27 June 2012
After recently discovering first wheat free and then gluten free ready-to-use puff pastry, I just had to make some puff pastry parcels. They used to be one of the husband’s favourites, but we haven’t had them for ages since making puff pastry from scratch is such a hassle. You can fill them with whatever you like, I just threw together a filling of whatever we had in the fridge that needed used up.
Ingredients (serves 2)
- 4 squares ready to use gluten free puff pastry, or a large sheet of ready to roll puff pastry cut into 4 squares
- a tablespoon of vegetable oil
- 1 crushed clove garlic
- 2 hot dogs
- half a dozen large mushrooms
- a handfull of fresh herbs (I used parsley and basil)
- 2 tablespoons creme fraiche
- salt and pepper
- 1 egg yolk, beaten
- white sesame seeds
- Preheat your oven to 180°C
- Fry the crushed garlic with the vegetable oil over a medium heat, being careful not to let the garlic burn.
- Slice the hot dogs and chop the mushrooms into small chunks, then fry with the garlic for a couple of minutes.
- Chop up the fresh herbs and add to the pan.
- Stir in the creme fraiche to make it all stick together.
- Season with salt and pepper.
- Line a baking tray with grease proof paper.
- Play your puff pastry squares on the tray (if you try to move them after you’ve filled them, there’s a chance they will collapse or the bottom will fall out!)
- Dollop a quarter each of your mixture into the centre of each square, then fold up the corners into the middle.
- Brush each parcel with egg yolk and sprinkle with some sesame seeds.
- Bake in the oven for 10-15 minutes or until puffy and golden brown.
- Serve with rice and a fresh tomato salad.