastry, break the sheet along the seams into 3 pieces. Set the pieces on a sheet of parchment.

Split one of the pieces in half lengthwise and use the halves to make the other two pieces wider. Put some egg wash at the seams and press to make two wider pieces.

Sprinkle with flour and cover with another sheet of parchment and roll to merge the seams to form two single sheets. Roll width wise to widen the sheets. This makes them fit around the meat better.

Remove the top sheet of parchment and press the long edges to thin the pastry. Place the sausage logs onto one edge of the pastry sheets and roll up the pastry to form a log. Egg wash the last inch before finished rolling to seal the seam.

Place back on parchment and place in freezer for 10 minutes to stiffen dough.

Lightly flour board and paint each log with egg wash and sprinkle with sesame seeds. Cut each log into 8 pieces.

Place on a Silpat lined baking sheet. Press the top of each to slightly flatten to prevent them from falling over and bake in a 375°F oven until sausage rolls are golden-brown, about 30 minutes. Make sure the pastry has cooked through.

Serve hot, warm or at room temperature.

Apple Cinnamon Turnover

Apple Cinnamon Turnover

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Yield: 6 Turnovers
Adapted from Entertaining With Beth

For Filling:

  • 2TBS sugar
  • ¼tsp cinnamon
  • 1cup diced apples, skin on (to preserve the pectin)
  • 3TBS raisins (optional)
  • 1egg beaten
  • 1package of store-bought puff pastry sheets

For Glaze:

  • 1TBS powdered sugar
  • 1-2tsp heavy cream


Preheat oven to 400°F

Filling: In a small bowl combine the sugar with the cinnamon and set aside.

In a medium-sized bowl add the apples if using, the cinnamon sugar and the raisins. Toss well to combine and set aside.

Beat 1 egg until combined.

Assemble: Roll out puff pastry onto a floured surface. Cut into 3” by 2” rectangles. Using a pastry brush, brush the egg wash around the perimeter of each rectangle.

Fill one half with a scoop (about 1½ TBS) of the apple mixture. Top with 2nd half of pastry and seal shut using the tines of a fork, pressing down into the pastry all the way around.

Brush pastry tops with egg wash, and then make 4-5 slits across the apple mound for ventilation. Transfer with a floured spatula to a parchment lined cookie sheet.

These can all be made in advance, wrapped tightly with foil and popped in the fridge or freezer until ready to be baked.

Bake: Bake for 30-35 mins, depending on it they were frozen or not, if frozen they will most likely take the full 35 mins. If not frozen bake for 25-30 mins. If not freezing before baking, do take the time to firm up the dough by popping your tray in the fridge for 20 mins, freezer for 10 mins, otherwise the pastry can melt too quickly in the oven and lose its shape.

Remove from oven and allow to cool slightly.

Glaze: Meanwhile in a small bowl and the powdered sugar and heavy cream and whisk with a fork until smooth. Start with 1 tsp, if too thick add the 2nd tsp.

Drizzle the glaze on the pastries with a fork in a zig-zag motion. Serve

Flaky Chicken Hand Pies

Flaky Chicken Hand Pies

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Yield: 9 Servings
Adapted from David Tannis / NY Times

Chicken potpie to go.  Very similar to the other hand pies here, but this one is made with store bought puff pastry.

  • 4whole boneless, skinless chicken thighs or breasts (about 2 lb)
  • Salt and pepper

Filling:

  • 2TBS butter
  • 1large onion, diced (about 1½ cups)
  • 2small cloves garlic, minced
  • 1tsp chopped fresh thyme
  • 8oz brown or white mushrooms, chopped (about 4 cups)
  • 2TBS all-purpose flour
  • 1cup chicken broth or stock
  • ½cup crème fraîche
  • 6scallions, white and green parts only, chopped
  • 3TBS freshly chopped parsley

Crust:

  • 1sheet (about 10-by-15 inches) frozen puff pastry, thawed in the refrigerator
  • 1egg, beaten with 1 TBS water


Prepare chicken:

Heat oven to 375°F. Season chicken generously with salt and pepper. Roast, uncovered, for 30 to 45 minutes, until cooked through. Set aside until cool enough to handle.

