Thursday, December 10, 2009
I don't know what to call this. Maybe you, my loyal readers, may have an idea. A few weeks ago, I had gotten couple coupons from Pepperidge Farm for their frozen puff pastry products. Since discovering these in my local grovery earlier this year I try to find any excuse to buy a box. So, when Foodbuzz offered its featured publishers to opt-in for a couple of coupons, I quickly signed up. A special thank you for them today. Sure enough, the coupons arrived in the mail in time for Thanksgiving. And as luck would have it, I took the last two boxes from the freezer section at my local grocery when I went ingredient shopping for Thanksgiving.
I knew I wouldn't be able to use them until after the holiday, but that still had my brain whirling with what I can make with them. I used some of the leftover duck as well as the onions i had stuffed in the cavity. I par baked one sheet, then placed the topping over with some shredded cheese and fresh tomato. It looked like a puff pizza but then I topped with with a second sheet of puff pastry and out came this monster.
You can have this with some gravy or cranberry sauce. If you're like me and can't decide on which to choose. Why not have both, right?
1 1/2 c shredded cooked duck
1/2 medium sweet onion - sliced
1 c shredded cheese - your choice (plus extra for topping)
1 ripe tomato - deseeded and diced
2 puff pastry sheets
Preheat your oven 400˚F
Take one sheet of pastry puff and lightly score a square creating a border. Place it on a parchment lined baking sheet and baked for 15 minutes.
Remove the baking sheet from the oven and then sprinkl the shredded cheese over the followed by the duck, then the diced tomato. Place the other puff pastry on top and gently press to attach the
cut a few slahes on top to help release the steam inside. Bake for 20-30 minutes. Five minutes before removing from the oven, sprinkle some more shredded cheese on top.