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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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BBQ filled puff pastry, makes18-24 pastry puffs, appetizer-finger food-or side dish. Will definately get the taste buds jumping. Ingredients:
2 thick porterhouse steak |
3/4c tomato sauce |
1/2c balsamic vinegar |
1/2c brown sugar + 1t, packed |
1/4c worchestershire sauce |
1/4c white sugar |
2t diced onions |
1t lemon juice |
1 1/2t dijon mustard |
1 clove garlic, minced |
1 pinch cinnamon |
1 dash red pepper flakes |
1 dash allspice |
1c all-purpose flour, unbleached |
zest of 1 lemon, halved |
3oz dried apricots |
4c water |
1/2 lemon, fresh squeezed |
6t butter, unsalted |
2t white sugar |
1/8t salt |
4 eggs |
Directions:
1. Cut out strip steak-large piece of meat on porterhouse- and save for another use.
2. Cut out tenderloin-smaller piece of meat on porterhouse-and dice it up.
3. Give bone to dog.
4. Place diced up tenderloin and tomato sauce through allspice in a medium saucepan over a medium heat until the sauce just starts to roll and reduce to a medium-low to low heat and simmer for 1/2 hour.
5. While the BBQ is simmering it is time to make the pate a choux puff pastry.
6. Whisk half of lemon zest into flour to mix.
7. Mince apricots in food processor.
8. Place apricots, water, lemon and remaining half of lemon zest in a medium sauce pan. Bring to a boil then simmer for 10 minutes.
9. Strain water into a bowl pressing apricot bits to remove juice.
10. Measure out 3/4c water apricot juice mix and save the rest for another use.
11. Set rack to center of oven. Preheat oven to 425. If using a convection oven reduce the temperature by 50 degrees. Prepare a cookie sheet with parchment paper.
12. Place 3/4c water apricot juice mix , butter, sugar and salt in a medium saucepan over medium heat. As soon as the butter is melted and the water starts to boil, dump flour all at once into water, beat vigorously with a wooden spoon and remove from heat.
13. Continue vigorous beating to incorporate flour into water. Mixture will pull away from the wall of the pot and form a ball around the spoon. Return to heat, moving ball around in pan and pressing it up against the side of the pan to dry the dough ball out a little for about 30 seconds.
14. Dump dough ball out into a food processor and spread it out to help the ball cool for about 4 minutes.
15. Drop one egg at a time into the food processor fully incorporating each egg into the mix before adding another one. Do not overbeat.
16. The dough will go through 3 stages. Slimy/lumpy, dull sticky, and smooth.
17. After the 4th egg, the mix should exhibit a semi-stiff peak texture. If the dough is still too stiff add another egg.
18. Place rounded to heaping teaspoons of dough on cookie sheet leaving 2 between glops. Use two teaspoons to meter out the dough, not your measuring spoons, your flatware will work better.
19. Wet your fingertips or the back of a spoon, shape the globs and press down any spikes so they will not burn.
20. Bake in the preheated oven for 10 minutes then reduce the oven temperature by 50 degrees and bake for another 10 minutes or until golden brown. It is important to keep the oven door shut as much as possible while the pastries are baking to help them rise better.
21. When golden brown, turn oven off and place the handle of a wooden utensil in the oven door to crack it open.
22. Let the pastries rest and cool in the oven for another 10 minutes or so to help them dry out and hold their shape.
23. The pastries removed from the oven too soon will deflate.
24. Remove from oven and pierce each pastry in the side with a toothpick to vent any steam.
25. Transfer to a wire rack to cool.
26. When cool, slice top third or half of pastry and spoon in the BBQ meat, replacing the lid.
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