Turkey With Cheese In Puff Pastry (correction 2)
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Swiss | B&b, Cookbook, Inn, Restaurant, Tavern | 8 | Servings |
INGREDIENTS
| 2 | Squares frozen puff pastry | |
| partially thawed each | ||
| square 10-inches | ||
| 2 | T | Dijon mustard *****SEE NOTE |
| 1/2 | lb | Turkey, thinly sliced |
| 1 1/2 | c | Swiss cheese, grated |
| 1 | Egg, beaten |
INSTRUCTIONS
****Note: Ham and honey mustard can be substituted for turkey and Dijon mustard. Preheat oven to 350 degrees. Spread top of one pastry sheet with mustard. Layer turkey slices followed by a layer of grated cheese. Place other pastry sheet on top. Crimp edges together using a fork dipped in cold water. make sure edges are well-sealed. Brush top with beaten eggs. Cut vent holes in top of pastry dough. Place on lightly greased cookie sheet and back a oven for approximately 35 minutes or until pastry is puffy and golden brown. Serve hot or at room temperature. Yield 6 to 8 servings or 16 hors d'oeuvre squares. Served at the Pittock Mansion Gate Lodge. Mansion is often seen in movies and on TV when needed for exterior shot of wealthy estate. Mansion sits a top the west hills of Portland, Oregon. Typos by Brenda Adams <adamsfmle@sprintmail.com> From Portlands Palette, A Collection of Recipes from the City of Roses, The Junior League of Portland, Oregon, 1992 This is that gorgeous cookbook (displayed with pride in every cooking/food related store here in Portland) with the watercolors of Portland scenes throughout. The cover has watercolor of Portlands Rose Garden with view of Mount Hood off in the distance. (The Rose Garden does, actually, have a gorgeous view of Mount Hood.) Every cook here, I think, longs for this book. I finally could stand it no more, and bought it--$19.95. Its the kind of book that you see displayed in model kitchens--so pretty, so special to us in Portland. Recipe by: Pittock Mansion Gate Lodge, Portland, Oregon Posted to MC-Recipe Digest V1 #380 by Brenda Adams <adamsfmle@sprintmail.com> on Sun, 19 Jan 1997.
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Nutrition (calculated from recipe ingredients)
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Calories: 545
Calories From Fat: 346
Total Fat: 38.8g
Cholesterol: 68.7mg
Sodium: 462.3mg
Potassium: 73.6mg
Carbohydrates: 32.5g
Fiber: 1.1g
Sugar: <1g
Protein: 16.8g