Perfectly Pleasing Puff Pastry Recipes: A Go-to Cookbook of Pies, Hand Pies and Tarts! by Rivera Rose

Author:Rivera, Rose [Rivera, Rose]
Language: eng
Format: epub
Published: 2021-08-19T00:00:00+00:00

1/4 cup + 1 tbsp. of cashews, chopped

1 x 17 & 1/3-oz. pkg. of thawed puff pastry (2 sheets of 10”x15” each)

1 beaten egg, large

1 tbsp. of water, filtered

Instructions:

Flour your work surface lightly. Preheat the oven to 450F.

Cook bacon till crisp in large-sized skillet on med. heat. Remove and set aside. In the same pan, sauté the shallot till tender.

Add the squash, nutmeg and thyme. Cover and cook for 4-5 minutes, till squash is nearly tender. Combine the squash mixture and bacon. Add feta cheese, kale & 1/4 cup of cashews. Combine thoroughly.

Unfold 1 puff pastry sheet onto cookie sheet lined with baking paper. Roll out to 10” square.

Evenly spoon the squash mixture over pastry square, leaving 3/4" bare around the outside. Whisk the egg with filtered water and use it to brush pastry edges.

Unfold second sheet of pastry. Roll out to 10” square. Place atop squash mixture on original pastry sheet. Press pastry edges together and seal using a fork. Brush the top of pastry with the egg mixture.

Cut some slits in the top of pastry. Bake in 450F oven for 15 to 20 minutes (rotate after 7-8 minutes) till pastry is golden brown and puffed. Sprinkle with the remainder of cashews, then thyme. Cool on wire rack. Cut in squares and serve.

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