Sunday, November 21, 2010

Iron Chef Pumpkin: Smoky Cheese and Pumpkin Mini Quiches

For this Iron Chef the secret ingredient was pumpkin. I chose to make an appetizer. I definitely was not going to go all out and try a whole bunch of different recipes like I did with Iron Chef Coffee. But, I did try two different gnocchi recipes that while turned out okay it just didn't make me go; wow! My mom came across this recipe and sent it to me. I did not do a dry run, and just decide to go with it. I mean how can you go wrong with something that includes cheese and bacon and puff pastry?? Well, it didn't go wrong, but it wasn't wowza enough to be a winner. Oh well. I'll win of these darn iron chefs one day. ;0) Alas, I would definitely make this again.

3 sheets ready rolled puff pastry
2 slices bacon, finely chopped
1 onion, finely chopped
2/3 cup mashed pumpkin
1 cup grated smoked cheese
1 egg, lightly beaten
1/4 cup milk
1 pinch nutmeg
1 slice bacon, extra
Preheat oven to 400 degrees.
First thing you want to do is chop up your bacon and onions. Toss it into a saute pan and cook over medium to medium hight heat until bacon is crisp. I believe it took about 10 minutes. At this point while the bacon is cooking you can go ahead and get out your dethawed puff pastry and take a fluted cookie cutter (about 2.75 inches round) and cut out your dough. I cut out about 18 pieces. Drain your bacon and onion mixture onto a paper towel or into a colander. Now, take a bowl and mix your mashed pumpkin (or pumpkin puree like I used) cheese, milk, nutmeg, and egg. Once the bacon mixture has cooled add it to your pumpkin mixture. I fried up about 3 more pieces of bacon. Take your dough and add it to your little mini quiche pans (or shallow patty pans). Take a small spoonful of the pumpkin mixture and place in the dough. Add a small bacon strip on top of the dough. Bake for 30 minutes or until the puff pastry is golden brown.

(Click here for printable recipe)

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