The 2009 Daring Cooks challenge was hosted by Simone of Junglefrog Cooking. Simone chose Salmon en Croute (or alternative recipes for Beef Wellington or Vegetable en Croute) from Good Food Online.
This month’s challenge was super easy – bake something in puff pastry. My en croute was filled with a seared Portobello mushroom, pureed white beans seasoned with garlic and balsamic vinegar, and sundried tomatoes.
I wrapped it up…
… and baked it at 375 degrees for 30 minutes. It puffed up beautifully.
Here’s the inside shot. You’ll notice my upside down wrapping. The beans and tomatoes were on the bottom instead of the top!
It was a nice combination of flavors and a delicious dinner. My favorite en croute preparation is whole cauliflower, which I made for Thanksgiving dinner last year.
Puff pastry wrapped things are so festive and would be beautiful on any holiday table. It looks so fancy but couldn’t be easier. Roll out some dough and wrap something up!