Type what you have

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
• 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
• 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
• 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
• 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
• 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
• 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
• 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
• olive oil
• shallot
• wild mushroom
• garlic
• parmesan cheese
• thyme
• salt
• black pepper
• heavy cream

Instructions

1. 1 Preheat oven to 400 degrees F.
2. 2 Heat olive oil in a large skillet over medium-high heat. Add shallot; cook and stir until tender, about 5 minutes. Lower heat to medium-low and add mushrooms. Cook and stir until mushrooms reduce by half, about 15 minutes. Stir in roasted garlic, Parmesan cheese, and thyme. Season to taste with salt and pepper. Stir in cream. Remove from heat and allow mushroom mixture to cool. It will thicken as it cools.
3. 3 Unfold pastry sheet onto floured surface and lightly roll into a 12 x 15 inch square. Cut into eighteen 3 inch squares. Place a mounded teaspoon of mushroom filling in the center of each square. Fold pastry over filling to form a triangle. Pinch edges firmly together with a fork to seal.
4. 4 Bake 12 to 16 minutes, or until golden brown. Serve hot or at room temperature.

By Susan

Ingredients

• ✓ puff pastry
• brown sugar
• butter
• garlic
• red pepper flakes
• salt
• apricot
• rum
• walnut
• prosciutto
• mozzarella
• balsamic vinegar

Instructions

1. 1 Heat a skillet over low heat. Add brown sugar, butter, garlic, pepper flakes, and salt; stir to combine and cook until bubbling and sugar has dissolved, 3 to 5 minutes. Stir in apricots and cook until soft and plumped, about 5 minutes. Add rum; continue to cook and stir until liquid has reduced and a thick syrup has formed, about 5 minutes. Remove from the heat and set compote aside to cool, about 15 minutes.
2. 2 Roll pastry on a floured surface into 2 equal rectangles. Transfer each rectangle onto a sheet of parchment paper. Spread cooled compote onto each rectangle and sprinkle with walnuts. Arrange prosciutto over top, covering compote completely. Roll up each rectangle like a jelly roll, sealing the edge with a dab of water, if needed. Refrigerate until firm, about 30 minutes.
3. 3 Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
4. 4 Remove pastry rolls from the refrigerator and slice each into 18 slices. Place slices, cut-sides down, on the prepared baking sheet.
5. 5 Bake in the preheated oven until pastry is puffed and golden brown, 10 to 12 minutes. Remove from the oven and turn on the broiler.
6. 6 While pastries are cooling slightly, cut mozzarella into 18 slices. Top each pastry with a mozzarella round.
7. 7 Broil until cheese bubbles, about 2 minutes. Serve warm with a drizzle of balsamic vinegar over top.

By Janet

Ingredients

• ✓ puff pastry
• olive oil
• mushroom
• onion
• bacon
• heavy cream
• swiss cheese
• salt
• pepper
• dill
• egg

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Heat the oil in a large skillet over medium-high heat. Add the mushrooms, onion and bacon; cook and stir for about 5 minutes, or until vegetables are tender. Reduce the heat to medium, and add the cream and dill; cook and stir for about 10 more minutes. Remove from the heat, and stir in the cheese.
3. 3 Place one sheet of puff pastry on a well oiled baking sheet, and pour the mushroom filling over the top. Cover with the other sheet, and press the edges together to seal. Make some holes in the top with a fork. Brush the top with beaten egg.
4. 4 Bake for about 40 minutes in the preheated oven, or until golden brown. Cool, then cut into squares to serve.

By GATOULA

Ingredients

• ✓ puff pastry
• cooking spray
• olive oil
• onion
• baby bella mushroom
• garlic
• salt
• black pepper
• gruyere cheese
• parmesan cheese
• thyme

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 Heat olive oil in a skillet over medium heat. Add onion and cook until the edges of the onion begin to brown and caramelize, about 3 minutes. Add mushrooms and garlic, and cook until mushrooms are soft, 3 to 4 minutes. Season with salt and pepper. Transfer vegetables to a paper towel-lined plate with a slotted spoon.
3. 3 Roll out puff pastry sheet into a horizontal rectangle on a large, lightly floured cutting board. Use a pizza slicer to cut pastry into 4 rows horizontally and 6 rows vertically so that you have 24 (2 1/2-inch) squares. Press each dough square into each mini muffin cup and prick with the tines of a fork.
4. 4 Divide mushroom mixture amongst pastry cups. Top with shredded Gruyere and Parmesan cheeses. Sprinkle with thyme.
5. 5 Bake in the preheated oven until the pastry is puffed up and the corners are golden brown, 14 to 16 minutes. Cool in the pans on a wire rack for 3 minutes before transferring the bites to a serving dish.