Chop chicken roughly into 1/2-inch chunks and set aside or refrigerate, covered, for up to 2 days.

Make filling:

In a large skillet, melt butter over medium-high heat. Add onion and cook until softened, stirring, about 5 minutes. Add garlic, thyme and chopped mushrooms. Season mixture with salt and pepper and reduce heat to medium.

Cook, stirring, until onions have colored slightly and mushrooms are tender, about 5 minutes. Sprinkle with flour and stir to coat. Add broth and cook, stirring, as mixture thickens. Add chicken, turn heat to low and cook 5 minutes more. Stir in crème fraîche, turn off heat, and set aside to cool. Stir in scallions and parsley. Season with salt and pepper to taste.

Assemble:

Line 2 baking sheets with parchment paper. Unfold puff pastry on a lightly floured (or parchment-paper-covered) work surface. Using a rolling pin, roll out into an approximate 15-inch square. Use the tip of a knife to cut into 9 equal squares. Spoon about 3/4 cup chicken mixture into the center of each piece, then divide any remaining mixture evenly on top, so each has the same amount.

Brush two adjacent edges with egg wash. Pick up and fold the dry corner of pastry over the filling to make a triangular pie. Press and pinch both edges together tightly to seal. Divide on the prepared pans.

Bake:

Brush the tops with egg wash and bake until deep golden brown, about 20 to 25 minutes.

Serve warm.

Beef Wellington

Beef Wellington

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Yield: 4 – 6 servings
Adapted from Elizabeth E. Skipper

Circa 1988: Beef Wellington is a masterpiece of a dish. It’s really not all that hard to make, but you need to be careful and follow all of the directions. There are many variations for the recipe. Some insist on using mustard to coat the seared meat. Others wrap the duxelle coated meat in crepes to keep the puff pastry dry. Individual Wellingtons are also a nice touch when made from filet steaks.

  • ½box puff pastry
  • duxelles (see below)
  • 6oz foie gras or pork liver pate (optional, but recommended)
  • 1center of a trimmed filet of beef (tenderloin), about 2 – 3 lb
  • dorure (pastry glue) made with 1 egg yolk and 3 TBS milk
  • vegetable oil


If starting from a whole tenderloin, trim it to remove the center cut (chateaubriand).  Remove any remaining silver skin.  Click this link for detailed instructions on preparing a tenderloin.

Season the meat all over with salt and pepper, then lightly coat meat with a film of oil and broil or sauté to sear – about five minutes on each side. Using a pair of tongs, sear the ends also. This will not cook it, only brown it. Set aside to cool.

When cool, put a hole through the center of the meat (down the length of it), and fill with the foie gras. Spread on three sides and the ends with the duxelles and set aside once again while you roll out the pastry.

Roll out the pastry into a rectangle large enough to enclose the meat with an overlap, about 1/8″ thick. Set the meat upside down on the pastry, and fold the pastry up over the meat. Seal the flap with dorure and trim the sides (ends) to just fit with a slight overlap , Seal these with dourer also. Invert the pastry-wrapped meat onto a baking sheet, decorate with pastry cutouts made from the scraps (affix with dorure), and chill for an hour.

Make some steam holes in the dough.

Bake at 425°F for 25 to 30 minutes, or until pastry is cooked a nice brown color.

Allow to rest for ten minutes before carving with a serrated knife.

Duxelles:

  • ½onion, minced
  • 2shallots, minced
  • 12oz mushrooms
  • ½cup madeira or sherry
  • ½cup heavy cream

Sauté onion and shallot until soft but not brown in 2 TBS butter. Add mushrooms, salt. Turn heat up high and cover until they exude juice (a l’étuvée). Uncover and cook until juice evaporates. Add ¼ – ½ cup dry sherry/madeira and cook until evaporated. Add heavy cream. Cook until cream appears to disappear.

