Tiramisu Palmiers With Chocolate-Coffee Marscapone

 

Tiramisu Palmiers With Chocolate-Coffee Marscapone

Tiramisu Simple palmiers get a flavor injection with tiramisu flavorings of rum, cocoa and coffee plus mascarpone. These crisp, cookie-style pastries are a snap to put together, thanks to store-bought puff pastry. That said, they can be a bit finicky. The one trick is to keep the pastry as cold as you can when defrosting and before slicing.
Makes 18 palmier cookies 
Ingredients:
3/4 cup (175 mL) + 1 tbsp (15 mL) granulated sugar, divided
1 pkg (397 g) puff pastry (not pre-rolled), defrosted but still cold
1/4 cup (60 mL) mascarpone cheese
1 1/2 tsp (7 mL) cocoa powder 

1 tsp (5 mL) instant coffee or instant espresso granules

Rum Glaze (Optional)
1/2 cup (125 mL) dark or amber rum
1/2 cup (125 mL) granulated sugar
Directions
Preheat oven to 425°F (218°C).

Sprinkle counter with 3/4 cup (175 mL) sugar. Place pastry overtop. Roll out sheet, pressing pastry down so sugar adheres to underside, until you have an 8 × 10-inch (20 × 25-cm) rectangle. Spread mascarpone over surface right to the edge. Sift cocoa over surface, then evenly sprinkle with coffee granules and remaining sugar.

Take the two opposite long sides and bring each about halfway to the centre, then fold again bringing the outside edges right to the centre. Next, turn one side over the other and gently press. Refrigerate to chill, about 30 minutes. Slice pastry into 1/2-inch (1-cm) slices. Arrange over a parchment-lined baking sheet. Refrigerate to keep dough cool until oven is preheated.

Bake in centre of preheated oven until golden and crispy, 16 to 18 minutes. Palmiers are best the day they’re made. If making ahead, store in a sealed container between layers of parchment paper in the freezer for up to 1 week.

If making glaze, microwave rum and sugar in a small bowl until sugar dissolves. Just before serving, brush palmiers with glaze.

Asparagus Tart With Whipped Feta And Poached Eggs

Asparagus Tart With Whipped 

Feta And Poached Eggs:

Ingredients:

For the Tart:

1 sheet puff pastry

8 large stalks asparagus

1 prosciutto slice, thinly sliced

2 eggs

1 tablespoon pesto

Salt, to taste

Olive oil, for drizzling

For the Whipped Feta:

8 ounces feta cheese

1/4 cup whipped cream cheese

Directions

Preheat your oven to 400°F (200°C).

Roll out the puff pastry sheet on a lightly floured surface into a rectangular shape. Transfer it to a baking sheet lined with parchment paper.

Trim the woody ends from the asparagus spears. Place them on the puff pastry sheet, arranging them evenly lengthwise. Leave a border around the edges.

Drizzle olive oil over the asparagus and season with a pinch of salt.

Bake the puff pastry and asparagus in the preheated oven for about 15-20 minutes or until the pastry is golden brown and the asparagus is tender. Keep an eye on it to prevent burning.

While the tart is baking, prepare the whipped feta. In a food processor, combine the feta cheese and whipped cream cheese. Blend until smooth and creamy. You can adjust the consistency by adding more whipped cream cheese if needed. Set aside.

In a small saucepan, bring water to a gentle simmer. Crack the eggs into separate small bowls. Carefully slide each egg into the simmering water and poach for about 3-4 minutes, or until the whites are set but the yolks are still runny.

Once the tart is baked, remove it from the oven and let it cool slightly. Spread pesto over the tart.

To assemble, spread the whipped feta over the pesto layer. Lay the slices of prosciutto over the whipped feta.

Carefully transfer the poached eggs onto the tart.

Cut the tart into slices and serve immediately.

Enjoy your delicious asparagus tart with whipped feta and poached eggs!

Upside Down Pineapple Tarts

Upside-Down Pineapple Tarts

Lily Ghodrati (@lilyghodrati) went beyond viral on TikTok with her super-simple tarts of nectarines, honey and puff pastry. We took inspiration from her upside-down hack and made our own version with fresh pineapple and brown sugar. Unlike most desserts, it does not leave you with a sink full of dishes..

Ingredients:
1 cored pineapple
12 tbsp (180 mL) packed light brown sugar
1 pkg (450 g) PC Butter Puff Pastry, thawed
1 egg, lightly beaten
Icing sugar to decorate
Vanilla ice cream to serve

Directions:

Preheat oven to 400°F (204°C). Line two large rimmed baking sheets with parchment.

Cut pineapple into 8 rings, about 1/2 inch (1 cm) thick. (If there is any left, save for another use.)

On one prepared sheet, lay down four circles of 1 tbsp (15 mL) brown sugar the same size as pineapple rings. Space them so they won’t touch when covered with 5-inch (12-cm) squares of pastry.

