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Pastry Pillows with Creamed Endive

Yield 15 puff pastries
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.


  • 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

How to Make It

  1. 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.

  2. 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.

  3. 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.

Christmas with Southern Living 2001