Type what you have

Ingredients

• ✓ puff pastry
• spinach
• chicken breast
• egg
• water
• butter
• garlic
• lemon juice
• mayonnaise
• parmesan cheese
• thyme
• salt
• black pepper
• provolone cheese

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
2. 2 Place spinach in a microwave-safe bowl. Cover and microwave on medium power for 6 minutes. Remove cover and stir. Remove to a strainer and let cool.
3. 3 While the spinach is cooking, butterfly the chicken without cutting all the way through. Whisk egg and water together in a small bowl. Unfold pastry sheet and cut down the folds to make 3 equal pieces.
4. 4 Melt butter in a large skillet over medium heat and add chicken. Saute until no longer pink in the center and the juices run clear, 2 to 3 minutes per side. Remove to a plate.
5. 5 Squeeze spinach to remove excess water. Combine spinach with garlic, lemon juice, mayonnaise, Parmesan cheese, thyme, salt, and pepper; mix well.
6. 6 Put 1/3 of the spinach mixture in each open chicken breast and top with a 1 slice of provolone cheese. Fold the top of each chicken breast in order to sandwich the spinach and cheese in between. Place each chicken breast on a piece of puff pastry; wrap the pastry around the breast and tuck underneath to seal. Transfer to the prepared baking sheet and brush with egg wash.
7. 7 Bake in the preheated oven until pastry is golden brown, about 30 minutes.

By L Glenn Harvey

Ingredients

• ✓ puff pastry
• sausage
• egg
• water

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
2. 2 Unroll puff pastry on a lightly floured work surface, and cut each sheet into 4 pieces. Place 1 sausage into the center of 4 of the pieces of pastry. Lay the remaining 4 pastry pieces over the sausage and press the edges of the pastry together to seal tightly. Slash the top of each pastry several times with a sharp knife.
3. 3 Whisk egg and water together in a small bowl, and brush egg wash over the pastries with a pastry brush. Place on the prepared baking sheet.
4. 4 Bake in the preheated oven until deeply golden and puffed, about 20 minutes.

By Allrecipes Member

Ingredients

• ✓ puff pastry
• stuffing
• gravy
• mashed potato
• turkey
• cranberry sauce
• egg

Instructions

1. 1 Preheat oven to 400 degrees F.
2. 2 Roll out pastry sheet following package directions on a baking sheet.
3. 3 Place stuffing in center of the pastry sheet about 1 inch thick.
4. 4 Top with gravy, mashed potatoes (our choice for Turkey Day is Idahoan® Buttery Homestyle Flavored Mashed), and turkey.
5. 5 CAREFULLY bring the corners of the pastry sheet up and gently tie with kitchen string.
6. 6 Take the corners of the pastry sheet and fold down and brush the entire bag with the egg wash (1 egg mixed thoroughly with 1 Tbsp water).
7. 7 Bake for about 20 minutes or until it's a beautiful golden brown.
8. 8 Serve with a side of the cranberry sauce.

By Idahoan

Ingredients

• ✓ puff pastry
• salmon
• garlic and herb soft spreadable cheese
• garlic salt
• black pepper
• egg
• dill

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
2. 2 Cut salmon into 6 pieces, each the size of a deck of cards.
3. 3 Unfold thawed puff pastry and cut each sheet into 3 rectangles, for a total of 6 pieces of puff pastry. Roll out each puff pastry rectangle to measure a 5 x 8 inches. Trim off excess.
4. 4 Spread 1 1/2 tablespoons spreadable cheese on 1/2 of the puff pastry, leaving 1/4-inch border free. Top with 1 piece of salmon. Sprinkle salmon with garlic salt and black pepper. Spread 1 1/2 tablespoons spreadable cheese over the top.
5. 5 Using a sharp paring knife, cut staggering slits on the opposite side of the puff pastry. Fold pastry over the top of the salmon. Crimp edges to seal. Place on the prepared baking sheet. Repeat with remaining salmon pieces and ingredients.
6. 6 Beat egg in a small bowl until light and frothy. Brush egg over salmon packets and sprinkle with a pinch of garlic salt and pepper.
7. 7 Bake in the preheated oven for 35 minutes. Serve immediately, garnished with fresh dill.

