HERBED HAVARTI IN PASTRY
At holiday cocktail parties, I love surprising guests with this impressive Havarti baked inside puff pastry. The wrapped cheese is pleasantly seasoned with herbs and served alongside crackers and fresh fruit.-Darci Truax, Coupeville, Washington
Provided by Taste of Home
Categories Appetizers
Time 35m
Yield 16 servings.
Number Of Ingredients 10
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.
Nutrition Facts : Calories 188 calories, Fat 13g fat (6g saturated fat), Cholesterol 40mg cholesterol, Sodium 261mg sodium, Carbohydrate 10g carbohydrate (1g sugars, Fiber 1g fiber), Protein 8g protein.
HERBED PASTRY
This dough can be used for our Vidalia Onion Tarte Tatin or any savory tart.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Yield Makes enough for one 10-inch crust
Number Of Ingredients 6
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 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 CORNISH PASTIES
These hand-held golden packets are packed with the irresistible combination of beef and potatoes.-Maribeth Edwards, Follansbee, West Virginia
Provided by Taste of Home
Categories Dinner
Time 1h40m
Yield 4 servings.
Number Of Ingredients 18
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.
Nutrition Facts : Calories 910 calories, Fat 55g fat (19g saturated fat), Cholesterol 157mg cholesterol, Sodium 1368mg sodium, Carbohydrate 69g carbohydrate (5g sugars, Fiber 4g fiber), Protein 32g protein.
HERBED CHICKEN IN PASTRY
What a great company entree! Chicken breasts top an herbed cream cheese base before being wrapped in convenient Pepperidge Farm® Puff Pastry Sheets. While they bake, toss a green salad.
Provided by Allrecipes Member
Time 1h30m
Yield 4
Number Of Ingredients 7
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 minutes or up to 24 hours.
- Thaw pastry sheet at room temperature 30 minutes. Mix egg and water. Preheat oven to 400 degrees F.
- Unfold pastry on lightly floured surface. Roll into 14-inch square and cut into 4 (7-inch) 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.
Nutrition Facts : Calories 568.3 calories, Carbohydrate 22.3 g, Cholesterol 163.3 mg, Fat 37.3 g, Fiber 1.6 g, Protein 35.4 g, SaturatedFat 17.4 g, Sodium 607.4 mg, Sugar 1.6 g
HERBED CHICKEN IN PASTRY
This was so good. This is pretty enough to serve for a special occasion, or just to treat your family. I am putting it here, not only to share, (I'm nice like that), but so I won't loose it. I tweaked a recipe that was included in the Puff Pastry box. It presents beautifully, and tastes better than it looks. On top of that, it's easy and easy to double or make for two... enjoy/ my notes are at the bottom the prep time does not include the thawing time for the pastry sheets, I let mine thaw while I was doing the slicing,pre-cooking chicken etc...
Provided by bayou-mimi
Categories Chicken Breast
Time 45m
Yield 4 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 610.6, Fat 36, SaturatedFat 12.9, Cholesterol 147.1, Sodium 544.2, Carbohydrate 30.9, Fiber 1.2, Sugar 0.9, Protein 39.6
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 IN PASTRY
Cliped this off the Pepperidge Farm Puff Pastry box years ago. This is a very impressive dish that is easy to make.
Provided by Debbwl
Categories Poultry
Time 45m
Yield 4 serving(s)
Number Of Ingredients 7
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 BRIE IN PUFF PASTRY
This is a great appetizer! Serve with water crackers.
Provided by Tiffany
Categories Appetizers and Snacks Cheese Baked Brie Recipes
Time 1h
Yield 32
Number Of Ingredients 10
Steps:
- Preheat an oven to 350 degrees F (175 degrees C).
- Mix together parsley, garlic, rosemary, thyme, marjoram, and salami. Slice the Brie in half crosswise, so you have two wheels. Spread the salami and herb mixture on one of the cut sides and top with the other half of the Brie wheel. Place the Brie in the center of the sheet of puff pastry. Fold the puff pastry up and over the Brie, pressing to secure the pastry together using a little bit of water if necessary. Brush the pastry with beaten egg.
- Bake the pastry in the preheated oven until golden brown, about 30 minutes. Remove from the oven and let stand for 15 minutes before serving.
Nutrition Facts : Calories 155.3 calories, Carbohydrate 3.7 g, Cholesterol 38.8 mg, Fat 12.2 g, Fiber 0.2 g, Protein 7.7 g, SaturatedFat 6.4 g, Sodium 252.8 mg, Sugar 0.2 g
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