Mini Salmon-Mushroom Potpies

 

This recipe appeared in Rachael Ray Magazine—looked yummy- tried it for the first time per her instructions with roasted green beans served on the side – no wine, called for water.  We decided to kick it up my way with the asparagus in it and substituted white wine—it was FABULOUS!  Can’t wait to serve it to company.

Ingredients

-         1 frozen puff pastry sheet, thawed

-         1 cup heavy cream (we used fat free half and half)

-         ¾ lb asparagus

-         4 tbsp butter, cut into 4 pieces

-         salt and pepper

-         1 leek, white and light green parts halved lengthwise, then thinly sliced crosswise and rinsed

-         One 10 oz container mushrooms, quartered

-         2 tbsp flour

-         2 tbsp chopped fresh tarragon (arrgh had none and couldn’t find it, used 1 tbsp dried tarragon)

-         1 lb skinless, boneless salmon fillets, cut into 1 inch chunks

Instructions

Preheat the oven to 400 degrees.  On a work surface, cut the puff pastry into rounds.  (I used the new PC pastry cutters.  The smallest about 1”size for bite size or a shot glass would work as well.)  Transfer to a parchment-lined baking sheet.  

Prick with a fork, then brush with 1.5 tbsp cream and bake until golden, about 15 minutes.

 

Oops!  Didn’t read all the instructions and forgot to prick with a fork until after in oven!!

 

 

Meanwhile, cut asparagus into 1” pieces and microwave until cooked, still firm. 

Slice leeks and soak in cold water to get rid of all the dirt!

In a large nonstick skillet, melt 1 tbsp butter over medium heat.  Add the leeks, season with salt and pepper, and cook until soft, 2-3 minutes; transfer to a plate.

Add 1 tbsp butter and the mushrooms to the pan, season the salt and pepper and cook until golden, about 5 minutes.

Add the remaining 1 tbsp butter and the flour and cook, stirring, for 1 minute.

Be sure to cook the flour mixture for a minute so that you don’t end up with a floury taste—it will pick up the other flavors when cooked.

Stir in one cup white wine, cook for about 2 minutes, and then add one cup cream and tarragon; bring to a boil and cook, stirring for 3 minutes.

Season the salmon with salt and pepper; stir into the pan along with the leek and asparagus. 

Cook for 3-4 minutes, then remove from the heat ****Please note, my salmon was with skin on so we cooked it skin-side down on a griddle about 2 minutes.  Then peeled the skin off, cut into 1” pieces and added it to cook in with the sauce.

 

Divide the salmon mixture among the 4 dishes and top each with a puff pastry round.

Recipe Origin: Rachael Ray