o the temperature recommended for puff pastry shells.
Bake puff pastry shells according to
n oil on both sides for about 5 minutes, and set
loured surface, roll out the puff pastry and cut into 6 squares
br>TART:
Thaw the puff pastry sheet at room temperature until
br>Lay 1 sheet of puff pastry on a floured board and
/2\". You're aiming for the white and light green
sheet of puff pastry onto a flat surface. The puff pastry, once rolled
circular cut-out of pastry dough and lay it on
an and bake for 40 mins. Let cool for 15 mins.
loured work surface roll out puff pastry to about a 12-inch
little flour. Roll out puff pastry, cut into two 4 inch
icken will also be baked for at least 25 minutes).
ven to 425\u00b0F. Cut puff pastry into 6 squares. Place on
ightly roll out the thawed pastry dough to about half its
Thaw the puff pastry for about 40 minutes, once thawed,
ith parchment paper. Cut each pastry sheet in half. Cut each
aper.
Roll out the puff pastry on a lightly floured surface
Preheat oven to 425\u00b0F. Line a baking tray with parchment paper.
Toss mixed berries with liqueur and 1 tbsp powdered sugar.
Cut puff pastry into 8 rectangles. Place on prepared tray and dust with 2 tsp powdered sugar. Bake for 10 mins then let cool.
Whip mascarpone, heavy cream and 2 tbsp powdered sugar to soft peaks.
Sandwich mascarpone mixture, mixed berries and berry juices between puff pastry slices. Dust with remaining powdered sugar.
Preheat the oven to 200\u00b0C; grease your muffin pan.
Cook the mixed vegetables until just tender.
In a big bowl mix cream, 50 g cheese, flour and eggs. Season to taste. Add the veggies.
Cut the puff pastry sheets in half. Stretch them a bit and line each muffin mold with one half.
Fill with the veggie-mixture and then press together the tops of the puff pastry so that you get little packets in which the veggies are enclosed. Sprinkle with remaining cheese.
Bake for 30-35 minutes.
Defrost the puff pastry and separate the strips.
Cut each strip into three squares. Then cut those squares into four squares.
Line mini muffin pan with liners and place a puff square in each liner so the corners go up the sides some.
Put a small amout of brie about 1/4 teaspoons on the squares, then same amount of the hot pepper peach preserves.
Bake at 400 for 12-15 minutes. Remove liners from pastry before serving, if desired.