Sunday: At Home

parcelsI don’t know about you, but this Sunday absolutely flew by! I had so many things to do on my list and didn’t even get through half of them! I am willing to speculate that my lists are a little unrealistic at times, but I will never abandon them because they always give me peace of mind.

I did the laundry, the grocery shopping, my son’s soccer, and even a little bit of self-care today. All of this, and still managed to whip together Thursday’s “Chicken, Spinach and Artichoke Parcels” just for you. All in a day’s work, my friends!

Going through the recipe, I realized that I didn’t have any frozen puff pastry, so I made myself a batch from scratch. I will share that super easy recipe I used at the end of this entry.  I found that the recipe called for way too much filling for four squares of puff pastry. I only put in half of the ingredients for the filling and managed to stuff six squares instead of four.

As the pastries cooked, they opened up a bit, and failed to maintain that parcel look. The trick is to keep pushing the corners back to the center with a spoon while it bakes in the oven. So, as I’m writing this, my husband walks by with one of the pastries stuffed in his mouth saying, “I could get used to this, Lis!”

Well, you heard it here! The “Parcels” were a huge success in my kitchen. How were they in yours? Share your experience with me at the bottom of the page. I’d love to hear from you. Happy Sunday everyone!

 
*Recipe taken from: An Italian in my Kitchen
10 Minute Homemade Puff Pastry

Prep Time
10 mins
Cook Time
20 mins
Chilling Time
1 hr
Total Time
30 mins

Ingredients
FOR THE PUFF PASTRY
1 1/4 cup very cold butter (salted)
1/2 cup very cold water (118 grams)
1/4 teaspoon salt**
2 cups all-purpose flour (260 grams)
**If using salted butter then add 1/4 teaspoon salt if using unsalted butter than add 3/4 teaspoon salt.

Instructions
10 MINUTE PUFF PASTRY
Using a food processor, fitted with the metal blade, add flour and salt to the bowl, then add 3/4 cup (170 grams) cold butter cut in cubes and pulse until butter is absorbed (about 10 to 12 one second pulses), then add the remaining cold butter (cubed) and pulse two or three times (no more) to combine, add the cold water and pulse four or five times just until the dough comes together to form a ball (really important not to over process).
On a lightly floured surface place dough and knead lightly approximately 10 times. With a lightly floured rolling- pin (lightly flour the dough so it doesn’t stick) roll into a rectangle approximately 12 x 18 inches (30 x 45 centimeters).
Fold the dough in half and then half again and one last time, wrap in plastic and refrigerate for 1 – 2 hours.

 

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