Asparagus And Mushroom Puff Pastry Pie Food

ASPARAGUS AND CHEESE TART

Steps:

• Fill a large bowl with ice water. Bring about 1 inch of water to a boil in a large skillet. Add the asparagus; cook until bright green and crisp-tender, 2 to 5 minutes, depending on the thickness of the asparagus. Drain and transfer to the ice water to stop the cooking; drain and pat dry. Preheat the oven to 400 degrees F.
• Roll out the puff pastry into a 10-by-16-inch rectangle on a floured surface. Transfer to a parchment-lined baking sheet and prick all over with a fork. Bake until light golden brown, about 12 minutes. Let cool slightly on the baking sheet.
• Meanwhile, mix the fontina, comte, shallot, egg yolks, milk, nutmeg and a pinch each of salt and pepper in a bowl until combined. Spread the cheese mixture evenly over the puff pastry, leaving a 1-inch border on all sides. Toss the asparagus with the olive oil, 1/4 teaspoon salt, and pepper to taste. Arrange the asparagus on the tart and bake until the cheese mixture is slightly puffy, 15 to 20 minutes. Sprinkle with the lemon zest. Serve warm or at room temperature.

ASPARAGUS, GOAT CHEESE AND TARRAGON TART

Steps:

• Heat oven to 425 degrees. In a medium bowl, use a fork or a wooden spoon to mash together the goat cheese, egg, garlic, tarragon, lemon zest, salt and nutmeg until smooth. Switch to a whisk and beat in the crème fraîche until smooth.
• On a lightly floured surface, roll out puff pastry into a 13-by-11-inch rectangle about 1/8-inch thick. Transfer the dough to a parchment-lined cookie sheet. With a sharp knife, lightly score a 1/2-inch border around the edges of the puff pastry.
• Spread the crème fraîche mixture evenly inside the scored border. Line up the asparagus spears on top, and brush them with olive oil. Sprinkle some salt and the grated Parmesan over the asparagus.
• Bake until the pastry is puffed and golden, 25 to 30 minutes. Let it cool on the cookie sheet for at least 15 minutes or up to 4 hours before serving. Then sprinkle black pepper, red-pepper flakes (if using), the shaved Parmesan and tarragon leaves. Drizzle a little oil on top.

ASPARAGUS AND MUSHROOM PUFF PASTRY PIE

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Melt the butter in a large skillet over medium heat. Add the asparagus, and cook for about 10 minutes. Stir in the mushrooms and garlic; cook and stir until the mushrooms are tender. Set aside.
• Prepare the hollandaise sauce according to package directions. Stir into the asparagus and mushrooms.
• Lay one sheet of puff pastry out flat in the bottom of a 9x13 inch baking dish, letting any extra dough go up the sides. Spread the asparagus mixture evenly over the dough. Top with the other sheet of pastry, and pinch the edges together to seal.
• Bake for 25 to 30 minutes in the preheated oven, until pastry is golden brown. Cool for a few minutes before slicing and serving.

MUSHROOM & LEEK PIE

Steps:

• Preheat oven to 375°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Refrigerate while preparing filling., Wipe mushrooms clean with a damp tea towel. Trim stems; quarter or slice large mushrooms., In a large skillet, heat 1 tablespoon butter over medium-high heat. Add leek; cook and stir 2-3 minutes or until tender. Remove from pan., In same pan, heat remaining butter over medium-high heat. Add mushrooms; cook 4-6 minutes or until tender and liquid has evaporated. Stir in leek, salt and pepper. Cool slightly., Sprinkle 1/2 cup cheese onto bottom of crust. Top with mushroom mixture; sprinkle with remaining cheese. In a large bowl, whisk eggs and cream until blended; pour over top., Bake on a lower oven rack until a knife inserted in the center comes out clean, 30-35 minutes. If desired, sprinkle with parsley before serving.

CHEESY PUFF PASTRY ASPARAGUS TART

Steps:

• Pre-heat the oven to 220ºC/430ºF. Line a baking sheet with baking/parchment paper.
• To make the cheese mixture, combine the cream cheese, egg yolks, Parmesan, thyme, lemon zest, salt and pepper and mix well.
• Gently roll the puff pastry out into a large rectangle (to fit the baking sheet). Score a border around the edge (taking care not to cut all the way through the pastry).
• Spread the cream cheese mixture onto the puff pastry, staying within the borders then top with the asparagus and season with salt and pepper.. Brush the edges of the pastry with beaten egg.
• Place the tart into the oven and allow to bake for 15-20 minutes until the pastry is golden and cooked through.
• Remove from the oven and allow to cool for 5-10 minutes before slicing and serving.

