I’m working with puff pastry today.
We made this giant puff pastry thing at home. It was a big bundle of puff pastry with brie and jam on the inside. It was delicious, but a one and done meal because it kind of exploded once you opened it. There was almost no way to save it for a second meal. So I used puff pasty shells to make an individual one.
- 1 pack of 6 puff pastry shells
- 1/2 wheel of brie with the rind
Cook puff pastry according to back. It’ll probably say bake for 20-30 minutes, so cut that time in half. The pastry should be partially puffed up at that point, remove the tops and place pieces of brie and about a tablespoon of jam (I used guava and strawberry, but blueberry is amazing. If I could ever get that damn jar open). Bake for the rest of the given time. Then when time is up you should have 6 crispy little pastry puff brie jam things.
The pot pie on the other hand. I altered the recipe I found a lot. 4 10 oz Ramekins, 10 oz is a lot. I changed a lot of the recipe to match what I had on hand. When it says add salt and pepper to taste, you really need to or it won’t be very flavorful. I actually cooked the chicken myself instead of buying it precooked. I used a bit of pepper, garlic powder and salt to flavor it and baked it at 425 for about 15 minutes.
- 8 tablespoons salted butter, divided
1 leek, white and light green parts, sliced and rinsed in a bowl of water
- 1/2 medium onion
2 cups sliced carrots 2 cups chopped asparagus 1 cup frozen peas
- 1 bag mixed frozen vegetables
- 2 cups shredded chicken
- 3 cloves garlic
- 1/2 cup all-purpose flour
- 2 cups chicken stock
- Kosher salt and freshly ground black pepper, to taste
- 1 Pepperidge Farm puff pastry sheet, thawed
- 1 large egg, beaten
- Preheat the oven to 375 degrees F. Lightly oil four 10-ounce ramekins or coat with nonstick spray.
- Line bottom with part of puff pastry, bake for 5-8 minutes, take out of oven.
- To make the filling, put 2 Tablespoons of olive oil in a large pot over medium high heat. Add the onions and carrots and saute until the carrots begin to soften, about 5 minutes. Add Frozen vegetables, thawed and chicken.
- To make the sauce, melt remaining 6 tablespoons butter in a large saucepan. Add the garlic and saute until fragrant, about 1 minute. Whisk in the flour until lightly browned, about 1-2 minutes. Gradually whisk in the chicken stock and cook, whisking constantly, until the sauce has begun to thicken, about 5 minutes; season with salt and pepper, to taste.
- Add the sauce to the chicken-vegetable filling and gently toss to combine.
- Divide the filling evenly into the ramekins. Top with the puff pastry and gently cut 4 vents in the top of the crust. Brush each crust with the egg wash.
- Place in the oven and bake until the crust is golden brown, about 20-30 minutes. Let cool 5 minutes before serving