Pastry Pillows with Creamed Endive

Oxmoor House
A flavorful blend of leeks and endive fills these crispy puffs. Serve them in pairs as the start of a meal or as a side dish with beef or chicken.
15 puff pastries


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1 1/2 cups sliced leeks (about 2 leeks)
2 tablespoons butter or margarine, melted
1 1/4 pounds Belgian endive, thinly sliced (about 6 heads)
3/4 cup chicken broth
3 tablespoons fresh lemon juice
1 teaspoon salt
1/4 teaspoon pepper
3/4 cup whipping cream
1 tablespoon butter or margarine
1 tablespoon chopped fresh chives
1/2 (17 1/4-ounce) package frozen puff pastry, thawed
Garnish: fresh chives


Sauté leeks in 2 tablespoons melted butter in a large skillet or sauté pan over medium heat 5 minutes. Add endive and next 4 ingredients. Simmer 3 minutes; add whipping cream. Simmer, uncovered, over medium-high heat 10 minutes or until cream is reduced by half. Stir in 1 tablespoon butter and 1 tablespoon chopped chives.

Meanwhile, cut puff pastry sheet into thirds along fold lines. Cut each strip into 5 (2"-wide) rectangles; place on an ungreased baking sheet. Bake at 425° for 15 minutes or until puffed and golden; cool 3 minutes.

To serve, gently cut off top of each puff pastry, and spoon about 3 tablespoons endive filling onto puff pastry bottom; replace top. Garnish, if desired. Serve immediately.

Created date

August 2009