CHICKEN & MUSHROOM PUFF PIE

Steps:

• Heat the oil in a large, non-stick frying pan. Season the chicken thighs and fry for 5-8 mins until golden brown, turning occasionally. You may need to do this in two batches, depending on the size of your pan.
• Lift the chicken onto a plate and tip the bacon pieces into the pan. Fry for 5 mins until crisp. Add the onion, mushrooms and thyme sprigs, then fry on a high heat for another 3 mins until the onions start to colour. Tip the flour into the pan and cook, stirring, for 1 min.
• With the pan off the heat, gradually stir or whisk in the chicken stock, followed by the milk, then add the chicken back to the pan.
• Bring to the boil, then simmer for 30 mins. Spoon the filling into a large pie or baking dish (approx 20 x 30cm) with a lip and leave to cool.
• Heat the oven to 220C/200C fan/gas 7. On a floured surface, roll the pastry to the thickness of two £1 coins. Cut a long strip as wide as the rim of the pie dish and, using a little of the beaten egg, fix to the edge of the pie dish. Brush with beaten egg, then lift the rest of the pastry over the pie, using the rolling pin to help. Gently press the edges with your fingers and trim with a sharp knife.
• Brush lightly with egg to glaze, then bake for 30 mins or until the pastry is risen and dark golden brown.

CHICKEN POT PIE WITH PUFF PASTRY CRUST

Steps:

• Heat the oil in a large skillet or dutch oven over medium heat. Add the leeks and cook for 4-5 minutes, stirring occasionally, until they begin to soften.
• Add the sliced mushrooms, season with 1 teaspoon kosher salt and cook for 5 more minutes, stirring occasionally.
• Stir in the garlic and cook until fragrant, about 2 minutes then add the asparagus, red potatoes, carrots, and thyme leaves.
• Season with the rest of the salt and the black pepper and continue to cook for 7-10 minutes until the potatoes and asparagus become tender.
• Add the chicken and the peas and stir to combine. Sprinkle the mixture with the flour, then stir to combine well and cook for another 2-3 minutes.
• Stir in the chicken broth and almond milk and bring to a boil, and cook until thickened, about 2-3 minutes, stirring often. Taste, and add more salt and pepper if needed. Turn off the heat and allow to cool slightly.
• Preheat the oven to 400 degrees F.
• Unwrap the puff pastry and use a rolling pin to lengthen the dough. Cut the puff pastry into 4 squares.
• Fill each baking dish or ramekin with 1 1/2 cups of the chicken pot pie filling, then top with a puff pastry square. Repeat with the remaining ramekins.
• Whisk the egg with 1 tablespoon of water and lightly brush the puff pastry with the egg.
• Place on a baking sheet and bake for 20-25 minutes until the filling is bubbling and the puff pastry is golden. Serve hot.

ASPARAGUS GRUYERE TART

Steps:

• Preheat oven to 400 degrees. On a floured surface, roll the puff pastry into a 16-by-10-inch rectangle. Trim uneven edges. Place pastry on a baking sheet. With a sharp knife, lightly score pastry dough 1 inch in from the edges to mark a rectangle. Using a fork, pierce dough inside the markings at 1/2-inch intervals. Bake until golden, about 15 minutes.
• Remove pastry shell from oven, and sprinkle with Gruyere. Trim the bottoms of the asparagus spears to fit crosswise inside the tart shell; arrange in a single layer over Gruyere, alternating ends and tips. Brush with oil, and season with salt and pepper. Bake until spears are tender, 20 to 25 minutes.

ASPARAGUS MUSHROOM QUICHE

Steps:

• Unroll pastry into a 9-in. deep-dish pie plate; flute edges., Place asparagus in a steamer basket; place in a large saucepan over 1 in. of water. Bring to a boil; cover and steam for 3-5 minutes or until crisp-tender., In a large skillet, saute onion and mushrooms in butter until tender. Stir in asparagus. Transfer to crust. In a small bowl, whisk the eggs, cream, basil, salt and pepper; pour over top., Bake at 375° for 30-35 minutes or until a knife inserted in the center comes out clean. Let stand for 10 minutes before cutting. Freeze option: Securely wrap and freeze cooled quiche in plastic wrap and foil. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 375°. Unwrap quiche; reheat in oven until heated through and a thermometer inserted in center reads 165°.

