Stuffing In Puff Pastry Recipes

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STUFFED PUFF PASTRY



Stuffed Puff Pastry image

Provided by Food Network

Time 1h15m

Yield 8 servings

Number Of Ingredients 6

1/2 cup figs, sliced into quarters
2 tablespoons honey, plus extra to drizzle
1/4 cup filtered water
3 sheets puff pastry, lightly thawed
1 block Brie cheese, cut evenly into 8 pieces
2 egg whites, beaten (for washing pastries)

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.

PORK WELLINGTON WITH PROSCIUTTO AND SPINACH-MUSHROOM STUFFING



Pork Wellington with Prosciutto and Spinach-Mushroom Stuffing image

Juicy pork tenderloin is filled with sauteed mushrooms and spinach, then wrapped in store-bought puff pastry lined with a layer of prosciutto. The resulting dish is a true showstopper, inside and out--it's just the thing for a holiday meal. Serve with mustard-cream sauce, Peppery Greens with Meyer-Lemon Dressing, and Rutabaga-Sweet Potato Mash with Garlic and Sage.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Time 3h10m

Yield Serves 8 to 10

Number Of Ingredients 14

1/4 cup extra-virgin olive oil
1 small onion, chopped (1 cup)
12 ounces mixed mushrooms, such as oyster, shiitake, and cremini, chopped (5 cups)
1 tablespoon fresh thyme leaves
Kosher salt and freshly ground pepper
10 ounces frozen chopped spinach, thawed, drained, and squeezed dry
2 tablespoons apple-cider vinegar
2/3 cup heavy cream
2 pork tenderloins (each about 1 pound)
1 sheet frozen all-butter puff pastry, such as Dufour, thawed
Unbleached all-purpose flour, for dusting
4 ounces thinly sliced prosciutto
1 large egg
3 tablespoons Dijon mustard

Steps:

  • Heat oil in a large skillet over medium-high. Add onion, mushrooms, and thyme; season with salt. Cook, stirring occasionally, until mushrooms are browned, 10 to 12 minutes. Add spinach; cook 2 minutes more. Add vinegar and 1/3 cup cream. Cook, scraping browned bits from bottom of skillet, 1 minute. Let cool completely.
  • Preheat oven to 425 degrees. Cut a slit down length of each tenderloin, deep enough to reach center, and season with salt. Pack mushroom mixture evenly into slits, then reshape tenderloins into logs with your hands, enclosing filling as much as possible.
  • Unfold pastry on a lightly floured work surface. Roll out to an approximately 13-inch square; cut in half. Starting at one short end of each piece, score diagonal lines, 1 inch apart, with a sharp knife or pizza wheel (do not cut all the way through). Score in other direction, creating a crosshatch pattern. Transfer both doughs to a parchment-lined rimmed baking sheet, scored-sides down (if they become too soft, chill briefly). Divide prosciutto evenly between doughs, overlapping to fit and leaving 1-inch borders of dough. Center a tenderloin on top of each dough, stuffed-sides down. Whisk egg with 1 teaspoon water; brush borders with egg wash. Lift long sides of each dough up and over pork, stretching slightly as necessary until edges meet; pinch edges to seal. Fold short sides up over pork and flip so seams face down. Brush all over with egg wash; cut a few 1-inch vents in tops. Refrigerate 30 minutes.
  • Bake until pastry is puffed and golden brown and a thermometer inserted into centers of pork registers 140 degrees, 20 to 25 minutes. Transfer Wellingtons to a wire rack; let cool 15 minutes. Meanwhile, stir together mustard, remaining 1/3 cup cream, and 2 tablespoons water; season with salt and pepper. Slice Wellingtons into 2-inch rounds and serve with mustard sauce.

STUFFING IN PUFF PASTRY



Stuffing in Puff Pastry image

This recipe serves just 4-5 people, but if you are looking for a very pretty and special presentation for stuffing, this is it!

Provided by Kathy

Categories     < 4 Hours

Time 1h5m

Yield 4 serving(s)

Number Of Ingredients 7

0.5 (17 1/3 ounce) package puff pastry sheets, thawed
2 eggs
1 tablespoon water
1/2 lb bulk pork sausage
1 cup herb stuffing mix
1 small onion, chopped
1 cup chopped mushroom

Steps:

  • Thaw puff pastry at room temperature for 30 minutes. Heat oven to 375°F.
  • Mix ONE egg with 1 tablespoon water. Set aside.
  • Mix together sausage, stuffing, remaining egg, onion, and mushrooms.
  • Unfold puff pastry onto a lightly floured baking sheet, creating 3 sections (lengthwise). DO NOT separate the sections. Cut 9 strips in the two outer sections, about 1 inch apart, cutting just to the fold line in the pastry. These strips will be criss-crossed over the stuffing.
  • Spoon sausage mixture in the center of the pastry. Starting at one end, fold the pastry strips over the sausage mixture, alternating sides. Brush with egg mixture.
  • Bake 35 minutes or until golden. Slice and serve warm.

Nutrition Facts : Calories 554, Fat 37.7, SaturatedFat 11.1, Cholesterol 146.3, Sodium 231.8, Carbohydrate 30.1, Fiber 1.4, Sugar 1.6, Protein 22.9

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