Up until a few months ago I was a big fan of buying the frozen puffed pastry at the store. I have a weakness for that butter flaky dough, and use it in so much of my baking. With the help of a friend I learned how to make my own at home. It was really not as scary as I had thought. However, it took a lot of time!
When I was invited to King Arthur Flour's Blog and Bake back in June, they taught me a new method. A cheats way of making it! Their recipe for Blitz Puffed Pastry is perfect for those days you just do not have time to deal with all the steps involved in making traditional pastry dough. It is buttery, flaky, and just plain decedent. Everything you want in a flaky pastry crust! The only real difference I can tell so far, is that it does not puff as high. But you know what? That's ok with me!!
One of our favorite weeknight meals, is a creamy spinach and chicken mixture wrapped in pastry. Everyone in this house goes crazy for it.
Best part of all this... it passes the kitchen test! So I can eat these this month during my unprocessed challenge!
Chicken Florentine Turnovers
FOR THE PASTRY:
(Recipe from King Arthur Flour)
1 1/2 cups unbleached all purpose flour
1/4 tsp salt
1/2 tsp baking powder
1 cup cold butter
1/2 cup sour cream
FOR THE FILLING:
2 cups cooked shredded chicken
3 cups fresh lettuce
1 package cream cheese
1/4 cup milk
2 cloves of garlic, minced
1 shallot , diced
1 tsp salt
1/4 tsp nutmeg
1/4 tsp pepper
For the crust, whisk flour, salt and baking powder together. Cut butter into 1/2 inch pats. Cut into flour mixture using a pastry blender or your fingers. Mix in sour cream. The dough will be shaggy looking. Don't be scared! This is what you want.
Pour dough out onto a well floured work surface. If necessary give it a few kneads to get it to come together.
Pat it into a an 8x10 rectangle.
Dust both sides with flour. Fold into thirds so it looks like an envelope.
Give it a 90 degree turn, and roll back into an 8x10 rectangle.
Fold it back into thirds, wrap in plastic wrap. Refrigerate for 30 minutes.
Mean while start your filling.
In a sauce pan, over medium heat add butter, shallots and garlic. Saute until shallots are translucent. Whisk in milk and cream cheese.
Mix continuously, until smooth. Add in salt, nutmeg and pepper.
Fold in chicken, and spinach. Continue to mix until spinach wilts down.
Set aside while you prep your pastry dough.
Preheat oven to 350.
On a floured surface roll chilled dough out to be 1/4 inch thick. Cut into 3x3 inch squares.
In the center of each square dollop about 2 tbs of filling. More or less is fine as well. I tend to load mine up! Fold squares over and seal by crimping with a fork.
Place turnovers on a parchment paper lined cookie sheet and brush with egg wash (optional).
Bake until golden, about 15 minutes.