I made a super fast and yummy vegetarian lunch today using just two packaged products from the freezer – Trader Joe’s Potato Medley and a sheet of puff pastry. I am a big fan of puff pastry. It simply makes everything seemingly more fancy and “gourmet.”
This is all I used:
Here’s how: First pre-heat the oven to 400 degrees and set out a sheet of puff pastry to defrost for 10 minutes (follow the directions for specific brands). Cut the sheet into quarters and then cut another square shape in the center of each quarter, about 1 inch from the edges, which allows the sides to rise up better while baking. Once cut, transfer the pastry to a baking sheet covered with parchment.
Meanwhile, heat the potato medley in a skillet, about 6-8 minutes, and then spoon the “filling” into the center of the pastry squares. Bake in the oven for about 15 minutes.
Once the pastry looks golden, remove it from the oven and transfer to a wire rack to cool. This keeps the pastry crispy. As a finishing touch, drizzle a little olive oil, top with feta, and add sprinkle of sea salt and freshly ground pepper. Voila! My husband loved it.
Variations: Basically, anything can be used to top puff pastry. Fruit, mixed vegetables, pizza toppings… anything that tastes good and bakes well. My favorite summer mix is to use fresh cherry tomatoes from the garden, cut in half, combined with sliced black olives and a little dill or italian seasoning. This I drizzle with olive oil before baking and then with feta or crumbled goat cheese and a splash of balsamic vinegar. The reddish orange and black makes a dramatic presentation and the flavors really complement each other.
Another variation I’ve tried is topping the pastry with cut apple slices fried in butter and cinnamon. Normally I would have added brown sugar to the mix, too, but it was a birthday treat for a co-worker who was diabetic. Delicious and sugar-free!