Thanks to a wide variety of finished products in modern markets, the question of what can be cooked for supper is less and less common. The supermarket shelves are full of ready-made semi-finished products, ranging from side dishes to seafood and meat dishes. Among other assortments, there will necessarily be a box-another ready-made dough: puff, sand and even yeast, which can serve as the basis for a whole variety of home baking.
The protagonist of our today's material is a puff pastry , from which we will make puffs with mushrooms, cheese, meat.
Puff pastry with chicken and cheese from ready-made puff pastry
Ingredients:
- puff pastry - 2 leaves;
- chicken fillet - 480 g;
- hot sauce - to taste;
- ketchup - 45 ml;
- hard cheese - 145 g;
- egg - 1 pc.
Preparation
Prepare all the ingredients from the list for the time that it takes to warm up the oven to 200 degrees: boil and peel the chicken, grate the cheese and roll the defrosted dough strips. Mix the filaments of chicken with sauce from a mixture of ketchup and hot sauce. Add the grated cheese to the chicken and lay the filling on the square of puff pastry. Fold the edges of the square so that a triangle is formed, and grease everything with the beaten egg before placing it in the oven. Cook the puffs for 20 minutes.
Puffs with sausage and cheese
If there was no meat at hand, but there was sausage, it can also be added to cheese and sauce as a filling for puff, and to make the latter a little more spicy, the recipe also includes mustard, garlic, Worcestershire sauce and onions.
Ingredients:
- onion - 45 g;
- smoked sausage - 195 g;
- grated hard cheese - 90 g;
- garlic chives;
- grain mustard - 5 g;
- Worcestershire sauce - 10 ml;
- pinch of dried thyme;
- sheet puff pastry.
Preparation
Slice the sausage with straws and put on a warmed dry pan. As soon as the pieces are browned, transfer them to a separate dish, and on the salted fat, save the rings of onions. When the onion is soft, add the garlic chive to the roast, and after another half a minute combine it with the mustard and the wister, add the thyme and return the sausage back. Allow the filling to cool, and then lay it in the center of the square of the dough together with a handful of cheese. Pinch the edges of the puff and place it in a 200-degree oven for 25 minutes.
Puffs with mushrooms and cheese
Ingredients:
- butter - 35 g;
- onion - 85 g;
- champignons - 440 g;
- a branch of thyme;
- dry white wine - 120 ml;
- hard cheese - 165 g;
- puff pastry - 2 leaves;
- egg.
Preparation
On melted butter, dip the onion until browned, and then put to it pieces of mushrooms and thyme leaves. When all the mushroom moisture leaves the frying pan, pour in the wine and let it evaporate almost completely. Roll out the thawed dough and divide it into squares. In the center of each square, put a spoonful of mushroom filling, there also send a handful of grated cheese and join the edges of the dough. Lubricate the puffs with the egg and place the bake for 15 minutes at 210 degrees.
Puff pastry with cheese and bacon
Ingredients:
- puff pastry - 1 pack;
- bacon - 9 slices;
- cheese - 115 g;
- Dijon mustard - 25 g.
Preparation
Place the bacon on a dry frying pan and brown until crunchy. Break the strips into pieces and combine them with grated cheese and mustard. Roll out the dough and slice. In the center of each piece, put the cheese stuffing with bacon and pinch the edges. Send the puffs to bake for 20 minutes at 200 degrees. Serve yourself or with dip dip according to your taste.