Puffs - Two Ways, Salmon and Roquefort!!

These two YUMOLA apps. come from my new cookbook I just got from the series, "The Gilmore Girls" entitled Eat Like a Gilmore. Remember, everything taste better in a puff!!

Salmon Puffs:
(makes 30)

1/2-2/3 cup fresh wild-caught* salmon
3/4 t. fresh dill
1/4 cup lemon juice, freshly squeezed
1/8*-1/4 t. cayenne pepper
1 t. grainy deli-style mustard
4 t. Port Salut cheese, rind removed
Flour, for dusting
2 puff pastry sheets
Chives for garnish, cut into 90 1" pieces

Preheat oven to 400. Move rack to center position.
Mix the salmon filling: In a food processor, add salmon, dill, lemon juice, and cayenne pepper. Process until a coarse paste forms. Add mustard and cheese. Process until the mixture is smooth. Set aside.
Cut dough: Lay out a sheet of puff pastry on a lightly flour work surface. Use a shot glass or any round cutter that it 2" in diameter to cut 15 circles from the sheet. Repeat with second sheet.
Assemble: Using a mini muffin pan or tart pan, press a round of dough into each cup. Use a small fork to poke 10-15 holes into the bottom/flat part of the dough. Put the salmon mixture into a pastry bag with a wide-gauge tip, or a zip-lock bag with the corner trimmed off. Squeeze about 1 t. of the mixture into the center of each cup.
Bake, Garnish, and Serve: Bake puffs for 12 min. Remove from oven. Salmon may have popped up during baking. If so, press it back down into pastry Remove puffs to plate or serving platter. Use a skewer or two toothpicks to make a hole, 1/4" deep, in the center of each puff. Place 3 pieces of chive into the hole, so that they are sticking straight up. Serve.

Roquefort Puffs:
(makes 48)

1&1/2 cup Mascarpone
6 T. heavy cream
Flour, for dusting
2 puff pastry sheets, room temp.

Place oven rack in center position. Preheat oven to 425. Cover a cookie sheet with parchment paper. Set aside.
Make Filling: In a med. bowl, mix mascarpone and heavy cream. Crumble Roquefort into the mix. Stir until fully combined.
Cut Pastry: Lightly flour a work surface. Lay out one sheet of puff pastry. Using a pastry cutter, pizza cutter, or knife, cut the sheet into 12 equal pieces (squares, if possible). Cut each piece diagonally into two triangles. This will result in 24 triangles. Repeat steps with second puff pastry sheet.
Bake pastry: Place as many pastry triangles as possible on cookie sheet. Bake for 12 min. Triangles should be puffed up. Remove from oven.
Pipe Filling: Fill a pastry bag or a zip lock bag with cheese mixture. Cut tip off pastry bag or corner off bag. Gently insert the top of the bag into the cut side of each puff and pipe approximately 1/2 t. of mixture into each.
Bake Puffs: Return filled puffs to baking tray. Place in oven and bake for 2 min. Remove. Cool for 2 min. Serve.

"Life is like baking a pie. Everything you put into it determines what it will be."

Happy Friday!!!!!

Love,

MM