Puff Pastry Pinwheel Cookies with Jam filling

Puff Pastry Pinwheel Cookies with Jam filling

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Yield: 40 cookies

Bon Appetite Dec 1995 / Epicurious

December 1995: Meghan and I made these in Colorado a few times. They are very simple and quite delicious. Make a nice gift when you get invited to dinner around the holidays.

Supermarket staples – puff pastry and fruit jams – are transformed into delicate teatime treats that require very little effort. For gift giving, place the cookies between sheets of waxed paper or colorful tissue paper, and pack them in a pretty tin.

  • 117¼ oz package frozen puff pastry (2 sheets), thawed
  • 1egg beaten to blend (glaze)
  • ½cup (about) table, sparkling or sanding sugar
  • ½cup (about) assorted jams (such as raspberry, apricot and kiwi)
  • Powdered sugar (optional)


Preheat oven to 400°F. Lightly butter 2 heavy large baking sheets. Roll out 1 puff pastry sheet on lightly floured surface to 16×13-inch rectangle. Trim edges neatly, forming 15 x12-inch rectangle. Cut rectangle into twenty 3-inch squares. Using small sharp knife, make 1-inch-long diagonal cut in all 4 comers of 1 square, cutting toward center (do not cut through center). To form pinwheels, fold every other point of puff pastry toward center of square, pressing to adhere.

Repeat with remaining puff pastry squares.

Brush pinwheels lightly with egg glaze. Sprinkle each with ½ tsp of table or sparkling sugar. Place scant ½ tsp jam in center of each. Transfer to prepared baking sheet. Bake until pinwheels are golden and puffed, about 13 minutes. Using metal spatula, transfer cookies to rack and cool. Repeat with remaining puff pastry sheet, glaze, sugar and jam.

Sprinkle cookies with one of the sugars, if desired.

Can be prepared ahead. Place cookies between waxed paper sheets in airtight containers and freeze up to 2 weeks; thaw before packing, or store airtight at room temperature up to 3 days.

Cheesy Asparagus Tart

Cheesy Asparagus Tart

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Yield: 4 – 6 servings
http://12tomatoes.com/rc-elegant-asparagus-tart/

March 2016: I found this posted on Facebook and it looked wonderful. It’s fairly simple to make and tastes great.

  • 1(17.3 oz) package frozen puff pastry, thawed
  • 1½lb asparagus, bottom 3-4 inches peeled.
  • 3cups assorted cheese, grated (2½ cups Swiss, ½ cup parmesan)
  • 2TBS honey Dijon mustard
  • 1TBS extra-virgin olive oil
  • 1-2tsp balsamic vinegar, optional
  • Kosher salt and freshly ground pepper, to taste
  • Hollandaise sauce, garnish


Preheat oven to 400º F and line a large baking sheet with parchment paper.

Take both sheets of thawed puff pastry and place them on lined baking sheet, overlapping them by 1 inch and pressing the seam gently to seal.

Use a paring knife to score a rectangle border 1 inch from the edge of pastry, then take a fork and pierce the dough all around the inside of the rectangle. (This allows steam to be released so the center of your tart doesn’t puff up, while the outside edges do.)

Place baking sheet in oven and bake for 12-15 minutes, or until golden brown and lightly puffed up.

Remove from oven and let cool 2-3 minutes, then brush honey Dijon mustard and balsamic vinegar onto the center of puff pastry. Evenly sprinkle assorted cheeses over the center of tart.

Take your asparagus and trim the ends so they fit into the center rectangle of tart. Lay asparagus out in a single layer, alternating the direction ot the tips with each row, then brush with olive oil and season generously with salt and pepper.

Return baking sheet to oven and bake for 20-25 minutes, or until pastry is golden brown and edges are puffed up, and asparagusis tender.

Remove from oven and let cool 5 minutes, then drizzle with hollandaise sauce, slice.