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Accidentally bought puff pastry shells and not sheets...
- Thread starter kathleen
- Start date
This one sounds good, plus had tons of great reviews: Cheese and Spinach Puff Pastry Pockets
http://www.foodnetwork.com/recipes/giada-de-laurentiis/cheese-and-spinach-puff-pastry-pockets-recipe/index.html
http://www.foodnetwork.com/recipes/giada-de-laurentiis/cheese-and-spinach-puff-pastry-pockets-recipe/index.html
This is one of my favorite easy, quick appitizeres. Rec: Vol-Au-Vents
Vol-Au-Vents
Recipe By : Australian Cookbook
Serving Size : 6
Amount Measure Ingredient -- Preparation Method
6 Vol-au-Vent cases
2 ounces butter
2 tablespoons flour
1/3 cup milk
1/4 cup dry white wine
1/3 cup heavy cream
1 tablespoon mayonnaise
2 teaspoons parsley -- chopped
salt and pepper
cooked: chicken, shrimp, crab or scallops
Bake cases according to package instructions.
Melt butter in pan, add flour, cook a few minutes stirring. Remove from heat and stir in milk. Blend until smooth and stir in wine, cream and mayo. Return to heat and cook, stirring, until sauce boils and thickens. Reduce heat, continue stirring, and simmer 2 minutes; stir in parsley and season with salt and pepper.
Add chicken or fish. Spoon into warm cases.
- - - - - - - - - - - - - - - - - -
Vol-Au-Vents
Recipe By : Australian Cookbook
Serving Size : 6
Amount Measure Ingredient -- Preparation Method
6 Vol-au-Vent cases
2 ounces butter
2 tablespoons flour
1/3 cup milk
1/4 cup dry white wine
1/3 cup heavy cream
1 tablespoon mayonnaise
2 teaspoons parsley -- chopped
salt and pepper
cooked: chicken, shrimp, crab or scallops
Bake cases according to package instructions.
Melt butter in pan, add flour, cook a few minutes stirring. Remove from heat and stir in milk. Blend until smooth and stir in wine, cream and mayo. Return to heat and cook, stirring, until sauce boils and thickens. Reduce heat, continue stirring, and simmer 2 minutes; stir in parsley and season with salt and pepper.
Add chicken or fish. Spoon into warm cases.
- - - - - - - - - - - - - - - - - -
Lots and recipes to check out here:
http://www.puffpastry.com/searchresults.aspx?SearchTerms=puff%20pastry%20shells&Query=puff%20pastry%20shells
http://www.puffpastry.com/searchresults.aspx?SearchTerms=puff%20pastry%20shells&Query=puff%20pastry%20shells
Here's one that sounds good and easy: Chocolate Sundaes in A Shell
http://www.puffpastry.com/recipedetail.aspx?recipeID=23968&rc=-1
http://www.puffpastry.com/recipedetail.aspx?recipeID=23968&rc=-1
Here's another to check out: Blueberries Vof-Au-Vent
http://www.puffpastry.com/recipedetail.aspx?recipeID=26059&rc=-1
http://www.puffpastry.com/recipedetail.aspx?recipeID=26059&rc=-1
from Joe, a Julia Child recipe for Pears in Puff pastry.
it calls for rectangles, but circles or half circles would work too.
http://eat.at/swap/forum1/28084_REC_Caramelized_Pears_in_Puff_Pastry_from_Julia_Child__Unbelievably_good_very
it calls for rectangles, but circles or half circles would work too.
http://eat.at/swap/forum1/28084_REC_Caramelized_Pears_in_Puff_Pastry_from_Julia_Child__Unbelievably_good_very
Kathleen--if not too late, I finally found this recipe. I did the same thing U did but was
buying 10 boxes of puff pastry sheets (or so I thought). When I arrived home, I realized 4 of those boxes contained patty shells. I stashed them in the freezer and a couple days later began flipping through cookbooks to see what I could make to use up the surprise purchase of patty shells. The following was a good entree--I served it to my garden club.
