Savory Stuffed Pastry and Basil Dijon Aioli

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. ♥

 

Preparation time: 20 minutes	Cook time: 30 minutes	Makes: 10
Technique: Baking	Taste: Salty, Savory	Intermediate

 

Ingredients

For Pastry

• 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

For Aioli

• 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

For garnish

• 1 cup chopped kale
• dash coarse salt

 

Directions

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.

Variations

1. Use chopped ham instead of turkey
2. Use thyme instead of basil
3. 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.

Tasty Lane Savory Pastry and Dill Pickle Soup

Download the Recipes HERE

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Kale and Cheese Omelet

I once made an omelet so good that it got me kicked out of the house. Okay, maybe that wasn’t the main reason, but it was the last straw. It happened a few months into dating this British Pro-Golfer. For whatever reason, I had broken up with him and found myself in his kitchen the day after. To offer consolation I thought I would do something nice. I rummaged through his sparse bachelor-pad refrigerator and found eggs, cheese and some kind of leftovers with a meat I can’t recall. So, I made omelets.

I didn’t understand his surprise when he entered the kitchen (he knew I was there). First, he asked, “Where did you find the ingredients to make this?” I pointed to his kitchen. After taking a bite, he half asked, half exclaimed, “You can cook, too?!” I smiled and waited for a compliment. What I got was a heavy english accent, saying, “Get out. Get out, now!” Wow, what an omelet.

Here is one version; my Kale & Cheese Omelet. Please, don’t run me off if it turns out too good.

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Kale and Cheese Omelet Recipe

Preparation time: 10 minutes	Cook time: 5 minutes	Serves: 1
Technique: Sauteing	Taste: Savory	Advanced

Ingredients

• 2 large eggs
• 1 tbsp butter + 1 tbsp butter
• ¼  cup milk
• ½ cup cut kale
• 2 tsp minced garlic
• ½ small chopped onion
• ⅓ cup mozzarella cheese
• salt and pepper to taste

Directions

Mince garlic and chop onion. Beat eggs and milk together.  Heat 1 tbsp butter in small saute pan over medium heat. Add garlic and onions. Saute until translucent. Add kale. Saute kale until wilted, sprinkle with salt and pepper. Remove from heat. Scoop kale from pan and set aside. Add the other tbsp of butter to pan, return to medium heat, melt butter and evenly distribute over bottom of pan. Add beaten eggs. Lift corners of egg mixture, allowing liquid eggs to run beneath and cook. Do this until most of egg is cooked, but leave enough uncooked egg on top for a glossy texture. Add salt, pepper, kale and most of cheese. Gently, fold mixture over until both sides meet. Add remaining cheese to top. Only cook for another minute or so. Remove from heat. Mixture will continue to cook. Allow to sit until cheese has mostly melted. Garnish and serve.

 

Variations

1. Add chopped ham or turkey
2. Use feta cheese instead of mozzarella
3. Add oregano, basil and thyme

Serve as part of a complete breakfast.

Download the Recipe HERE

Kale and Cheese Omelet; part of a balanced breakfast.

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