Puff Pastry Purses With Zucchini Brie And Prociutto Recipes

ZUCCHINI, BRIE AND PROSCIUTTO IN PUFF PASTRY PURSES

Steps:

• Preheat oven to 400 deg F/ 200 deg Celsius. Take out a muffin tin.
• Heat the olive oil in a skillet over medium-high heat, then add the zucchini slices, garlic and pepper, and fry until the zucchini is tender, about 5 - 7 minutes. Stir often.
• Cool slightly, then add the Parmesan and mix inches.
• Roll each pastry sheet to about a 16 x 11 inch rectangle. Cut 5 x 5 inch squares from each pastry sheet -- reserve the leftover pastry for another use.
• Press each pastry square carefully into muffin cups (they should be about 1/3 cup deep), and leave an overhang.
• Place about 1/4 cup or less of the zucchini mixture in each pastry-lined muffin cup, dividing equally. Place 1 square Brie atop each one, and then place 1 slice prosciutto atop the Brie. (Any high-quality ham will do).
• Gather the edges of the pastry together on each one, and pinch to make a "purse". (I touched the overhanging pastry bits with some beaten egg to make sure they will stick together when pinched, and not open in the oven).
• Brush the purses lightly with the beaten egg, as this will help colour them golden.
• Bake in the pre-heated oven for about 15 minutes, until puffy and golden.
• If served as starters, put finely chopped parsley on each plate before placing the purse. You could also use thinly-sliced red bell pepper as a garnish.

PUFF PASTRY PURSES WITH ZUCCHINI, BRIE AND PROSCIUTTO RECIPE

Steps:

• Preheat oven to 400 Melt 1 T butter in large skillet over medium-high heat. Add zucchini slices and garlic and saute until zucchini slices are tender, about 7 minutes. Cool slightly Mix in grated Parmesan cheese. Roll out each pastry sheet to 16x11 in rectangle. Cut five 5x5 in squares from each pastry sheet. Press each pastry square into 1/3 C muffin cup, leaving overhang Place 1/4 C zucchini mixture in each pastry lined muffin cup, dividing equally. Place 1 Brie cube atop each. Place 1 prosciutto slice atop Brie. Gather edges of puff pastry together and pich firmly at top, forming purses. Bake purses in cups until golden, about 15 minutes. Place 1 purse on each plate. Garnish each plate with chopped parsley and red bell pepper slices.

PROSCIUTTO AND PARMESAN PUFF PASTRY

Steps:

• Place pastry sheet on work surface. Cut in half, forming two 9 1/2 x 4 3/4 inch rectangles.
• Arrange half of proscuitto on 1 rectangle, leaving 1/2" border along one long side. Sprinkle with half the parmesan cheese.
• Brush plain border with egg glaze. Starting at long side opposite border, roll up pastry jelly-roll style, pressing gently to seal long edges.
• Wrap in plastic. Repeat with the second half sheet of pastry.
• Refrigerate until firm, at least 3 hours and up to 2 days.
• When ready to use, slice into 1/2" rounds and place on 2 parchment-lined baking sheets, 1 inch apart.
• Bake one sheet at a time on the center rack of a preheated 400° F oven, until golden brown, about 16 minutes.
• Transfer to racks and cool slighty. Serve warm.

PUFF PASTRY PURSES WITH ZUCCHINI, BRIE AND PROCIUTTO

Steps:

• will do this later

VEGETABLE PASTRY PURSES

Steps:

• TO PREPARE PASTRY PURSES: Preheat oven to 400 degrees F. Thaw puff pastry as directed. Unfold pastry on lightly floured surface. Roll into 12-inch rectangles. Cut into 12 (3-inch) squares. Heat oil in saute pan over high heat. Add shallots, corn, and mushrooms; saute for 1 minute. Add cooking wine and seasonings. Add spinach and saute for an additional 30 seconds. Remove from heat. Place 1 Tablespoon filling in center of each square. Brush edges of square with beaten egg. Bring four corners together, pressing firmly. Pull up and twist corners making top of purse. Place on a baking sheet and brush purse with egg.
• Bake in preheated oven for 15 to 18 minutes, or until golden brown. Serve with sauce (optional).
• TO PREPARE OPTIONAL SAUCE: Heat oil in saute pan over high heat. Add shallots and celery. Saute for 30 to 40 seconds or until lightly brown. Add cooking wine, brown sugar, and bay leaf. Reduce heat to medium. Combine cold water and cornstarch; add to cooking wine mixture and simmer for 5 minutes. Set aside until ready to serve.