Stuffed Flounder In Puff Pastry Food

CRAB STUFFED FLOUNDER

Steps:

• In a small bowl mix all the ingredients for the imperial sauce together until well blended.
• Gently blend the sauce into the crab meat, don't add it all in, in case you don't need quite that much sauce.
• Place a small piece of flounder in the bottom of your baking dish, and place half of your crab imperial mixture on top of each fillet.
• Place a piece of flounder on each side of the stuffing, leaving the top visible. It will look great as it browns, and you want your guests to see all of that lovely crab meat!
• Place a little water in the pan with your stuffed flounder to help keep them moist, and if you're feeling really decadent, top the stuffed flounder with a little melted butter (that's how we would have done it in the restaurant) and a sprinkle of old bay or paprika. It's definitely worth the extra effort!
• Place the baking dish in a 350 degree preheated oven for 20-25 minutes. It's important not to let the flounder dry out, but you do want your crab imperial to be hot enough (if you have a food thermometer check its internal temperature to make sure its at least 165 degrees).
• Serve with your favorite side dish and sit back and enjoy!

STUFFED FISH IN PUFF PASTRY

Steps:

• To make the stuffing: Melt butter or margarine in a large saucepan over a medium-low heat. Saute onion, celery, and parsley until all of the vegetables are just tender. Mix in crabmeat, shrimp, and vermouth. Season with salt, pepper and hot pepper sauce; cook until shrimp is finished cooking (it will be pink). Mix in bread crumbs, a little at a time. When the mixture holds together well, stop adding bread crumbs. Taste and add more seasoning (salt, pepper, and hot pepper sauce) if necessary. Set this mixture aside to let it cool.
• Spray a baking sheet with non-stick cooking spray.
• Roll 1 sheet of puff pastry onto a flat surface. The puff pastry, once rolled should be about 1/3 to 1/4 inch thick and large enough for you to lay the fish on top of it and still have puff pastry on the sides. Lay one of the fish fillets on top of the puff pastry. Spread the stuffing mixture evenly over the fish fillet. Place the remaining fillet over the stuffing. Trim the pastry around the filets in roughly the shape of a fish. Save the trimmings.
• Roll second sheet of puff pastry out to about 1/3 to 1/4 inch thick. Drape second sheet over stuffed fillets, making sure that there is enough of the top sheet to tuck under the bottom sheet of puff pastry. Trim the top sheet of pastry about 1/2 inch larger than the bottom sheet. Brush underside of top pastry sheet with water and tuck under bottom sheet of puff pastry pressing lightly to totally encase the fish and stuffing package. Place the sealed packet on the prepared baking sheet, and let it cool for 10 to 15 minutes.
• While packet is chilling, roll out pastry scraps. From the scraps cut out fins, an eye and 'lips'. Attach cut-outs to chilled package with a little water. Use an inverted teaspoon to make indentations in puff pastry to resemble fish scales but do not puncture pastry. Chill entire package.
• While the package is chilling, preheat the oven to 425 degrees F (220 degrees C).
• Remove the fish from the refrigerator and brush the package with the egg yolks. Measure the thickness of the package at its thickest part. Bake for 15 minutes, then reduce the temperature to 350 degrees F (175 degrees C) and bake the fish for 10 extra minutes per inch of measured thickness. Test for doneness by inserting a thermometer into the package, when the temperature reaches 140 degrees F (70 degrees C) the fish is finished cooking.

STUFFED FLOUNDER

Steps:

• In a skillet, melt 1/4 cup of butter; add tomato, celery and parsley. Cook over low heat until vegetables are tender and juices evaporate, about 10 minutes. Remove from the heat; stir in the bread crumbs, blue cheese, egg and salt. Spread over fillets; roll up and secure with toothpicks. Place in a greased 11x1x2-in. baking dish. Melt remaining butter; add lemon juice. Pour over fillets. Cover and bake at 350° for 25-30 minutes or until fish flakes easily with a fork. Remove toothpicks before serving.

STUFFED FLOUNDER

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a large casserole dish or a baking sheet lined with tin foil.
• Heat butter over medium-low heat in a large saucepan. Stir in onion, green onions, bell pepper, celery and garlic. Cook slowly, stirring occasionally until onions are soft.
• Remove pan from heat and stir in shredded crabmeat, seasoning, bread crumbs, salt and pepper.
• Rub flounder skin and cavity with butter. Stuff with crab mixture and place in prepared pan.
• Bake for 30 minutes, or until flesh is firm and white at the thickest part of the fish.

