Wow your guests with this variation on a classic. Instead of one large Wellington, make individual packages for an elegant presentation and no carving at the table. Cut the steaks to an equal thickness to ensure that they're all perfectly cooked through at the same time.
Portion size8 servings
Credits :Canadian Living Magazine: December 2014
beef tenderloin grilling steaks
(each 85 g)
salt and pepper
dry white wine
frozen butter puff pastry
duck liver pate or
chicken liver pate
per serving: about
Total fat23 g
Saturated fat10 g
Total carbohydrate23 g
In food processor, pulse mushrooms until finely chopped; set aside.
Tie kitchen string around edge of each steak to form tight rounds. Sprinkle steaks with 1/4 each of the salt and pepper.
In large skillet, melt butter over medium-high heat; working in 2 batches, cook steaks, turning once, until browned, about 1 minute per side. Transfer to plate; let cool. Remove string.
In same skillet, cook shallots over medium heat, stirring often, until softened, about 3 minutes. Add mushrooms, thyme and remaining salt and pepper; cook, stirring, until mushrooms are tender and no liquid remains, about 5 minutes.
Add wine; cook, stirring, until no liquid remains, about 2 minutes. Stir in parsley; remove from heat and let cool.
On lightly floured work surface, unroll 1 pastry sheet; cut into quarters. On each quarter, spread one-eighth of the liver pâté to same width as steak. Spread rounded 1 tbsp of the mushroom mixture over pâté. Top with steak and another rounded 1 tbsp of the mushroom mixture, spreading evenly.
Whisk egg with 2 tsp water; brush lightly over edges of pastry. Gently pulling and stretching, fold pastry over filling, overlapping edges to seal.
Repeat with remaining pastry and fillings. Arrange, seam side down, on 2 parchment paper– lined baking sheets; brush tops with remaining egg mixture. Refrigerate for 1 hour. (Make-ahead: Refrigerate for up to 4 hours.)
Bake on top and bottom racks in 425°F (220°C) oven, switching and rotating pans halfway through, until instant-read thermometer inserted in centre of several reads 145°F (63°C) for medium-rare, about 20 minutes.
The combination of crab, avocado and corn blends salty, creamy and sweet. Stuffed into crisp pastry cups, it gives you a dinner party–worthy starter in just 10 minutes. For the best results, use fresh crabmeat, which retains more flavour than frozen.
Prep time10 minutes
Total time10 minutes
tub (227 g)
crab claw meat
, drained and coarsely chopped
These hand-held cups not only take less time to make than a full-size strudel but also result in less mess for guests. Use sweet-tart baking apples for the best flavour.
Prep time20 minutes
Total time1 hour & 15 minutes
(such as Northern Spy, Braeburn, Gala or Golden Delicious), peeled, cored and thinly sliced
frozen phyllo pastry
Per piece: about
Total fat11 g
Saturated fat5 g
Total carbohydrate33 g
In large skillet, melt half of the butter over medium heat; cook apples, stirring often, until tender, about 12 minutes. Remove from heat; stir in almonds, honey, lemon juice and salt. Scrape into bowl; refrigerate until lukewarm, about 20 minutes.
In small microwaveable bowl, microwave remaining butter until melted. Place 1 sheet of the phyllo on work surface; keep remaining sheets covered with damp towel (to prevent drying out). Lightly brush phyllo with some of the remaining butter. Top with second sheet of the phyllo; lightly brush with some of the remaining butter. Repeat with remaining phyllo and some of the remaining butter. Halve layers lengthwise; cut crosswise into thirds to make 6 squares.
Press 1 square into bottom and up side of each well of 6-count muffin pan, leaving overhang. Divide apple mixture among cups; fold overhang over top of filling. Brush tops of phyllo with remaining butter. Bake in 350°F oven until golden, 28 to 30 minutes. Let cool in pan for 5 minutes; transfer to serving plates. Dust with icing sugar.
Coconut lovers will rejoice in this twist on a classic. Toasting half of the coconut gives it a lovely golden colour and deepens the coconut flavour.
Portion size24 servings
Credits :Canadian Living: Holiday Baking 2014
unsweetened desiccated coconut
per cookie: about
Total fat5 g
Saturated fat4 g
Total carbohydrate6 g
In skillet, toast half of the coconut over medium-low heat, stirring often, until golden, 5 to 6 minutes. Transfer to plate; let cool completely.
In large bowl, beat together egg whites, sugar and cornstarch until foamy. Stir in toasted coconut and remaining coconut. Let stand until liquid is absorbed, about 5 minutes.
Shape by 1 tbsp into balls; arrange, 1 inch (2.5 cm) apart, on parchment paper–lined rimless baking sheets. Bake, 1 sheet at a time, in 300?F (150?C) oven until bottoms are light golden, 20 to 25 minutes. Let cool on pans. (Make-ahead: Store in airtight container for up to 3 days.)