Renata of Testado, Provado & Aprovado! was our Daring Cooks’ April 2011 hostess. Renata challenged us to think “outside the plate” and create our own edible containers! Prizes are being awarded to the most creative edible container and filling, so vote on your favorite from April 17th to May 16th at http://thedaringkitchen.com!
The rules for this challenge are as follows:
Mandatory Items: To make a SAVORY edible container and fill it with something appropriate.
- You may want to use one of the ideas provided here as described, or give them your own twists and your own recipes for the content.
- Or, you can choose to create something totally new, from scratch.
- As long as it is a container, it is edible, and has a content suitable for it, I want you all to have a lot of fun challenging your creativity!
For this challenge I decided to go with a recipe that I have wanted to bake for awhile now, but just ended up putting it on the back burner, Bacon and Egg Pastries w/Spinach and Roasted Red Peppers. The edible containers is actually puff pastry, something that is very yummy, and something that I have made for a Daring Bakers’ Challenge.
These pastries were very yummy, and can be eaten anytime of the day. We actually had them for dinner, and they were fantastic.
Bacon and Egg Pastries
with spinach and roasted red peppers
Source: Cuisine at Home, April 2008, Issue 68, page 32-33
Makes 4 pastries
Total Time: about 1 hour
Fry; Add and Saute:
2 strips thick-sliced bacon, diced
2/3 cup white or red-skinned potatoes
1/2 cup onion, diced
1/2 cup roasted red peppers, diced
1/2 t. minced fresh rosemary (I omitted this)
1 1/2 cups fresh spinach
Salt and pepper to taste
2 oz cream cheese, sofened
1/4 cup milk
1/4 cup Gruyere or Swiss Cheese, shredded
1 T. all-purpose flour
1/2 t. zosher salt
1/8 t. cayenne
Roll out; Brush Pastries with:
1 sheet purchased puff pastry, slightly thawed
1 egg beaten with 1 T. water
Preheat oven to 400°F. Coast four 4″ quiche pans with removable bottoms with nonstick spray and arrange on a baking sheet (I used 4″ round springform pans because I didn’t have quiche pans. They turned out great, but just not as pretty).
1) FRY bacon in a large saute pan over medium heat until crisp; drain on a paper towel-lined plate. Pour off all but 1 T. drippings and return pan to burner. add potatoes, onion, peppers, and rosemary; cook covered, until potatoes are tender, about 8 minutes. Stir in spinach, reserved bacon, salt, and pepper; set filling aside.
2) Beat cream cheese in a bowl with a hand mixer, then blend in eggs. Add milk, cheese, four, and seasonings; beat to blend.
3) Roll pastry on a lightly floured surface into a 12″ square. Cut into four 6″ squares, then lightly press 1 square into each prepared pan. Spoon about 1/3 cup potato mixture into each pan, then pour about 1/3 cup egg mixture on top.
4) Fold corners of sough onto filling, brush with egg wash, and bake until crust is browned and filling is set, 20-25 minutes. Let stand 5 minutes before unmolding.