Sorry about the lack of pictures. My silly hubby snuck off with the camera!!! This is the first time I cooked with puff pasty, and it was perfectly tasty!
1 package of puff pastry (thawed)
1 onion (chopped)
7 cloves of garlic (chopped)
1 red pepper (chopped)
1lb of mushrooms (I used a mix of cremini and shiitake)
1lb of asparagus (chopped into 1 inch pieces)
2 packages of hollandaise powder mix prepared (you’ll need 2 cups of milk and 1 stick of butter, I actually used a mix of heavy cream and half and half to make it creamier)–sorry to cheat with the packaged stuff, but I didn’t want to spend all day making, and perhaps messing hollandaise sauce!
1 egg white
1. In a bit of butter or olive oil, cook the onions and garlic. Add the mushrooms and cook for a bit longer. Add the red peppers and asparagus. Remember not to cook until soft, the veggies will further soften when baking.
2. In a saucepan, add milk and hollandaise power. Wisk together. Over medium heat, cook to a boil, stirring constantly. Once boiling, turn the flame to low and cook for a minute more, stirring until thick.
3. Mix together the veggies and hollandaise sauce.
4. Spray a baking pan with olive oil and place the first sheet of puff pastry in the bottom. Put the veggie mix over the top. Put the second layer of puff pastry over the top. Pinch down against the pan edges. Cut venting holes into the top crust. Brush over with an egg wash.
5. In an oven heated to 400 degrees, cook for 25 minutes, or until the top layer of puff pastry is browned.
This turned out mega delicious! I barely warmed the red pepper and asparagus in the pan, so both were still crisp post-baking. It was like a rich pot pie, with the hollandaise complimenting the asparagus perfectly! I wish I had photos!