Sunday, January 6, 2013

Sunday Brunch Pastry

This recipe uses several of my favorite ingredients:  puffed pastry, Canadian bacon and bacon.  You can modify it to your favorite meats and cheeses.  There can be so many combinations.  What would you like to put in yours?

1 to 2 tablespoons all-purpose flour
2 sheets frozen puff pastry, thawed
1 tablespoon butter
1 cup milk
Salt and pepper
Pinch of nutmeg
Canadian bacon slices
1 cup grated Mozzarella or provolone cheese
1 cup mild cheddar cheese (or cheese of your choice)
5 slices of pre-cooked bacon
4 large egg, beaten

Roll each sheet of thawed pastry into a 10 x 13 rectangle on a lightly floured surface. Transfer them to a sprayed 10 x 13 cookie sheet and put parchment paper between them to keep them from sticking.  Refrigerate them to keep the butter in the pastry cold while making the sauce.

Melt the butter over medium heat. Add flour and cook about a minute, stirring constantly, until golden (roux). Add your milk, whisking constantly, and bring to a simmer. Stir until thick, about five minutes. Add a pinch of nutmeg and season with salt and pepper.  Add your cheddar cheese and let it melt.  Remove from heat and let cool 30 minutes.

While flour mixture cools, preheat oven to 400 degrees.

Remove the top pastry and set aside. On the bottom pastry sheet, arrange the Canadian bacon evenly, leaving at least a ¾ inch border. Add 3 beaten eggs and chopped up bacon to the cooled sauce.  Spread sauce over Canadian bacon and sprinkle with grated Mozzarella cheese. Brush remaining border with 1 egg then top with pastry sheet. Fold edges over and press to seal the boarder like a pie crust.

Brush the top pastry sheet with the remaining egg wash. Cut slits in top to vent. Bake about 30 minutes, until brown and puffy. Serve warm.

Variation - To make this your own, you may wish to use your favorite breakfast meat like ham or sausage.  You may also switch out the cheeses and use what ever cheese you like.  If you use sausage, use a sage sausage to get the sage seasoning or you may add a little.  You may also want to chop up some onion and saute it with your bacon or add a little onion powder to the cheese sauce.

Try making it a meat lovers dish and add Canadian bacon, sausage, ham and bacon. I'd chop up all the meat and sprinkle it on so it is not too thick.  Make sure you crumble the sausage up and pre-cook it and drain it very well.  This is a great brunch pleaser. 

Tomorrow some lentil soups.  It is a great time of year for hot soup recipe sharing.

Be happy and may God bless you and yours.

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