Lay down four pineapple rings on top of brown sugar circles. Sprinkle each pineapple ring with 1/2 tbsp (7 mL) brown sugar. Cut 1 sheet of puff pastry into four even squares. Place on top of pineapple rings. Press edges down with tines of fork. Brush with egg. Bake on middle shelf until deep golden brown, 18 to 20 minutes.

While first sheet is baking, prepare second sheet of tarts using remaining ingredients. Cover and refrigerate until oven is free.

Remove tarts from oven. Cool 5 minutes, then, using a spatula, carefully lift tarts off tray and flip onto a cooling rack. (Be careful not to touch any of the caramelized sugar on the tray.)

Serve warm or at room temperature sprinkled with icing sugar and topped with a small scoop of ice cream.  Serves 8

Squash Pot Pie With Smoked Turkey & Parmesan Crust

Squash Pot Pie With Smoked Turkey & Parmesan Crust

Smoked turkey gives a smoky undertone to the pie. For a vegetarian option, omit the turkey and replace chicken stock with vegetable stock. Buttercup squash is drier than other varieties and works the best for this dish. If unavailable, try Hubbard. Butternut will work in a pinch but does not have as intense a flavour or such a hearty texture.
Serves 4 to 6
Filling:

1 buttercup squash, peeled and cut in
1 inch (2.5 cm) chunks, about 6 cups (1.5 L)
2 cups (500 mL) Brussels sprouts, trimmed and halved lengthwise
2 tbsp (30 mL) olive oil
Salt and freshly ground pepper
5 oz (150 g) smoked turkey, cut in ¾ inch (2 cm) cubes
3 tbsp (45 mL) butter
1 large leek, white part only, thinly sliced
1 small bulb fennel, diced, about 2 cups (500 mL)
1 tsp (5 mL) fresh thyme

SAUCE
¼ cup (60 mL) butter
¼ cup (60 mL) flour
2¼ cups (560 mL) chicken stock
¼ tsp (1 mL) chili flakes
¼ cup (60 mL) Greek yogurt

PASTRY
½ of a 450 g pkg puff pastry
1 egg, beaten with a pinch of salt
½ cup (125 mL) grated Parmesan

Directions:  Serves 4 to 6

Preheat oven to 400°F (200°C).

For filling, toss squash chunks and Brussels sprouts with olive oil and season with salt and pepper. Scatter squash on a baking sheet, reserving sprouts. Roast for 10 minutes then add Brussels sprouts to sheet. Continue roasting for 15 to 20 more minutes, turning occasionally or until tender-crisp. Reserve vegetables in a large bowl and add smoked turkey.

Heat 3 tbsp (45 mL) butter in sauté pan or large pot on medium heat. Add leeks, fennel and thyme and sauté until soft, 6 minutes. Add to large bowl with roasted vegetables and turkey.

For sauce, melt ¼ cup (60 mL) butter in pan. Stir in flour and cook over medium heat until flour turns a pale gold, about 2 minutes. Remove from heat and slowly stir in stock until smooth. Return to heat and bring to boil. Simmer for 1 minute, or until slightly thickened. Season with salt and pepper and chili flakes. Stir in Greek yogurt. Stir into vegetables in the bowl.

Butter the bottom, sides and edges of a 10 x 8-inch (25 x 20-cm) baking dish. Scrape the filling into the dish, mounding it in the middle.

Roll puff pastry into a 12-inch (30-cm) square. Trim pastry by cutting 1-inch-wide (2.5 cm) lengths from each side. You will have 4 strips. Brush the rim of the dish with beaten egg. Cut the strips to fit the rim of the baking dish and lay on the rim. Brush top of pastry strips with more egg. This will create extra lift when it bakes. Place remaining puff over filling, overlapping the pastry on the edges. Brush with beaten egg and sprinkle with Parmesan. Make 3 small slits in the pastry with a sharp knife.

Bake for 25 minutes or until puff pastry is browned and flaky and filling is bubbling.

Serves 4 to 6

Puff Pastry Wrapped Brie With Berry Compote

Puff Pastry Wrapped Brie With Berry CompoteChange out your typical offering on the charcuterie board with this Brie Compote. The fruit with special added spices for flavoring sure to stimulate the taste buds.

Ingredients:

The Fruit Compote
2 cups frozen mixed berries unthawed
¼ cup packed light brown sugar
1 teaspoon lemon zest
¼ teaspoon ground cinnamon
⅛ teaspoon ground cardamom
⅛ teaspoon ground ginger
1 vanilla bean seeds only
Pinch of kosher salt
1 tablespoon lemon juice
The Brie

8 oz. triple-cream brie, chilled
All-purpose flour for dusting
1 10-inch puff pastry sheet, thawed, but cold
1 large egg
Crackers, baguette slices, and fresh fruit for serving 

Directions

In a medium saucepan, combine the frozen berries, brown sugar, lemon zest, cinnamon, cardamom, ginger, vanilla bean seeds, and salt. 

