Taking off where I left off yesterday, I mentioned puffed pastry and said I'd discuss it today so here goes. This is a wonderful product because you get to let the
experts do the work and you get all the glory with your own finished
product. I love puffed pastry because it
makes it very easy on me and I’m all for that.
I’ve seen puffed pastry made and I don’t think I ever want to tackle
it. It is laying butter and flour over
and over and over and a real pains taking process. I’m grateful someone has done it for me.
There are two types of puffed pastry that I like to use:
shells and sheets. I recommend that you
have both available in your freezer for a quick meal or dessert.
Years ago a dear friend who is no longer living invited me
and some friends to her home for lunch.
She served us Chicken Divan in puffed pastry shells. It is the first time I had these simple
little wonders and it was not my last. If
you are still wondering what to do with that left over chicken from yesterday, here are two
more simple chicken dishes you can serve in them.
Chicken Puff Pastry Shells
1 chicken breast (Another way to used that roast chicken)
2 tbs. butter
2 scallions
8 oz. can of artichoke hearts
Salt and pepper to taste
1 cup chicken broth
1 tsp. corn starch
2 tbs. whipping cream
Puff Pastry Baskets
2 tbs. butter
2 scallions
8 oz. can of artichoke hearts
Salt and pepper to taste
1 cup chicken broth
1 tsp. corn starch
2 tbs. whipping cream
Puff Pastry Baskets
Pre-heat the oven to 350 F.
Finely dice the chicken breasts. Melt the butter and heat
the chicken on medium heat if you are using left over roast chicken. If it is raw chicken you need to fry the
chicken until it is fully cooked. Chop the green onions and add to the chicken.
Drain the canned artichoke hearts well, dice and add to chicken. Season with pepper
and salt. Pour in the chicken broth. Dissolve corn starch in a little cold
water, add to the boiling sauce to thicken and stir well. Add the cream.
Bake the Puff Pastry Sheets (e.g. Peppridge Farm if what I
use) according to directions on the package. Put the warm shells on plates and
fill with chicken and vegetable mixture. Arrange some of the chicken mixture
next to the basket on the plate.
Variation: You may like to add some grated cheese to add
even more flavor.
Chicken Divan
This is so easy because it is left over chicken, soup out of
a can, cheese, and broccoli.
1 (10 ounce) packages frozen chopped broccoli
2 cooked chopped boneless chicken breast
1 cup chicken broth
1 can cream of chicken soup
1 can cream of mushroom soup
1/2 cup mayonnaise
1 teaspoon lemon juice
1 cup shredded Cheddar cheese
Preheat oven to 350 degrees F.
Add broccoli and chicken to your chicken broth in a sauce
pan. Add the cream of chicken and
mushroom soup, mayonnaise, and lemon juice. Add the cheddar cheese and heat the
mixture over medium heat until everything is well blended and bubbly.
Bake the Puff Pastry Sheets (e.g. Peppridge Farm is what I
use) according to directions on the package. Put the warm shells on plates and
fill with the chicken divan. Arrange some of the chicken mixture next to the
basket on the plate also.
Dessert
OK. Now for the
important part….dessert. You can go
crazy thinking up wonderful ways of using this pastry. Just looking at the packaging gives you ides. You can fill them with fresh fruit and put
whipped cream on top. You can fill with
puddings and drizzle with chocolate.
You can fill them with ice cream and top with your favorite sundae
toppings. You can make a cream puff out
of them. Let your imagination go
wild.
I can’t always find the puffed pastry shells in my local
stores but I can usually find the sheets in the freezer department. I always have a box in my freezer for stand
by for a quick crust or a dessert to take for get together. If I find them, I stock up to have them when
I need them.
I like to make turn over’s with them because they are so
quick and easy (no needs to know that though).
It is just laying out your pastry and cutting it into square and taking
your favorite pie filling in a can and filling the squares in the middle. I like to use me apple-pie-in-a-jar I have
canned and in my pantry and make apple turn over’s. You pull the corner of the square over and
seal the triangle by using a fork around the edge. I like to sprinkle it with a little sugar and
cut a slit in the top. If you want to have a larger quantity, you can cut the pastry into smaller squares and fold over into a small rectangle. You can get twice as many for a larger gathering. When making this version, I put three slices in the top of the pastry to show off what type of fruit is inside.
Bake in a preheated at 350 degrees F. for 20 or until golden
brown. You only need to bake the pastry. Let cool or serve warm with ice cream. Put it on
foil when you are baking them because they do break open and can make a mess on
your pan. Oh, now I have done it. I haven’t had my
breakfast yet and it is making my stomach rumble just thinking about it. Warm
out of the oven is great.
You can also make them into savory dishes by filling them
with meats, cheeses, spinach; or sprinkle them with sesame seeds or poppy seeds. You
can cut them into strips and twist them into stick appetizers and add flavored
salts like garlic and onion, grated Parmesan cheese or seeds.
You will always have a quick meal at hand if you keep these
in your freezer. Hope you love them as much as I do.
Be happy and may God bless you and yours.
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