I'm making a pastry puff hors d'oeuvres for Thanksgiving. I planned on buying a box of frozen pasry and letting it come to room temp. I planned on making two variations, one with a spreadable cheese like a boursin, but would love an alternate suggestion. I was going to put red pepper, shallots, thyme, rosemary, garlic.
For the other half, I wanted to do a meatier version, with caramelized onions, pancetta, chorizo (soft) and potentially another meat.
Any suggestions for making this tastier, and also, 325 for how long? I've only cooked PP once.
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