Viva Puff Squares Food

BROCCOLI CHICKEN POT PIE

Steps:

• Heat oven to 375°.
• Thaw the puff pastry according to package directions.
• Heat oil in a pot.
• Add the shallots, potatoes and celery stalk.
• Season with kosher salt and black pepper.
• Add the broccoli and allow the mixture to cook for about five minutes on medium heat. Do NOT brown the shallots.
• Add in the butter.
• Once the butter is melted, sprinkle in the flour.
• Cook for a minute or two to cook off the raw flour taste.
• Add the chicken stock.
• Turn up the heat to almost a boil.
• Scrape up the bits from the bottom.
• Add in the bay leaves.
• Reduce heat and simmer for ten minutes. (If the mixture seems too thick, add a touch more stock).
• Pour in the heavy whipping cream. Heat through.
• Remove the bay leaves and celery stalk.
• Slowly incorporate the cheese.
• Add in the shredded chicken.
• Taste for salt.
• Butter the inside of the ramekins.
• Ladle in the broccoli chicken mixture.
• Brush the sides with the egg.
• Top with a sheet of puff pastry large enough to cover the top. Be sure to pull tight across the top so that the pastry does not sink into the mixture. (see notes in post).
• Brush the puff pastry with more egg wash.
• Cut a slit in the top of the pastry to vent.
• Bake for 20 to 25 minutes, or until the puff pastry is fluffy and golden brown.
• Garnish with fresh chopped parsley.
• ENJOY!

VIVA PUFF SQUARES

Steps:

• Crust: Mix flour, butter and sugar until crumbly.
• Press into ungreased 9x9 inch pan and bake at 325F for 15 minutes.
• Filling: Stir gelatin and water together until dissolved.
• Add raspberries and mix.
• Chill until syrupy. Pour over crumbs and return to refrigerator.
• Melt marshmallows in milk in top of double boiler. Cool.
• Whip cream until stiff. Fold into cooled marshmallow mixture.
• Spread over firm raspberry jelly and chill until set.