Puff Pastry Wrapped Olives Recipes

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Cut pastry into strips about 6 inches long and 1/2 inch wide. Wrap a belt of pastry around each olive. Place on an ungreased baking sheet.
• Bake for 20 minutes, or until golden brown.

Steps:

• Prepare the egg wash: Combine the yolks, whole egg, and milk in a small mixing bowl and whip with a hand whisk until well combined. Preheat the oven to 400 degrees. Set the puff pastry on a lightly floured work surface, with the long side facing you and cut in half from top to bottom. Use a pastry brush to coat one piece of the dough with egg wash. Lay the olives spaced about 1-inch apart from top to bottom on the egg-washed dough. Place the other rolled-out dough half on top of the olives and mark each olive by pressing the dough on either side of the olive. Use a sharp paring knife to cut between each puff pastry-covered olive. Place on a parchment paper-covered baking sheet and brush with more egg wash. Bake until well risen and golden brown, about 20 minutes. Cool completely on a wire rack before serving. There is no need to cut these in half. Just cut between the olives to make small packages. Baking and cooling is the same. These puff pastry items are best eaten the day they are made.

Steps:

• Place Olive OIl and Butter in large skillet. Add onion/shallot and Pancetta and garlicto pan. Sautee for about 10 minute Remove mixture from pan set aside. Add Chicken to juices in pan. Lightly salt and pepper chicken. (the Pancetta adds a lot of salt to the juices) Brown chicken on both sides and chicken is cooked through. When chicken is done, remove from pan, set aside. Add wine to drippings in pan. This will deglaze the pan and get all the brown bits off bottom of pan. Add chicken broth and bring to a low simmer and cover. In the mean time, roll out Puff Pastry into a rectangle. Cut 4-6 squares out. Place chicken in each square add a Tablespoon of onion/Pancetta mixure to each chicken and top with a slice of Fontina. Fold up Puff Pastry and place seem side down on baking sheet. Brush with egg wash. Place in 350 degree oven and bake for 30 minute until pastry is puffed up and browned. Remove from oven and serve with simmering sauce over chicken.

Steps:

• Season the chicken breast with seasoning salt and pepper on all sides.
• Heat butter and oil in a skillet.
• Brown the breasts on all sides until almost completely cooked through; transfer to a plate.
• To the same skillet add in onions, garlic and sliced mushrooms; saute until the mushrooms lose their moisture and the onions are tender.
• Stir in parsley.
• On a floured surface, roll out each puff pastry sheet to a 14-inch square.
• Cut into four even 7-inch squares (you should have 8 squares total).
• Place each breast over each puff pastry square.
• Set oven to 375 degrees.
• In a small bowl combine the softened cream cheese with mustard, then spread over EACH breast.
• Then top with about 2-3 tablespoons mushroom/onion mixture.
• Brush the edges of each pastry square with water.
• Wrap pastry around the chicken breast, pressing edges to seal tightly.
• Place seam-side down on greased baking sheets.
• Brush the tops with egg wash.
• Bake for about 20 minutes, or until puffed and golden brown.
• Serve with mushroom sauce over the Wellington or on the side of the plate.
• Delicious!