Pastry parcels, a weakness of mine. Anything is good packaged in pastry. Okay, not everything, but most of anything is good if you bung it in a pie or in a parcel made of puff pastry. The following two recipes are ones I have altered lately to put into triangles of puff pastry. They were both delicious.
1 BBQ chicken, chopped
250 g mushrooms sliced
1 onion, sliced
½ cup cream
2 cups chicken stock
3 tablespoons plain flour
90 g butter
Salt and pepper
Puff pastry cut diagonally into triangles
Preheat oven to 190C.
Cook mushrooms in 2 tablespoons of the butter, set aside.
Cook onion in a little oil, set aside.
Melt remaining butter in fry pan and blend in flour. Cook for 2 minutes, then add the stock, slowly stirring to make a smooth paste.
Stir in cream and season with salt and pepper.
Add in mushrooms, onion and chicken.
Place spoonful’s onto pastry and seal around edges to form parcels.
Bake until pastry is golden.
I made these for Christmas day. They went in seconds. The leftover filling was perfect for pastry parcels.
Bacon And Mushroom Vol-Au-Vents
2 green shallots, finely chopped
2 bacon rashers, finely chopped
100g mushrooms, finely chopped
1 tablespoon plain flour
1/2 cup milk
1/4 cup grated tasty cheese
2 tablespoons packaged breadcrumbs
1 tablespoon chopped fresh parsley
36 small vol-au-vent cases
Combine butter, shallots and bacon in a bowl, cover, cook on HIGH for 2 minutes,
stir in mushrooms, cover, cook on HIGH for 2 minutes. Stir in flour,
cook on HIGH for 1 minute. Stir in milk, cook on HIGH for about 2 minutes or
until mixture boils and thickens, stir in the cheese.
Place teaspoonful’s of mixture into vol-au-vent cases, sprinkle with combined
breadcrumbs and parsley.
Cover a plate with absorbent paper, place one-third of the filled vol-au-vents
on the plate, cook on HIGH for 1 minute, transfer to serving plate.
Repeat in the same way with remaining vol-au-vents.