Puff Pastry On The Fly Part II

Well, Jeff indeed enjoyed his supper last night of a green salad and a meat stuffed pastry I concocted.   Then for breakfast (and while Jeff was sleeping), Julia and I enjoyed mini quiche cups made from the last night’s remaining pastry.  I used the following ingredients for the filling:

• 4 large eggs,
• 4 oz. (total wt.) shredded cheddar and jack cheese
• 1/2 cup steamed broccoli cut in bits
• 1/2 cup finely diced onion.
• 1/8 tsp paprika
• 1/8 tsp garlic powder
• salt and pepper to taste

I folded up the remaining pastry after making our supper last night , wrapped it in plastic film, and put it in the refrigerator.  Today I unwrapped it and cut off an amount that I could use to line 12 little cups.  I cut this amount into 1″ x 1″  cubes, and rolled them out into circles a width of about 3 and 1/2 inches.  I fit each circle into the wells of a cupcake pan, then after blending all of the above ingredients together with a whisk, I spooned in just enough  of the mixture to fill the pastry shells almost to the top.  In a 400 degree oven I baked them about 25 minutes.

They sure turned out nicely!  Julia would have eaten them all if I had let her.  She has had a cold all weekend and It put my mind at ease to see her appetite return.   A good bit of snow fell during the night and while she won’t be going out too soon to make snow men and snow angels, I’m glad a hot breakfast with at least two vegetables is in her tummy.

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