I think it is pretty obvious from various posts (pop tarts, posh lunch, beef wellington…) that I may be beginning a serious addiction to puff pastry.  I think that this recipe will clinch the deal.  It’s basically a fancy hot pocket.

I first made this recipe when I was in chef’s school.  We had it as an exam piece and also had to make the puff pastry.  It was sort of like Top Chef elimination rounds but without the possibility of large amounts of money.

I’m talking about Coulibiac.  This is a show stopper of a dish that you don’t see much anymore and if you do be slightly wary.  Some places use it as a brunch item to use-up circumspect ingredients.  Instead make it on your own.  Freeze and when your snottiest relative comes over just throw it into the oven.  You can even make mini-coulibiac and serve them as appetizers.  However, you know how I feel about wasting food on snotty people.  Meet them at a restaurant or even better weed your aquaintance garden.  Enough is enough.

All you need (makes 8) is:
2 filets of salmon (steamed-I often just do this part in the microwave) in large chunks, 1 T. of chopped fresh dill, 2 cups cooked rice (I like a mix of wild and white), 1/4 cup sauteed onions, 1/2 cup sauteed mushrooms, dash of vermouth, salt and pepper to taste and 3 chopped, hard-boiled eggs.

Mix lightly (don’t make it mushy).

Roll your puff pastry out into 4 inch X 4 inch squares.  You don’t have a very scary Austrian chef hanging over you so just buy the stuff.

Place a cup of the filling in the middle and draw all the edges into the middle to form a ball.

Place on a cookie sheet, brush with egg wash and bake at 350 until puffy and browned (about 25 minutes).

this is a great brunch dish but let yourself shine instead of a dodgey buffet.

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