Update note from the author: as you shop for Thanksgiving, grab some puff pastry for this delicious recipe for your leftover turkey! Make sure to read to the end for the full wait time and pro-tips on cooling steps.
As a child growing up in the Midwest with home-cooked Chinese food for dinner, microwave dinners were some kind of marvelous space food I’d get to eat on special occasions (see: babysitter). Among those dinners, the best option often seemed to be the chicken pot pie, which could be easily popped in the toaster oven for a satisfying belly-sticking meal in a tin pan. Years later I picked up a recipe magazine based purely on the delectable-looking chicken pot pie on the front. I think it was a Reader’s Digest. Anyway, it seemed like such a novel and miraculous opportunity to learn to make pot pie, it has found an honored place in my recipe Dropbox files, usually only brought out to make something even better out of Thanksgiving turkey leftovers. Continue Reading
Picked up another recipe from A Beautiful Mess for mini quiches (original recipe is here, I added a couple things). Tried it yesterday during the Seahawks v. Saints game.
puff pastry (I took out a piece and set it in the fridge in saran wrap to defrost overnight instead of having to add 30-40 minutes’ lead time from the freezer)
2 Tbs half and half
salt + pepper
1/4 cup shredded parmesan
1/8 cup chopped ham
1 Tbs chopped scallions
1 tsp dried thyme
Preheat the oven to 350°F. In a bowl whisk together the eggs, cream, ham, scallions, thyme, salt and pepper. Buttered 2 large ramekins (4.5″ diameter). Cut puff pastry into large squares that will slightly hang over once placed in the baking dishes. Fill 2/3 full with the egg batter. Fold the edges in toward the center. Sprinkle on the cheese and bake for 35-40 minutes, until the egg looks set.
Today’s Trial Recipe Rating: Novelty Rating: 3 of 5 stars
This was a brand new combo to try, and the ease of using defrosted puff pastry really appealed to me. However, as I made it, it reminded me more and more of the baked eggs I’ve been baking the last few months, which involves very similar ingredients, minus the pastry and scrambling and whip up faster. The novelty also wore off quickly as I ended up timing it for a post-lunch snack, but me and my partner were still full from a delicious late lunch. Likelihood of Repeat: 20%
I had to wait a day and reheat before I could finish a whole ramekin, and the whole thing really turned out to be very heavy on the pastry side, and it felt like most of the egg mixture disappeared. Adding some fresh tomato and basil made it feel renewed a little, but I will be looking for other methods to finish the leftover puff pastry in the freezer, probably something involving jam..
If I did try it again, I’d up the egg ratio, add tomatoes, and maybe roll out the pastry more so there’s less of it to balloon up and take over. This is definitely a carb-rich recipe.
Do you have other favorite combos for puff pastry? Let me know.