Cook over medium heat, stirring frequently and mashing down the larger berries as needed, until the compote is thick and reduced by about half, about 18 minutes. (You should have about 1 cup compote.) Remove from the heat, stir in the lemon juice, and let cool completely.

To make and assemble the brie:
Preheat the oven to 400 degrees. Line a sheet pan with parchment paper.
Use cheese wire or a sharp knife to cut the brie round in half horizontally. 
Spoon 2 tablespoons of the cooled compote onto the cut side of one of the brie rounds. Place the other brie round, cut side down, on top of the compote. Reserve the remaining compote for serving.
Lightly dust a clean work surface with flour, and gently roll out the puff pastry dough so that it’s about ¼-inch thick. 
Place the brie in the center of the pastry, and wrap the dough around the brie round, so that the brie is fully enclosed in the pastry. 
Pinch the ends together, and trim off any excess dough. (If you like, use the excess dough to cut out leaves or other shapes for decorating the baked brie.) Chill in the refrigerator for 20 minutes.
When you’re ready to bake, place the pastry-wrapped brie on the prepared sheet pan. In a small bowl, beat the egg with 2 teaspoons of water, and brush over the pastry. 
Bake until the cheese is hot and gooey, and the pastry is golden brown and flaky, about 35 minutes.

Let the baked brie rest for 5 minutes, then transfer to a serving platter. Serve warm alongside the remaining compote, crackers, baguette slices, and fresh fruit.  Serves 6

Smoked Salmon Quiche

                                             

Easy Smoked Salmon Quiche

This smoked salmon quiche is super simple to make, as it uses shop-bought puff pastry. No pie crust to prepare from scratch and the filling is whipped up in less than 10 minutes. Easy, and the best thing about quiche is that there is always an occasion to eat it. One slice - fresh out of the oven and the next one with a side salad.

Ingredients

1 pack puff pastry shop bought 

1 leek about 250 g / 9 oz

2 tablespoon olive oil
4 eggs medium size, at room temperature
200 g creme fraiche 7 oz, ¾ Cups - can be replaced with heavy cream
200 g smoked salmon 7 oz
nutmeg
salt
black pepper
2 tablespoon dill fresh dill or 1 teaspoon dried dill. This is optional, as I often make it without dill and it still tastes delicious. 
1 tablespoon olive oil for greasing the pan

Directions:
 Preheat oven to 180°C /356°F.  Grease your baking form with some olive oil. 

Unfold the puff pastry and gently press it into your dish, so it also covers the edges. The excess puff pastry dough can be cut away with some scissors. 

Slice the leeks into rings. Heat the tablespoon olive oil in a pan and fry the 1 leeks until they begin to brown. Set aside to cool. 

In a large mixing bowl, break the 4 eggs and whisk until they are combined. Mix in the 7/8 cup creme fraiche/heavy cream

Cut the smoked salmon into bite-sized pieces. Add in the egg mixture with the leeks and stir. 200 g smoked salmon  Season the mixture with nutmeg, pepper, and salt. (Although be careful with the salt as smoked salmon is naturally salty). Stir in the dill. nutmeg, salt, 2 tablespoon dill, black pepperPour or spread the mixture into your dish. 

Place in the oven and bake for approximately 35 minutes. The quiche can be served hot or cold with side salad.

Nectarine, Frangipane, With Cardamom Tart

Nectarine, Frangipane With Cardamon Tart

Almonds are a great pairing with all kinds of summer stone fruit, whether it is nectarines, cherries, peaches or plums.  Cardamom adds a wonderful fragrant note taking things in a subtly different direction.

Ingredients;

1/2 cup sugar

1/4 cup butter

pinch of salt

1 egg beaten

1/2 cup ground almonds

1 tablespoon flour

15 cardamom pods, seeds coarsely ground

3 ripe nectarines 

1/2 lemon, juice

11 ounces or 12 ounces all butter puff pastry sheet

Cream, creme fraiche or vanilla ice cream, to serve.

Directions:

Preheat oven to 400*F.  Put your baking sheet in the oven to warm up.

Mix the sugar, butter, and a pinch of salt until pale and fluffy.  Gradually beat in half of the egg until well combined, then mix in the ground almonds, flour, and half of the cardamom, set aside.

Cut the nectarines in half and remove the stone.  Cut each half into another half .  With each quarter now cut into four or six slices.  Place slices in a bowl and toss with lemon juice and 1 1/2 tablespoons sugar.

set aside, (reserving 1 teaspoon sugar)

Cut a circle of about 9 inches of puff pastry.  Lift the pastry onto a square of parchment paper cut to fit your baking sheet.  (chill or freeze the trimmings for another time.

Spread the almond mixture evenly over the center of the pastry, leaving a border of about 3/4 inch.  Arrange the nectarine slices on top in concentric circles.  Fold the edges of the pastry around the edge of the fruit pushing it in around the contours.

Brush the pastry with the  remaining egg and sprinkle both the pastry and the fruit with the remaining 1/8+ tsp sugar.  Scatter the fruit with the remaining cardamom. 

