y Pastry Puffs out to defrost while you are cooking chicken and bacon.<
ut the first sheet of puff pastry to 12 inch square. If
icks 1/2 inch wide and 3 inches long.
ish.
Place onion, peppers, and garlic in prepared pan. Season
Preheat the oven to 350 degrees F (175 degrees C). Grease a tart pan.
Combine eggs, creme fraiche, parsley, chives, salt, and pepper in a bowl and mix until well combined.
Line the greased tart pan with puff pastry. Spread smoked salmon over the bottom, followed by Gruyere cheese. Pour egg mixture on top.
Bake in the preheated oven until eggs have set and puff pastry has risen and browned, about 45 minutes.
isible fat from the tenderloin and coat all sides with Dijon
or 10 mins. Remove paper and filling.
Meanwhile, heat 2
Preheat oven to 400\u00b0F. Line a baking tray with parchment paper.
Place puff pastry squares on prepared tray. Score a 1/3 inch border around each. Bake for 10 mins.
Meanwhile, heat oil in a frying pan over medium heat. Saute leek and bacon for 4-5 mins, until leek is tender and bacon golden. Remove from heat. Spread over each pastry square. Make indents in the center with the back of a spoon then break eggs into recesses. Sprinkle with cheese. Bake for 5-10 mins, until eggs are set.
Serve with salad.
aper.
Place ground beef, bacon, and sweet onion in a large
aper.
Place bacon in a large skillet and cook over medium
Gather all of your ingredients and a cookie sheet; you'll
0\u00b0F.
Defrost the puff pastry slightly and unroll it onto a
ut puff pastry over parchment paper. Spread Gouda cheese, bacon, sundried tomatoes, and olives
00 degrees C).
Unroll puff pastry onto a baking sheet. Score
oured surface, roll out the puff pastry and cut into 6 squares about
ounded chicken with salt and freshly ground pepper.
about 5 minutes. Remove bacon and drain on a plate lined
oam, add the mushrooms and garlic.
The mushrooms will
idneys in half, and remove the tubes and skins; rinse well
n a microwavable plate and lay the bacon slices in the center