March 13, 2010 § 2 Comments
I wanted to share with you that I made this, using this recipe for Beef Wellington tarts from Martha Stewart Living, this recipe for shortcut puff pastry from Fine Cooking website, and my own mushrooms in sour cream recipe to which I added an ample amount of crumbled blue cheese, instead of the more traditional duxelles and pate fois gras mousse called for in the original recipe.
The only substitution I made to the puff pastry recipe was mixing the dough in a food processor instead of by hand, because the less I get to mess with flour, the better. The puff pastry was perfection itself like you wouldn’t believe. I’ll do a step-by-step for you sometime.
Here’s how I made the dough: I processed equal parts cold butter and flour (2 sticks salted butter, one cold, one frozen, cut into 1/2″ squares and 1/2 lb of flour) until butter was about pea-size, and, with the motor running, I poured in some ice water in a thin stream until it looked like the dough would hold together when pressed by hand. You can test this by pinching a small amount between your fingers and see if it falls apart like a powder or sticks together. You want it to stick together. I then dumped in onto a lightly floured surface, and followed the directions in the recipe.
This was my first time making any kind of puff pastry, and it was perfect, and embarrassingly easy, with the total time of less than two hours. Seems like something this wonderful should require hours and hours of work. Not in my world!
Note that Jacob didn’t like the blue-cheesy topping, but I thought it was heaven. You can also top it with this caramelized onions, cream, and blue cheese sauce from The Pioneer Woman Cooks instead, or whatever else that suits your fancy.