Herbed Pastry Food

HERBED HAVARTI IN PASTRY

Steps:

• In a shallow bowl, combine the parsley, thyme, rosemary and oregano. Spread mustard over cheese blocks; roll in herbs to coat. , On a lightly floured surface, roll pastry to about 13 in. long (or long enough to fit cheese blocks end to end). Place cheese on pastry and fold pastry around cheese; trim excess dough. Pinch edges to seal. Place seam side down on an ungreased baking sheet. , Brush pastry with egg. With floured cutters, cut decorative shapes from dough scraps if desired; arrange over the top and brush with egg. Sprinkle with salt if desired. Bake at 375° for 20-25 minutes or until puffed and golden brown. Serve warm with crackers and fruit.

HERBED CHICKEN IN PASTRY

Steps:

• Heat the oven to 400 degrees F. Beat the egg and water in a small bowl with a fork or whisk.
• Season the chicken with the black pepper, if desired. Heat the butter in a 10-inch skillet over medium-high heat. Add the chicken and cook for 10 minutes or until it's well browned on both sides. Remove the chicken to a plate. Cover the plate and refrigerate for 15 minutes or up to 24 hours.
• Unfold the pastry sheet on a lightly floured surface. Roll the pastry sheet into a 14-inch square. Cut into 4 (7-inch) squares.
• Spread about 2 tablespoons cheese spread in the center of each pastry square. Top each with 1 tablespoon parsley and 1 chicken breast. Brush the edges of the pastry squares with the egg mixture. Fold the corners of the pastry squares to the center over the chicken and press to seal. Place the filled pastries seam-side down onto a baking sheet. Brush the pastries with the egg mixture.
• Bake for 25 minutes or until the pastries are golden brown. Let the pastries cool on the baking sheet for 10 minutes.
• Serving Suggestion: Serve Bibb lettuce wedges with tomatoes and basil and Italian dressing. For dessert serve coffee ice cream with butterscotch or whipped cream.

HERBED PASTRY

Steps:

• In the work bowl of a food processor, combine flour and salt. Add butter, and process for about 10 seconds, or until mixture resembles coarse meal. Add thyme and shallots; process a few seconds more.
• With the machine running, add water little by little, until dough just holds together. Form dough into a flat disk, and wrap in plastic. Chill until firm, at least 30 minutes.

HERBED CHEESE PUFFS

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Lightly grease a large baking sheet.
• In a medium bowl, mix together Parmesan cheese, Romano cheese, mayonnaise, basil, oregano, green onions and garlic.
• Separate each unbaked biscuit vertically into 3 pieces. Spread 1 tablespoon cheese mixture on each piece.
• Arrange pieces in a single layer on baking sheet. Bake in the preheated oven 10 to 12 minutes, or until puffed and golden brown. Serve warm!

HERB CRUST

Steps:

• Blend first 5 ingredients in processor until herbs are very finely chopped. Add butter and shortening. Blend until mixture resembles coarse meal. Transfer mixture to large bowl. Using fork, mix enough ice water into flour mixture to form moist clumps. Gather dough into ball; flatten into rectangle. Cover and chill 30 minutes. (Can be made 2 days ahead. Keep chilled. Let dough soften slightly before rolling out.)

HERBED CHICKEN ASPARAGUS IN PASTRY

Steps:

• Defrost puff pastry in fridge according to box instructions. Let sit at room temperature for 1/2 hour before beginning recipe. Defrost chicken tenders. Preheat oven to 400 degrees.
• Roll out sheet of puff pastry on cutting board. Slice each sheet into four equal squares, making eight squares altogether.
• Lay tenders diagonally across each square. Spoon two tablespoons cheese spread on top of each tender.
• Cut each stalk of asparagus in half and lay two halves on top of each tender.
• Fold two opposite corners of pastry over chicken, asparagus, and cheese, sort of like pigs in a blanket. Chicken should be exposed at each end.
• Lay on greased cookie sheet (use parchment if you like), spacing by at least one inch. Use pastry brush to coat tops with butter. Sprinkle delicately with parmesan.
• Bake 20 minutes or until chicken is fully cooked. Optional: broil for a minute or two to make pastry even crisper.

HERBED CHICKEN IN PASTRY

Steps:

• Season chicken with salt and pepper.
• Melt butter in skillet and add chicken and cook until browned. Remove chicken. Cover and refrigerate 15 minutes or up to 24 hours.
• Thaw pastry sheet at room temperature 30 minutes. Mix egg and water, set aside.
• Preheat oven to 400°F.
• Unfold pastry on lightly floured surface. Roll into 14" square and cut into 4 (7") square.
• Spread about 2 tbsp of cheese spread in center of each square.
• Sprinkle with 1 tbsp parsley and top with cooled chicken.
• Brush edges of squares with egg mixture. Fold each corner to center on top of chicken and seal edges.
• Place seam side down on baking sheet. Brush with egg mixture.
• Bake 25 minutes or until golden.

