HOME > Chowhound > Home Cooking >


Puff Pastry - What do you do?

I really want to have fun with this, any good ideas out there? No desserts please. I'm looking for meals or appetizers - I love seafood but anything creative with bold flavors. I've started playing - did something really good with salmon.

  1. Click to Upload a photo (10 MB limit)
  1. Mini Beef Wellingtons, great party appetizer, can find recipe on Epicurious.

    1. Chicken pot pie: I use this as the top crust. After filling the casserole dish with the pot pie filling, I put the puff pastry crust on top of the dish and bake it.
      The puff pastry has been previously rolled out on a floured cutting board to fit the casserole dish (with enough to overlap the dish by a few inches). I put the cutting board with the puff pastry on it in the freezer. The frozen puff pastry is brushed with eggwash and place on top of the dish just before baking (pastry is frozen when it goes into oven). Turns out great every time.

      1 Reply
      1. re: mschow

        I roll out the pastry and cut into 1/4's or you can just cut each sheet into 1/2... it depends on how many you are trying to feed...
        take thin chicken cutlets, thin slices of onion, garlic, fresh tomatoes and your fav veggies such as zucchini, summer squash or eggplant and place ontop of chicken.
        Then add a few crumbles of your favorite cheese- I love fontina or a gorgonzola or even a bit of brie.
        Wrap the pastry around the entire thing and bake according to instructions for pastry.
        Pure heaven in a pouch...

      2. I cut out mini-pie shells and fill for hors d'oeuvres like mini chicken pot pies, crawfish or shrimp etoufees, mushroom duxelles or chipotle mac-n-cheese bites. Of course you can use to wrap brie for brie en croute or sausages for pigs-in-a-blanket. If you just cut lengths and sprinkle with cumin, cinnamon, coriander, thyme and black mustard, you can dip those into a spicy tomato sauce for a Middle-Eastern play on bruschetta.

        1. I cut it into squares and bake until golden and puffed and make a seafood pie with it. I put one square down on the plate top with the seafood filling top with another square and put a little more sauce on top and garnish with an attractive shrimp or lobster claw, or a few crawfish tails.

          The sauce is a simple white sauce made with seafood stock and some cream. It makes a very nice first course.

          1. I'm lovin em all, thank you.

            1. Find some vol au vent cutters like these http://bakerstools.com/Merchant2/merc... I have some small ones in different shapes that are perfect for hors d'oeurves and a fish shaped one that I use for seafood appetizers or lunch portions. They allow you to remove the center of the baked puff pastry and then have a "lid" to place back on top of the filling if you wish. The tree-shaped one is fun for Christmas.

              1 Reply
              1. New York Times had a recipe for heirloom tomato tartlets a few weeks back. I'm taking them to my sister's Sukkot party this weekend.

                2 Replies
                1. re: charlesbois

                  They were pretty good. I made them last weekend.

                  1. re: charlesbois

                    Awesome, found it, they're beautiful.

                  2. I make an appetizer...cut off stem ends of jalapenos, seed and devein. Stuff with a chunk of your favorite cheese...I usually use blue or cheddar, then take a square of puff pastry and completely wrap the pepper in it. Cut a small slit somewhere for steam to escape, then either brush with butter or leave plain, and set in the toaster oven until nice and brown. Great appetizer, and easy to eat...not too hot since seeds are gone!

                    1. I recently had this & want to make it...puff pastry filled with figs & cream and topped with a bit of creme angliase & marscapone- yum!