Posts Tagged ‘recipes using puff pastry’

He: What are you doing?
Me: Making appetizers.
He: Are we having a Super Bowl party?
Me: Nope, they’re for my Super Goal party.
He: What?
Me: My Super G-O-A-L party.
I figure I’ll get a lot of things done today while you’re glued to the T.V.
He: Okay, but why the fancy food?
Me: Why should Super Bowl fans be the only ones over-indulging?
He: Are you gonna share?
Me: Only if you help!

I’m not a big football fan and I make no apologies for it. Since I did not plan to watch the big game with my hubby, I figured I could get some things done around the house and then sneak in some R & R (reading and recipe research). Super Bowl Sunday is synonymous with big time snacking, so my “Super Goal” party deserved to have some snacks, too. But for me no ordinary chip and dip snack would do . . . I needed something special . . . and then I remembered a recipe for Crab and Chive Puffs! So for our Super Day, my husband and I made these easy and tasty treats!

Crab and Chive Puffs
From Real Simple

2 sheets frozen puff pastry (17.3 ounce box), thawed
4 ounces cream cheese, room temperature
1/2 cup mayonnaise
1/4 cup chopped fresh chives, more for garnish
1 tablespoon fresh lemon juice
Kosher salt and black pepper
1 pound lump crabmeat

1. Heat oven to 400 degrees F.

2. Using a 2-inch cookie cutter, cut the pastry into rounds. Place on 2 parchment-lined baking sheets.

3. In a medium bowl, mix together the cream cheese, mayonnaise, chives, lemon juice, 1/2 teaspoon salt and 1/4 teaspoon pepper. Fold in the crab.

4. Dividing evenly, spoon the crab mixture onto the pastry rounds (about 2 teaspoons each).

6. Bake, rotating the baking sheets halfway through, until the pastries are golden and crisp, 20-25 minutes. Sprinkle with more chives, if desired. Serve hot.

Makes approximately 20.

Linnell’s Notes:
This recipe lends itself easily to variations. After step 3, I divided the crabmeat mixture into two parts. To one part, I mixed in a little curry powder. The other part was left as is. I proceeded to spoon the mixtures onto the pastry rounds as directed and baked according to directions. My favorite food taster liked the ones with a hint of curry better.

Even though the recipe is called Crab and Chive Puffs, I used green onions for the crabmeat mixture and used chives only for the garnish. The green onions I used were slender ones and not the wide, fat, almost-leek-like ones that are sold at some grocery stores!


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