Yield: 1 Servings
|See part 1|
roasting oven. I divided it out into about 8-10 smaller (1 lg. serving portion each) baking dishes, and covered each dish with puff pastry, and when almost cooled put the dishes on a cookie sheet straight into the freezer uncovered. Once they were frozen, I put each dish into an air vaccum sealable bag, and vaccumed the air out and sealed the bag, and put them back into the freezer. Whenever I didn't want to cook, I would just get one of these out of the freezer and remove from the bag, and place it on a cookie sheet in the oven and cook for about 60 minutes. They are GREAT, and the pastry is very flaky and has a wonderful taste. I used the pearl onions from a jar, but think they were the only part that didn't come out so good. They became limp and soggyish thru all the cooking and freezing, but they were not that bad. I haven't seen fresh pearl onions in the produce counters around here.
Recipe by: fromTaunton's Fine Cooking Magazine, Feb-Mar 96 Issue Posted to MC-Recipe Digest by Carolyn Cloe <c4@...> on Feb 23, 1998