By fabeveryday

Ingredients

• ✓ puff pastry
• butter
• all-purpose flour
• onion
• salt
• black pepper
• chicken broth
• milk
• chicken
• pea
• carrot

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C).
2. 2 Melt butter in a 2-quart saucepan over medium heat. Stir in flour, onion, salt, and pepper. Cook, stirring constantly, until mixture is bubbly, 2 to 3 minutes. Stir in broth and milk. Bring to a boil, stirring constantly. Boil and stir for 1 minute. Stir in chicken, peas, and carrots. Remove from the heat.
3. 3 Roll both sheets of puff pastry into 12-inch squares. Ease 1 sheet into the bottom of an ungreased 9-inch square pan. Pour chicken mixture into pan. Place remaining pastry sheet over chicken mixture. Turn pastry edges under and flute.
4. 4 Bake in the preheated oven until golden brown, about 35 minutes.

By Semigourmet

Ingredients

• ✓ puff pastry
• egg yolk
• sesame seed
• butter
• onion
• salmon fillet
• tomato paste
• fish stock
• white wine
• cornstarch
• heavy cream
• saffron
• salt
• white pepper
• dill

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Lay puff pastry on a lightly floured surface and roll out with a rolling pin. Brush with egg yolk. Sprinkle with sesame seeds and press in firmly. Cut puff pastry first into squares, then into triangles, and place on a baking sheet.
3. 3 Bake in the preheated oven until triangles are puffed up and golden brown, about 15 minutes.
4. 4 Meanwhile, melt butter in a pot over medium heat and cook onion until soft and translucent, about 5 minutes. Add salmon and cook for 5 minutes. Stir in tomato paste and cook for 1 minute. Pour in fish stock and white wine. Bring to a boil, reduce heat, and simmer for 15 minutes.
5. 5 Stir cornstarch and a little bit of water into a paste. Add to soup and bring to a boil. Cook until soup thickens, about 5 minutes. Puree soup with an immersion blender until smooth. Stir in cream and saffron. Season with salt and pepper.
6. 6 Garnish soup with dill and serve with puff pastry triangles.

By donfredo

Ingredients

• ✓ puff pastry
• egg
• flour
• olive oil
• butter
• mushroom
• onion
• salt
• black pepper
• spinach
• tomato
• garlic and herb cheese spread
• heavy cream
• parmesan cheese

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Line a 12x18-inch sheet pan with parchment paper and set aside.
2. 2 Place thawed puff pastry on a lightly floured work surface. Roll out to a 10x14-inch rectangle and place on the prepared sheet. Score edges with a sharp knife, about 3/4 inch from the edge of the pastry, being careful not to cut all the way through the pastry. Inside the scored edges, prick several times with a fork. Brush pastry with beaten egg, reserving any unused.
3. 3 Bake in the preheated oven for 8 minutes. Allow to cool slightly.
4. 4 Combine olive oil and butter in a skillet over medium heat. When butter is melted, add chopped mushrooms and chopped onion. Cook until vegetables release their liquid, then continue cooking until the skillet is nearly dry, about 10 minutes. Remove from heat. Season onions and mushrooms with salt and pepper and stir in thawed and drained spinach and chopped tomatoes.
5. 5 Combine the remainder of the beaten egg, garlic and herb cheese spread, and cream in a small bowl. Gently brush cheese mixture over the partially baked puff pastry, staying inside the scored edges.
6. 6 Distribute the vegetable mixture over the cheese mixture and bake until the edges of the pastry are nicely browned and the cheese mixture is set, about 20 minutes. Remove from the oven and allow to cool in the pan about 5 minutes.
7. 7 To serve, cut into serving pieces and sprinkle with grated Parmesan cheese.