By thedailygourmet

Ingredients

• ✓ puff pastry
• cooking spray
• brie cheese
• honey
• walnut

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Spray cups of two 12-cup mini muffin pans with nonstick cooking spray.
2. 2 Roll out puff pastry sheet on a large, lightly floured cutting board into a horizontal rectangle. Use a pizza slicer to cut the pastry into 4 rows horizontally and 6 rows vertically so that you have 24 (2 1/2-inch) squares. Press dough squares into each mini muffin cup and prick with the tines of a fork. Cut Brie cheese into 24 cubes. Add a cube of Brie to each pastry cup.
3. 3 Drizzle honey over the cheese, being careful to keep the honey inside the dough cup. Top with chopped walnuts.
4. 4 Bake in the preheated oven until the pastry is puffed up and the corners are golden brown, 14 to 16 minutes.
5. 5 Cool in the pans on a wire rack for 3 minutes before transferring the bites to a serving dish.

By fabeveryday

Ingredients

• ✓ puff pastry
• garlic
• butter
• onion
• apple
• brie cheese
• butter

Instructions

1. 1 Preheat oven to 400 degrees F (205 degrees C). Place garlic on a baking sheet, and drizzle with olive oil. Roast for 15 to 20 minutes, or until soft. Set aside.
2. 2 Meanwhile, melt 1/4 cup butter in a skillet over medium heat. Cook and stir onion and apple in butter until tender and browned. Set aside.
3. 3 Arrange brie on top of thawed puff pastry. Top the cheese with the apple and onion mixture. Fold puff pastry over the cheese, and pinch closed. Brush with melted butter.
4. 4 Bake about 20 to 25 minutes, or until golden brown. Serve warm. Garnish with whole cloves of roasted garlic.

By KMKLANG

Ingredients

• ✓ puff pastry
• butter
• parmesan cheese
• garlic powder
• pasta sauce
• cheese blend
• mushroom
• bacon

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C). Gather all of your ingredients and a cookie sheet; you'll have to work quickly once the puff pastry is out of the fridge.
2. 2 Melt butter in a microwave-safe bowl; stir in Parmesan cheese and garlic powder.
3. 3 Remove 1 sheet puff pastry from fridge. Keep the other sheet chilled. Very gently unfold the sheet onto your work surface. Press pastry back together if it cracks. Slice into 6 squares and place them 1 1/2 to 2 inches apart on the cookie sheet. Brush the edges of each square with some of the garlic butter. Add a spoonful of sauce to the center of each square. Top with some Italian cheese, mushrooms, and bacon.
4. 4 Bake in the preheated oven until puffed and golden, about 15 minutes.
5. 5 In the meantime, repeat slicing, brushing, and topping the second sheet of puff pastry. Bake second batch for 15 minutes.

By AddiesMom6

Ingredients

• ✓ puff pastry
• butter
• onion
• sugar
• goat cheese
• orange
• salt
• fig
• thyme

Instructions

1. 1 Melt butter in a skillet over medium-low heat and cook onions, stirring frequently, until browned, about 25 minutes. Sprinkle with sugar, mix well, and cook an additional 1 to 2 minutes. Remove from heat and set aside to cool slightly.
2. 2 Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper. Roll out puff pastry dough and place on the prepared baking sheet.
3. 3 Stir goat cheese and orange zest together in a bowl until smooth. Season with salt and spread onto puff pastry. Top with figs and caramelized onions. Sprinkle with thyme leaves.
4. 4 Bake in the preheated oven until pastry is puffed up and golden brown, about 20 minutes.

By manuela

Ingredients

• ✓ puff pastry
• butter
• brown sugar
• cinnamon
• nutmeg
• maple syrup
• pear

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Roll out puff pastry on a lightly floured surface to ¼-inch thickness; place in refrigerator.
3. 3 Melt butter in a 9-inch cast-iron skillet over medium heat; add brown sugar, cinnamon, and nutmeg. Cook and stir until sugar dissolves, about 5 minutes. Stir in maple syrup; cook and stir until begins to bubble. Remove skillet from heat.
4. 4 Place 1 pear half, cut-side up, into center of skillet. Cut remaining pear halves in half; arrange pear quarters around center pear, cut-sides up.
5. 5 Place skillet over medium-low heat; cook pears, basting with syrup mixture, until pears begin to soften, about 5 minutes. Remove skillet from heat.
6. 6 Place puff pastry over pears, tucking edges around pears in skillet.
7. 7 Bake in the preheated oven until pastry is puffed and golden, about 20 minutes. Cool for 5 minutes. Place a serving plate over skillet; carefully invert to release tart onto plate (skillet will still be hot). Serve warm.

By WestCoastMom

Ingredients

• ✓ puff pastry
• olive oil
• onion
• garlic
• porcini mushroom
• carrot
• celery
• potato
• beef tenderloin
• bay leaf
• oregano
• marsala wine
• parsley
• egg white

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 In a large skillet, cook bay leaf, oregano, onions and mushrooms in olive oil until soft. Stir in garlic, carrots, celery, potatoes, and meat.
3. 3 Cook and stir for 10 minutes, or until meat starts to brown. Pour in wine. Bring to a boil, and reduce heat to simmer. Simmer for 35 to 45 minutes.
4. 4 Place in pie dish, sprinkle with parsley, and cover with pastry. Brush with egg whites.
5. 5 Bake at 350 degrees F (175 degrees C) for 45 minutes to 1 hour.

By Maryellen

Ingredients

• ✓ puff pastry
• butter
• all-purpose flour
• milk
• nutmeg
• salt
• pepper
• egg
• cheddar cheese
• country ham
• aluminum foil

Instructions

1. 1 Preheat oven to 400 degrees F. In a small saucepan over medium-low heat, melt the butter. Once the butter has melted, whisk in the flour, creating a roux. Allow the roux to cook for 1-2 minutes. Whisk in the milk, nutmeg, salt and pepper. The roux will thicken as it cooks into a bechamel. Once it becomes thick enough to coat the back of a spoon, take off the heat. Set aside.
2. 2 On a lightly floured surface, roll out the thawed puff pastry until 1/8 inch thick. Cut one sheet of puff pastry into 3 equal pieces longwise. Cut each piece in half crosswise, creating 6 equal pieces. Line a baking sheet with a piece of Reynolds Wrap® Aluminum Foil. Place the pastry on the lined baking sheet and brush the edges of the pastry with the egg wash.
3. 3 On one half of the piece of puff pastry, sprinkle 1 tablespoon of cheese and top with a slice of country ham. Spread 1 tablespoon of the bechamel over the ham. Repeat with another layer of cheese and ham, and finish with one tablespoon of bechamel. Fold the remaining half of the pastry over the filling. Crimp with edges with the tines of a fork. Brush the tops with the egg wash. Cut slits on the top of the pastry to allow the steam to escape the hand pie as it bakes. Repeat with the rest of the pastry.
4. 4 Bake the hand pies for 20-25 minutes, or until golden brown on top. Immediately place on a wire rack to cool.

By Reynolds KitchensR

Ingredients

• ✓ puff pastry
• bacon
• ground beef
• salt
• black pepper
• cayenne pepper
• cheddar cheese
• egg

Instructions

1. 1 Gather all ingredients.
2. 2 Place bacon in a large cold skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels. Drain bacon fat and wipe the pan, but do not clean completely.
3. 3 Shape ground beef into a patty that is about 1 inch thick by 4 1/4 inches in diameter. Season well with salt, pepper, and cayenne. Sear seasoned burger on high in the skillet for 2 minutes per side. Move the burger to a plate and transfer into a refrigerator to cool.
4. 4 Remove a sheet of puff pastry from the freezer (I used 1/2 package of Dufour Puff Pastry). Roll the pastry to 1/8 inch thick. Cut out a 5 1/4 to 5 1/2 inch round circle of dough for the bottom. Cut out a 7 1/4 to 7 1/2-inch round circle of dough for the top. Place the dough on a sheet pan, and put in the freezer until firm.
5. 5 Cut a small hole into the middle of the top piece (to function as a vent), and lightly score the surface of the pastry with the tip of a knife, but do not cut all the way through. Place the top piece in the fridge to keep cold.
6. 6 Take the bottom pastry on the pan from the freezer and top with burger, bacon, and cheese. Beat egg with 1 teaspoon water in a small bowl and brush the edges with the egg wash. Place the top pastry piece over the fillings. As dough warms and softens, press the top edges into the bottom piece edges and seal tightly. The bottom edge of dough can be rolled up and over top of the pastry to finish the seal. Place in the fridge until well chilled, about 20 minutes.
7. 7 Preheat the oven to 450 degrees F (230 degrees C). Crimp the edge of the pastry with a fork, and egg wash the top surface.
8. 8 Bake in the preheated oven until nicely browned, 20 to 22 minutes. Transfer to a cooling rack and allow to sit for about 5 minutes before serving.
9. 9 Serve and enjoy!

