Posts Tagged ‘puff pastry’

h1

Puff Pastry Quiche with Spinach and Cheese

February 27, 2017

There are many great things about this recipe. First, you get to use puff pastry, which is flaky and buttery. Then you get to make quiche that is portable and easily customized, which makes this perfect for brunch or households where tastes vary. You can always mix up the egg base and set out a “filling bar” so hungry diners can choose-their-own meal adventure.

This recipe will give you a dozen muffin-sized quiches and a dozen mini quiches. You will likely have some extra filling mixture at the end too, which is perfect for making a quick egg scramble!

You will need:

  • 6 eggs
  • 2 c fat-free half and half
  • 2 t garlic powder
  • 1 t pepper
  • 1/2 t paprika
  • 1/2 t salt
  • 1/4 t crushed red pepper flakes (optional)
  • 2 c frozen chopped spinach, thawed with the extra water squeezed out
  • 1/2 small onion, minced
  • 2 c shredded cheese (I used a cheddar-jack blend)
  • 2 sheets of puff pastry, thawed according to the directions

Then you will…

  1. Preheat your oven to 400 degrees. Set a regular and a mini-sized muffin tin on the counter to the side. Lightly grease the tins.
  2. In a medium mixing bowl, whisk the eggs together with the half and half, garlic powder, pepper, paprika, salt, and red pepper flakes until light and airy.
  3. Stir in the spinach, onion and cheese (or whatever fillings you want…be creative!).
  4. Set aside.
  5. Unfold one sheet of puff pastry and cut into 9 pieces (3×3). Gently stretch each piece slightly and press each piece into a regular sized muffin tin well.
  6. Unfold the second piece of puff pastry. Cut one-third of it into 3 pieces; these should be roughly equal in size to what you just cut. Gently stretch each piece slightly and press each piece into a regular muffin tin well.
  7. At this point you should have a dozen regular-sized muffin tin wells lined with puff pastry. The next step will line a dozen mini-sized muffin tin wells.
  8. Cut the remaining puff pastry into 12 pieces (3×4). Gently stretch each piece slightly and press into the mini muffin tin wells.
  9. Pour a little water into any unused mini muffin tin wells to protect them while baking.
  10. Gently spoon the egg mixture into each lined muffin tin well. The egg will rise a little, so you do not need to fill it to the top of the well. I recommend filling to about 2/3 full.
  11. Bake until the egg center is not wet/jiggly in the middle and the puff pastry is golden. It will take about 12-17 minutes for the mini quiches and another 5 or so for the regular muffin-sized ones. Check frequently near the end.
  12. Remove from the oven and allow to cool in the pan for at least 5 minutes before removing. Finish cooling on a wire rack until they are cool enough to eat.

20170225 Puff Quiche 02.JPG

h1

Mushroom Hand Pies

October 4, 2016

We love portable dinner. It is perfect for the beach, a picnic, or for eating one-handed while entertaining a baby. These are hearty and full of earthy mushrooms. We loved adding crispy bacon, but you could leave it out for a vegetarian version.

You will need:

  • 4 oz bacon
  • 8 oz baby bella mushrooms, cut into 1/4-inch slices
  • 2 cloves garlic, minced
  • 1 t oregano
  • Pinch of crushed red pepper flakes
  • 1/2 c white wine
  • 1/2 c heavy cream
  • 4 oz shredded Gruyere or swiss
  • Salt and pepper, to taste
  • 1 package puff pastry sheets
  • 1 egg
  • 1 T water

Then you will…

  1. In a large nonstick skillet, cook the bacon over medium heat until crispy, about 3-5 minutes per side.
  2. Remove the bacon and set aside on a paper towel-lined plate.
  3. Once cool, crumble the bacon. Set aside.
  4. Dispose of all but 2 tablespoons of the rendered bacon fat.
  5. Saute the mushrooms in the rendered bacon fat until most of their liquid is cooked off.
  6. Stir in the garlic, oregano, and red pepper flakes. Saute until fragrant, about 2 minutes.
  7. Stir in the wine and saute until it is cooked off.
  8. Stir in the cream and allow to simmer until the sauce thickens. You want it to resemble a thick gravy.
  9. Stir in the shredded cheese. Season with salt and pepper to taste.
  10. Preheat your oven to 400 degrees. Line two baking sheets with parchment paper.
  11. Roll out the puff pastry until each sheet is roughly square.
  12. Cut each sheet into 4 squares.
  13. Place a spoonful of mushroom filling a little to one side of the middle of each square. You will want roughly a 1/2 inch margin of dough on the edges.
  14. Sprinkle with some of the bacon.
  15. In a small bowl, whisk together the egg and water to make an egg wash.
  16. Brush the edges of the dough lightly with the egg wash.
  17. Fold the other half of the dough over the filling, either in squares or triangles (or both).
  18. Use a fork to crimp the edges of the pastry shut.
  19. Place the pastries on the prepared baking sheets.
  20. Brush the tops with the egg wash.
  21. Lightly sprinkle with pepper.
  22. Cut three small slits in the top of each pastry to allow steam to escape.
  23. Bake 20-30 minutes or until the pastries are golden and baked through.
  24. Remove from the oven and allow to cool on a rack at least 15 minutes before serving.

20160809-mushroom-pies-03

 

h1

Pesto Palmiers

December 22, 2015

A palmier is a type of pastry that looks a bit like an elephant ear or palm tree. These ones are made with puff pastry and pesto and other tasty ingredients. Palmiers are relatively quick to pull together and make a festive party appetizer.

You will need:

  • 1 package (2 sheets) frozen puff pastry, thawed and ready to use
  • 8 oz pesto
  • 4 oz goat cheese
  • 8 oz sun-dried tomatoes in oil, drained and patted dry
  • 1/2 c pine nuts
  • 1/2 c Parmesan, shredded

Then you will…

  1. Line a baking sheet with parchment paper.
  2. On a lightly floured surface, unfold the puff pastry sheets. Roll them out until roughly 10×12 inches.
  3. Spread half of the pesto on each sheet of puff pastry.
  4. In a food processor, add the goat cheese with the sun-dried tomatoes and pine nuts. Pulse until combined (mixture will not be a smooth puree).
  5. Spread half of the goat cheese mixture on each sheet of puff pastry.
  6. Sprinkle half of the Parmesan cheese on each sheet of puff pastry.
  7. Roll the long ends into the middle. The two sides should meet halfway along the short end.
  8. Brush a little water along the new middle seam and press to gently seal.
  9. Transfer the two long tubes to the prepared baking sheet.
  10. Cover with plastic wrap.
  11. Refrigerate for 45 minutes.
  12. Preheat your oven to 400 degrees.
  13. Remove the dough from the refrigerator and cut into 1/4-inch thick slices.
  14. Place, cut side up, on two baking sheets lined with parchment paper. Leave about 2 inches between palmiers.
  15. Bake 12-15 minutes, or until golden and flaky.

20151115 Italian Palmiers

 

%d bloggers like this: