INGREDIENTS

INSTRUCTIONS

1998    
roasting oven. I divided it out into about 8-10 smaller (1 lg. serving
portion each) baking dishes, and covered each dish with puff pastry,
and when almost cooled put the dishes on a cookie sheet straight into
the freezer uncovered. Once they were frozen, I put each dish into an
air vaccum sealable bag, and vaccumed the air out and sealed the bag,
and put them back into the freezer. Whenever I didn't want to cook, I
would just get one of these out of the freezer and remove from the
bag, and place it on a cookie sheet in the oven and cook for about 60
minutes. They are GREAT, and the pastry is very flaky and has a
wonderful taste. I used the pearl onions from a jar, but think they
were the only part that didn't come out so good. They became limp and
soggyish thru all the cooking and freezing, but they were not that
bad. I haven't seen fresh pearl onions in the produce counters around
here. Recipe by: fromTaunton's Fine Cooking Magazine, Feb-Mar 96 Issue
Posted to MC-Recipe Digest by Carolyn Cloe <c4@groupz.net> on Feb 23,

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