pastry

Kiwi Peach Rustic Tart

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Kiwi Peach Rustic Tart

Ingredients:
3 ripe peaches
3 ripe kiwi
1 teaspoon sugar
1/2 oz peach schnapps (optional)
1 sheet puff pastry dough, thawed and unrolled

Preheat oven to 350. 

Skin and dice all of the peaches and kiwi and mix them in a bowl with the sugar and liqueur.  Let them sit together and marinade for at least 10 minutes. 

Lay the puff pastry out on a cookie sheet and pile up the fruit into the center of the pastry.

Fold the edges of the pastry up and around the fruit.  If you have completely covered your fruit, poke some holes in the top to let the steam escape. 

Bake in the oven for 20-30 minutes until the crust is flaky and brown. 

Serves 4-6, and is especially tasty served right out of the oven with a scoop of vanilla ice cream.

Easy Chicken Pot Pie

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Ingredients
1 package frozen vegetables
1 can condensed cream of chicken soup
2 cups cooked chicken, diced
1 can crescent rolls
salt and pepper to taste

Preheat your oven to 325. 

Combine the vegetables, chicken, and soup.  Add salt and pepper to taste.  Pour the filling into a shallow baking dish (8×12 works well). 

Unroll crescent rolls and arrange them on top of the filling so there are no holes ( little bit of overlap is fine). 

Bake for 25 minutes or until crescent roll layer is golden brown on top. 

Serves 4.

Apple Blackberry Pie

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Apple Blackberry Pie

Ingredients
2 tbsp lemon juice
1-1/2 tsp vanilla extract
3 granny smith apples
3 macintosh apples
2 cups fresh or frozen blackberries
2/3 cup sugar
1/4 cup instant tapioca
zest of one lemon
1/2 tsp salt
2 pie crusts

Instructions
Preheat oven to 350 degrees.

Combine the lemon juice and vanilla in a large bowl.  Peel and slice the apples in 3/4 inch chunks and toss them in the bowl with the liquids as you go.

Add the blackberries, sugar, tapioca, lemon zest, and salt to the apples.

Line a deep dish 9″ pie pan with one of the pie crusts.  Fill with the apple-blackberry mixture and cover with the other pie crust.  Trim the edges and pinch them together firmly.  Cut holes in the top pie crust to let the steam out.  Bake in the oven for 50 minutes and voila!

Tilapia en Croute

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Tilapia en Croute

Ingredients
1 sheet puff pastry, thawed
2 pieces tilapia (fresh or thawed)
6 medium-sized shrimp, chopped
2 tbsp chopped red onion 
2 tbsp chopped cilantro
1 tbsp lemon juice
salt and pepper to taste

Preheat your oven to 375.

For the filling, mix the shrimp, onion, cilantro, lemon juice, salt, and pepper in a bowl and let them sit while you prepare the rest of this dish.

Place the puff pastry onto a cookie sheet.  Place the tilapia fillets on one side of the pastry lengthwise.

Top the fish with the filling you prepared earlier and fold the other half of the puff pastry over the top of your fish.  Crimp the edges shut with your fingers. 

Bake for 25 minutes until the crust is golden brown.