Stuffed Three “Different” Ways

For anybody reading along, you might remember the trio of stuffed mushrooms I made back in April this year.

Well I made more than enough stuffing for the mushrooms that day and I froze the extra stuffing – thinking I would defrost and stuff more mushrooms at some point.

However I decided to use it up in other ways – mostly ones that involved puff pastry!!! Oh how I love anything stuffed into puff pastry! And some chicken. That was good too.

The Chicken -

Simply oil and season the chicken with your favorite spice blend, split it open and stuff, bake in preheated 375 degree oven until cooked through. (165 degrees on the thermometer) Serve with veggies and starch of choice.

The good stuff -

Simply roll out the two squares of puff pastry that come in the famous red box to make them just a bit larger and get rid of any seams. Fill each down the middle and flap the sides together.

If you leave the top open a bit as I did, then no need for vent holes. If you don’t, make vents. One style note – if you really seal the edges, especially the overlapped flaps than it makes a nicer presentation. The top one (creamed spinach filling) puffed WIDE open in the oven because it wasn’t secured enough. But really you could do this in any configuration you want: Individual size, round, square, whatever.

Be sure to let cool a bit before cutting or the filling will ooze out onto the pan!

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2 comments on “Stuffed Three “Different” Ways

  1. Karen says:

    A clever way of using your stuffing. All terrific sounding dishes.

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