Frozen puff pastry can be a host’s best friend. It is quick, easy, always good 
to have on hand and most of the appetizers or desserts can be made, frozen and cooked straight from the freezer. Frozen puff pastry was something that I used to be afraid of. This is partially because the first time I used it, I didn’t really understand the instructions from the recipe I was using and tried to unfold the pastry. Well let me tell you, it’s not supposed to unfold, you actually roll it out. That made it a lot easier. So, here’s a great recipe to introduce you to puff pastry.
Chicken & Brie Turnovers
These little bites are a fantastic appetizer to have on hand for entertaining. They are relatively easy to make and freeze really well for up to a month. Believe me, they won’t last that long!
The basic recipe can easily be modified to suit your likes.
What You Need:
1 pkg frozen puff pastry, thawed
1 egg, beaten
Filling:
11/4 cups diced cooked chicken or turkey
¾ cup diced Brie or Camembert
1 or 2 green onions, finely diced
2 spoonfuls of mayo
Minced garlic
Salt and pepper
1/3 cup chopped dried cranberries or other fruit
Line a couple of baking sheets with parchment paper. In bowl, combine all of the filling ingredients and stir gently.Now for the pastry. Each package of puff pastry has two squares. Separate and roll each out to a 10-inch square. Cut each portion into 16 squares.
Brush some of the beaten egg onto the edges of the squares. Spoon a healthy teaspoon of filling into the center of each square. Fold as you’d like, crimp edges, place on baking sheet and brush with egg.
Freeze on pans and transfer to waxed lined container and freeze between waxed paper for up to one month. Bake from frozen for approximately 25 minutes in 350F oven on top and bottom thirds of oven, switching halfway through, until golden and puffed.
Try to let them cool for a minute or two before you dig in!
Extra: What is that thing that I’m rolling my pastry out on? It’s a pastry mat, and one of the best $10 I spent. It has built in rulers, and circular patterns to help with crusts etc. Also, it makes cleaning up way easier after baking. Worth investing in!!!
1 comment:
I love the pastry mat idea! And I love your little turnovers. They sound amazing. I've been determined to make puff pastry from scratch, but that's a serious chore. And I second your love of the frozen stuff. A friend and I once made a roasted tomato and goat's cheese tart with puff pastry-- just a layer of tomatoes that had been halved and roasted for an hour, topped with some goat's cheese with a round of puff pastry overtop. So good!
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