loured work surface, roll out puff pastry into a 18x9 inch rectangle
ach tenderloin tightly in the puff pastry and seal the edges of
br>Unroll one sheet of puff pastry. Cut pastry evenly into 4 strips
f the chilled butter, (returning the remaining butter to the refrigerator
he temperature recommended for puff pastry shells.
Bake puff pastry shells according to
br>Heat the oil and butter in a 12\" saute' pan
eat half the oil and butter in a pan over high
Roll out the puff pastry 1/8-inch thick on
Place 1/4 cup butter in a food processor. Add
circular cut-out of pastry dough and lay it on
make the stuffing: Melt butter or margarine in a large
ith butter and dust with a little flour. Roll out puff pastry, cut
lightly floured surface, roll pastry out to a 12\"x8
ut the first sheet of puff pastry to 12 inch square. If
nce the puff pastry is out of the fridge.
Melt butter in
FILET OF BEEF WITH PUFF PASTRY:
In a large skillet
celery, carrots and garlic in butter in a large saucepan over
ightly floured surface, roll each puff pastry sheet into a 12 inch
200 degrees C).
Roll puff pastry sheets out a flat work
then Tenderflake makes an excellent Puff Pastry, and you can purchase this