By John Mitzewich

Ingredients

• ✓ puff pastry
• salmon fillet
• onion powder
• garlic powder
• seasoned salt
• spinach leaf
• pesto

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Season salmon fillets with onion powder, garlic powder, and seasoned salt.
3. 3 Divide 1/2 spinach between two sheets puff pastry; mound in the center. Place 1 salmon fillet on top of each spinach mound. Divide and spread pesto on salmon fillets; divide and top with remaining 1/2 spinach.
4. 4 Moisten edges of puff pastry with water; fold to the center and seal the seams.
5. 5 Bake in the preheated oven until pastry puffed and golden and salmon cooked through, 20 to 25 minutes.

By Danielle Harbold

Ingredients

• ✓ puff pastry
• mushroom
• sherry
• onion
• butter
• parsley
• beef tenderloin

Instructions

1. 1 Gather the ingredients.
2. 2 Combine mushrooms, sherry, onion, butter, and parsley in a large skillet over medium heat; cook and stir until all the liquid is absorbed and mushrooms are well browned, about 15 to 20 minutes. Allow to cool, then cover the top of each piece of tenderloin with mushroom mixture.
3. 3 Cut each partially thawed puff pastry sheet into 3 rectangles, for a total of 6 pieces of puff pastry. Roll out each puff pastry rectangle to about 1/4-inch thickness and place beef in the center; fold up and seal all the edges, making sure the seams are not too thick.
4. 4 Place on a baking sheet, cover with plastic wrap, and store in the refrigerator until 35 minutes before serving time.
5. 5 Preheat the oven to 425 degrees F (220 degrees C). Bake beef Wellingtons in the preheated oven for 25 minutes. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C) for medium rare. Let rest for 5 minutes before serving.
6. 6 Serve and enjoy!

By MARBALET

Ingredients

• ✓ puff pastry
• pork tenderloin
• soy sauce
• worcestershire sauce
• lemon
• salt
• pepper

Instructions

1. 1 In a medium nonporous bowl, combine the soy sauce, Worcestershire sauce and lemon juice and mix well. Place the pork in the bowl, turning to coat well on all sides. Cover and refrigerate for at least two hours, allowing the pork to marinate.
2. 2 Preheat oven to 375 degrees F (190 degrees C). Place tenderloin in a 9x13 inch baking dish.
3. 3 Bake, uncovered, at 375 degrees F (190 degrees C) for 20 to 30 minutes, or until internal pork temperature reaches 140 degrees F (60 degrees C).
4. 4 Remove pork from oven. Drain the liquid from the baking dish and reserve for later as a gravy, if desired. Roll out the two puff pastry sheets and wrap each piece of tenderloin in the dough, sealing the edges to completely enclose the meat. Return this to the baking dish.
5. 5 Bake at 375 degrees F (190 degrees C) for 20 minutes, or until the pastry is golden brown.

By Paula Smith

Ingredients

• ✓ puff pastry
• cream cheese
• jalapeno pepper
• spinach
• salt
• black pepper
• cheddar cheese

Instructions

1. 1 Mix cream cheese and jalapenos with a fork in a medium bowl until blended. Add spinach and mix again. Season mixture with salt and pepper.
2. 2 Roll puff pastry out onto your work surface. Spread cream cheese mixture over pastry until evenly distributed. Sprinkle Cheddar cheese evenly on top.
3. 3 Roll puff pastry into a log, pressing seams to seal. Wrap in plastic wrap and freeze for 20 minutes.
4. 4 Preheat the oven to 425 degrees F (220 degrees C). Grease a baking sheet.
5. 5 Unwrap and slice log into 1/4-inch rounds. Place rounds onto the baking sheet.
6. 6 Bake in the preheated oven until golden brown, 10 to 12 minutes. Serve warm.

By Lauryn Macdonald

Ingredients

• ✓ puff pastry
• olive oil
• shallot
• corn
• mushroom
• marsala cooking wine
• white pepper
• thyme
• spinach
• egg
• olive oil
• shallot
• celery
• marsala cooking wine
• brown sugar
• bay leaf
• water
• cornstarch

Instructions

1. 1 TO PREPARE PASTRY PURSES: Preheat oven to 400 degrees F. Thaw puff pastry as directed. Unfold pastry on lightly floured surface. Roll into 12-inch rectangles. Cut into 12 (3-inch) squares. Heat oil in saute pan over high heat. Add shallots, corn, and mushrooms; saute for 1 minute. Add cooking wine and seasonings. Add spinach and saute for an additional 30 seconds. Remove from heat. Place 1 Tablespoon filling in center of each square. Brush edges of square with beaten egg. Bring four corners together, pressing firmly. Pull up and twist corners making top of purse. Place on a baking sheet and brush purse with egg.
2. 2 Bake in preheated oven for 15 to 18 minutes, or until golden brown. Serve with sauce (optional).
3. 3 TO PREPARE OPTIONAL SAUCE: Heat oil in saute pan over high heat. Add shallots and celery. Saute for 30 to 40 seconds or until lightly brown. Add cooking wine, brown sugar, and bay leaf. Reduce heat to medium. Combine cold water and cornstarch; add to cooking wine mixture and simmer for 5 minutes. Set aside until ready to serve.

