Puffs from the finished cheese puff pastry

Puffs from the finished cheese puff pastry

Due to the wide variety of finished goods less often there is a question in the current market, we face the fact that you can cook for dinner. Supermarket shelves are full of ready-made semi-finished products, from side dishes and ending with seafood and meat. Among other things, the range is required to meet the other box-ready test: flaky, sand, and even yeast, which can serve as a basis for a variety of homemade cakes.

The main hero of our today's material - puff pastry from which we will make a puff with mushrooms, cheese and meat.

Puffs with chicken and cheese from the finished puff pastry

Ingredients:

  • puff pastry - 2 pages;
  • chicken - 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 heat the oven to 200 degrees: Boil and disassemble on the fibers chicken, grate cheese and roll the thawed dough layers. Mix the chicken with fibers from a mixture of ketchup and hot sauce sauce. Add the chicken to the grated cheese and place the filling on the pastry square. Fold the edge of the square so as to form a triangle, and all grease with beaten egg before placing in the oven. Prepare the puff for 20 minutes.

Puffs with sausage and cheese

If the hand was not meat, but found a sausage, it can also be added to the cheese and sauce as a filling for puff, and to make one last little more spicy, in the recipe also includes mustard, garlic, worcestershire sauce and onions.

Ingredients:

  • onions - 45 g;
  • smoked sausage - 195 g;
  • grated hard cheese - 90 g;
  • clove of garlic;
  • Grain mustard - 5 g;
  • worcestershire sauce - 10 ml;
  • a pinch of dried thyme;
  • puff pastry sheet.

preparation

Cut the sausage into strips and place on preheated dry pan. Once browned bits, to shift them to a separate dish, and heated with fat saut onion rings. When the onion is soft, add the garlic clove zazharki, and after another half a minute to connect it with mustard and Worcester, add the thyme and return the sausages back. Let the stuffing cool down and then put it on the center square of dough, along with a handful of cheese. Zaschepit edges puff and place it baked in a preheated 200 degrees oven for 25 minutes.

Puffs with mushrooms and cheese

Ingredients:

  • Butter - 35 g;
  • onions - 85 g;
  • mushrooms - 440 g;
  • a sprig of thyme;
  • dry white wine - 120 ml;
  • hard cheese - 165 g;
  • puff pastry - 2 pages;
  • egg.

preparation

On melted butter simmered onions until browning, then put him slices of mushrooms and thyme leaves. When all the fungal moisture leaves from the pan, pour the wine back and let it evaporate almost completely. Roll thawed dough and divide it into squares. In the center of each square, place a spoonful of mushroom stuffing, to send the same handful of grated cheese and connect the edges of the dough. Brush with egg and place the puff bake 15 minutes at 210 degrees.

Puff puff dough with cheese and bacon

Puffs from the finished cheese puff pastry

Ingredients:

  • puff pastry - 1 pack;
  • bacon - 9 slices;
  • Cheese - 115 g;
  • Dijon mustard - '25

preparation

Put the bacon in a dry pan and to Brown the crunch. Break strips into pieces and connect with grated cheese and mustard. Roll out the dough and cut. In the center of each piece of cheese Put the stuffing with bacon and zaschepit edge. Send puff bake 20 minutes at 200 degrees. Serve alone or with a dip sauce to taste.


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