By Bibi

Ingredients

• ✓ puff pastry
• butter
• crimini mushroom
• sweet onion
• lemon
• thyme
• all-purpose flour
• chicken broth
• marsala wine
• half-and-half
• salt
• pepper
• egg

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C). Spray a 9-inch pie plate with non-fat cooking spray.
2. 2 Melt 3 tablespoons butter in a large skillet over medium heat. Add mushrooms, and onions, stirring occasionally, until liquid from the mushrooms has cooked down, about 10 minutes. Stir in lemon juice and thyme and simmer 2 minutes.
3. 3 Melt 3 tablespoons butter in a separate saucepan. Whisk in flour and stir constantly for about 1 minute. Gradually add the Swanson® Chicken Broth, Marsala, and half-and-half, whisking until sauce is smooth and thickened, about 3 minutes. The sauce should be very thick. Season to taste with salt and pepper.
4. 4 Transfer the mushroom mixture to the sauce broth/Marsala mixture; stir well.
5. 5 Roll out one sheet of puff pastry to fit the pie plate. Press evenly into the bottom and sides of the pie plate; trim the excess pastry. Spoon the mushroom mixture into the pastry shell.
6. 6 Roll out the second sheet of puff pastry, and place on top. Trim excess, and crimp the edge to seal. Cut a few slits in the top for steam to escape. Brush the top of the pie with the beaten egg.
7. 7 Bake in the preheated oven until golden brown and mushroom mixture is bubbly, about 40 minutes. Allow the pie to cool slightly before serving. Allstars are loyal Allrecipes community members, selected to be brand ambassadors based on onsite participation, interest, and commitment. Allstars may be compensated for their participation in the Allrecipes Allstar program.

By lutzflcat

Ingredients

• ✓ puff pastry
• cooking spray
• mustard
• butter
• green onion
• garlic
• chicken
• egg
• heavy cream
• salt
• nutmeg
• black pepper
• italian seasoning
• gouda cheese

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C). Grease a 9-inch pie dish with cooking spray.
2. 2 Line the prepared pie dish with puff pastry, covering base and sides. Trim excess pastry. Brush bottom with Dijon mustard.
3. 3 Melt butter in a saucepan over medium heat. Add chopped green onions and cook until tender, about 5 minutes. Add garlic and cook for 1 minute more. Mix in chicken, and cook for 1 minute more.
4. 4 Whisk eggs, heavy cream, salt, nutmeg, ground black pepper, and Italian seasoning together in a bowl.
5. 5 Layer 1/2 of the Gouda cheese over the puff pastry and top with chicken mixture. Pour in egg mixture. Sprinkle the remaining Gouda cheese on top.
6. 6 Bake in the preheated oven until set and golden, about 25 minutes.

By Fioa

Ingredients

• ✓ puff pastry
• butter
• venison backstrap
• mushroom
• onion
• garlic
• worcestershire sauce
• thyme
• salt
• black pepper
• bacon
• egg yolk
• water

Instructions

1. 1 Preheat the oven to 450 degrees F (230 degrees C).
2. 2 Melt 1 tablespoon butter in a hot pan over medium-high heat. Brown venison in hot butter, about 2 minutes per side. Set meat aside.
3. 3 Melt remaining butter in the pan over medium-high heat. Add mushrooms, onion, garlic, and Worcestershire sauce. Sauté until mushrooms are soft, 5 to 7 minutes. Set aside and allow to cool.
4. 4 Spread thyme, salt, and pepper onto a large cutting board and roll backstrap halves in mixture to form a coating of herbs. Wrap each piece of backstrap in enough bacon to cover.
5. 5 Unfold 1 puff pastry and place first piece of backstrap into the center. Bring sides of pastry together and pinch to seal. Repeat with second backstrap and remaining pastry. Place each into an ungreased baking dish.
6. 6 Mix egg yolk and water together in a small bowl; brush tops of dough.
7. 7 Bake in the preheated oven for 10 minutes. Reduce heat to 425 degrees F (220 degrees C). Continue baking until dough is golden brown, 10 to 15 minutes more.

By Ostara616

Ingredients

• ✓ puff pastry
• multigrain bread
• margarine
• carrot
• celery
• onion
• parsley
• sage
• black pepper
• egg replacer
• water
• vegetable broth
• chicken-style seitan
• chickpea gravy

Instructions

1. 1 Tear bread into 1-inch cubes and place into a large bowl. Let bread dry in the bowl, uncovered, at least 8 hours.
2. 2 Melt margarine in a large skillet over medium-high heat. Stir in carrots, celery, and onion. Cook and stir until the onion has softened and turned golden brown, about 10 minutes. Scrape onion mixture into the bowl with the dried bread; season with parsley, sage, and pepper. Whisk egg replacer, water, and vegetable broth in a small bowl until smooth. Pour over bread cubes and gently fold until evenly mixed. Let stand 30 minutes to allow bread to absorb the liquid.
3. 3 Preheat an oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil and coat with nonstick cooking spray.
4. 4 Brush seitan with gravy on both sides; arrange overlapping slices on foil in a row, mounding in the center. Press stuffing mixture around seitan to cover. Wet hands lightly and press into a neat oval. Roll pastry sheets out to 1/16-inch thickness; arrange, overlapping slightly, to make a large rectangle. Seal edges with dabs of cold water. Drape pastry over mound; trim excess away from bottom. Use scraps to cut out decorative shapes (leaves, apples, etc). Attached with dabs of cold water.
5. 5 Bake until the pastry in deep golden brown, 1 to 1 1/4 hours. Cover the pastry with aluminum foil if it begins to brown too much.

