Stuffedpuff Recipes

STUFFED PUFF

Steps:

• In a large skillet separate and fry your ground beef until it is cooked but not yet browned.
• Remove any grease from the skillet , add the tomato, onion, jalapeno pepper, ham or bacon, mushrooms & garlic.
• Stir fry until the vegetables are cooked.
• Add the soy sauce, Worcestershire sauce & oregano.
• Continue cooking over low medium heat until the moisture has evaporated (approx 10 minutes), Season with salt & pepper. Allow to cool.
• Meanwhile roll out the puff pastry into two 12" squares, cut each square into four 6" pieces.
• Distribute the meat/vegetable mixture evenly on the center of each puff pastry square (just under 1/2 cup per square).
• Fold one corner over to form a triangle and press the edges well together so they will not separate while baking, cut a small slit on the top of each puff.
• At this point you may place the stuffed puffs on a cookie sheet and freeze them, when frozen wrap them well and place them in your freezer. When you want to bake them allow them to defrost in your fridge for 2-3 hours before baking. Continue with the final step.
• Place the freshly made puffs (or defrosted frozen) on a cookie sheet in the center of a 400 degree preheated oven for approx 20 minutes or until they are nicely browned and cooked.
• Serve warm.
• You may want to, but not necessary, to serve a sauce on the side catsup, BBQ, Steak sauce or your favorite sauce, Enjoy.

STUFFED PUFF PASTRY

Steps:

• Preheat oven to 350 degrees F.
• Put a medium saucepan on the stove over high heat. Put the figs, honey, and water in the pan, stir, and bring to a boil. Reduce heat, and allow the water to simmer. The honey and natural sugars from the figs should thicken the water. Continue to simmer figs until a sauce is achieved that is thick enough to cover the back of a spoon. When sauce has reached that consistency, remove from heat. Put "fig sauce" in a refrigerator-safe container, and allow cooling for at least 20 minutes.
• Spread a sheet of puff pastry out on a clean, lightly floured surface. Scoop a small amount of fig sauce on the puff pastry sheet with about 2 inches around the sauce on every side. Put a piece of Brie on top of the sauce. Carefully fold the edges of the puff pastry over the cheese. Squeeze the edges of the pastry together then carefully flip the pastry over, so the smooth surface of the pastry is facing up. Gently take the pastry and put it on a sheet tray lined with parchment paper. Repeat this until all the cheese is used. You should have 8 small stuffed pastries.
• When all the pastries are on the sheet tray, take a pastry brush, and lightly brush egg whites on the top and sides of each pastry, this will give the pastry a shine when it comes out of the oven. Drizzle a small amount of honey on top of each pastry.
• Bake the pastries until the puff pastry is a golden brown. This should take about 15 minutes, but keep your eyes on the baking process. When the pastries are golden brown, remove from the oven, and allow them to cool on a cooling rack. Allow them to cool for 3-5 minutes, then serve warm.

SHEET PAN STUFFED PASTRY POCKETS RECIPE BY TASTY

Steps:

• On a lightly floured surface, roll out the puff pastry sheets to 9x12-inch (23x30-cm) rectangles. Set one pastry sheet aside and fold the other in half lengthwise, then in half crosswise twice, to form creases for 8 pockets. Unfold the pastry sheet on the prepared baking sheet.
• Make the Strawberries 'n' Cream filling: In a small bowl, combine the cream cheese, sugar, and vanilla, and mix until smooth.
• Make the Very Berry filling: In a small bowl, mash the raspberries, then add the blueberries, sugar, lemon juice, and lemon zest. Mix with a fork.
• Spoon the berry mixture over the center of 2 of the 8 rectangles.
• Use a spatula to spread the chocolate hazelnut spread over the center of 2 more rectangles, then top with the banana slices.
• Use a spatula to spread the cream cheese mixture in the center of 2 more rectangles, then top with the strawberries.
• Place apples slices in the center of the remaining 2 rectangles, then sprinkle with the brown sugar and cinnamon.
• Preheat the oven to 400˚F (200˚C). Line a baking sheet with parchment paper.
• Brush the egg wash over the pastry around the edges and between each filling, then top with the remaining puff pastry sheet. Use your fingers to press the pastry down around each filling. Once tightly pressed, use a pizza cutter or knife to cut out each pocket.
• Seal the outside edges with a fork. Poke the top of each pocket with a fork 3-4 times to ventilate. Brush the tops with egg wash.
• Bake for 25 minutes, or until golden brown.
• Make the glaze: In a medium bowl, combine the powdered sugar, milk, and vanilla. Stir until smooth and thick.
• Remove the pockets from the oven and let cool for 5 minutes. Decorate with the glaze, then serve immediately, or wrap in wax paper and freeze for up to a week. Reheat in the toaster oven.
• Enjoy!

PUFFLES (STUFFED PUFF-PASTRY WAFFLES)

Steps:

• Heat the waffle maker to medium-high heat and lightly flour your work surface. Unroll the pastry and cut it in half widthwise. Measure the cooking surface of your waffle maker. Roll each piece of pastry to the same width but double the length of your waffle maker. For example, if your waffle maker measures 8 inches square, roll each piece of pastry to an 8x16-inch rectangle.
• Divide the filling ingredients of your choice between the two pieces of pastry, distributing the ingredients evenly on one half of each piece of dough, leaving a 1/2-inch border. Lightly brush border with water. Fold the other half of each piece of pastry over like a book and crimp the edges to seal in the filling. (If your waffle maker is circular, trim the edges of the pastry to fit, then fill and seal.)
• Place one filled waffle inside the waffle maker and cook until golden brown and puffed, about 5 to 6 minutes each, depending on your piece of equipment. Repeat with remaining waffle. Cut each waffle into four pieces and serve topped with suggested garnishes.

PUFFED PASTRY STUFFED WITH SHRIMP

Steps:

• Slice puff pastry squares diagonally so you have two smaller triangles. Set aside. Take the cut up shrimp and place half into the bowl for the Indian stuffing and half in the bowl for the Greek stuffing. Combine all ingredients for each type of stuffing in their respective bowls and mix well with spoon or hands.
• Lay one diagonal pasty sheet on a wooden cutting board, spoon a small amount of either stuffing in the middle of the pastry sheet and then fold the sheet into a smaller triangle, pinching the edges to seal the shell. Take a fork and press the tines down on the finger-sealed edges to secure the hold.
• Place stuffed pastry sheets on a cooking-spray coated baking sheet, align so you can get as many triangles on it as possible.
• Mix one egg with a few drops of water, beat well. Brush egg mixture over the top of the prepared and stuffed pastry. Place in the oven, cook until pastry is puffed and golden, about 15-20 minute Check on the pastry often. Remove from oven, let cool at least 5 min and then serve with yogurt.