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

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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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