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.