Like most chefs, I’ve often found myself in France. Not literally, I’m neither a chef nor frequenter of France. But my pursuit to explore and master the kitchen certainly led me to the techniques of french cuisine. What I’ve discovered is that learning a few key techniques provides a foundation for so many cuisines and they are a lot easier than one imagines. As a self-taught “chef”; I’m still learning, but I can say with confidence that I make one hell of an aioli, which is just fancy mayonnaise.
However, I don’t think cooking should be over complicated. It takes the joy out of it. I take shortcuts whenever it’s fitting. So, here I show you how to make a fancy savory stuffed pastry using canned biscuits. I made the sauce from scratch, but I’ll tell you how to take a shortcut to make it, too. Enjoy my Savory Stuffed Pastry and Basil Dijon Aioli. ♥
Savory Stuffed Pastry and Basil Dijon Aioli
|Preparation time: 20 minutes||Cook time: 30 minutes||Makes: 10|
|Technique: Baking||Taste: Salty, Savory||Intermediate|
- 1 can buttermilk biscuits
- 6 slices bacon
- ½ cup shredded cheddar cheese
- ½ cup chopped turkey (sandwich meat will work)
- ⅓ cup sliced white mushrooms
- 1 large egg white (separate and use yolk for aioli)
- ½ tbsp garlic pepper
- 2 tsps basil
- 1 large egg yolk
- 2 tbsp olive oil
- 1 tbsp basil dijon mustard (If no basil dijon mustard available, use regular dijon mustard and add an additional ½ tsp basil and 1 tsp white wine)
- ½ tsp basil
- 1 ½ tsp minced garlic
- 1 tsp garlic salt
- 1 cup chopped kale
- dash coarse salt
Heat oven to 350℉. Place bacon strips two inches apart on cookie sheet. Top with kale. Bake for 5-7 minutes until kale is crisp. Remove kale, set aside, sprinkle with salt. Replace bacon and cook an additional 3-4 minutes until crisp. Remove, cool and chop bacon. Slice mushrooms, shred cheese, chop turkey. Set aside.
To make sauce: separate egg yolk into small bowl or blender. An immersion blender with a tall cup works best. Reserve egg white for later use. Whisk or blend egg yolk and mustard. Add olive oil slowly while whisking or a few drops at a time while blending. Blend until oil is incorporated and emulsified (If mixture separates, stop adding oil and continue whisking until mixture comes together, then resume adding oil.) Add minced garlic, garlic salt and basil. Blend until smooth.
To stuff pastries: Heat oven to 400℉. Open can of biscuits and roll or stretch until twice the diameter. Fill with turkey, mushrooms, bacon and cheese. Carefully, pinch all sides together until it resembles a filled wonton. Place on cookie sheet with the bacon grease still on it. Make sure there is an even coating of bacon grease or pastries will stick. This also enhances the flavor. In small bowl mix basil and garlic pepper. Brush with reserved egg white. Sprinkle with garlic pepper and basil mixture. Bake 10-13 minutes until golden brown.
Remove from oven. Serve with aioli sauce and garnish with kale.
- Use chopped ham instead of turkey
- Use thyme instead of basil
- Use mozzarella instead of cheddar cheese
As promised here’s the aioli cheat: use 1/2 cup of mayonnaise in place of eggs and olive oil. Mix with dijon mustard and spices. No worries about emulsification.
I served this with The Noble Pig’s Dill Pickle Soup for a fabulous meal.
Download the Recipes HERE