Pastry Pillows with Creamed Endive |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 15 |
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A flavorful blend of leeks and endive fills these crispy puffs. Serve them in pairs as the start of a meal or as a side dish with beef or chicken. Ingredients:
1 1/2 cups sliced leeks (about 2 leeks) |
2 tablespoons butter or margarine, melted |
1 1/4 pounds belgian endive, thinly sliced (about 6 heads) |
3/4 cup chicken broth |
3 tablespoons fresh lemon juice |
1 teaspoon salt |
1/4 teaspoon pepper |
3/4 cup whipping cream |
1 tablespoon butter or margarine |
1 tablespoon chopped fresh chives |
1/2 (17 1/4-ounce) package frozen puff pastry, thawed |
garnish: fresh chives |
Directions:
1. Sauté leeks in 2 tablespoons melted butter in a large skillet or sauté pan over medium heat 5 minutes. Add endive and next 4 ingredients. Simmer 3 minutes; add whipping cream. Simmer, uncovered, over medium-high heat 10 minutes or until cream is reduced by half. Stir in 1 tablespoon butter and 1 tablespoon chopped chives.
2. Meanwhile, cut puff pastry sheet into thirds along fold lines. Cut each strip into 5 (2 -wide) rectangles; place on an ungreased baking sheet. Bake at 425° for 15 minutes or until puffed and golden; cool 3 minutes.
3. To serve, gently cut off top of each puff pastry, and spoon about 3 tablespoons endive filling onto puff pastry bottom; replace top. Garnish, if desired. Serve immediately.
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