By Holland House

Ingredients

• ✓ puff pastry
• garlic
• egg yolk
• chicken breast
• spinach
• basil pesto
• sun-dried tomato
• feta cheese

Instructions

1. 1 Combine garlic and egg yolk in a small bowl using a fork. Place chicken breasts in a shallow glass dish; spread both sides with egg mixture. Cover dish with plastic wrap; refrigerate 4 hours to overnight (recommended).
2. 2 Preheat the oven to 375 degrees F (190 degrees C). Grease a baking sheet.
3. 3 Place ½ puff pastry sheet on a lightly floured surface; place ½ cup spinach in center of pastry sheet. Remove 1 chicken breast from marinade, shake off any excess, and place on top of spinach. Spread 1 tablespoon pesto over chicken, layer with ½ sun-dried tomatoes, sprinkle with ½ feta cheese, and top with ½ cup spinach. Fold pastry sheet around chicken, using fingers or fork to seal pastry seam. Place wrapped chicken, seam-side down, on the prepared baking sheet. Repeat with remaining ½ puff pastry sheet, spinach, chicken breast, pesto, sun-dried tomatoes, and feta cheese.
4. 4 Bake in the preheated oven until juices run clear, 35 to 40 minutes.

By Rose

Ingredients

• ✓ puff pastry
• vegetable oil
• cabbage
• butter
• salt
• egg
• water
• swiss cheese

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Heat oil in a large skillet over medium heat. Add cabbage and cook for about 18 minutes. Stir in butter and season with salt. Continue cooking until cabbage is soft, about 2 minutes more.
3. 3 Roll puff pastry out on a lightly floured surface into a large square. Place into a springform pan, allowing the corners to hang over the sides.
4. 4 Beat egg and water together in a bowl and stir in Swiss cheese.
5. 5 Pour cooked cabbage into the pastry-lined pan and cover with egg mixture. Fold pastry corners over filling and punch together in the middle.
6. 6 Bake in the preheated oven until pastry is golden brown, about 25 minutes.

By Natasha Titanov

Ingredients

• ✓ puff pastry
• cherry tomato
• olive oil
• balsamic vinegar
• salt
• black pepper
• basil pesto
• mozzarella cheese

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Line a rimmed baking sheet with parchment paper.
2. 2 Combine cherry tomatoes, olive oil, balsamic vinegar, salt, and pepper in a bowl; toss until well combined. Spread cherry tomatoes evenly on the prepared baking sheet.
3. 3 Roast in the preheated oven until skins start to wrinkle and insides are soft, 15 to 20 minutes. Let cool.
4. 4 Line another baking sheet with parchment paper. Unroll puff pastry sheet on top. Make shallow cuts 1 inch from the edges to create a border, being careful not to cut all the way through. Prick the inner rectangle all over with a fork.
5. 5 Bake in the preheated oven until puffed up slightly, about 10 minutes.
6. 6 Spread pesto over the center. Cover with 1/2 of the tomatoes. Scatter mozzarella cheese on top. Distribute remaining tomatoes over the cheese.
7. 7 Bake until pastry is golden and cheese is melted, 5 to 10 minutes more.

By LauraF

Ingredients

• ✓ puff pastry
• olive oil
• chicken breast
• creole seasoning
• salt
• black pepper
• bacon
• brie cheese

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C). Grease a baking sheet.
2. 2 Heat olive oil in a skillet over medium heat. Season chicken breasts with Creole seasoning, salt, and pepper; cook until evenly browned, about 2 minutes per side. Transfer to a plate to cool.
3. 3 Cut each puff pastry sheet in half. Place 1 sliced chicken breast on each half; top with 1/4 of the bacon and 1 Brie cheese slice. Fold top and bottom of pastry over chicken. Press pastry seams together with your fingers to seal; place seam-side down on prepared baking sheet.
4. 4 Cook in the preheated oven until pastry is golden brown and chicken is no longer pink in the center, 15 to 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

