Home Cooking 5

pastry puff help

Mr Bigglesworth | Nov 20, 200905:41 AM

Hey all,

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.


Want to stay up to date with this post? Sign Up Now ›
Log In or Sign Up to comment

Recommended From CH