Chicken and Gruyère turnovers Monday, Jan 16 2017 

1 ½ cups shredded rotisserie chicken
1 ½ cups grated Gruyère
1 cup frozen peas
2 sheets puff pastry (one 17.25-ounce package frozen), thawed
1 large egg, beaten
¼ cup Dijon mustard

Heat oven to 400° F. In a medium bowl, combine the chicken, Gruyère, and peas.

Cut the 2 sheets of puff pastry in half to form 4 rectangles and place on a baking sheet. Dividing evenly, top half of each rectangle with the chicken mixture. Fold over and seal the turnovers; brush the tops with the egg. Bake until golden, 20 to 25 minutes. Serve with the mustard.

Real Simple, March 2011, page 198


Honeycrisp Apple Tart Thursday, Mar 10 2011 

Honeycrisp Apple Tart

5 tbsp unsalted butter
1 sheet ready-made puff pastry dough, thawed
3 cups Honeycrisp applem very thinly sliced
2 tbsp sugar
1 cup Caramel Sauce (optional)
Vanilla Ice Cream (optional)

Preheat-oven-to 375°F.

Melt 4 tbsp butter in sauce pan over low heat; set aside.

Grease baking sheet with remaining 1 tbsp butter.

On a floured surface, unroll dough, cut into six equal squares, and transfer squares to baking sheet. Cover each square with slices attractively overlappng, to blanket all but pastry edge. Using a pastry brush or spoon, paint fruit with melted butter, then sprinkle each square with sugar and cinnamon.

Place in preheated oven and bake 20-25 minutes, or until pastry is golden and fruit is tender. Serve with a drizzle of warmed caramel sauce and a scoop of ice cream.

The Fresh Market magazine

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