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  • 12/9 Nat'l Pastry Day - 5

    From Dave Drum@1:3634/12 to All on Wed Dec 7 15:00:00 2022

    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Beef Wellington Bites
    Categories: Appetisers, Beef, Mushrooms, Herbs, Pastry
    Yield: 8 Servings

    1 tb Oil
    2 Sheets frozen puff pastry
    1 lb Beef tenderloin; trimmed, in
    - 1" cubes
    1 tb Unsalted butter
    6 oz Mushrooms; minced
    2 Shallots; minced
    1 tb Rosemary; chopped
    1/2 c Dijon mustard
    1 lg Shell egg
    Salt & black pepper

    Wash hands.

    Set the oven @ 400°F/205°C.

    Line two large baking sheets with parchment paper.

    Heat oil in a large skillet over medium-high heat. Pat
    meat dry with paper towels. Season all over with salt
    and pepper. Add to skillet and sear all over, until
    browned, about 2-3 minutes. Remove from heat.

    Melt butter in the same skillet over medium heat. Add
    mushrooms and shallots and sauté until tender. Season
    with salt and pepper. Stir in rosemary and remove from
    heat.

    On a lightly floured surface, unfold puff pastry. Roll
    each sheet into a large square, about 1/8" thick. Cut
    each into 16 squares. Place one piece of meat onto each
    square and add about one teaspoon of mustard. Top the
    meat with one tablespoon of the mushroom mixture. Fold
    pastry edges over the meat and pinch to seal. Place on
    baking sheets and brush with egg wash.

    Bake 14-16 minutes or until golden-brown.

    Yield: 8 servings

    RECIPE FROM: https://gfsstore.com

    Uncle Dirty Dave's Kitchen

    MMMMM

    ... Live in the sunshine, swim the sea, drink the wild air.
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  • From Dave Drum@1:2320/105 to All on Sun Dec 8 16:25:00 2024
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Two-Crust Pie Pastry
    Categories: Five, Pastry
    Yield: 2 Pie crusts

    2 c A-P flour
    1 ts Table salt
    2/3 c Lard *
    5 tb Ice water; as needed

    * Butter or Crisco will work if you must.

    Whisk flour and salt together in a large bowl. Cut in
    lard with a knife or pastry blender until the mixture
    resembles coarse crumbs.

    Sprinkle in water, 1 tablespoon at a time, blending
    gently with a fork or pastry blender until all flour is
    moistened and dough almost cleans the sides of the bowl.

    Divide the dough in half and shape flattened rounds.
    Wrap in plastic and refrigerate for at least 1 hour
    before rolling out.

    RECIPE FROM: https://www.allrecipes.com

    Uncle Dirty Dave's Kitchen

    MMMMM

    ... I'm on two diets now; I wasn't getting nearly enough food on just one.
    --- MultiMail/Win v0.52
    * Origin: capitolcityonline.net * Telnet/SSH:2022/HTTP (1:2320/105)