Note: You must defrost the Puff Pastry before using this recipe.
Preheat oven to 425 degrees F.
1 tablespoon extra-virgin olive oil
1 tablespoon butter
1 shallot, chopped
1 large garlic clove, minced.
Salt and freshly ground black pepper
4 pieces of beef or chicken, ˝ to 1 inch thick, cooked
1 sheet frozen prepared puff pastry, 11 by 17, defrosted
1 egg, beaten with a splash of water
Havarti Cheese, sliced.
small skillet over medium heat.
Add oil, butter, shallots & cook for one minute.
Turn down heat, add garlic and cook for another minute.
Transfer to a small bowl.
In a nonstick skillet over high heat, sauté beef or chicken until fully cooked in a drizzle of oil.
Remove skillet from heat, and add salt and pepper.
Spread the puff pastry sheet out on to a cookie sheet covered with wax paper.
(Make sure you work with cold puff pastry).
Using a sharp knife, cut the dough in to four pieces.
Roll each piece of dough into a 10 by 6-inch rectangle.
On each rectangle of dough, place a spoonful of the cooked shallots & garlic.
Next place beef (or chicken).
Next add the Havarti Cheese & another spoonful of shallots & garlic.
Wrap dough up and over the meat.
Seal the dough with egg wash & trim excess.
Use leftover dough bits to make decorative garnishes for the tops of gourmet pockets.
Turn the gourmet pockets over and cover with egg wash using a pastry brush.
Affix dough garnishes with egg wash.
Bake Pockets for 10 minutes or until golden.
Let stand 5 minutes, then serve.
Chef Monkey's recommend...
Pepperidge Farm Puff Pastry Sheets
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