Pâtisserie, Mais Oui!

I have told you previously about my love of pie crusts. It’s kind of like eating fried food–it’s always good, no matter what it is. Think about it. Fried pickles, yes. Fried oysters, yes. Fried chicken, hell yes. Now, try it with pie crust. Irish boxty, yum. Pie of pretty much any flavor under the sun, yum. Chicken pot pie, yum yum.

Pâtisserie is just a fancy French way of saying pastry, and so much fun to say! Say it with me, “Pâtisserie…” Yeah, it even sounds delicious. Unlike their fruit-filled sugar-glazed counterparts, these pâtisseries are savory and work well as an hors d’oeuvre or as part of a tasty meal.
Red Pepper Rosemary Pâtisseries
–4-5 small sweet peppers (I used the small sweet bell peppers Costco sells)
–1 refrigerated pie crust dough
–4 oz. brie cheese
–1 TSP + 1 TBSP unsalted butter
–1 small shallot, diced
–fresh rosemary

Take the peppers and place them directly onto the oven rack. Roast at 350 degrees for 15 minutes, turning once. Let cool before removing tops and slicing in half.

.Roll out the pie crust and cut it into 6 squares. Wrap 6 equal-sized pieces of brie in the pie crust, making packages. Bake in the oven at 350 degrees until pie crust is golden, brushing occasionally with 1 TSP melted butter.

While the pastry cooks, melt the 1 TBSP butter in a large skillet. Sauté the shallot and fresh rosemary until the shallot is softened and begins to brown. Add the sliced roasted peppers and sauté until tender.

Remove the pastries from the oven and pour the pepper mixture into the pan. Brush the pâtisseries with any remaining butter and return to the oven for 5 minutes. Serve the pâtisseries over the sweet pepper mix.

Dammit Jim, I’m a cook, not a doctor…
Time: 35 minutes
Serves: 6 Pâtisseries
Calories: 251 per Pâtisserie

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