Puff Pastry Entree

Puff Pastry Entree



These are a great smaller size entree and can be made in either Chicken or Salmon Puff Pastry Pillow


Chicken Puff Pastry

Ingredients:

• 4 pieces Boneless skinless chicken breast 8 oz each piece (Free range organic tastes best)
• Salt and freshly ground black pepper
• 1 clove garlic chopped
• 1 cup white wine (a white wine that you would drink)
• 2 to 3 sprigs fresh finely chopped rosemary
• ½ C extra-virgin olive oil
• 1 sheet puff pastry Dufour 11 x 17 inch
• 1/2 cup Il DiVino’s Adriatic Port Fig Sauce
• 8~ 1 oz slices Fontina cheese. The cheese should be slice into ½ inch thickness
• 1 egg mixed with 1 tablespoon water, for egg wash

Directions:

Preheat oven to 425 degrees F.

Cut each chicken breast in half giving you 8 equal sized portions of chicken ( approximately 4 oz each) Season the Chicken with salt, pepper, garlic and rosemary. Pour the white wine and extra virgin olive oil over the Chicken and let marinate for at least 30 minutes. With the marinade liquid in the pan, lightly brown the Chicken on both sides, 5-10 minutes . Remove from heat.

Line a baking sheet with parchment paper. Cut pastry into 8 pieces. Roll the puff pastry to make an 8 x 8 square.

You may use extra puff pastry to decorate your pillow puff with small cookie cutter shapes that are placed on the puff pastry after the egg wash.

Place a piece of lightly browned Chicken on each pastry square and top with spoonful of Il DiVino’s Adriatic Port Fig Sauce. Place the 1 oz slices of Fontina on top ( this will more than likely be a few ½ inch pieces to make up 1 oz) Pinch and seal the dough up and over the chicken and cheese, seal with egg wash remaining egg wash.

Bake 12 to15 minutes, until golden.

Bon Appetite

Salmon Puff Pastry

Ingredients:

• 8 pieces Salmon 4 oz each piece (Coho or wild caught tastes best)
• Salt and freshly ground black pepper
• 1 clove garlic chopped
• 1 cup white wine
• 2 to 3 sprigs fresh finely chopped rosemary
• ½ C extra-virgin olive oil
• 1 sheet puff pastry Dufour 11 x 17 inch
• 1/2 cup Il DiVino’s Chianti Cranberry Sauce
• 1 egg mixed with 1 tablespoon water, for egg wash

Directions:

Preheat oven to 425 degrees F.

Season the Salmon with salt, pepper, garlic and rosemary. Pour the white wine and extra virgin olive oil over the Salmon and let marinate for at least 30 minutes. With the marinade liquid in the pan, lightly brown the Salmon on both sides, 5-10 minutes . Remove from heat.

Line a baking sheet with parchment paper. Cut pastry into 8 pieces. Roll the puff pastry to make an 8 x 8 square.

You may use extra puff pastry to decorate your pillow puff with small cookie cutter shapes that are placed on the puff pastry after the egg wash.

Place a piece of lightly browned Salmon on each pastry square and top with spoonful of Il DiVino’s Chianti Cranberry Sauce. Pinch and seal the dough up and over the Salmon, seal with egg wash remaining egg wash.

Bake 12 to15 minutes, until golden.

Bon Appetite

Il DiVino's