Lift the tart on its square of parchment paper onto the baking sheet.  Bake for 35 or 40 minutes until the frangipani is just set and the pastry is golden brown.  Leave to cool before slicing to serve.

Serve with cream, creme fraiche or vanilla ice cream. Serves 6 or 8.

 

One Pan Seafood Pot Pie

One-Pan Seafood Pot Pie

This comforting pot pie can be made with any kind of white-fleshed fish—rockfish, haddock or cod are all excellent choices, as their mild flavor works well with the creamy sauce. Use any kind of oven-safe pan that is at least 10 inches (25 cm) in diameter and has a depth of at least 2 inches (5 cm). 
Ingredients:
1 sheet pre-rolled butter puff pastry (225 g, from a 450-g pkg)
2 tbsp (30 mL) olive oil
1 tbsp (15 mL) unsalted butter
1 small onion, finely diced
1/2 fennel bulb, trimmed, finely diced
1/4 cup (60 mL) all-purpose flour
2 cups (500 mL) whole milk
1 cup + 2 tbsp (250 mL + 30 mL) heavy cream, divided
Salt to taste
2 tsp (10 mL) Dijon mustard
1/3 cup (80 mL) frozen peas
1/4 cup (60 mL) roughly chopped parsley
1 lb (455 g) skinless, boneless white-fleshed fish, cut into
1-inch (2.5-cm) pieces
1/4 lb (115 g) medium (30 / 40 count) scallops
Directions:
Preheat oven to 375°F (191°C). Line a baking sheet with parchment paper.

Place puff pastry on a sheet of parchment paper and roll out the pastry sheet so it stretches to an 11-inch (28-cm) square. Cover and refrigerate until ready to use.

Heat oil and butter in a 10-inch (25-cm) round and 2-inch (5-cm) deep cast-iron skillet or ovenproof frying pan over medium-high heat. Add onion and fennel. Cook, stirring occasionally, until slightly golden, 5 to 7 minutes.

Stir in flour. Cook 1 minute. Slowly and carefully pour in milk and 1 cup (250 mL) cream, mixing constantly, until smooth. Season with salt. Raise heat to high. When it starts to boil, reduce heat to maintain a gentle simmer. Cook, stirring occasionally, until thickened, about 3 minutes. Turn off heat and stir in Dijon, peas, parsley, fish and scallops.

Place pan onto prepared baking sheet. Brush rim of pan with a little of remaining 2 tbsp (30 mL) cream. Top with puff pastry, letting edges drape over pan. Carefully press pastry to adhere to pan rim, using oven mitts if pan is too hot. Cut a slit in middle of pastry with a paring knife. Brush top of pastry with remaining cream.

Place in preheated oven and bake until pie is bubbling, and pastry is golden brown, 30 to 35 minutes.

Serves 2 to 3

Mixed Berry Pastries

Mixed Berry Pastries

Ingredients:

1 Tablespoon flour

1 (17 oz) pkg Puff Pastry, thawed

8 oz. cream cheese, softened

Zest and juice of 1 small lemon

1/2 teaspoon vanilla

1 cup blueberries

1 cup raspberries

1 cup blackberries

1 to 2 tablespoons sugar, depending on tartness of berries

2 tablespoons powdered sugar

Directions:

Preheat oven to 400*F

Sprinkle flour on cutting board, lay out puff pastry sheets.  Cut each sheet into four squares then place on a parchment-lined baking sheet.  

Fold the corners of the squares about 1 inch inward toward the center.

Whip the cream cheese, lemon zest and lemon juice and vanilla until combined.  In another bowl, combine berries, then toss with granulated sugar.  Spoon 1 heaping tablespoon cream cheese onto the center of each pastry square.

Bake pastries 15 to 17 minutes or until golden brown.  Remove from oven and let cool 15 minutes.  Top each pastry square with 2 Tablespoons of berries, then sift powdered sugar on top.  

Makes 8 servings

Easy Figgy Baked Brie

Easy Figgy Baked Brie

This is a must-know appetizer, so impressive and easy to pull together. Make baked brie for an  elegant cocktail party or a  quiet party of a family few. Always festive, fun, delectable. And easy! Other favorite jams for this are apricot or sweet pepper jalapeño.

Ingredients:

1 sleeve puff pastry, thawed 30 minutes in the box, at room temperature (the frozen Pepperidge Farms box contains two sleeves, refreeze the extra)
1/2 cup fig jam
1 8 oz. wheel of brie, double or triple cream
1 egg well-beaten with a teaspoon of water
Directions:
Heat the oven to 375°F. Line a sheet pan with parchment paper.

Unwrap and unfold the thawed puff pastry. If using all-butter puff pastry, roll the pastry to 1/4-inch thickness. Carefully lay the pastry on the parchment lined pan. Cut away a strip of pastry to fit the size of your cookie cutter for decoration, if using.

Dollop half of the jam in the center of the pastry and spread to a circle about the size of the brie wheel. Lay the brie over top, and spread the rest of the jam on top of the brie.