By casualcook

Ingredients

• ✓ puff pastry
• all-purpose flour
• salt
• black pepper
• beef chuck
• vegetable oil
• yellow onion
• irish stout beer
• garlic
• beef broth
• parsley
• thyme
• bay leaf
• red potato
• carrot

Instructions

1. 1 Combine flour, salt, and pepper in a shallow dish. Add beef pieces to flour mixture; toss to coat each piece evenly. Reserve remaining flour mixture for later.
2. 2 Heat oil in a large nonstick skillet over medium-high heat. Working in batches, cook and stir beef in hot oil until browned on all sides, about 10 minutes per batch. Transfer beef to a slow cooker.
3. 3 Cook and stir onion in the same skillet over medium heat until golden, about 5 minutes. Add beer and garlic; bring to a boil for 1 minute, scraping browned bits of food from the bottom of the pan with a wooden spoon. Pour onion mixture into the slow cooker.
4. 4 Mix beef broth, parsley, thyme, and bay leaves into beef mixture in the slow cooker.
5. 5 Cook on Low until beef is almost tender, 2 1/2 to 3 hours. Sprinkle in reserved flour mixture; stir well. Add potatoes and carrots. Cook on High until potatoes are tender, about 1 hour.
6. 6 Preheat the oven to 400 degrees F (200 degrees C).
7. 7 Cut puff pastry sheets into quarters and arrange on baking sheets; pierce each square several times with a fork.
8. 8 Bake in the preheated oven until golden and crispy, about 10 minutes. Ladle stew into individual dishes; top each with a pastry square.

By Sandy Ross

Ingredients

• ✓ puff pastry
• cherry tomato
• olive oil
• parsley
• garlic
• salt
• black pepper
• garlic and herb cheese spread
• egg
• basil leaf

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C. Line a baking sheet with parchment paper.
2. 2 Unfold pastry sheet on a lightly-floured work surface. Gently roll out the dough with a rolling pin to a flat 10x10-inch square. Cut into 4 equal squares for the tarts. Using a sharp knife, score a line about 1/2 inch from all edges to create a border on each tart. Be careful to not cut all the way through. Use a fork to generously prick the center of the tarts all over.
3. 3 Set tarts onto the baking sheet, and bake for 13 minutes.
4. 4 Meanwhile, combine tomato halves, olive oil, parsley, crushed garlic, salt, and pepper in a bowl; stir until tomatoes are well coated. Set aside.
5. 5 Remove prebaked tarts from the oven. If the centers have puffed up, use the bottom of a glass to press down only the centers of the tart. Cut garlic-herb cheese into 4 equal wedges, and spread onto the middle of each tart, leaving the edges clear. Arrange tomatoes cut side up on top of the cheese in a single layer, and brush the tart borders with beaten egg.
6. 6 Return tarts to the oven and bake until tart borders are golden brown, and the tomatoes are lightly roasted, 12 to 14 minutes. Sprinkle with basil. If desired, season again with salt and pepper.
7. 7 Best served warm, although serving at room temperature is fine.

By lutzflcat

Ingredients

• ✓ puff pastry
• butter
• onion
• portobello mushroom
• thyme
• cream cheese
• salt
• black pepper
• egg yolk
• milk

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C). Lightly grease a baking sheet.
2. 2 Line a 10-inch pie dish with 1 sheet of puff pastry. Trim the edge so 1 inch hangs over the rim of the dish.
3. 3 Bake in preheated oven just long enough to set the pastry, 5 to 10 minutes.
4. 4 Cut the second sheet of puff pastry into 1 inch wide strips. Place the strips on the prepared baking sheet. Refrigerate the strips and the baked pie shell for at least 30 minutes, or up to 24 hours.
5. 5 Meanwhile, melt the butter in a skillet over medium-high heat. Stir in the onions, and cook until soft and transparent, about 6 minutes. Stir in the mushrooms and thyme, and cook until the mushrooms soften and release their juices, about 6 minutes. Mix the cream cheese into the mushroom mixture, stirring until melted. Season to taste with salt and pepper.
6. 6 Spoon the mushroom mixture into the pie shell. Arrange the pastry strips in a lattice pattern across the filling. Fold and crimp the ends of the strips together with the pie shell edge trimming any necessary pastry to make an even edge.
7. 7 Whisk the egg yolk and milk together in a small bowl, and use to brush the top of the pie.
8. 8 Bake in preheated oven until the crust is golden brown and the filling is heated through, up to 45 minutes. Check for doneness after 30 minutes. Cool another 30 minutes before serving.

