Sunday, February 20, 2011

Trio of Pastry Cups

~Caramelized Sweet Onion and Feta~You are guaranteed to find each person will at least love one of these three if not all of them. They are teeny enough that you can snack and munch and save room for the rest of the meal.
~Grilled Bacon Mushroom and Fresh Herbs
~Brie and Cranberry Salsa~

Puff Pastry Cups

4 sheets Puff Pastry Sheets(found in the frozen section of your supermarket)

Allow your Pastry to thaw to complete.

Pre-Heat Oven to 400 F.
Spray a mini- muffin tray with non-stick spray. Also do a large regular muffin tray if you would like larger cups.

Roll your pastry to thin it out into a square shape. Cut it into squares (one sheet cut into 9 squares for me). Place the square in the muffin cups. Press it into the bottom to help it to form and keep shape as it puffs up. Trim the edges of pastry off the top of the muffin top edging.

Place in oven and cook until just barely crispy. Do not cook fully as then they will over cook when you fill them. You just want to firm up the middle .

Pastries will Puff up and you might think they are not cup shape. Just get the back end of a knife or spoon and while baking gently press in the middle. Repeat again once the come out of the oven and are a little malleable.


Brie and Cranberry Salsa (Salsa must be done 3 days before hand)


1 packet of Craisens (dried cranberries will do)
2 cups Red Wine Vinegar
1 Cup Sugar
1 TBS chopped dried Rosemary
1 large Triangle of Brie.


Combine Vinegar and Sugar in a re-sealable bowl. Stir and try to break down the sugar as much as you can. Add the rosemary.
Add Cranberries and mix, thoroughly coat them evenly.
Seal and refrigerate, when ready to place in cups drain it completely from the vinegarette, squeezing it out with a colander.

To Serve - Place as much brie as you can in your pastry cup without it overflowing. Bake in 400 Degree oven until Cheese is fully melted and bubbling slightly.

Remove and top with cranberries.

Grilled Bacon Mushroom and Fresh Herbs

4 cups Button mushrooms medium finely chopped
5 slices Meaty Bacon (chopped to same size as mushrooms)
2 TBS Worcestershire sauce
olive oil
2 sprigs fresh oregano
2 sprigs fresh thyme
1 tsp fresh parsley chopped
1 tsp beef Bullion
3 garlic cloves smashed
salt to taste


Get the leaves off your sprigs of herbs and finely chop them all together. Place aside.
Cut your bacon into good sized pieces. I like to know I'm really eating bacon when I take a spoonful of this toss.
With aluminium foil create a tray with good sized sides. (Give it enough room so you can bring the sides into the middle to form a mini lid).- If cooking indoors and not on a grill simply place the foil on a cookie sheet and cook on a high temperature in your oven.
Spray the foil with non stick spray.

Put the bacon and mushrooms on the foil. Drizzle with olive oil. Sprinkle on the herbs and beef bullion powder and salt on mixture.... roll up your sleeves and toss it through with your hands.

Nestle the smashed garlic cloves on the bottom under the mushroom mixture.

When ready place it on your grill and fold the edges of the foil inwards to keep some of the steam in. Let it sit on there without stirring for about 15-20 minutes.

When vegetables are starting to soften, drizzle on your Worcestershire sauce. With a spoon start mix/stir the vegetables and let them sit again, open the foil and continue to stir and then mix your toss until are completely cooked through.

Remove from grill and spoon into your pastry cups.

Caramelized Sweet Onion and Feta


2 Large red Onions (Finely Chopped)
1/2 cup TBS Butter
Salt to Taste
1 cup chopped Feta Cheese.
1 TBS Balsamic Vinegar
1/2 Cup Heavy Cream
2 eggs


Heat pan to medium. Melt 1/2 butter in the pan and add the onion. Cook it on medium low heat. As onions cook keep adding parts of the butter to keep it moist. They will cook for approx. 20-30 minutes. At the end when the onions have darkened without burning add the balsamic vinegar.

Whisk egg and cream together, adding salt for seasoning.

Place a small amount of onion in the bottom of your pastry cup. Top with some Feta then pour in the egg cream mixture. Place in oven and cooked until set. (egg should be softly cooked through like a quiche)

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