Take one corner of the dough and pull it up and over the brie. Repeat with the remaining three corners, pressing the dough down to seal it on top. 

Flip the pastry-brie package over.

Use a cookie cutter to cut a shape out of the spare piece of pastry. Lay the shape on top of the package.

Brush the pastry top and sides with egg wash.

Bake at 375 F for about 25 minutes, or until golden brown. Serve immediately.

Sweet Savory Sausage Roll

Sweet Savory Sausage Roll

Pack your picnic basket.  Two easy-to-find supermarket condiments do all of the heavy lifting here. Hoisin, a sweet and vinegary brown sauce full of Chinese five-spice powder, and sriracha, a hot-sweet North American take on a very different Thai sauce by the same name, are both flavor bombs in bottles. A little of each, some garlic, and a touch of honey in the sausage meat result in something you’ll want to eat by the mittful.   Serve with Pineapple Slaw.     Serves 6
Ingredients:
1 1/2 lbs (680 g) lean ground pork
1/3 cup (80 mL) hoisin sauce
1/2 cup (125 mL) bread crumbs
1 tbsp (15 mL) honey
1 tsp (5 mL) salt
1 tbsp (15 mL) sriracha
4 cloves garlic, finely chopped or grated
Freshly ground black pepper
1 sheet pre-rolled frozen puff pastry, thawed
Flour as needed
1 egg yolk, lightly beaten
3 tbsp (45 mL) sesame seeds

Directions:
In a large bowl, combine pork, hoisin, bread crumbs, honey, salt, sriracha and garlic. Add a few grindings of coarsely ground black pepper. Mix with your hands until evenly combined.

Cut a piece of parchment paper roughly the size of a baking sheet. Lightly sprinkle with flour and unroll your puff pastry overtop. Sprinkle pastry with a bit more flour and gently roll out with a rolling pin to lengthen into a 10 x 12-inch (25 x 30-cm) rectangle.

Working lengthwise, leave a 1-inch (2.5-cm) border on one side and arrange the sausage mixture in a log-like roll parallel to the border. Brush border with egg yolk. Using the parchment, lift pastry from the other side and bring into contact with egg-washed border to enclose meat (the ends of the sausage roll will remain open). Use a fork to seal long edge. Carefully transfer parchment and roll to baking sheet and refrigerate for 30 minutes.

Preheat oven to 400°F (204°C).

Score three short slashes on top of roll to vent, brush with remaining egg yolk and sprinkle with sesame seeds. Bake on centre rack for 45 to 50 minutes or until top has developed a deep golden colour. Let cool to room temperature, wrap in wax paper and refrigerate until ready to pack up.

To serve, cut into 12 equal-sized slices.   Serve with a Pinot Gris wine.

Salmon Wellington

Salmon Wellington

Ingredients:
4  7 oz salmon fillets
salt and pepper to taste
2 tbsp butter
2 garlic cloves minced
1 shallot chopped
1/4 cup white wine
3 oz cream cheese
5 oz fresh baby spinach
2 tbsp plain bread crumbs
1/4 cup shredded parmesan cheese
1 1 lb. package puff pastry
1 egg for egg wash
Directions:
Unfold the puff pastry onto a light floured surface and roll out the 2 sheets, then cut them in half. So you end up with 4 pieces. I made each piece about 10X 14 inches.

Place each seasoned salmon fillet in the middle of each puff pastry sheet. Depending on the size of the fillet, you may need to roll out the puff pastry a little more or less. Leave about 2 inches around the edges.

Divide the spinach mixture into 4 equal parts and evenly spread it on top of the 4 fillets. Then brush the edges of the puff pastry with egg wash (1 egg + 1 tsp water).

Begin folding the the puff pastry over starting with the longer side. When folding over the short edges, brush more of the egg wash before folding.

Line a baking sheet with parchment paper and place the salmon wellington seam side down.

Make crosshatch slits on top of the Wellington with a knife. Then brush with more egg wash.

Bake at 390 degrees Fahrenheit for 25-30 minutes or until the pastry is golden brown.

Serving Suggestions with Salmon Wellington:
A wild brown rice recipe we love to serve with fish.

Make it a healthy meal by adding quinoa a side.
or make it a low carb dinner and serve it with steamed vegetables and a green salad

Another serving suggestion is mashed potatoes
or go above and beyond and serve it with these cheesy scalloped potatoes.

Serve with any kind of pasta; preferred is orzo or couscous.

Tourtiere Turnover

Tourtiere Turnover

Crisp flaky turnovers filled with a classic tourtière filling are ready to bake and serve. You can bake just a few at a time or the whole batch for a crowd (you can even double the recipe if you really want to stock up). They make a fun addition to a charcuterie platter with pickles and other meats and cheeses, or as a side to a green salad for a plated starter. A spoonful of chili sauce or fruit ketchup is the ideal 
accompaniment. 

