Wednesday, December 21, 2011

Puff Pastry, Part Two

I finally, got around to baking the second batch of Puff Pastry I made over a week awhile ago.  Life's just been a little bit busy this month.   I don't know why I get surprised at that, December's always been a busy month, this month just feels a little busier than usual.

I had frozen the second batch of pastry I'd made and then thawed it in the fridge, and was ready to take it out and bake it, when Life got in the way again.  So, it sat in the fridge for a few couple of days, and I finally got around to baking it the other day.

This time round, the butter didn't run off and pool in the bottom of the oven, yeah me!  However, the patty shells I cut out didn't rise as much as the first batch I made.   And some of them went slip sliding around on the pan, sigh. 

But that's OK.   I also think I may have gotten too enthusiastic about folding and rolling out the dough.  In other words, I made it so that there were a lot of layers, lots and lots of layers.   The end result though, it tasted good.

And I had them for dinner the other night covered in one of my favorite toppings,  Mushroom soup with chopped chicken and mushrooms mixed in.   I know there are many more elegant toppings and I've explored them in the past, but for sheer comfort food, this is my go-to recipe.    I even had the leftovers for lunch the next day.   ( I think I hit my fat allowance for the week and exceeded it in two meals, but it was worth every bite).

So,  if you're interested in my version of filling for the Patty Shells, here it is:  
Open one can of Cream of Mushroom soup, or if you're not challenged that way, make your own Mushroom Soup/gravy.    Cut up a couple cups of cooked chicken, I used a chicken breast I'd cooked and had waiting in the freezer.   Saute about a cup or so of Mushrooms, again, I had some in the fridge, about 4 oz.   Then dump them all together in a pot and heat through.    Spoon onto the Patty Shells, and serve.  You can even fancy it up a little by adding some Asparagus, either fresh or canned. YUMMY!!!!  Sorry, got a little excited there, but honestly, I think I could eat this pretty much every day.
Home Made Patty Shells with Chicken topping

This is even great served over rice, on toast, or just by itself.     I've even been known to eat this by the spoonful.  Hmmm, just got an idea.  How about just adding some cooked chicken to the mushroom soup, and some sauteed mushrooms, and then eat it like that.   I'll try it for lunch and let you know how it worked out.  
Sid Munkholm
Sid Munkholm

Sid loves to cook, feed people and have fun in the kitchen. She shares her successes and the involuntary offerings she sometimes gives the kitchen goddess as well. And she's still looking for the mythical fairy to help her clean the kitchen after a marathon cooking session. Currently working on a cookbook showcasing the recipes from her Danish heritage.

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