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In 1638 France tasted tartelettes amandine for the first time. We’ve found 12 ways to take a box of frozen puff pastry from appetizers to dessert, filling your life with buttery, flaky fun. View Recipe . Cook Time 20 mins. Spray a muffin tray with cooking spray then loosely press the puff pastry into each hole. https://www.myfoodandfamily.com/recipe/220632/french-onion- TIP: Forget the knife! Chef’s Tip: you can use leftover chicken or a rotisserie chicken to make the prep time quicker. The onions should not brown at all. Set the puff pastry out to defrost about 40 minutes before you need it. To reheat, simply pour into a big stock pot, add a little water or broth and heat till warm! 26 years later, in 1566, the oublies were renamed confectioners. 15 ounces all purpose flour; ⅓ ounce salt; 7 ounces butter; 4 ounces cold water; US Customary - Metric. Use a pizza cutter to quickly and easily cut the puff pastry sheets. This puff pastry chicken pot pie has a quick preparation and is ready on your table in about 45 minutes from start to finish!. [7] Place puff pastry squares on parchment lined baking sheets and bake at 400 degrees for 15 minutes until golden. Puff pastry is the chameleon of baking: it lends itself to both sweet and savoury ingredients as a topping, base or roll. Stir until the butter is fully melted and cover. 4. Thaw the pastry then cut into small squares (approximately 5cmx5cm). Step 6 After the soup has simmered for 20 minutes, add the chicken, peas, and onions. [5] Roll puff pastry sheets to 1/4″ thick. The Ultimate Chicken Pot Pie. Thaw pastry according to package directions. I picked the white meat off the bone in fork-size bits, threw it into a Pyrex baking dish, mixed it with some frozen vegetables and canned cream of mushroom soup, and draped it with some thawed store-bought puff pastry. The puff pastry was created in 1540 by Popelini. Creamy Chicken Soup with Peas, Carrots, and Puff Pastry Croutons. I prefer to dice the chicken into small pieces, so that you get plenty of chicken in every bite. Stir in the chives and ladle into warm shallow bowls and top each with a puff pastry round; serve immediately. View Recipe. Cook the onions low and slow … Preheat oven to 375 degrees. Pepperidge Farm Turnovers and a host of other frozen offerings followed. Bring to a boil, then remove from the heat. Return the soup to the pot. As you dig into the soup, the puff pastry will sink into the soup making it delightfully soggy. Thaw one puff pastry sheet by setting out on waxed paper 40 minutes before meal prep. Grease a 9" x 13" baking pan and set aside. That was it. Reduce heat slightly and cook for 5 minutes, or until the onions begin to soften. Brush thyme butter over puff pastry sheets. Soon after, Margaret plunged again, buying the Black Horse Pastry Company of Keene, New Hampshire. Learn how to make a perfect puff pastry topping for tomato soup. [6] Cut puff pastry sheets into 1-2″ squares. Divide the soup among 4-6 ovenproof soup bowls. This is a small batch chicken pot pie recipe that serves 2-3 people but can be easily doubled or tripled if needed. Top 12 of the pastry rounds with a scant tablespoonful of caramelized onions and 1 teaspoonful grated cheese. At a time when Americans were only starting to use freezers, she foresaw that homemakers would love a frozen pastry that let them easily make company-special dishes at home. Boil chicken breasts until cooked through, and cut into bite-sized pieces. Prepare 6 ovenproof soup bowls. Divide among six 8-ounce soup … Plus, you can receive Inspiration, our monthly e-newsletter. Rich and creamy, with a buttery crust, chicken pot pie is a comforting crowdpleaser. Two sheets should produce 24 pastry rounds. Slice the Maadanot Puff Pastry dough into a large square. Add the cream, salt, white pepper and the remaining 1 tablespoon butter. Stir in the Marsala or brandy and simmer an additional 3 minutes. Having a few sheets of puff pastry in the freezer is a great tip for the festive season. Prep took about 10 minutes, and when it came out of the oven 20 minutes later, I had a brand-new chicken pot pie to look forward to. Roll out the thawed Tenderflake® Puff Pastry on a lightly floured work surface. Return soup to the pot and place over low heat; bring to a simmer. Warm a dutch oven or large pot over medium heat, and add ½ cup butter, onions, garlic, bay leaf, thyme, and peppercorns. Cuisine: American. Stir in the half and half and simmer another 5 minutes; taste and adjust seasoning; remove from heat. Ingredients. With just a can of chunky soup, puff pastry and an oven, this cute looking soup bowl with a “puff pastry top hat” can be served effortlessly. The pastry itself serves as a pie crust-once you submerge the warm puff pastry into the soup, you'll get a little pastry with every bite! Directions. Course: Soup. Preheat the oven to 400°F Roll out the puff pastry and sprinkle with half the Gruyere cheese, fold into 3 and roll out again until it is half cm thick, then cut out 4-6 lids. Instructions. As a member, you'll be able to store your favorite Pepperidge Farm® Puff Pastry recipes in your personal Recipe Box. Brush each round lightly with egg. Treat guests to this wonderful recipe featuring wine-poached salmon sandwiched between layers of flaky Puff Pastry. Your favourite soup + our flaky pastry topping = the perfect fall lunch. Whipping up a batch of quick appetizers is a breeze when you are prepared. Use shop-bought frozen puff pastry. Storage and reheating: Store this in the fridge up to three days or freeze it for up to 3 months. Chunky Soup with “Puff Pastry Hat” (Cheater’s Edition) This is how I “dress up” a can of soup to make it taste yummier and look more gourmet. Important Moments In The History Of French Pastry & Confectionary. Roll out pastry on a lightly floured surface to form a 9” x 12” (23 x 30 cm) rectangle. In a heavy bottom pot add olive oil and sauté sliced onions for 3-4 minutes until soft. Here, Chef Shanna reimagines the classic dish as a soup, stirring tender shredded chicken and bright green peas into a base of sautéed carrots, onion, garlic, milk, and flavorful chicken bouillon. Add cumin, ginger, garlic, squash, apples, carrots and red pepper. It is believed that the foliated pastry was invented in 1630 by a French painter. Sausage Bites. Keyword: soup. The ultimate dinner for a chilly evening with a warm medley of chicken and vegetables surrounded by golden Puff Pastry. Servings: 6. Preheat the oven to 325° F. Mix flour and salt in a large bowl. There is no long list of ingredients, no need to spend half a day in the kitchen prepping. You will need to cook and chop or shred your chicken first. While the soup simmers, bake the puff pastry croutons for 8 to 10 minutes, until puffed and golden brown. Use a 2½ “inch (7cm) round cookie cutter to cut circles out of the pastry. Cut out 6 circles that are slightly wider than the diameter of your bowl. Optional: If topping the soup with puff pastry, fill your soup bowls with the soup and set aside to cool slightly. Prep Time 10 mins. Cut out circles of puff pastry a 1/2-inch wider in diameter than your soup bowl. Total Time 30 mins. Brush each circle with the egg yolk and score the surface using the tip of a sharp knife, taking care not to cut through the pastry. Plus, you can receive Inspiration, our monthly e-newsletter. 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