Ingredients:
12 oz (340 g) ground beef or pork (or a mixture).
⅓ cup (80 mL) finely chopped onion
½ stalk celery, finely chopped
1 large clove garlic, minced
½ tsp (2 mL) dried savoury
½ tsp (2 mL) dried sage
¼ tsp (1 mL) salt
¼ tsp (1 mL) freshly ground pepper
⅛ tsp (0.5 mL) dried thyme
Pinch ground allspice
½ cup (125 mL) unsalted beef stock or water
1 tbsp (15 mL) chopped fresh parsley
1 lb (455 g) frozen puff pastry, defrosted
All-purpose flour
1 egg
2 tsp (10 mL) water

Directions:

1. Cook ground meat in a medium skillet over high heat, stirring and breaking up meat, for about 10 minutes or until no longer pink. Remove from heat and tilt pan to drain liquid to one side of the pan. If there is more than about 1 tbsp (15 mL) liquid, spoon off excess.

2. Return skillet to high heat and add onion, celery, garlic, savoury, sage, salt, pepper, thyme and allspice. Cook, stirring often, for about 3 minutes or until onions are sizzling.

3. Pour in stock and bring to a boil. Cover, reduce heat to medium-low and simmer, stirring occasionally, for about 15 minutes or until most of liquid is evaporated but meat mixture is still moist. Stir in parsley. Transfer to a shallow dish and let cool. Cover and refrigerate until chilled, about 1 hour, or for up to 1 day.

4. Line 2 baking sheets with parchment paper.

5. Divide pastry in half, returning half to the refrigerator. Roll out pastry on a lightly floured surface to a 12-inch (30-cm) square. Cut into 3 strips crosswise and lengthwise to make nine 4-inch (10-cm) squares. See TIP 1.

6. Whisk egg with water in a small bowl. Brush pastry squares lightly with egg wash.

7. Stir meat mixture, break up any clumps. Spoon a heaped tbsp (15 to 20 mL) into the centre of each square. Fold one corner over to form a triangle and enclose filling. Press edges with a fork to seal and crimp. Brush tops with egg wash. Place on lined baking sheets, spacing apart. Place in refrigerator while making 9 more turnovers with remaining pastry and filling.

8. Freeze turnovers on baking sheets until solid, about 2 hours. Transfer to a rigid airtight container, layering with parchment paper, and freeze for up to 1 month. See TIP 2.

9. To serve, preheat oven to 400°F (200°C). Line a baking sheet (use 2 if baking all the turnovers at once) with parchment paper.

10. Arrange frozen turnovers on lined baking sheet, spacing at least 1 inch (2.5 cm) apart. Bake, 1 sheet at a time, for about 25 minutes or until pastry is golden and puffed and filling is hot. Let cool on baking sheet for 5 minutes.

Makes 18 turnovers

TIP 1 To make 32 smaller turnovers, cut each 12-inch (30-cm) square of pastry into sixteen 3-inch (8-cm) squares and use a level tbsp (15 mL) of filling for each turnover. Reduce baking time to about 20 minutes.

TIP 2 To bake turnovers without first freezing them, refrigerate assembled turnovers for about 30 minutes to chill. Reduce baking time to about 20 minutes.

Baked Gruyere In Pastry

Baked Gruyère in Pastry with Rosemary and Garlic

Prep Time 15 minutes
Cook Time 30 minutes
Servings: 8

Ingredients
1 sheet frozen puff pastry, thawed
1 pound gruyere, fontina, or a mix, cubed
1 tablespoon chopped fresh rosemary
1-2 cloves garlic, grated
2 teaspoons honey, plus more for serving
1 egg, beaten
coarse sugar, for sprinkling

Directions
Preheat the oven to 425° F.

Lay the puff pastry flat on a parchment-lined 10-12 inch baking dish/pie plate. Pile the cubes of cheese in the center of the pastry. Mix the rosemary and garlic together with your fingers, then sprinkle over the cheese. Drizzle with honey. Fold the corners of the pastry over the cheese. Brush the pastry with beaten egg and sprinkle lightly with sugar.

Bake for 25-30 minutes or until the pastry is deep golden brown and the cheese bubbly.

Eat and enjoy with extra honey, black pepper, and your favorite bread or crackers...or just with a spoon!

Brie Wrapped Cranberry Baked Brie

Pastry Wrapped Cranberry Baked Brie

Ingredients
Cranberry Sauce
2 cups fresh cranberries
1/2 cup orange juice
1/4 cup maple syrup
1 teaspoon vanilla extract
1/4 teaspoon cinnamon
1 pinch sea salt

Instructions
To make the cranberry sauce: in a medium pot, bring the cranberries, orange juice, maple syrup, vanilla, cinnamon, and salt to a boil over medium heat. Boil 10-15 minutes or until the cranberries burst and the sauce becomes jammy.

Brie
1 sheet frozen puff pastry, thawed
1 8-12 ounce wheel of brie cheese
2/3 cup toasted pecans, roughly chopped
1 egg, beaten
coarse sugar, for sprinkling

Directions:
Preheat the oven to 425° F.

