Recipe Book Final

Traditional European Recipes

PUBLISHED BY ELLIOT FERNANDEZ recipes found on WeWalka

Contents Mini Chicken Pot Pies

Pork Sausage Puff Pastry

Wrapped Shrimp Appetizer

Beef Wellington

Salmon Filled Everything Croissants

Buffalo Chicken Calzone

CHICKEN

CHICKEN

MINI CHICKEN POT PIE

1 pkg. Wewalka Puff Pastry Dough Egg wash (1 egg and 2 Tbsp. water, beaten) 1 onion, finely chopped 4 stalks celery, chopped 2 Tbsp. olive oil 3 cloves garlic, minced 1/2 cup butter (1 stick) 1/2 cup flour 32 oz. carton chicken stock 1 1/4 cups half and half 5 carrots, cubed 2 large potatoes, peeled and cubed 1 Tbsp. fresh sage 2 tsp. fresh thyme 1 cooked rotisserie chicken, torn into bite size pieces 1/3 cup fresh parsley 1 cup frozen peas 1 tsp. salt

SERVES:6-8 PREP:25 MIN COOK:15-20 MIN

Preheat oven to 400°F. Unroll refrigerated Puff Pastry Dough on enclosed parchment paper and place on a baking sheet. Using medium sized ramekin, trace ramekins with a knife to create puff pastry lid. Continue to cut circles for approximately 6-8 medium ramekins. Remove any excess dough (you can reserve it to use for decorating the lids with creative shapes).

Score the top of the pastry lids for added pattern or use reserved dough to create shapes on the lids. Brush each puff pastry circle with egg wash.

Bake for 15-20 minutes until golden and puffy. Set aside.

While the pastry is baking, in a medium saucepan, sautĂŠ onions and celery with olive oil over medium heat until tender. Add garlic and butter and continue to stir. When butter is melted, add flour, continuously stirring for about 2 minutes to create a roux.

Add stock, 1/2 cup at a time, stirring until liquid is absorbed. Repeat with half and half. As the mixture thickens, add the remaining vegetables, sage and thyme. Simmer over medium heat, stirring occasionally until veggies are tender.

Remove from heat and add chicken, parsley, and peas. Add salt and pepper to taste.

Filling can be prepared a day ahead and stored in refrigerator until ready to serve.

To assemble pot pies, spoon the warm filling into ramekins until nearly filled. Top each ramekin with a freshly baked puff pastry and serve immediately.

MEAT

MEAT

PORK SAUSAGE PUFF PASTRY

1 pkg Wewalka Puff Pastry Dough 2 eggs, divided 1 tsp. water 1/2 lb. pork sausage 1 cup stuffing mix, pork 1/2 cup, chopped onion 1/2 cup, chopped green, red or orange peppers 3/4 cup chopped mushrooms 1/4 tsp. salt 1/4 tsp. pepper 1/4 tsp. steak and chop seasoning, your choice

SERVES:6-8 PREP:25 MIN COOK:15-20 MIN

Preheat oven to 375°F. Beat 1 egg and the tablespoon of water together and set aside.

Cook the onion, peppers and mushrooms in a skillet on medium heat until onion is translucent.

Mix together cooked onion, peppers, mushrooms, sausage, salt, pepper, seasoning, stuffing and 1 egg.

Unroll the Wewalka Puff Pastry on a cookie sheet. Cuts slits that are 1� apart and 1.5 inches long on both of the long sides of the rectangle puff pastry with a knife or pizza cutter. Spoon the sausage/stuffing mixture down the middle of the puff pastry dough. Starting at one end, fold the strips of puff pastry over the filling, alternating strips on each side to cover the sausage/stuffing mixture. Brush the puff pastry with the egg and water mixture.

Bake for 35-40 minutes or until the pastry is golden brown and filling is cooked through.

Cool for 10 minutes and slice to serve. Pork gravy can be spooned over each piece, if you so desire.

SEAFOOD

SEAFOOD

WRAPPED SHRIMP APPETIZER

1 pkg. Wewalka Puff Pastry Dough 1 lb. fresh shrimp – peeled, deveined, with tails left on 3 oz. cream cheese, room temperature 1 cup fresh snow peas 1 bunch fresh cilantro, chopped Egg wash (1 egg and 2 Tbsp. water, beaten) Marinade Sauce 6 Tbsp. soy sauce 2 tsp. sesame oil 2 tsp. rice wine vinegar 1 Tbsp. Sriracha (to taste) 1 tsp. garlic powder 2 1/2 Tbsp. sugar 1 bunch scallions, chopped Zest and juice of 1 lime

SERVES:12 PREP:25 MIN COOK:15 MIN

Preheat oven to 425°F. Whisk all marinade sauce ingredients in mixing bowl. Divide in 2 portions - one for marinade, one for dipping sauce. Set aside.

Clean and devein shrimp, leaving tails intact. Place shrimp in marinade bowl and refrigerate for 15-30 minutes.

Unroll refrigerated Puff Pastry Dough on enclosed parchment paper and place on baking sheet. Cut the dough sheet in 12 evenly shaped triangles; start by cutting it in 6 same sized squares (cut sheet 3x top to bottom and 1x left to right), then cut each square diagonally to get 12 triangles.

Spread 1 heaping teaspoon of softened cream cheese on the wide edge of each triangle. Place 1 shrimp on top, rolling once. Add a snow pea and a pinch of cilantro, finish rolling to the end of the dough. Continue with remaining dough triangles and ingredients.

