Christmas Eve day–or what Mel calls Erev Yontif, the night before the holiday. Am I busy? Oh, a smidge. Vicki’s open house is this evening and I thought I’d try out a few options for that puff pastry in the freezer. You know, along with baking five desserts. What’s a holiday for, if not to make yourself crazy in the kitchen? As an added attraction, I’ll be hitting the 210 freeway at 2:00 p.m. Yep, that’ll be fun.
But here’s what I spent the morning trying out.
1 sheet Trader Joe’s puff pastry
8 ounces button mushrooms, cleaned and sliced
3 tablespoons minced onions
2 cloves garlic, minced
1 tablespoon sherry
1 teaspoon fresh thyme
2 tablespoons cream cheese
salt and pepper to taste
parmesan for topping
Saute the mushrooms, onions and garlic slowly, until the mushrooms give up their moisture and then dry out somewhat. Stir in the sherry and the cream cheese. Season with salt, pepper and thyme. Set aside.
Thaw the pastry and roll it out according to the instructions on the package. Heat the oven to 400 degrees. Cut the sheet of pastry into five strips and cut each strip into six pieces. Place the squares in mini muffin pans (you’ll have about a half dozen extra pieces). Divide the mushroom mixture among the muffin cups (about a teaspoon filling per cup). Sprinkle with parmesan. Bake about 15 minutes, until puffy and browned. Serve warm.
1/2 pound Italian sausage, crumbled
2 tablespoons minced onion
3 tablespoons cream cheese
Saute the sausage and onions. Mix in the cream cheese.
Follow above instructions for the pastry. Once the puffs are baked, top each mini tart with a dab of jam (any kind will work; I used fig muscat) and a dab of mild mustard.