Lay the puff pastry flat on a parchment-lined baking sheet. Place the brie in the center of the pastry and remove a little of the rind from the top of the brie. I leave the rind on the bottom and sides intact. Spread the cranberry sauce over top and then sprinkle over the pecans. Fold the corners of the pastry over the brie. Brush the pastry with beaten egg and sprinkle lightly with sugar.

Bake for 20-25 minutes or until the pastry is deep golden brown.

Eat and enjoy with your favorite bread or crackers...or just with a spoon.

Pork and Fennel Sausage Rolls

Pork And Sausage Rolls

How About Bratwurst Rolls?

Ingredients:
2 tablespoons extra-virgin olive oil
2 fat garlic cloves, finely grated or minced
1 tablespoon fennel seeds, plus more for finishing
3 thyme sprigs, leaves separated chopped
1 small red, yellow or white onion, diced
½ cup diced celery
½ cup diced carrots
1 ¼ teaspoons kosher salt, plus more as needed
1 pound lean ground pork (or chicken, turkey, or plant-based meat)
¼ cup bread crumbs
½ teaspoon freshly ground black pepper
1 (14- to 16-ounce) package frozen puff pastry, thawed but still cold
1 egg, beaten, for egg wash

Directions:
Heat oven to 375 degrees and line rimmed baking sheet with parchment paper.

In a large skillet, heat olive oil over medium. Add garlic and cook for 30 seconds. Stir in 1 teaspoon fennel seeds and chopped thyme, and cook for another minute or until fragrant.

Add onion and celery and cook until onions soften, about 5 minutes. Add carrots and a large pinch of salt and cook until vegetables are tender, about 20 minutes. Transfer to a large mixing bowl and set aside to cool.

Once vegetables have cooled, add ground pork, bread crumbs, 1 1/4 teaspoons salt and 1/2 teaspoon pepper. Using your hands, mix thoroughly until well combined.

Roll the chilled puff pastry dough to about 1/8-inch thick. Cut pastry into four equal rectangles. In the center of each pastry, dollop a quarter of the pork mixture, then form it into a long sausage running lengthwise on the pastry strip. Lightly brush one long edge of the pastry with egg wash. Starting with the side without the egg wash, firmly fold the pastry over the meat filling to form long rolls, pinching to seal. Place on prepared baking sheet, seam-sides down.

Lightly brush the top of each roll with egg wash and sprinkle with fennel seeds. Bake until sausage rolls are golden brown, about 35 to 40 minutes. Serve warm or at room temperature.

 

Mushroom Wellington ~ Vegan

Mushroom Wellington

Ingredients:
Mushroom Filling
4 large portobello mushrooms, each about 3 inches wide (8 to 10 ounces total)
½ cup plus 5 tablespoons olive oil
Kosher salt and black pepper
2 pounds mixed mushrooms, such as shiitake, oyster and cremini
4 shallots, finely chopped (about 1 packed cup)
6 garlic cloves, finely chopped
2 tablespoons finely chopped fresh rosemary
⅓ cup port, or 1 to 2 tablespoons good-quality aged balsamic vinegar
2 tablespoons soy sauce
1 tablespoon fresh thyme leaves
1 cup finely chopped toasted walnuts (about 4 ounces)
Ice, for cooling
Onions:
3 tablespoons unsalted butter
2 medium yellow onions (about 1 pound), peeled and cut into 1/4-inch rounds
¾ teaspoon light or dark brown sugar
1 ¼ teaspoons kosher salt
¾ teaspoon black pepper
1 cup apple cider or apple juice
1 tablespoon good-quality aged balsamic vinegar (optional)
For Assembling
All-purpose flour, for dusting
1 (14-ounce) package puff pastry
1 large egg, beaten
Port Reduction:  optional
2 tablespoons olive oil
1 large shallot, minced
2 garlic cloves, minced
2 teaspoons whole black peppercorns
1 ½ cups good-quality port
1 ½ cups vegetable stock
3 fresh thyme sprigs
3 tablespoons unsalted butter
Kosher salt and black pepper

 Directions:

Wipe the portobello mushrooms clean using barely moistened paper towels. Remove the stems, then slice off the excess mushroom rim that curls over the gills. (You are making sure the stem side has a flat surface so it will sear properly.) Reserve the stems and scraps for use in Step 2. Brush the portobello mushroom caps on both sides with 3 tablespoons olive oil and season generously with salt and pepper. Heat 2 tablespoons olive oil in a large (12-inch) nonstick skillet over medium-high and cook the mushrooms, gill-side down, until caramelized, 4 to 5 minutes, then flip and cook until softened, about 4 more minutes. Transfer to a wire rack, gill-side down, to cool.

Prepare the mushroom filling: Separate and reserve any mushroom stems. Roughly chop about two-thirds of the mixed mushrooms, then working in batches, transfer the roughly chopped mushrooms to a food processor and pulse until chopped into small pieces. (They should range from 1/4 inch to 1/2 inch in size.) Transfer the chopped mushrooms to a large bowl. By hand, finely chop the remaining mixed mushrooms and stems and the reserved portobello mushroom stems and trimmings into 1/4-inch pieces; add them to the large bowl. 