HERBED CHICKEN IN PASTRY

Steps:

• Season chicken with salt and pepper.
• melt butter in skillet.
• Add chicken and cook until browned.
• Remove chicken and let cool 10 minutes, then cover and chill for 15 minutes to over night.
• Thaw pastry sheet for 30 minutes at room temperature.
• Mix water and egg.
• Preheat oven to 400.
• Unfold pastry on lightly floured surface.
• Roll into a 14 inch square and cut into 4 (7") squares.
• Spread about 2 Tbs of the Cheese spread down the center of each square.
• Sprinkle with parsley. Top that with the slices from one mushroom, and the Real Bacon Bits.
• Top with cooled chicken.
• Brush edges with egg mixture.
• Fold each corner to center on top of the chicken and seal edges. Place seam side down on baking sheet. Brush lightly with egg mixture.
• Bake 25-30 minutes or util golden.
• I used the Alouette brand Spinach and Artichoke cheese spread, it originally called for Garlic & Herb but I couldn't find that. I also used my P.Chef baking sheet. This recipe lends itself to a lot of possibilities for tweaking, but try it as written the first time.

HERBED CORNISH PASTIES

Steps:

• In a large bowl, combine the flour, salt, basil and thyme; cut in shortening and butter until crumbly. Add water, 1 tablespoon at a time, tossing lightly with a fork until mixture forms a ball. Cover and chill for at least 30 minutes. , Meanwhile, in a skillet, brown beef in 1 tablespoon oil until no longer pink; sprinkle with salt and pepper. Remove with a slotted spoon; set aside. Add remaining oil to skillet; gradually stir in flour until smooth. Cook and stir over medium heat for about 2-3 minutes or until lightly browned. Gradually add water; whisk until smooth. , Return beef to skillet. Reduce heat; cover and simmer for 20 minutes. Add the potatoes, carrot and onion. Cover and simmer for 25 minutes or until tender. Remove from the heat; cool. , Divide pastry into four equal portions. On a lightly floured surface, roll out one portion into a 9-in. circle. Mound 3/4 cup filling on half of circle. Moisten edges with water; fold dough over filling and press edges with a fork to seal. , Place on an ungreased baking sheet. Repeat with remaining pastry and filling. Cut three slits in top of each; brush with egg. , Bake at 400° for 25-30 minutes or until golden brown.

HERBED CHICKEN IN PASTRY

Steps:

• Season chicken with salt and pepper if desired. Melt butter in skillet. Add chicken and cook until browned. Remove chicken. Cover and refrigerate 15 minute or up to 24 hours.
• Thaw pastry sheet at room temperature 30 minute Mix egg and water. Preheat oven to 400*F.
• Unfold pastry on lightly flourd surface. foll into 14" square and cut into 4(7") squares. Spread about 2 tablespoons of the cheese spread in center of each square. Sprinkle with 1 tablespoon parsley and top with cooled chicken. Brush edges of squares with egg mixture. Fold each corner to center on top of chicken and seal edges. Place seam side down on baking sheet. Brush with egg mixture.
• Bake 25 minutes or until golden.

HERBED CHICKEN IN PUFF PASTRY

Steps:

• Clean and remove the stems from the mushrooms.
• Chop fine and saute in the margarine.
• Take the puff pastry out of the freezer and set to thaw for about 30 minutes.
• Soon as the mushrooms are slightly soft, add the chicken breasts and saute until browned on either side.
• Remove the chicken and set on a plate. Add the marsala to the mushrooms in the saute pan and reduce until most of the wine is gone.
• Pour the wine and mushrooms over the chicken and refrigerate for at least 15 minutes to cool down. Note: You can store these for about 24 hours in the fridge also.
• Open the puff pastry and take one sheet and on a floured board roll the dough to a 14" x 14" square. Cut evenly into four pieces.
• Place 2 tablespoons of the cream cheese on each of the squares. Sprinkle with about 1 tablespoon of the parsley and put a chicken breast on top of each prepared square.
• Brush the edges of each square with the soy creamer and fold the pastry over the chicken to form a packet. Seal the edges well. Place seam side down on a parchment lined pan and brush with the soy creamer.
• Bake 25 minutes or until the top is golden.
• Serve with your favourite veggies or salad.
• Bon Appetit!