Chili-Painted Portobellos in Puff Pastry
* 1 sheet (10-inch square) frozen puff paste pastry (half of a 1-pound package), thawed
* 2 tablespoons prepared bottled oyster sauce (look in the Asian section of the grocery)
* 1 to 2 tablespoons pureed canned chipotle chilies
* 4 Portobello mushrooms (3- to 4-inch wide caps, cleaned,
* stems trimmed flush with caps
* 1 large egg, beaten with 1 teaspoon water
Unfold puff pastry sheet on a lightly floured board; cut into quarters, each 5 inches square. Roll out each slightly into a 6-inch square.
In a small bowl, mix oyster sauce and pureed chipotle chilies. Brush mixture generously over both sides of mushroom caps, using it all.
Center each cap, gill side up, on a puff pastry square. Fold corners of pastry over mushroom to enclose, overlapping slightly; pinch edges together to seal. Set bundles, seams down and slightly apart, on a baking tray lined with cooking parchment. Lightly cover and chill until ready to bake. This much can be made in advance.
Preheat oven to 425 degrees. Using a soft pastry brush, lightly coat the pastries with egg wash. With a sharp knife, make a slit in the top of each pastry. Bake for 10 to 12 minutes or until the pastry is puffed, brown and crisp.
Chicken Pot Pies
Deep oven-safe bowls, about 5 to 6 inches in diameter, are perfect for pot pies, as well as for French onion soup or chili. Make pot pies when there is leftover rotisserie chicken and a package of puff paste in the freezer.
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1 sheet (10-inch square) frozen puff paste pastry (half of a 1-pound package), thawed
* 8 tablespoons (1 stick) unsalted butter, cut into 1/2-inch cubes
* 1/2 cup all-purpose flour
* 4 cups chicken broth
* 1/2 teaspoon fresh thyme
* 1/4 bay leaf
* 1/2 cup each chopped onions, celery, carrots, white button
* mushrooms and red-skinned potatoes
* 1 cup chopped, cooked chicken meat
* 1/2 cup cooked fresh or frozen peas
* Salt and freshly ground pepper, to taste
* 1 large egg, beaten with 1 teaspoon water
Preheat oven to 400 degrees.
Unfold puff pastry sheet on a lightly floured board; cut into quarters, each 5 inches square. Roll out each slightly into a 6-inch square.
In a saucepan over medium heat, melt butter. Add flour; cook, stirring constantly, 1 to 2 minutes. Slowly add broth, whisking until smooth; bring to a boil. Add thyme, bay leaf, onions, celery, carrots and mushrooms.
Cook until tender, about 5 minutes. Add potatoes, chicken, peas, salt and pepper. Cook until potatoes are tender, about 5 minutes. Remove from heat; cool 5 minutes. Discard bay leaf.
Divide mixture among 4 oven-proof bowls; place bowls on baking sheet.
Brush pastry with egg wash. Brush rims of bowls with water. Place 1 pastry square on top of each bowl, pressing edges lightly onto bowl rims. Bake until puffed and golden brown, about 20 minutes. Let rest 5 minutes before serving. Makes 4 servings.
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