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Thawing Pastry Sheets
Remove as many pastry sheets as needed.
Rewrap unused sheets in plastic wrap or foil and return to the freezer. Thawed
pastry sheets can be refrigerated up to 2 days.
Quick thaw - Separate pastry sheets. Cover each pastry sheet with a piece
of plastic wrap and thaw at room temperature about 30 minutes before unfolding.
Refrigerator thaw - Wrap pastry sheet in plastic wrap. thaw 1 pastry
sheet in the refrigerator about 4 hours. A whole package thaws in about 6 hours.
Shaping Pastry Sheets
Work with 1 pastry sheet at a time, keeping the others in the refrigerator.
Unroll the pastry on a lightly floured board, countertop, or pastry cloth. If
the pastry becomes too soft, return it to the refrigerator to chill for a few
minutes.
Handle the pastry as little as possible to ensure tenderness. Cut with a sharp
cutting utensil such as a sharp knife or a pastry or pizza wheel.
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French Country Pot Pie
1 box puff pastry with sheets cut into 12 5-inch circles
1 T. butter
1 T. olive oil
1/2 C. diced onion
1 (6-ounce) bag small, whole baby carrots
1 C. frozen peas, defrosted
2 medium-sized Yukon gold potatoes, unpeeled, cut into 1-inch chunks and steamed
until fork tender
1 C. cooked, cubed chicken
Mustard sauce (see below)
1 cup shredded havarti cheese
6 1 1/2-cup size ramekins or soup bowls, lightly oiled
Put butter and olive oil in medium-sized skillet and saute onions until just
golden. Add vegetables and chicken and stir until heated through. Add mustard
sauce, stir, then add cheese and stir to combine.
To prepare personal pot pies, lightly oil individual 1 1/2-cup to 2-cup gratin
dishes or ramekins and place 1 puff pastry circle in the bottom of each ramekin.
Divide filling equally between dishes, then place another puff pastry circle on
top. Bake at 350 degrees for 20 minutes or until browned and bubbly. Place
ramekin on plate and serve.
Makes 6 servings.
Mustard Sauce
1/2 tablespoon fresh garlic, chopped
1 teaspoon canola oil
4 cups low-sodium chicken stock
2/3 cup Dijon mustard
2 cups sour cream
Pinch white pepper
Saute garlic in oil until softened and clear. Add remaining ingredients and cook
over low heat for approximately 30 minutes or until sauce coats back of spoon.
Set aside while you make filling and prepare pastry.
From Lorraine Platman of Sweet Lorriane’s Cafe in Southfield and Ann Arbor.
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