Brush each wrap with egg wash.

Bake 15 - 18 minutes or until golden brown. Serve warm with dipping sauce

MEAT

MEAT

BEEF WELLINGTON

SERVES:4-6 PREP:35 MIN COOK:30 MIN

Preheat oven to 425°F.

1 pkg. Wewalka Puff Pastry Dough 1.5 lbs. beef tenderloin roast Kosher salt + crushed black pepper 2 Tbsp. vegetable oil 1 whole shallot 8 oz. cremini mushrooms 1/4 lb. thinly sliced prosciutto 3 Tbsp. Dijon mustard Egg wash (1 egg + 2 Tbsp. water, beaten) 1 egg 1/2 tsp. dried thyme

Trim tenderloin roast and dry with paper towels. Sprinkle liberally with salt and pepper. Preheat pan and then heat oil over medium-high heat until heated through. Add roast, searing on all sides for one to two minutes per side. Allow tenderloin to rest.

Next, roughly chop shallot and pulse in food processor. Then, add all mushrooms and stems to food processor. Pulse until mixture resembles coarse crumbs. Return skillet to heat and add mushroom mixture with a pinch of salt. Cook until all liquid has evaporated, about 5-7 minutes. Allow to cool.

Place a large piece of plastic wrap on counter. Lay out prosciutto slices in a rectangular fashion the same size as the surface of the tenderloin roast. Then spread the mushroom mixture over the prosciutto. Lightly dry the tenderloin roast with paper towels and then spread the 3 Tbsp. mustard over the tenderloin roast and place in the center of the prosciutto/mushroom mix. Using the plastic wrap, fold all the edges up to completely cover the surface areas of the roast with the edges of the prosciutto and mushroom mixture. Tightly wrap the entire roast in more plastic wrap and place in refrigerator for 20 minutes.

Unroll refrigerated Puff Pastry Dough on enclosed parchment paper. Place a cooling rack inside a rimmed baking sheet. Remove the roast from the refrigerator and take off plastic wrap. Place roast squarely in center of puff pastry and fold over, covering all edges. Trim excess pieces and, using egg wash, seal all edges. Then rub egg wash over entire exterior. Cut 3 slits in the top of puff pastry with a sharp knife to allow steam to escape. Place tenderloin and parchment paper on top of cooling rack, and place entire baking sheet in the oven.

Cook for 30-35 minutes or until internal temperature on beef roast registers between 125°F and 130°F. Allow to rest 10-15 minutes before slicing thick and serving.

SEAFOOD

SEAFOOD

SALMON FILLED EVERYTHING CROISSANTS

SERVES:6 PREP:15 MIN COOK:15-20 MIN

Preheat oven to 425°F.

1 pkg. Wewalka Puff Pastry Dough 5 1/2 oz. cream cheese, room temperature 4 oz. kipper “cooked” smoked salmon 1 tsp. capers, chopped 1 tsp. red onion, minced 1 tsp. chopped dill 2/3 tsp. Dijon mustard Egg wash (1 egg and 2 Tbsp. water, beaten) Everything Seasoning 1 Tbsp. poppy seeds 1/2 tsp. granulated garlic 1/2 tsp. onion powder 1/2 Tbsp. sesame seeds, toasted 1/2 tsp. kosher salt 1/2 tsp. Caraway seeds

For the filling, in a mixer whip the cream cheese until soft. Remove the bowl from the mixer and add smoked salmon (crumble the salmon). Fold in capers, red onion, dill, and Dijon mustard.

Next, make the Everything Seasoning by combining the poppy seeds, garlic, onion, sesame, salt and Caraway in a small bowl.

Unroll the refrigerated Puff Pastry Dough on the enclosed parchment paper and place on a baking sheet. Cut the dough sheet in 6 evenly shaped triangles by cutting it in 3 same sized rectangulars (top to bottom) and then 3 times diagonally. Place 2 Tbsp. of filling in the middle of the wide end of the triangle. Roll up the dough to the pointed end, tucking in the ends of the triangle along the way to encapsulate the filling. Make sure the filling is sealed inside.

Form them to croissant-shape and brush the tops with egg wash. Sprinkle the tops of the croissant with the Everything Seasoning.

Bake until golden brown for 15-20 minutes. Serve warm.

CHICKEN

CHICKEN

BUFFALO CHICKEN CALZONE

SERVES:1-2 PREP:10 MIN COOK:15 MIN

Preheat oven to 350°F.

1 pkg. Wewalka Bistro Pizza Dough 4 oz. cream cheese, at room temperature 2 cups rotisserie chicken, picked and shredded 3 oz. blue cheese 1/4 cup hot sauce (preferably Frank’s Red Hot Sauce) 1/4 cup scallions, chopped 2 oz. melted butter Ranch dressing (to serve)

In a medium bowl whip cream cheese until soft. Fold chicken, blue cheese, hot sauce and scallions into the cream cheese until thoroughly incorporated.

Unroll refrigerated Bistro Pizza Dough on enclosed parchment paper and place on baking stone or baking sheet. Mound the chicken mixture into the center of the dough.

Fold edge of crust over filling, aligning the edges. Gently press the air out and crimp edges with the tines of a fork. Cut 3 vent holes in the top of the dough to allow steam to escape.

Brush the calzone with butter and bake 15-18 minutes until golden brown.

Allow the calzone to cool slightly and cut into four even pieces. Serve with ranch dipping sauce.

Bon Appetit