BROCCOLI/CAULIFLOWER PUFF PASTRY PIES

BROCCOLI/CAULIFLOWER PUFF PASTRY PIES

Broccoli/Cauliflower Blend combined with sauteed celery and onion in a wasabi, garlic, ginger sauce thickened with soy sour cream. Served in puff pastry shells.

Makes 4 servings

Preheat oven to 400 degrees.

2 T. transfat-free margarine

1/2 c. diced celery–inner stalks

1 sm. yellow onion, peeled and diced, 3/8 inch squares, about 1/2 c.

salt

freshly ground black pepper

1 c. water

2 t. powdered bouillon, I used Vegeta brand, product of Croatia

4 fresh, med. garlic cloves, peeled and finely chopped

12 oz. pkg. frozen ‘California Blend of Broccoli/Cauliflower, microwaved, or cooked, according to pkg. instructions

6 t. powdered wasabi

1 t. powdered ginger

1 t. sugar

lots of freshly ground black pepper

1/2 c. additional water

1/4 t. paprika

1/8 t. red cayenne powder

1/2 c. plain soy sour cream

4 frozen Pepperidge Farm Puff Pastry Shells

In medium skillet, over medium-high heat, place margarine, celery, onion, salt and pepper. Stir to melt margarine around celery and onion, then saute till tender, stirring occasionally.

Place bouillon and water in small cup. Microwave till hot, or place in small pan and cook till bouillon dissolves. Add to skillet along with fresh chopped garlic. Stir well.

Microwave or cook frozen cauliflower/broccoli mix. Place in skillet. Cut extra large pieces into halves or thirds. Stir well. Reduce heat to medium-low.

Add wasabi powder, ginger, sugar and black pepper. Stir well to dissolve the powders in the liquid. The wasabi powder acts as a thickener, so when the mixture thickens, add the additional 1/2 cup water, followed by  paprika and red cayenne pepper. Stir well and heat through.

Place 4 frozen pastry shells on ungreased baking sheet. Place on middle rack of preheated 400 degree oven. Bake for 20-25 minutes. Remove from oven. Lift off tops and remove thin membrane from the back of the top covers. Place on individual serving plates.

Add soy sour cream to skillet. Stir to thoroughly  coat veggies. Heat to very hot. Ladle into pastry shells. Replace tops, a little bit askew, then spoon a little more sauce over each top. Sprinkle each with a little paprika. Serve at once.

Notes: On a rainy Saturday afternoon, with the cupboards nearly bare, I decided to cook. Upon tasting this dish, my husband said, “I must be in France”.

Wasabi has a horseradish type flavor and is most commonly used in Japanese dishes. This has a little bitterness, reminiscent of collard greens or mustard greens. If you  want to use a seasoning you have on hand, and don’t have wasabi, then try curry or sage. Due to the bouillon, you won’t need additional salt.

If you don’t have puff pastry shells, then use any sliced bread you have on hand. Toast, spread with margarine, then cut off crusts. English muffin also makes a great biscuit. The puff pastry simply makes it special, so you really do feel like you’re at a fine dining establishment.

This dish is rich tasting, so don’t let the small portions fool you.

The creamed vegetables serve up well over Basmati rice or baked potato. I didn’t try pasta, but I’m thinking bow ties would work well.  Use equal portions of veggies to rice/potato/pasta.

Be sure to place pastry shells on middle rack in oven to evenly cook them.

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