Ingredients
-
-
1
-
2
-
1
-
1
-
4
-
2
-
1/4 - 1/2
-
1/4 - 1/2
-
-
1
-
8
-
1
-
1
-
2
Directions
This Napoleon Rules!, This savory SHOW-STOPPING CENTERPIECE with every bite being an explosion of flavor! Consisting of a bed sweet, garlic, roasted vegetables placed on a seasoned puff pastry covered with a rich mushroom sauce and topped with an other puff pastry Serve as called for or as a side by using 1/8 the filling and present with just the bottom pastry Making for 8 sides I had it all assemled from start to finish in 1 hour and 15 minutes!
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Steps
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1
Done
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Preheat Oven to 375 Degrees. |
|
2
Done
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Vegetables: |
|
3
Done
|
Place All the Vegetable Ingredients in One Layer in an Oven and Stovetop Proof Pan. Toss So It Is Well Seasoned and Oiled. Roast For 45 Minutes. Stirring Every 10-15 Minutes. |
|
4
Done
|
Mushroom Green Peppercorn Sauce: |
|
5
Done
|
in a Large Pan Heat Oil and Add Mushrooms Stir Fry For 5 Minutes Season to Taste With Salt and Pepper. Add Garlic, Green Peppercorns, and Butter Tossing to Coat For One Minute. Sprinkle Flour Over Mushrooms to Make a Roux. Add the Chicken Stock Stirring Till Slightly Thickened. Add Milk and Cheese and Simmer Over Very Low Heat. Stirring Till Assembly of the Dish. |
|
6
Done
|
Meanwhile Prepare Puff Pastry: |
|
7
Done
|
Place the 8 Squares on a Greased Cookie Sheet Pan. Pierce the Squares With a Fork Making Holes Throughout. Brush With an Egg Wash and Sprinkle Seeds and Salt Over Each Square. Refrigerate Till Vegetables Have Roasted For 25 Minutes. Then Bake For 20 Minutes. |
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8
Done
|
Finish Sauce: |
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9
Done
|
Transfer Cooked Vegetables to a Dish and Cover With Foil to Keep Warm. |
|
10
Done
|
Place the Roasting Pan on Stove Top Over Medium High Heat. Add Wine and Scrap to Remove All the Flavor in the Pan, Reducing to a 1/4 Cup. Strain and Stir Into the Mushroom Green Peppercorn Sauce Adding the Parsley. |
|
11
Done
|
Arrange: |
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12
Done
|
Plate One Pastry Square, Top With 1/4 of the Vegetables Pour Sauce Over the Vegetables Then Top With Another Pastry Square. |
|
13
Done
|
Garnish With Fennel Fronds. |