STUFFED PUFF

Steps:

• In a large skillet separate and fry your ground beef until it is cooked but not yet browned.
• Remove any grease from the skillet , add the tomato, onion, jalapeno pepper, ham or bacon, mushrooms & garlic.
• Stir fry until the vegetables are cooked.
• Add the soy sauce, Worcestershire sauce & oregano.
• Continue cooking over low medium heat until the moisture has evaporated (approx 10 minutes), Season with salt & pepper. Allow to cool.
• Meanwhile roll out the puff pastry into two 12" squares, cut each square into four 6" pieces.
• Distribute the meat/vegetable mixture evenly on the center of each puff pastry square (just under 1/2 cup per square).
• Fold one corner over to form a triangle and press the edges well together so they will not separate while baking, cut a small slit on the top of each puff.
• At this point you may place the stuffed puffs on a cookie sheet and freeze them, when frozen wrap them well and place them in your freezer. When you want to bake them allow them to defrost in your fridge for 2-3 hours before baking. Continue with the final step.
• Place the freshly made puffs (or defrosted frozen) on a cookie sheet in the center of a 400 degree preheated oven for approx 20 minutes or until they are nicely browned and cooked.
• Serve warm.
• You may want to, but not necessary, to serve a sauce on the side catsup, BBQ, Steak sauce or your favorite sauce, Enjoy.

STUFFING IN PUFF PASTRY

Steps:

• Thaw puff pastry at room temperature for 30 minutes. Heat oven to 375°F.
• Mix ONE egg with 1 tablespoon water. Set aside.
• Mix together sausage, stuffing, remaining egg, onion, and mushrooms.
• Unfold puff pastry onto a lightly floured baking sheet, creating 3 sections (lengthwise). DO NOT separate the sections. Cut 9 strips in the two outer sections, about 1 inch apart, cutting just to the fold line in the pastry. These strips will be criss-crossed over the stuffing.
• Spoon sausage mixture in the center of the pastry. Starting at one end, fold the pastry strips over the sausage mixture, alternating sides. Brush with egg mixture.
• Bake 35 minutes or until golden. Slice and serve warm.

STUFFED PUFF PASTRY

Steps:

• Preheat oven to 350 degrees F.
• Put a medium saucepan on the stove over high heat. Put the figs, honey, and water in the pan, stir, and bring to a boil. Reduce heat, and allow the water to simmer. The honey and natural sugars from the figs should thicken the water. Continue to simmer figs until a sauce is achieved that is thick enough to cover the back of a spoon. When sauce has reached that consistency, remove from heat. Put "fig sauce" in a refrigerator-safe container, and allow cooling for at least 20 minutes.
• Spread a sheet of puff pastry out on a clean, lightly floured surface. Scoop a small amount of fig sauce on the puff pastry sheet with about 2 inches around the sauce on every side. Put a piece of Brie on top of the sauce. Carefully fold the edges of the puff pastry over the cheese. Squeeze the edges of the pastry together then carefully flip the pastry over, so the smooth surface of the pastry is facing up. Gently take the pastry and put it on a sheet tray lined with parchment paper. Repeat this until all the cheese is used. You should have 8 small stuffed pastries.
• When all the pastries are on the sheet tray, take a pastry brush, and lightly brush egg whites on the top and sides of each pastry, this will give the pastry a shine when it comes out of the oven. Drizzle a small amount of honey on top of each pastry.
• Bake the pastries until the puff pastry is a golden brown. This should take about 15 minutes, but keep your eyes on the baking process. When the pastries are golden brown, remove from the oven, and allow them to cool on a cooling rack. Allow them to cool for 3-5 minutes, then serve warm.

STUFFED FLOUNDER IN PUFF PASTRY

Steps:

• 1. Melt butter in a large saucepan over a medium-low heat. Saute onion, celery, and parsley until just tender. Mix in crabmeat, shrimp, and vermouth. Season with salt, pepper and hot pepper sauce; cook until shrimp is finished cooking. Mix in bread crumbs, a little at a time. When the mixture holds together well, stop adding bread crumbs. Taste and add more seasoning if necessary. Set this mixture aside to let it cool. 2. Spray a baking sheet with non-stick cooking spray. 3. Roll 1 sheet of puff pastry onto a flat surface. Lay one of the fillets on top of the pastry. Spread the stuffing mixture evenly over the fillet. Place the remaining fillet over the stuffing. Trim the pastry around the fillets in roughly the shape of a fish. 4. Roll second sheet of puff pastry. Drape second sheet over stuffed fillets. Trim the top sheet of pastry about 1/2 inch larger than the bottom sheet. Brush underside of top pastry sheet with water and tuck under bottom sheet of puff pastry pressing lightly to totally encase the fish and stuffing package. Place the sealed packet on the prepared baking sheet, and let it cool for 10 to 15 minutes. 5. Preheat the oven to 425 degrees F (220 degrees C). 6. Brush the package with the egg yolks. Measure the thickness of the package at its thickest part. Bake for 15 minutes, then reduce the temperature to 350 degrees F (175 degrees C) and bake the fish for 10 extra minutes per inch of measured thickness.

MEAT PATTIES - MEAT STUFFED PUFF PASTRY

Steps:

• Thaw frozen puff pastry but keep it chilled at all times.Tip - I fine opening up the puff pastry sheet on a baking tray and letting it chill is the best way to work with it.