ASPARAGUS AND MUSHROOM TARTS

Steps:

• Roll out each pastry sheet on work surface to 10-inch square. Cut each into 4 squares. Using small knife, score 1/2-inch border (do not cut through pastry) around inside edges of each square. Arrange squares on 2 rimmed baking sheets. DO AHEAD: Can be made 1 day ahead. Cover and chill.
• Melt butter in heavy large skillet over medium-high heat. Add mushrooms; sprinkle with 1/4 teaspoon coarse salt and 1/4 teaspoon pepper. Sauté until tender and lightly browned, about 4 minutes. Transfer mushrooms to large bowl; cool 15 minutes. Add asparagus, chopped thyme, lemon peel, 3/4 teaspoon coarse salt, and 1/4 teaspoon pepper to mushrooms. Mix in crème fraîche and cheese. DO AHEAD: Filling can be made 1 day ahead. Cover; chill.
• Position 1 rack in top third and 1 rack in bottom third of oven and preheat to 400°F. Mound filling atop pastry squares, leaving 1/2-inch plain border.
• Bake tarts 12 minutes. Reverse sheets. Continue to bake tarts until crusts are puffed and golden and filling is cooked through, about 10 minutes longer. Transfer to plates; garnish with thyme sprigs.
• Sold at most supermarkets and at specialty foods stores.

CHICKEN, MOREL MUSHROOM & ASPARAGUS ONE-PAN PIE

Steps:

• If you are using dried mushrooms, heat the stock and soak them for 10 mins, then remove them, strain the liquid and set it aside. If you're using fresh mushrooms, clean them thoroughly before using. Set a couple of the nicest-looking morels aside to decorate the top of the pie, and halve the rest.
• Heat half the butter in a skillet and fry the halved morels for 3-4 mins or until wilted. Scoop them onto a plate and set aside. Heat the remaining butter and gently cook the shallots in the pan with the thyme and bay. Once softened, stir in the flour and cook for 1 min or until you have a sandy paste.
• Pour in the sherry and sizzle, then carefully stir in the strained soaking liquid (or 200ml chicken stock if you've used fresh morels), followed by the crème fraîche. Season well and bring the sauce to a gentle simmer. Add the chicken and poach in the sauce for 10 mins or until the chicken is just cooked through. Remove the bay, stir through the asparagus, tarragon and fried morels, then remove from the heat.
• Heat oven to 220C/200C fan/gas 8. The pastry needs to sit on top of the ingredients, so if your pan is too deep, use a pie dish instead. Roll out the pastry on a floured surface to the thickness of a £1 coin, then cut the pastry to fit the pan or dish, and drape it over the pie mixture using a rolling pin to help you. Liberally brush with egg, season the pastry with flaky sea salt, and pop your reserved morels on the top. Bake for 20 mins or until the pastry has puffed and is a deep golden brown. Leave tor rest for 5 mins before serving straight from the pan.

PATE FEUILLETEE WITH ASPARAGUS AND MUSHROOMS

Steps:

• Preheat the oven to 375 degrees.
• Line a 12-by-18-inch baking sheet with parchment paper. On a lightly floured surface, roll out the pastry 14 inches long by 5 inches wide and one-eighth-inch thick. Cut the rolled pastry into four rectangles. Sprinkle the parchment with water and place the rectangles an inch-and-a-half apart to allow for expansion during baking. Cover and refrigerate for 20 minutes or until chilled.
• When the pastry is chilled, beat the egg yolk with two tablespoons of cold water. Brush the tops of the pastry lightly with the egg wash and bake for 20 minutes or until golden.
• Meanwhile, clean and trim the mushrooms and slice them an eighth of an inch thick. In a nonreactive skillet, melt the butter over medium heat. Add the mushrooms and season with salt and pepper. Cook, stirring from time to time, just until the mushrooms give off their liquid, about five minutes. Separate the juice from the mushrooms and reserve.
• Trim and peel the asparagus to six-inch lengths. In a pan of lightly salted simmering water, poach the asparagus for five to seven minutes or until crisp-tender. Drain and keep warm.
• Place the wine, juice and vinegar in a small nonreactive heavy saucepan over medium heat and slowly bring to a simmer. Continue to simmer until the mixture is reduced to a glaze, about an eighth of a cup. Remove the pan from the heat and whisk in about two tablespoons of the butter bits. Return to the heat and whisk in the remaining butter bit by bit. Whisk in the meat glaze and mushroom juice and reserve to the warm side of the stove.
• Using a serrated knife, slice the top half of each pastry from the bottom. Place each bottom slice on an individual warm plate. Divide the mushrooms over each bottom and add the asparagus spears. Coat the asparagus with the sauce and place the top pastry over the asparagus and serve.

