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Puff pastry dinner

post #1 of 18
Thread Starter 
I have some puff pastry, what can I make for dinner besides chicken pot pie?

"You are what you eat, so don't be fast, cheap, easy, or fake."

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"You are what you eat, so don't be fast, cheap, easy, or fake."

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post #2 of 18

Maybe a nice piece of salmon wrapped in pastry?  Sauced in beurre blanc...  Some beautiful julienne veg, that sounds lovely actually, what time is dinner Miss KK?

post #3 of 18

Beef Wellington.

I'm not a fan, but the plating is certainly impressive.

 

  
Gebe Gott uns allen, uns Trinkern, einen so leichten und so schönen Tod! Joseph Roth.
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Gebe Gott uns allen, uns Trinkern, einen so leichten und so schönen Tod! Joseph Roth.
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post #4 of 18
Thread Starter 
Wellingtons sound fun, either salmon or beef, ill see if my wallet can handle either. It may have to be chicken wellies instead hehe!

"You are what you eat, so don't be fast, cheap, easy, or fake."

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"You are what you eat, so don't be fast, cheap, easy, or fake."

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post #5 of 18

You could try a vol au vent - puff pastry shell filled with white-wine-bechamel, seafood (mussels, shrimp, scallops) and mushrooms. 

 

Of course you could use chicken instead of seafood, asparagus instead of mushrooms etc... 

 

 

Or you could try any kind of "quiche fine" (which basically means a quiche made with puff pastry): 

• Bacon+Cheese

• Smoked Ham+Cheese

• Brocoli+Brie+Pine Nuts

• Tomatoes+Goat cheese

• Chicken+Mushrooms

• Zucchini+Ricotta

etc etc...

 

Or... how about a Mustard tart:

1) Spread a thin layer of strong Dijon mustard on the puff pastry. 

2) Cover with a single layer of slices of tomatoes (do not overlap them). 

3) Sprinkle with herbs de provence or your favorite herbs. 

4) (Optional) You can add black olives, ham, bacon, anchovies, capres, thinly sliced red oninons....

5) Cover the tomato slices with thinly sliced gruyere cheese. 

 

Bake. Delicious as an entree, an app or even cut in smaller bites as an amuse-bouche. 

post #6 of 18

I'm a total fan of well made vol-au-vent! Those cups aren't all that easy to make from scratch. This could be a fantastic new topic for a next challenge; what to do with puff pastry?

 

How about this simple idea to go with a soup, this one is even made with a round sheet of puff. Slice in strips, put your index finger in the middle and wind up with the other hand. Change hands and wind the other half in the other direction. Why? It simply doesn't work to wind in one go certainly when using 100% butter puff. Brush with beaten egg and sprinkle with dried herbs, cheese, sesame seeds etc., whatever comes to mind. One thing though; make a lot, they disappear faster than you think.

 

puff pastry treat 1 puff pastry treat 2

puff pastry treat 3


Edited by ChrisBelgium - 8/18/13 at 11:54am
post #7 of 18
Thread Starter 
I put the pastry back in the freezer, I was too tired running around after my 2yr old today (help!) and had take out. This happens all too often since he hit the terrible 2s!

This gives me more time to think of something fun to do. Vol au vont is a nice idea fr me but hubby doesn't go near cream sauces. I like the mustard tart that sounds fun like a pizza.

"You are what you eat, so don't be fast, cheap, easy, or fake."

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"You are what you eat, so don't be fast, cheap, easy, or fake."

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post #8 of 18
Thread Starter 
Those look great Chris, totally addictive. I sure hope the next challenge isn't pastry, I'm so bad at that!

"You are what you eat, so don't be fast, cheap, easy, or fake."

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"You are what you eat, so don't be fast, cheap, easy, or fake."

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post #9 of 18

if next challenge is puff pastry ill buy a roll of puff to use for the month XD 

Today you are You, that is truer than true. There is no one alive who is Youer than You.

Dr.Seuss

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Today you are You, that is truer than true. There is no one alive who is Youer than You.

Dr.Seuss

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post #10 of 18
Quote:
Originally Posted by Koukouvagia View Post

I put the pastry back in the freezer, I was too tired running around after my 2yr old today (help!) and had take out. 

That sounds exactly like my life right now. Lately it's been rice with grated swiss cheese, pasta with grated parm or ketchup, or take out. 

post #11 of 18

Sun dried tomato, chevre, and prosciutto tart;

or how about a quasi scacciata or cuddiruni.


Edited by cheflayne - 8/20/13 at 12:32pm
Wisdom comes with age, but sometimes age comes alone.
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Wisdom comes with age, but sometimes age comes alone.
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post #12 of 18

How about a puff pastry spanakopita pie (& a Greek salad)?

 

http://www.bing.com/images/search?q=puff+pastry+spanakopita+pie&FORM=HDRSC2#a

post #13 of 18

Meat done perfectly  good job

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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post #14 of 18
Thread Starter 
Finally I made it into a ham and cheese tart with cherry tomatoes.

"You are what you eat, so don't be fast, cheap, easy, or fake."

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"You are what you eat, so don't be fast, cheap, easy, or fake."

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post #15 of 18
Quote:
Originally Posted by Koukouvagia View Post

Finally I made it into a ham and cheese tart with cherry tomatoes.

 

... any photos Miss KK??  Sounds scrumptious, maybe tomato challenge worthy?

post #16 of 18
Thread Starter 
U didn't take any because it was just thrown together with left over ham, cheddar, provolone and some wrinkly cherry tomatoes that I needed to use up.

"You are what you eat, so don't be fast, cheap, easy, or fake."

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"You are what you eat, so don't be fast, cheap, easy, or fake."

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post #17 of 18
Quote:
Originally Posted by Koukouvagia View Post

Finally I made it into a ham and cheese tart with cherry tomatoes.

Sounds yummy! smile.gif

post #18 of 18

A 3 mushroom and spinach strudel., (note the original chix pot pies never used puff pastry. they were a standard pie dough but puff paste today coming rolled and frozen .Places found it easier then making a real dough.)

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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