PUFF PASTRY INGREDIENTS
1/2 call purpose flour
2 Tbspall purpose flour
3/4 tspfreshly ground pepper
4 Tbspunsalted butter cut in pieces
1/2 cfinely minced chives
2/3 cboiling water
2 cchicken or vegetable broth
1 Tbspolive oil
1 csmall pearl onions
2 cbaby carrots
2 ctiny fingerling potatoes
1 lbfresh sugar snap peas
2 smallzucchini, sliced thin
1 ptcherry or grape tomatoes
2 Tbspfinely shredded fresh basil
1 can(s)black beans rinsed & drained
1 pinchsalt & pepper
1 Tbspfinely chopped chives
How to Make RING AROUND THE VEGGIES (SALLYE)
- **You can substitute or add other vegetables if you desire.
Preheat oven to 400º F.
Wash and dry all vegetables and set aside
Slice zucchini into thin slices and set aside
Sketch 6 each 3" circles on a sheet of parchment paper.
Line a large baking sheet with this parchment paper and set aside (if you don't have a large baking sheet, use two smaller ones)
- TO MAKE PASTRY RINGS:
Sift the flour, salt and pepper onto a piece of waxed paper
In a medium heavy saucepan, bring 2/3 cup water to a boil, add butter pieces and stir until butter is melted and mixture returns to a boil
Remove from heat and with wooden spoon mmediately beat in the flour mix all at once.
Return to medium high heat and stir constantly until the mixture pulls away from sides of pan and a thin film of flour forms on the bottom of the pan
Remove from heat and using wooden spoon, beat in eggs one at a time. Make sure first egg is well
blended into mixture before you add second egg.
Beat until mixture is well blended, then fold in chives.
- Now you are ready to make the rings.
Using the sketches on the parchment paper as a guide, drop 1 teaspoon of pastry mix onto the circle until you have 6 complete circles. Make sure each spoonful you drop lightly touches the ones beside it so you will have a continuous ring.
Place in oven and bake 35 minutes or until the pastry is well risen and golden brown.
CAUTION: DO NOT OPEN OVEN DURING THE FIRST 25 MINUTES OR PASTRY WILL SINK.
Remove from oven and place on wire rack to cool
- COOKING VEGETABLES:
While pastry is cooking, prepare the vegetables.
In large heavy skillet, bring the broth and olive oil to a boil over medium heat.
Turn heat to medium and cook vegetables in this order:
Add onions, carrots and potatoes to broth and cook for about 10 minutes (until fork tender)
Remove with slotted spoon to a warm bowl
Add zucchini to broth and cook for about 3 minutes, remove to warm bowl with other vegetables
Add snap peas, black beans and tomatoes to broth and cook for about 1 minute
Put all vegetables back into broth, add salt and pepper, chives and basil and gently mix. Remove from heat and set aside.
Place one ring each on 6 separate serving plates or shallow bowls.
Spoon vegetable mixture into center of ring.
Note: For the best presentation, the rings should appear to be overflowing with vegetables
Sprinkle with fresh basil leaves