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ISO: ISO: Joe-- Traders has the all butter puff pastry back for the holidays--stock up!!
- Thread starter monj
- Start date
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By the way I saw Jamie Oliver do a couple interesting things with commercial puff pastry
He specified all butter of course.
First he sandwiched crumbled chestnuts and torn sage leaves between two sheets, rolled it out, and used it to top a turkey and leek pot pie.
On another occasion he topped a rolled-out sheet with jarred mincemeat, added cranberries, chestnuts and mandarine orange zest, then rolled it up and sliced it like cinnamon buns.
THEN he lined muffin tins with a couple sheets of buttered philo dough, put it the rolled pieces, and baked. After unmolding they broke apart into individual crunchy pies.
I looked for the recipes on line but didn't find them.
He specified all butter of course.
First he sandwiched crumbled chestnuts and torn sage leaves between two sheets, rolled it out, and used it to top a turkey and leek pot pie.
On another occasion he topped a rolled-out sheet with jarred mincemeat, added cranberries, chestnuts and mandarine orange zest, then rolled it up and sliced it like cinnamon buns.
THEN he lined muffin tins with a couple sheets of buttered philo dough, put it the rolled pieces, and baked. After unmolding they broke apart into individual crunchy pies.
I looked for the recipes on line but didn't find them.
If any of you can get PC products on the other side of the border, their puff pastry (butter of
course) is perfectly acceptable and easy to use. I've bought DuFore's in the US also but it was only in a block then.
I used to bring puff pastry back from France before we could get it here. There they roll it out into a round ready to fit in or on a pie.............now there's a luxury. (along with their pizza crusts that were so thin) But it is such a pleasure having it here now. I think it is one of the biggest boons to kitchen-creativity and the use of the leftovers I dread.
course) is perfectly acceptable and easy to use. I've bought DuFore's in the US also but it was only in a block then.
I used to bring puff pastry back from France before we could get it here. There they roll it out into a round ready to fit in or on a pie.............now there's a luxury. (along with their pizza crusts that were so thin) But it is such a pleasure having it here now. I think it is one of the biggest boons to kitchen-creativity and the use of the leftovers I dread.