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Tag Archives: puff pastry

Ham and Leek “Empanadas”

18 Tuesday Nov 2014

Posted by BakedNorthwest in Easy, Main Dish, Sandwiches, Weeknight Meals

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Tags

Argentina, basil, cheese, creme fraiche, Empanada, Empanadas, gruyere, ham, Leeks, parmesan, puff pastry, spinach

Ham and Leek Empanadas

Empanadas fall into one of the best categories in the universe : Carbs stuffed with deliciousness. Usually cheese, meat, and whatever else your hungry little heart desires.

A few years ago when I visited Annica in Argentina, we ate a lot of Empanadas. Some were filled with steak, peppers, and cheese…others with cheese and green olives, ham and pineapple, beef and raisins…there were a lot of great combos.  Continue reading →

Chicken Pot Pies.

10 Monday Dec 2012

Posted by BakedNorthwest in Chicken, LuLu's Classics, Main Dish, Uncategorized, Weeknight Meals

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Tags

carrots, celery, Chicken, Chicken Pot Pie, chicken stock, cream sherry, lulu, mom's classics, onion, pie dough, pillsbury grands, Pot Pies, puff pastry, thyme

Chicken Pot Pies, Pre-Oven

Chicken Pot Pies, Pre-Oven

Recipes where you truly can just “wing it” are kind of hard to explain. I know my mom probably hates it when I make her dig up an old one she has memorized, or heaven forbid write every detail out in an email to me.
After making these Chicken Pot Pies, I get it. They are really easy, and you totally should wing it every time you make it, because regardless they will probably turn out good. My description, however, is quite long and upon first glance it probably does not seem easy because it takes me about 3 paragraphs to explain it. Note to Self: writing out a recipe from scratch like Ina is probably never gonna happen.
Pot Pies
BUT alas, once you make these, you are set on chicken pot pies for life. You can choose to get as fancy or frivolous as you want, I suppose I will make variations on this in the future (buffalo chicken pot pies perhaps?) but for now, this satisfies me and the future-hubs-to-be. Remember, all amounts in the recipe below are relative. you just have to go for it. You may also have round ramekins instead of rectangular ones like me, or you may want to just make it all in a giant pie dish (I however, prefer my own damn personal pie).
Pot Pies
Mom – thank you for writing everything down for me, and explaining it in a way you knew I would understand. Because, if you didn’t write it all down and expected me to do it from memory off that time we made these together, I definitely would have forgotten the chicken  broth, cream, and sherry…AKA the ingredients that hold the recipe together!
Pot Pies
Recipe
Lulu’s Chicken Pot Pies (A wingin’ it recipe)
Serves 4
Ingredients
  • 2 cups cooked Chicken
  • Olive Oil
  • Butter
  • 1.5 cups Carrots
  • 1.5 cups Celery
  • 1.5 cups Onion, diced
  • (a few) splashes Chicken Broth
  • 1/4 cup Flour
  • splash Half and Half or Heavy Cream
  • splash Cream Sherry
  • 1 tbsp (ish) Thyme
  • 1 tbsp (ish) Poultry Seasoning
  • Salt, Pepper to taste
  • Sauteed Mushrooms (optional)
  • Pillsbury Grands, Pie Dough, or Puff Pastry
  • egg wash
Directions
Preheat Oven to 400 degrees F.
Use any kind of chicken you like, such as a pre-cooked rotisserie chicken. I marinated boneless chicken tenders in some olive oil, white wine, thyme, salt and pepper. I cooked the chicken over medium heat in a large skillet on the stove. After cooking, I shredded the chicken into bite sized pieces, and set aside.
 Chop a small/medium onion and start cooking it on the stove in a bit of olive oil and butter.  Add some chopped celery and carrots. Don’t forget to add some salt and pepper and a bit of thyme and even some poultry seasoning.  Let the mixture cook down until veggies are soft.  If they seem to get too dry add a little chicken stock, but not too much.  *NOTE: At this point you can  cook some sliced mushrooms in another skillet with butter and add them a little later.
 After the veggies have cooked down a bit, add about 1/4 cup of flour and mix it around until it is absorbed.  It will seem very thick and dry at this point but make sure that the flour is fully mixed in before slowly adding some more chicken broth.  This should be on low heat so that you don’t burn the mixture.  You will slowly see the veggie/flour mixture thickening up and keep adding the chicken broth slowly to get the right consistency.  Don’t let it get too thin because you also want to add a SPLASH of sherry and some heavy cream or half and half to the mixture. You don’t want it to be too dry because the crust will absorb some of the mixture. At this point you can add your cooked mushrooms that are already seasoned and the cut up chicken.  Mix this all together and see how it tastes.  You may have to add some salt and pepper or even a little butter and mix it up.
 Place the chicken mixture into ramekins and then roll out a biscuit, puff pastry sheet, or pie crust and place it over the chicken mixture. You don’t want a huge amount of dough on top so it is best to roll it out.  Make some vent holes for the steam on top of the crust, and feel free to place a little egg wash over the dough so it browns up nice. Place ramekins on a baking sheet and into the oven at about 400 degrees.  Cook for about 10-15 minutes, or until the crust is golden brown.

