Ok, these are seriously scrumptious! This recipe comes from my awesome vegetarian cookbook (which, incidentally, I just realized is printed is Australia! Coincidence? Well, yah, probably, but still a fun fact for you) and is fairly easy to do, though takes about an hour total. The nice thing is you can buy the dough (no homemade dough for this girl after the Shortcrust pastry debacle - see the samosa incident of 2012), I like the Pepperidge Farm brand Puff Pastry, myself. I add a little bit of salt, because, let's face it, I add salt to everything. That's how I roll. And finally, I use low-fat sour cream and a little less butter because somehow that makes me feel like that'll make this a healthier recipe.
The food critic next to me on the couch LOVES these and happily slurped away, he gave it two hot breaded packets of goodness up. His only critique was that, and I quote "the only thing that would make these better would be to add meat". haha! My poor hubby is being unwilling subjected to vegetarianism. It's vegetarianism terrorism. A veggie jihad, if you will. He has no say.
This one is definitely a recipe to try. I love it, the combo of the hint of mustard, the Gruyere stinkiness and the pastry dough is delish. Enjoy.
1 comment:
And now there is word of a bacon shortage in Europe that could impact pork supplies in the US...is there no carnivorous end in sight?!?!
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