Chicken Puffs with Sausage (8 servings)
9 frozen patty shells
8 chicken thighs
Salt & freshly ground pepper to taste
1/4 cup butter
1/2 cup chicken broth
1/2 pound fresh mushrooms, minced
1/4 cup flour
1 teaspoon salt
1/4 teaspoon freshly ground pepper
1 cup light cream
1/2 cup white wine
8 pork sausage links, cooked
1 egg yolk
2 tablespoons light cream
Place package of patty shells in refrigerator for at least 8 hours to defrost. Season chicken thighs with salt & pepper to taste. Brown thighs well in butter in a large skillet over medium heat. Add broth, cover and simmer for 30 minutes or until tender. Remove chicken from pan and cool. Add mushrooms to pan and simmer for 3 minutes. Blend flour, salt & pepper into mushroom mixture. Add 1 cup light cream and wine and stir over medium heat until thickened. Cool. Remove bones, skin and cartilage from chicken, leaving meat in whole piece. Place a sausage in each thigh. Roll each patty shell on a lightly floured pastry cloth into a 6-inch square. Place about 2 tablespoons of mushroom mixture in center of each pastry square and top with a stuffed chicken thigh. Fold pastry over chicken and place seam side down on a greased baking sheet. At this point the packets can be refrigerated for sevral hours. Brush each packet with egg yolk mixed with 2 Tbsp light cream and decorate with tiny pieces of pastry cut from remaining patty shell. Brush each packet again with yolk mixture and bake at 400 degrees F for 30 minutes or until golden. Serve with Sauce Madere.
SAUCE MADERE
1/2 cup beef broth
1/2 cup Madeira
1 teaspoon Bovril
Juice of 1/2 lemon
2 tablespoons butter, softened
In skillet combine beef broth, Madeira and Bovril. Bring to a boil, reduce heat, add lemon juice and let simmer for 5 minutes, stirring occasionally. Remove skillet from heat and swirl in butter. Pour sauce into a sauce boat and serve with chicken puffs.
Recipe is from COLORADO CACHE cookbook, p. 141.
buying 10 boxes of puff pastry sheets (or so I thought). When I arrived home, I realized 4 of those boxes contained patty shells. I stashed them in the freezer and a couple days later began flipping through cookbooks to see what I could make to use up the surprise purchase of patty shells. The following was a good entree--I served it to my garden club.
Chicken Puffs with Sausage (8 servings)
9 frozen patty shells
8 chicken thighs
Salt & freshly ground pepper to taste
1/4 cup butter
1/2 cup chicken broth
1/2 pound fresh mushrooms, minced
1/4 cup flour
1 teaspoon salt
1/4 teaspoon freshly ground pepper
1 cup light cream
1/2 cup white wine
8 pork sausage links, cooked
1 egg yolk
2 tablespoons light cream
Place package of patty shells in refrigerator for at least 8 hours to defrost. Season chicken thighs with salt & pepper to taste. Brown thighs well in butter in a large skillet over medium heat. Add broth, cover and simmer for 30 minutes or until tender. Remove chicken from pan and cool. Add mushrooms to pan and simmer for 3 minutes. Blend flour, salt & pepper into mushroom mixture. Add 1 cup light cream and wine and stir over medium heat until thickened. Cool. Remove bones, skin and cartilage from chicken, leaving meat in whole piece. Place a sausage in each thigh. Roll each patty shell on a lightly floured pastry cloth into a 6-inch square. Place about 2 tablespoons of mushroom mixture in center of each pastry square and top with a stuffed chicken thigh. Fold pastry over chicken and place seam side down on a greased baking sheet. At this point the packets can be refrigerated for sevral hours. Brush each packet with egg yolk mixed with 2 Tbsp light cream and decorate with tiny pieces of pastry cut from remaining patty shell. Brush each packet again with yolk mixture and bake at 400 degrees F for 30 minutes or until golden. Serve with Sauce Madere.
SAUCE MADERE
1/2 cup beef broth
1/2 cup Madeira
1 teaspoon Bovril
Juice of 1/2 lemon
2 tablespoons butter, softened
In skillet combine beef broth, Madeira and Bovril. Bring to a boil, reduce heat, add lemon juice and let simmer for 5 minutes, stirring occasionally. Remove skillet from heat and swirl in butter. Pour sauce into a sauce boat and serve with chicken puffs.
Recipe is from COLORADO CACHE cookbook, p. 141.