puff pastry

When I was putting together my English pie the other week, it seemed pretty clear that I should use the technique on other meats/stews. So when I found the recipe for yesterday's Sunday dinner, I immediately ended up thinking of turning the leftovers in to a lovely pot pie.

I didn't actually have time to make yesterday's delicious looking lamb shank, but if you did, i have a simple suggestion to turn yesterday's dish into today's treat. All you need to do is turn on the oven, place the lamb mixture into a pie plate (or smaller ramekins, depending on how much you have leftover) and cover with puff pastry. Bake and voila! Easy lamb pot pie! Just be sure to remove all the bones from the mixture before you create your pie. To learn more about the puff pastry technique, see my step by step instructions for a steak & ale pie.

When I was putting together my English pie the other week, it seemed pretty clear that I should use the technique on other meats/stews. So when I found the recipe for yesterday's Sunday dinner, I immediately ended up thinking of turning the leftovers in to a lovely pot pie.

I didn't actually have time to make yesterday's delicious looking lamb shank, but if you did, i have a simple suggestion to turn yesterday's dish into today's treat. All you need to do is turn on the oven, place the lamb mixture into a pie plate (or smaller ramekins, depending on how much you have leftover) and cover with puff pastry. Bake and voila! Easy lamb pot pie! Just be sure to remove all the bones from the mixture before you create your pie. To learn more about the puff pastry technique, see my step by step instructions for a steak & ale pie.

Lately I've been experimenting with puff pastry. I only just realized that it's a wonderful pantry staple. I guess I mean freezer staple. Mouth watering last minute hor d'oeurves, tasty dessert pastries, and savory tarts. Tonight I propose that we use it for a vegetarian dinner tart. The earthy subtleness of mushroom melds perfectly with the slightly sweet juicy zucchini. Throw in the pungent melted taleggio-a semi-soft Italian cow's milk cheese-and the crisp, flaky pastry and you are in for one divine dinner. This dish would also make an excellent appetizer cut into bite size slices. To add the recipe to your recipe box, read more