May – Puff Pastry Pizza

May – Puff Pastry Pizza

I have been wanting to make this for weeks but it kept getting pushed to the back of the menu.

Imagine it…crisp puff pastry that flakes and crackles when you bite in, creamy melty cheese, and some interesting additions. It’s like a pizza croissant. Oh my! This was amazing. It’s perfect for a summer snack out on the deck or patio with friends, I’d add a glass of rose or white wine to round out the celebration. Cut it into small strips or slabs, larger ones for a whole meal. Use whatever ingredients you have on hand. In my book almost anything is possible and allowable on a pizza. It’s the perfect food.

Puff Pastry Pizza with Caramelized Onions and Sliced Zucchini Flowers and Blue Cheese

Puff Pastry Pizza with Caramelized Onions, Chives and Blue Cheese

Puff Pastry Pizza with Mozzarella, Cherry Tomatoes, Basil and Balsamic Drizzle

Puff Pastry Pizza with Mozzarella, Cherry Tomatoes, Sliced Zucchini Flowers, Basil and Balsamic Drizzle

I don’t have an actual recipe, fly by the seat of your pants and your own families preferences. You will need a frozen package of puff pastry. Defrost it in the fridge for a few hours or on the counter for 40 minutes.

While your oven is preheating to 410 degrees F, unfold the pastry (there will be 2 sheets) onto separate parchment lined baking sheets. Crimp the folds together if necessary, then use a small sharp knife to make a shallow cut about 1/2 an inch from each edge. Try not to cut all the way through to the bottom.

Once your oven has reached full temperature, bake the unfilled pastry sheets for 10 minutes. Remove from the oven and add your desired filling. I recommend you not make it too runny, you want the bottom crust under the filling to remain crisp.

Here are a couple of ideas:

  1. Spread caramelized onions in the center on one sheet, top with thinly sliced fresh chives and blue cheese crumbles. Garnish with chives, add a few chive flowers before serving.
  2. Thinly slice fresh mozzarella to the center, add halved cherry tomatoes, thinly sliced zucchini flowers and basil. Drizzle with balsamic vinegar before serving.

Once you have added your topping, bake for an additional 10-12 minutes until hot, melted and browned.

This is fancy stuff without fancy time on your part.

Serve it for lunch or dinner with a green salad. To me this is perfect alfresco dining.

Puff Pastry Pizza with Mozzarella, Cherry Tomatoes, Basil and Balsamic Drizzle

Puff Pastry Pizza with Mozzarella, Sliced Zucchini Flowers, Cherry Tomatoes, Basil and Balsamic Drizzle


Puff Pastry Pizza with Caramelized Onions, Chives and Blue Cheese

Puff Pastry Pizza with Caramelized Onions, Chives and Blue Cheese

I’m going to cut this into enough pieces to share on Fiesta Friday #330 hosted by Angie. Fiesta Friday is a collection of posts about food, gardening, fashion, and crafts…a virtual party. Come on over and take a look and/or add your own link. Please read the link rules first. This week’s cohost is Mollie @ Frugal Hausfrau

Thank you for visiting, I would love to hear how you are doing. And finally, have a wonderful weekend. Stay safe and well.

January in the Kitchen – Sausage Rolls

January in the Kitchen – Sausage Rolls

These sausage rolls have been a big hit at parties, movie nights, and TV sporting afternoons. Sausage rolls are part of my English heritage, I remember my grandmother making them. She was wonderful with all kinds of pastry; I’m not nearly so clever. For those of you who are not familiar with them, sausage rolls are similar to “Pigs in Blankets”, an American favorite. But, much, much better! They are traditionally eaten on Boxing Day, the day after Christmas when the servants had a day off (if you lived in the Downton Abbey era).

Sausage Rolls

Sausage Rolls

I’m going to give two sets of directions, one with the sausage made from scratch and one with doctored store bought sausage. I’ve done them both ways, both are good. I’m not talented with pastry and used commercial all butter frozen puff pastry from Pepperidge Farm; but I invite you to make your own if you are so inclined. They would be even better.

This recipe was adapted from one in the New York Times by David Tanis.

Sausage Roll recipe #1 (from scratch)

  • 2 pounds port shoulder, not too lean, have it ground coarse (you can have the butcher grind it for you or do this in a food processor with the metal blade)
  • 2 teaspoons of kosher salt
  • ½ teaspoon of black pepper
  • Pinch red pepper flakes
  • ½ teaspoon ground coriander
  • ¼ teaspoon nutmeg
  • ¼ teaspoon mace
  • 2 teaspoons chopped fresh thyme or 1 teaspoon dried
  • 2 tablespoons chopped fresh sage or 1 tablespoon dried
  • 2 tablespoons chopped parsley

Sausage Roll recipe #2 (Cheater’s rolls)

Before you make the “cheaters rolls”, check the seasoning of your sausage by frying a bit in a skillet. The sausage may not need any extra spicing up and could be fine as is.

No one needs to know you didn’t make these from scratch.

  • 2 pounds mild pork sausage either bulk or removed from casings
  • Pinch red pepper flakes
  • 1/4 teaspoon ground coriander
  • ¼ teaspoon nutmeg
  • 1/8 teaspoon mace
  • 1 teaspoons chopped fresh thyme or ½ teaspoon dried
  • 1 tablespoons chopped fresh sage or ½ tablespoon dried

Pastry and Assembly

  • 1 package all butter puff pastry
  • 1 egg, beaten for egg wash
  1. Defrost the pastry if frozen.
  2. Mix the pork with all the seasonings in a large bowl, incorporating evenly.
  3. With wet hands form the sausage into 4 logs or rolls about 9 inches in length. Wrap each in plastic wrap and refrigerate for at least an hour.
  4. Preheat the oven to 375 degrees F
  5. Line two sheet pans with parchment paper
  6. Working one at a time, roll each pastry sheet into a rectangle approximately 9 by 10 inches, cut in half to make 2 pieces each about 9 by 5 inches.
  7. Unwrap each sausage roll from the plastic and place it in the center of one rectangle. Wet one of the long edges with a bit of water to seal the pastry and roll it up, tucking in any pastry at the ends.
  8. With the seam side down, cut each log into 8 pieces.
  9. Lay the pieces pastry side up (seam down) on the baking sheets and brush with the beaten egg.
  10. Repeat with the other pastry sheet.
  11. Bake for 25 minutes until the pastry is crisp and brown, and the sausage cooked.

Cool for a few minutes before serving, these are good warm or served at room temperature. They are even good for breakfast the next day reheated in the oven. Serve with a good spicy brown mustard such as the one here

These are excellent with a cold beer (or champagne).