By Stephanie V

Ingredients

• ✓ puff pastry
• basil
• water
• egg
• flour
• mozzarella cheese
• parmesan cheese
• asiago cheese
• garlic
• black pepper
• red pepper flakes
• parsley
• basil
• oregano
• olive oil
• kosher salt
• tomato

Instructions

1. 1 Preheat oven to 400 degrees F.
2. 2 Drain tomato slices on paper towels to remove excess moisture. Sprinkle with 1/4 teaspoon of the kosher salt.
3. 3 In the bowl of a small food processor, add olive oil, 1/4 teaspoon of the dried oregano, 1/4 teaspoon of the dried basil, dried parsley, crushed red pepper flakes, black pepper, garlic, 1 tablespoon of Stella® Asiago Fresh Shredded Cheese and 1 tablespoon of Stella® Parmesan Shredded Cheese. Process until well blended.
4. 4 In a small bowl, combine 1 cup Stella® Mozzarella Shredded Cheese, 1/4 cup Stella® Asiago Fresh Shredded Cheese, 1/4 cup Stella® Parmesan Shredded Cheese, 1/4 teaspoon of the dried oregano, and 1/4 teaspoon of the dried basil.
5. 5 On floured work surface, unfold each puff pastry sheet and roll into a 9-1/2 x 9-1/2 inch square. Using a 2-1/2 inch round biscuit cutter, cut 9 circles from each pastry sheet. Using a fork, prick pastry circles generously.
6. 6 Line a baking sheet with parchment paper.
7. 7 In a small bowl, whisk together egg and water. Spoon about a rounded tablespoon of the cheese mixture in the center of 9 of the pastry circles. Brush edges of pastry circles with the egg wash. Place remaining pastry circles over filling.
8. 8 Using a fork, crimp edges to seal. Place close together in 4 rows of 4 on prepared baking sheet; refrigerate 10-15 minutes.
9. 9 Remove from refrigerator and top each pastry with a slice of tomato. Brush lightly with some of the oil-cheese mixture.
10. 10 Bake for 15 minutes or until golden brown. Let cool slightly. Top with chopped basil. Serve with remaining oil-cheese mixture for drizzling or dipping.

By Stella Cheese

Ingredients

• ✓ puff pastry
• dijon mustard
• tomato
• salt
• black pepper
• herbes de provence
• parmigiano-reggiano cheese
• olive oil
• oregano
• parsley
• thyme

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Place 2 pieces of puff pastry onto a silicone-lined baking sheet. Press the short seam of 1 piece onto the other to form the rectangular base of the tart. Cut seams off the other 2 pieces of puff pastry and press them into the edges of the base to act as the border.
3. 3 Freeze dough until firm, about 10 minutes.
4. 4 Score border with a knife, making shallow cuts 1/4-inch apart. Press the bottom of a fork onto the seam in the middle and poke holes all over the base.
5. 5 Bake tart shell until lightly golden and partially puffed, about 10 minutes. Press down on the base using the bottom of a fork. Avoid pressing the border. Let cool for 10 minutes.
6. 6 Spread mustard over the inside of the tart. Arrange tomato slices into a single layer on top and cut a few slices in half to fill in the gaps. Season with salt and pepper. Generously sprinkle herbes de Provence on top. Add Parmigiano-Reggiano cheese and drizzle most of the olive oil on top.
7. 7 Bake in the preheated oven until pastry is well browned and crispy, 25 to 30 minutes. Cool to room temperature on the baking sheet or transfer to a wire rack using 2 spatulas. Drizzle remaining olive oil over the tart and sprinkle fresh oregano, parsley, and thyme on top.

By John Mitzewich

Ingredients

• ✓ puff pastry
• pea
• carrot
• corn kernel
• butter
• all-purpose flour
• milk
• thyme
• chicken
• salt
• black pepper

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C).
2. 2 Use a pizza cutter to slice the puff pastry into 8 equal-sized strips. Weave the strips into a square lattice and place on a greased baking sheet.
3. 3 Bake in preheated oven until it just starts to brown, 10 to 15 minutes. Remove from oven and set aside.
4. 4 Place the frozen peas, carrots, and corn in a microwave-safe bowl and cook in the microwave until cooked but still firm, 5 to 10 minutes.
5. 5 Melt the butter in a skillet over medium heat. Stir in the flour and cook for 1 minute. Pour in the milk and stir while cooking until the mixture is smooth. Add the thyme and continue to cook and stir until the mixture thickens. Stir in the cooked vegetables and the chicken. Season with salt and pepper. Cook until heated through, stirring frequently, 5 to 7 minutes.
6. 6 Pour the chicken mixture into a 2-quart baking dish. Lay the pastry lattice on top. Bake in the preheated oven until the crust is golden brown, 10 to 15 minutes.

