- 6 seasoned burger patties for his George Foreman
- 6 egg sandwiches (a staple around here now)
- 1 loaf of Coconut Pineapple Banana Bread
- 4 Tuna Casseroles
- 4 Turkey Sausage Skillet meals
- 2 1/2 pounds of shredded chicken
- 2 dozen Sausage Tater Tot Muffins
- 9 single servings of mashed potatoes (red potatoes supposedly don't get mealy in the freezer)
I also made 4 Chicken Pot Pie Turnovers. I had leftover puff pastry in the freezer from when I made Pear Tarts the other night that I wanted to use so I could get the box out of my freezer. It was taking up prime real estate! I chopped up equal amounts of carrot, celery, and mushroom to make 1 cup of raw veggies.
That was sauteed in 2 Tablespoons of butter with a teaspoon of thyme (dried from my garden last year), a sprinkle of salt and pepper, and 2 cloves of chopped garlic thrown in toward the end so it wouldn't burn and get bitter. When the veggies were nice and tender I stirred in 1 Tablespoon of flour to thicken things up.
When the flour was well incorporated I slowly poured in 1 cup of chicken broth and a 1/2 cup white wine. This, my friends, is where I
After stirring to allow the sauce to thicken, which it did but not enough, I tossed in 1/2 cup of frozen peas and 1 1/2 cups of shredded chicken. Some diced frozen potatoes or corn would have been good too if you are into starch, but I wouldn't add more than 1/2 cup of frozen vegetables total. Do you see the pattern of simplicity? 1 1/2 cups meat of your choice, 1 1/2 cups liquid of your choice, and 1 1/2 cup veggies of your choice. How easy is that?
I used my pizza cutter to divide my last puff pastry sheet into quarters, dusted with a little flour and rolled them to make them a little bigger.
Here was my second
Here is why. Too much filling means the dough gets stretched too thin to cover and get a good seal on the edges. The saucy gravy, when it reaches the edges, makes the dough not want to stick to itself. At this point I thought that the whole thing was ruined. I even placed them in the oven (375 degrees for 30 minutes after cutting a slit in the top for ventilation) with a pan underneath to catch the inevitable spillage that was bound to take place.
I was happily surprised! Yes, some of the saucy gravy spilled out, but they looked better than I expected. My son said they tasted good as well. Therefore, only 3 made it to the freezer for Breck.
So what did I learn?
- I really like working with puff pastry
- 2 Tablespoons of flour next time so the sauce gets even thicker
- Less filling per turnover
- Instead of a traditional turnover shape I will try a boat shape, putting the filling in the center of the square and bringing up two corners to make the seal run over the top center instead of around the edges. I saw this idea in a recipe book of my grandmother. This way 2/3 of the puff pasty get nice and crispy versus the 1/2 in the traditional shape and any poorly crimped seam won't leak as easily.
- I'll add a Tablespoon of Worcestershire to the sauce for a bit more oomph
- Make sure the puff pastry is chilled. Mine was room temperature and stretched too easily.
As for some other 1 1/2 combinations I would like to try:
- Chopped ham, chicken broth without wine, peas, onion, and mushroom (maybe 1/4 cup cheddar)
- Petite cubed stew meat, beef broth with red wine, peas, potatoes, carrot, and onion
- Vegetarian with vegetable broth, and double the veggies using peas, corn, carrot, celery, potato, mushroom and onion