(Chopping most of the mixed mushrooms in the food processor will save you some time, but you’ll want to chop some by hand for texture.)
Prepare an ice bath in a large bowl. (You’ll use this to quickly cool the cooked mushrooms in Step 4. If preparing in advance, you can simply let the mixture cool to room temperature, then refrigerate.) Wipe out the skillet. Working in two batches, warm 1/4 cup olive oil over medium-high heat. Add about half the mushrooms, shallots, garlic and rosemary, and season lightly with salt and generously with pepper. (You’ll add soy sauce later, so avoid overseasoning at this stage.) 

Cook, stirring occasionally, until caramelized and tender, about 10 minutes. Transfer to a medium bowl and repeat with the remaining 1/4 cup oil and the remaining mushrooms, shallots, garlic and rosemary.
Once the second batch of chopped mushrooms is cooked and caramelized, return the first batch to the skillet. Add the port, soy sauce and thyme leaves and cook over medium-high, stirring occasionally, until the liquid evaporates, 3 to 5 minutes. (If using balsamic vinegar instead of port, reduce the cook time to 1 to 2 minutes.) Transfer the mushroom mixture back to the medium bowl and stir in the walnuts. Set the bowl over the prepared ice bath to cool, stirring occasionally, at least 20 minutes.

Prepare the cider-caramelized onions: Wipe out the skillet, then melt the butter over medium heat. Add the onions, sprinkle with the sugar, salt and pepper, and cook, stirring occasionally, until starting to soften, about 5 minutes. Add the cider and cook, stirring every few minutes, until the liquid evaporates and the onions are caramelized, about 15 minutes. Stir in the vinegar, if using, then transfer to a bowl to cool.
Heat the oven to 400 degrees. Place a large piece of parchment paper on your work surface and lightly dust it with flour. Unfold your thawed puff pastry and set it on the parchment. Using a lightly floured rolling pin, roll the pastry out into a 13-by-16-inch rectangle. 

Transfer the parchment paper and puff pastry to a large sheet pan. Rotate the sheet pan, if needed, so that one of the 16-inch sides is closest to you. Arrange half the cooked mushroom mixture in a strip in the center of the puff pastry (it should be about 4-by-10 inches), leaving a 1½-inch border at the ends. 

Arrange the caramelized onions in a single, 3-inch-wide strip on top of the mushroom mixture, leaving about ½ inch of the mushrooms exposed on both sides. Lay the portobello mushrooms on top of the onions in a single line, stem-side down. (If the portobellos are too large to all fit in a row, square off edges so the cut sides lay snugly without overlapping.) Spoon the remaining mushroom mixture on top of the filling, covering the portobello mushrooms, then gently pack the mushroom mixture to form an even layer on top. (You can shape this the same way you might shape a freeform meatloaf.)

To assemble, lift one side of the puff pastry over the mushroom filling to almost completely cover it. Brush the surface of the puff pastry covering the mushrooms with the beaten egg. Lift the remaining puff pastry flap over the egg-washed puff pastry, gently stretching it if need be to create a second layer of puff pastry on top, then gently press the top layer of pastry onto the lower layer using your fingertips to seal. Brush the insides of the short ends of the puff pastry and press to seal. Trim any parchment paper that extends beyond the sheet pan.

Brush the exposed puff pastry on top with the remaining beaten egg. Decorate the top of the puff pastry as you like: Create a cross-hatch pattern by gently slicing through only the top layer of puff pastry in parallel lines, then cutting parallel lines in another direction. (Apply very little pressure, as you only want to cut through the top layer of puff pastry, not the second layer.) You can also slice small decorative vents in the puff pastry (be sure to slice all the way through both layers of puff pastry), or top with additional strips or shapes made from egg-washed puff pastry.

Transfer to the middle rack in the oven and bake until puff pastry is deep golden and flaky, 45 to 50 minutes. Let cool slightly on the baking sheet, about 10 minutes.

While the Wellington bakes, prepare the optional port reduction: In a medium saucepan, heat the oil over medium. Add the shallot, garlic and peppercorns, and cook, stirring occasionally, until softened, about 3 minutes. Add the port, stock and thyme, and cook over medium-high until the sauce is thick enough to coat the back of a spoon, 25 to 30 minutes. Strain the sauce, discarding the solids. (You should have about 1/2 cup sauce.) Cover and set aside until ready to serve. When ready to serve, warm the sauce over medium. Once warmed, whisk in the butter, season to taste with salt and pepper and serve.

To serve the mushroom Wellington, cut it crosswise into 8 even slabs. (Each slab will include a pretty cross-section showcasing the halved portobello mushroom in the center; this is considered the presentation side.) Serve each piece presentation-side up. Pass with port reduction for drizzling on top.