By JavaMama

Ingredients

• ✓ puff pastry
• water
• egg
• chicken breast
• pea
• carrot
• heavy cream
• rosemary
• sage
• thyme
• salt
• white pepper
• bay leaf
• yukon gold potato
• chicken broth
• garlic
• celery
• onion
• leek
• butter

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Line a large baking sheet with foil. Lightly grease six 12-ounce oven-safe ramekins and place on the baking sheet for easy cleanup.
2. 2 Melt 4 tablespoons butter in a pot over medium-low heat. Add leeks, onion, 1/3 of the chopped celery, and garlic; saute until tender, about 5 minutes. Add broth, potatoes, and bay leaves. Season with pepper, salt, thyme, sage, and rosemary; bring to a boil. Reduce heat, cover, and simmer for at least 25 minutes.
3. 3 Remove bay leaves. Use an immersion blender to emulsify the liquid.
4. 4 Slowly stir in heavy cream. Add remaining 3 tablespoons butter with carrots, peas, and remaining celery. Stir in chicken. Cover and simmer for about 15 minutes.
5. 5 Mix egg and water together and set aside for egg wash.
6. 6 Roll puff pastry out slightly. Flip one of the prepared ramekins upside-down on the pastry; cut out circles 1/2 inch larger than the ramekin.
7. 7 Fill each ramekin 3/4 full with the chicken mixture; do not fill to the top or it will make a mess in your oven. Place cut rounds of puff pastry over the tops and press around the edges to seal. Brush egg wash over each. Be sure to put a few knife slits on top of each pie to allow to vent.
8. 8 Bake in the preheated oven until the pastry is a golden brown, about 30 minutes. Let cool at room temperature for 10 to 12 minutes before serving.

By Tina Warren Lambert

Ingredients

• ✓ puff pastry
• cooking spray
• butter
• flour
• chicken broth
• milk
• lemon-garlic blend
• swiss cheese
• parmesan cheese
• rotisserie chicken breast
• california blend vegetables
• egg

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Lightly spray an 8-inch casserole dish with nonstick spray.
2. 2 Lightly flour a work surface and roll 1 pastry sheet into an 11-inch square. Cut remaining pastry sheet crosswise into strips and wave into a lattice on a baking sheet. Freeze lattice while preparing the filling.
3. 3 Melt butter in a saucepan over medium heat. Add flour and whisk thoroughly until blended. Slowly pour in chicken broth and milk, whisking continually. Stir in Hidden Cove lemon-garlic blend, Swiss cheese, and Parmesan cheese. Mix well until everything is combined, about 5 minutes. Add chicken and vegetables.
4. 4 Fit puff pastry square into the prepared casserole dish, trimming corners as needed. Pour chicken filling into the dough. Top with latticed puff pastry, pressing and crimping the edges to seal. Brush with beaten egg.
5. 5 Bake, uncovered, in the preheated oven until filling is bubbly and top is golden brown, 45 to 55 minutes. Let stand 15 minutes before serving.

By thedailygourmet

Ingredients

• ✓ puff pastry
• ground beef
• ground lamb
• onion
• pine nut
• cinnamon
• salt
• black pepper
• lemon juice
• egg

Instructions

1. 1 Heat a large skillet over medium-high heat. Stir in ground beef, ground lamb, onion, pine nuts, cinnamon, and salt and black pepper. Cook and stir until meat is crumbly, evenly browned, and no longer pink. Drain and discard any excess grease.
2. 2 Stir in lemon juice. Taste and adjust the seasonings. Let the meat mixture cool.
3. 3 Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet or line it with parchment paper.
4. 4 Roll out thawed pastry sheets to about 1/8 inch thick. Using a sharp 3-inch round cookie cutter, cut out at least 9 rounds per sheet. Lightly brush the inside edges with a little water, and place about 2 teaspoons of filling into the middle of each round. Fold the pastry round in half to cover the filling and seal the edges well. Transfer to the prepared baking sheet and repeat with the remaining dough circles.
5. 5 Brush each pie with a little egg wash. Bake in the preheated oven until golden brown, 15 to 20 minutes.

By LauraG