CHICKEN AND ASPARAGUS PIE

Steps:

• Preheat the oven to 200°C (180°C fan) mark 6. Heat oil in a large pan and fry chicken for 8min until golden. Tip chicken out on to a plate and set aside.
• Heat butter in empty chicken pan until melted, stir in flour, then cook for a further minute. Remove from heat and gradually whisk in cream and stock until smooth. Put back on the heat, bring mixture to the boil and bubble for 3min, stirring constantly, until thickened. Stir in chicken, asparagus, peas, zest and parsley and check the seasoning.
• Spoon mixture into a 2 litre (3½ pint) ovenproof serving dish. Unroll puff pastry and position over top of dish to cover (trim if needed). Brush pastry well with some of the egg, then cook for 25-30min in the oven until pastry is golden and puffed up. Serve.

MUSHROOM TART

Steps:

• Preheat oven to 180°C/350°F (160°C/320°F fan).
• On medium heat, heat olive oil in a pan. Add the mushrooms, season with salt and pepper, and cook stirring occasionally until the mushrooms release their liquids and it cooks off (about 8 minutes).
• Melt butter (optional)*, and saute garlic until its fragrant. Add thyme, cook for a minute, and remove from heat.
• Line a baking sheet with parchment paper, this will prevent the puff pastry from sticking to the sheet pan. Unroll the puff pastry sheet, then score the edges using a sharp knife leaving a 1-inch border. Then using a fork, prick the puff pastry sheet.
• Top the puff pastry with grated cheese, followed by sauteed mushrooms.
• Using a pastry brush, brush the border with an egg wash.
• Bake for 12-15 minutes, or until the puff pastry is puffed and lightly browned.
• Sprinkle some chili flakes if desired, then cut into 6 squares, and serve warm.

CHICKEN, MUSHROOM & ASPARAGUS PIE

Steps:

• Pre-heat oven to 200°C.
• Heat oil in pan over medium heat.
• Brown chicken, add mushrooms and cook for 2 minutes.
• Add combined evaporated milk, cornflour, mustard, and stock powder.
• Bring to the boil, simmer covered for 6 minutes, stirring twice.
• Remove from heat, stir in asparagus.
• Spoon mixture into 6 individual oven proof dishes.
• Dive the pastry sheet into 6 squares and top dishes with pastry.
• Brush with a little egg yolk and slit the pastry.
• Bake for 15-20 minutes until golden.

CHICKEN ASPARAGUS PUFFS

Steps:

• In a food processor, blend together the cooked chicken, mayonnaise, garlic, curry and seasoned salt until smooth, then season with black pepper to taste (this can be prepared in advance and refrigerated).
• Roll out puff pastry into a rectangle shape (10x14-in).
• Then lengthwise into three even strips of pastry.
• Spread chicken mixture along one side of each strip of pastry.
• Place asparagus spears lengthwise beside chicken mixture.
• Brush edges of pastry with egg.
• Roll pastry over to close completely.
• Brush top with egg.
• Cut rolls diagonally into 1-inch slices with a sharp knife.
• Sprinkle with sesame seeds.
• Place on a greased cookie sheet.
• Bake at 425 degrees for 8-10 minutes, or until golden brown.
• Delicious!

ASPARAGUS AND MUSHROOM PUFF PASTRY PIE

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Melt the butter in a large skillet over medium heat. Add the asparagus, and cook for about 10 minutes. Stir in the mushrooms and garlic; cook and stir until the mushrooms are tender. Set aside.
• Prepare the hollandaise sauce according to package directions. Stir into the asparagus and mushrooms.
• Lay one sheet of puff pastry out flat in the bottom of a 9x13 inch baking dish, letting any extra dough go up the sides. Spread the asparagus mixture evenly over the dough. Top with the other sheet of pastry, and pinch the edges together to seal.
• Bake for 25 to 30 minutes in the preheated oven, until pastry is golden brown. Cool for a few minutes before slicing and serving.