By ChristinaW

Ingredients

• ✓ puff pastry
• olive oil
• butter
• chicken breast
• salt
• black pepper
• onion
• baby bella mushroom
• garlic
• parsley
• cream cheese
• dijon mustard
• egg

Instructions

1. 1 Heat olive oil and butter in a large skillet over medium heat. Season chicken breasts with salt and black pepper. Cook chicken in the hot oil until golden and almost cooked through, about 4 minutes per side. Transfer to a plate.
2. 2 Place onion, mushrooms, and garlic in the same skillet; cook and stir until mushrooms lose their moisture and onions are tender, about 5 minutes. Stir in parsley.
3. 3 Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
4. 4 Roll out each puff pastry sheet into a 14-inch square on a floured work surface. Cut each sheet into 4 equal squares. Place a chicken breast in the center of each square.
5. 5 Combine cream cheese and Dijon mustard in a small bowl. Spread some of the cream cheese mixture over each chicken breast. Top each with 2 tablespoons of the mushroom mixture. Brush the edges of each square with water and wrap around the chicken. Place seam-side down on a baking sheet. Brush the tops with the beaten egg.
6. 6 Bake in the preheated oven until puffed and golden brown, about 20 minutes. Remove from oven and slice in half before serving.

By What's Cookin' Mom?

Ingredients

• ✓ puff pastry
• cooking spray
• rotisserie chicken
• mexican cheese blend
• mayonnaise
• broccoli floret
• onion
• red bell pepper
• garlic
• almond
• dill
• egg
• water
• salt

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C). Spray bottom and sides of a 9x13-inch baking pan with cooking spray.
2. 2 Combine chicken, Mexican cheese blend, mayonnaise, broccoli, onion, red bell pepper, garlic, almonds, and dill in a large bowl.
3. 3 Roll pastry sheets on a floured surface until all sides measure 3 inches longer than the bottom of the prepared pan. Place 1 sheet on the bottom of the pan and against the sides. Pour the chicken filling evenly over the bottom crust. Top with the second crust, folding the ends between the pan and the bottom crust. Pinch crusts together to seal.
4. 4 Beat egg with water and salt in a bowl; brush mixture over the top crust. Cut vents into the top for steam to escape.
5. 5 Bake in the preheated oven until golden brown on top, about 30 minutes.

By Sandie

Ingredients

• ✓ puff pastry
• cooking spray
• butter
• onion
• garlic
• broccoli
• heavy cream
• egg
• salt
• nutmeg
• black pepper
• italian seasoning
• mustard
• brie cheese

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Grease a 9-inch pie pan with cooking spray.
2. 2 Melt butter in a saucepan over medium heat. Add onion and cook until tender, about 5 minutes. Add garlic and cook until fragrant, about 1 minute. Mix in broccoli and cook until starting to soften, about 3 minutes. Remove from the heat.
3. 3 Whisk cream, eggs, salt, nutmeg, pepper, and Italian seasoning together in a bowl.
4. 4 Line the prepared pie pan with puff pastry, covering the base and sides. Trim excess pastry. Brush mustard over the bottom. Layer with broccoli mixture and Brie slices, then pour egg mixture over top.
5. 5 Bake in the preheated oven until set in the middle and golden on top, about 30 minutes.

By Fioa

Ingredients

• ✓ puff pastry
• cooking spray
• butter
• onion
• garlic
• herbes de provence
• salt
• black pepper
• all-purpose flour
• chicken broth
• heavy cream
• smoked link sausage
• pork
• mixed vegetable
• hash brown potato
• egg

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Spray a 2 1/2-quart casserole dish with cooking spray.
2. 2 Roll out puff pastry to the dimensions of the casserole dish, adding 1 inch on all sides. Cover and place in the refrigerator.
3. 3 Melt butter in a large skillet over medium heat. Add onion; cook, stirring occasionally, until onion is soft and translucent, 5 to 7 minutes. Stir in garlic, herbes de Provence, salt, and pepper; cook for 1 more minute, stirring occasionally. Add flour and whisk to combine. Cook for 1 minute.
4. 4 Pour in broth and cream gradually, stirring continuously until sauce bubbles. Add sausage pieces, vegetables, and potatoes. Cook, stirring continuously, until mixture bubbles again, 4 to 5 minutes. Pour into the prepared casserole dish.
5. 5 Place puff pastry on top of the filling, letting excess dough hang over all sides. Brush pastry with the beaten egg.
6. 6 Bake in the preheated oven until pastry is browned and the pot pie is bubbly, about 45 minutes. Cover loosely with foil after 25 minutes, to prevent overbrowning.
7. 7 Remove from oven and cool on a rack for about 15 minutes. Serve warm.