Leftovers.

26 Monday Nov 2012

Posted by BakedNorthwest in Appetizers, Holidays, Main Dish, Sauces, Thanksgiving

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Tags

cilantro, cranberry sauce, curry powder, greek yogurt, green beans, ground ginger, mashed potatoes, puff pastry, samosas, stuffing, turkey, turkey sandwiches, turkey soup

the surprisingly amazing leftover Thanksgiving Samosas.

What if I were to tell you there was a super easy, almost fool proof Thanksgiving leftover recipe out there that was totally original and made you feel like you weren’t actually eating leftovers?!?

Your typical Thanksgiving leftovers…turkey soup and turkey sandwiches. Still good! But not as original as these Samosas.

Yes, turkey soup and turkey sandwiches are incredible. But on day 4, they start to get a little old and you realize why Thanksgiving only comes once a year.

Leftover Thanksgiving Samosas with yogurt-cranberry sauce.

But these Samosas are AWESOME. I was convinced they were going to turn out terrible, as I was literally mixing all of our leftovers together with a few exotic spices like cilantro and curry powder. Plus, I am not too graceful with the puff pastry dough.

Once they came out of the oven, they got rave reviews. All of your leftovers are hidden in a cute little puff, and leftover cranberry sauce mixes great with plain greek yogurt as a dip.

Recipe

Leftover Thanksgiving Samosas

Adapted from Food Network

Ingredients

  • 1 sheet puff pastry, thawed
  • leftover mashed potatoes
  • leftover stuffing
  • leftover veggies (I used green beans)
  • leftover turkey
  • dash curry powder
  • dash ground ginger
  • 1 tbsp chopped cilantro
  • leftover cranberry sauce
  • plain, nonfat greek yogurt

Directions (wing it)

Mix leftover mashed potatoes, stuffing, turkey, and cooked vegetables (such as carrots or green beans) together in a large bowl. Add a dash of curry powder and ground ginger. Add a tablespoon of chopped cilantro and season with salt and cayenne pepper. Roll a sheet of puff pastry into a 14-inch square, then cut into 25 smaller squares and place 1 tablespoon filling in the center of each. Or, if you are me, totally butcher this process and make uneven squares that come nowhere close to totaling 25. Don’t worry, the result thankfully still turns out well even if you aren’t gifted in the pastry design department. Brush the edges with a beaten egg (or, if you are me, the entire pastry) fold into triangles and press to seal. Bake at 350 degree until golden brown, 20 to 25 minutes. Mix yogurt with leftover cranberry sauce for dipping.

Tomato Basil Tart

30 Sunday Sep 2012

Posted by BakedNorthwest in Bloggerific, Easy, Main Dish, Weeknight Meals

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Tags

basil, cheese, easy, eggs, heirloom tomatoes, parmesan, puff pastry, ricotta, tomato, tomatoes

The easiest tomato basil tart you’ll ever make. Ok, it’s more like a pizza.

It’s almost October. It’s fall. Summer is over.

YET

Only a small portion of the bounty. As it turns out, I like to store my “summer” tomatoes in a festive winter bucket.

My tomato plants finally decided to ripen and give me TONS of tomatoes! After spending 2 months thinking all of my tomato plants had failed, Mother Nature apparently decided to give me some encouragement.

It is so ridiculously late in the season and I am little unprepared and blown away. So this super easy cheese, tomato, basil tart was the first thing I made. It’s essentially a pizza without tomato sauce, a spinoff of the classic margherita pizza, if you will.

Recipe

Tomato Basil Tart

from Polwig.com

  • 1 sheet of puff pastry, thawed
  • 1 cup of cherry tomatoes
  •  1 cup ricotta
  • 2 large eggs
  • 2 tbs chopped basil (more for garnish)
  • 1/2 cup grated Parmesan cheese
  • salt and pepper
Directions
Grate the Parmesan Cheese and chop the basil. Place two eggs in a bowl and whisk.
Add 1 cup of ricotta, 1/2 cup Parmesan, 2 tbs basil to the eggs and mix well. Sprinkle with salt and pepper. Slice the tomatoes to your liking. Place 1 sheet of puff pastry on a work surface and roll out to get rid of the fold marks. Once puff pastry rolled out to desired size, transfer to a baking sheet. Using your fingers, fold in a crust around the outer edges of the tart, about 1/4-1/2 inch. Use a fork to imprint onto the crust.

Spread the cheese mixture around and top with tomatoes.

Bake in a 400 deg oven for 20 minutes until risen and golden.  Sprinkle with Fresh basil. Then pair with a glass of wine!

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