I realize that my timing is lousy. Thanksgiving — that yearly celebration of gluttony — is just two days away! I should be cooking broth soups or preparing fresh salads to atone for what's coming. Instead, we’re feasting on comfort foods!
I blame the sales. Because Thanksgiving is just two days away, everything rich and decadent has been marked down. Butter: on sale. Cream: on sale. Puff pastry: on sale!
Today, I discovered that you can buy all natural (ALL BUTTER) Dufour puff pastry at Whole Foods Market. I bought a package and decided to make chicken pot pie for dinner and raspberry napoleons for dessert. (Organic raspberries were also on sale!)
For the pot pie, I loosely followed this filling recipe (halved). I poured the warm filling into a pie dish and covered it with rounds of puff pastry, which I had brushed with an egg wash. After thirty minutes at 400 degrees, the filling was bubbling and the puff pastry “biscuits” were golden brown. Yum!
For the napoleons, I made another batch of homemade vanilla pudding and put it in the refrigerator to chill. While the pot pie was in the oven, I baked the remaining puff pastry on a cookie sheet. By the time we were ready for dessert, the pastry was cool, and the pudding was chilled. These pretty desserts were fun to assemble and even more fun to eat!
And now, please excuse me while I go in search of next week’s YMCA group fitness schedule.