By Bibi

Ingredients

• ✓ puff pastry
• butter
• baby bella mushroom
• carrot
• celery
• sweet onion
• vegetable oil
• pork sausage
• all-purpose flour
• milk
• garlic salt
• onion powder
• garlic powder
• black pepper
• poultry seasoning
• chicken

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
2. 2 Melt butter in a pan over medium heat. Cook and stir mushrooms until browned, 5 to 10 minutes. Set aside.
3. 3 Arrange thawed puffed pastry shells on the prepared baking sheet. Bake in the preheated oven for 18 to 20 minutes. Cool on a wire rack for 5 minutes. Use a knife to remove the tops; reserve.
4. 4 Meanwhile, heat 2 tablespoons oil in a large pot over medium-low heat. Add carrots, celery, and onion. Cover and cook, stirring frequently, until vegetables are soft, 15 to 20 minutes. Remove from heat and mix in mushrooms.
5. 5 Add sausage to a large skillet over medium heat. Cook and stir with a spatula, breaking apart the sausage until cooked, about 8 minutes. Drain and set aside.
6. 6 Heat remaining oil in a pot over medium-low heat. Add flour and cook, stirring constantly with a wire whisk, until browned, 2 to 30 minutes. Slowly pour in milk and stir constantly until blended. Add garlic salt, onion powder, garlic powder, black pepper, and poultry seasoning. Whisk until well blended. Cook and stir gravy until boiling, 3 to 5 minutes. Reduce heat to a simmer.
7. 7 Stir the vegetable mixture, sausage, and chicken into the gravy. Taste and add more garlic salt if needed.
8. 8 Spoon a generous serving of the sausage-chicken mixture into the puff pastry shells. Cover with the tops.

By Lela

Ingredients

• ✓ puff pastry
• sweet potato
• red potato
• parsnip
• carrot
• olive oil
• sea salt
• black pepper
• butter
• onion
• butter
• vegetable broth
• milk
• all-purpose flour
• curry powder

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C).
2. 2 Place sweet potato, red potatoes, parsnips, and carrots in a roasting pan. Toss with olive oil; season with sea salt and black pepper.
3. 3 Roast sweet potato mixture in the preheated oven until vegetables are slightly softened, 20 to 30 minutes.
4. 4 Heat 1 tablespoon butter in a pot over medium heat; cook and stir onion until slightly softened, 3 to 5 minutes. Add sweet potato mixture and 2 more tablespoons butter; season with salt and black pepper. Cook and stir until butter is melted, 2 to 3 minutes.
5. 5 Heat vegetable broth and milk together in a separate saucepan over medium heat until mixture is almost at a boil.
6. 6 Stir flour and curry powder into sweet potato mixture until evenly coated. Gradually pour broth mixture into sweet potato mixture; stir until liquid is thickened, about 3 minutes. Divide mixture among four pot pie dishes. Top each with a puff pastry square.
7. 7 Bake in the preheated oven until pastry is golden brown and puffed, 17 to 20 minutes.

By twogingers

Ingredients

• ✓ puff pastry
• butter
• onion
• celery
• flour
• rosemary
• thyme
• black pepper
• chicken broth
• turkey
• green bean
• pea
• carrot
• egg
• water

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Melt butter in a large saucepan over medium heat. Cook onion, celery, flour, rosemary, thyme, and pepper in melted butter for 3 minutes, stirring constantly.
3. 3 Slowly add broth, stirring until smooth. Cook, stirring constantly, until thickened. Stir in turkey, green beans, and peas and carrots. Spoon mixture into four (10-ounce) ramekins.
4. 4 Cut 4 circles out of puff pastry sheet, using outer edge of ramekin as a guide. Place pastry over turkey mixture in each ramekin. Blend egg and water in a small bowl; brush over pastry. Place the ramekins on a rimmed baking sheet.
5. 5 Bake in the preheated oven until pastry is golden brown and puffed, about 25 minutes. Let stand for 10 minutes before serving.

By College Inn Broths and Stocks