Stuffed Puff Pastry
Yesterday was the first real taste of spring. It was warm and sunny so naturally, my first thought was “what should I cook today?!” I tried to figure out what I could cook that would be different and unlike something I’ve cooked before. Considering I’ve touched a few cultures in my cuisine, I realized French was not one of them! Although I’m not 100% certain that this recipe deserves an ” Imported From France” stamp pressed on it, I still think that if anything includes Brie and puff pastry as main ingredients, it gets my stamp of approval!
So here it is ladies and gents, I’ve created a stuffed puffed pastry with a twist to it. I’ve also included roasted asparagus because lets consider the delicious combination of Brie, puff pastry, prosciutto, browned-mushrooms, and asparagus. Can I just say, YUM!? Wait till you try this fun, easy and positively delicious dish… It’ll have you saying: Puis-je avoir un peu plus? (Can I please have more?)
Ingredients:
-Stuffed Puff Pastry-
3oz Parma Prosciutto
8 oz sliced white mushrooms
2oz Baby Brie (double-cream)
1/2 tsp pepper
5oz puff pastry (frozen section)
2 tbs butter
1 egg
-Asparagus-
1 package asparagus
2 tbs extra virgin olive oil
1/2 tsp salt
1/2 tsp black pepper
Steps:
Asparagus:
1. Preheat oven to 400 degrees Fahrenheit
2. wash the asparagus and cut off about an inch from the bottom to remove the bark texture
3. use aluminum foil to line a baking sheet and place the asparagus in a horizontal line across the pan
4. drizzle extra virgin olive oil atop the asparagus and mix them around with your hands so it’s evenly distributed
5. line up the asparagus again and add a dash of pepper and salt evenly
6. bake in the oven for fifteen minutes
Stuffed Puffed Pastry:
1. Preheat the oven to 400 degrees Fahrenheit
2. lightly flour a clean, flat surface to place the thawed puff pastry
3. With a flour-dusted rolling pin, roll out the puff pastry to a thin layer of about 1/8 an inch
4. Place butter in a large sautee pan on medium-high heat and let it melt.
5. Place mushrooms in the pan and stir them until they’re glazed.
6. Be sure not to crowd the mushrooms so that they can brown evenly
7. As the mushrooms cool, cut the puff pastry dough into six even-square sections and separate them
8. Using a paring knife, cut a thin slice of baby Brie and place it in the centers of the sections
9. Take a slice of Parma Prosciutto and fold it evenly over the Brie
10. Use a fork or tongs to place three or four mushrooms atop the Brie and Prosciutto
11. Lightly fold together all the corners of the puff pastry so that there are no open holes
12. Whisk an egg into a small bowl and use a BBQ brush to brush the egg atop the puffs
13. Use a fork to pinch the folds of the puffs to ensure they’re stuck together almost as if they’re glued with the egg (the egg also makes the puff pastry golden and crispy)
14. Bake the puffs for fifteen minutes in the oven
15. Once finished, place a stuff puffed pastry atop neatly placed asparagus on a plate.
Serve hot and enjoy!
That looks delicious!!