Last month, I went to a Pampered Chef conference in Niagara Falls. It was the first conference I've attended, since I'm pretty much new to this whole TPC thing. The conference was held at the beautiful Sheraton Hotel, right along the falls. It was a whirlwind two days packed full of workshops, networking, food and fun. It was great to sit and be served, and not have to worry about cooking, or doing the dishes. And the food was phenomenal. Our lunch on the second day really caught my attention. It was a puffed pastry, that was stuffed with rice, corn and chickpeas, topped with caramelized onions, on top of a tomato type sauce. It was SO yummy, I knew right away I wanted to re create it at home. I even went as far as trying to Google the recipe, but I wasn't able to find anything that even came close.
So, I decided to create something similar for dinner a few weeks ago. I had some leftover rice in the freezer, from before we left to go to the East coast; that I wanted to use up. I decided to go a Tex Mex route with the filling, since I was in the slightly spicy mood. The filling was perfect! Smokey cumin, sweet corn and tomato and buttery chickpeas, went perfectly with the flavourful rice and crispy pastry. The kids really loved these, especially topped with a chipotle sour cream. These would make super cute appetizers, or if made even bigger, they would make a wonderful main dish.
Tex Mex Rice Stuffed Pastry
2 sheets puffed pastry, thawed
1 C cooked rice
1 small onion, finely chopped
2 cloves garlic, minced
1/2 C crushed tomatoes
1 tsp cumin
1/2 tsp Pampered Chef Chili Lime Rub
1/2 an 8 oz can chickpeas, rinsed and drained
1/2 C fresh corn (frozen may be used, simple thaw first)
1/2 C cherry tomatoes, halved (or quartered)
salt and pepper
2 Tbs water
3/4 C sour cream, divided
1 tsp Pampered Chef Chipotle Pepper Rub (more if you like spicy)
In a large skillet, over medium heat, cook onion in 2 Tbs of olive oil; until they become soft and translucent. Add in garlic, rice, crushed tomatoes, cumin, chili lime rub, salt and pepper. Stir to mix thoroughly and add in the chickpeas and corn. Cook for an additional 5 minutes, stirring occasionally, to let rice, chickpeas and corn heat through. Remove from heat and let cool.
Preheat oven to 400 degrees and line baking sheets with parchment paper.
Meanwhile, on a floured counter top, gently roll pastry; as thinly as you'd like. Using a pizza cutter, or sharp knife, cut the pastry in half. Cut each half, in half once again. Repeat in opposite direction; resulting in 8 pieces of pastry.
Once filling has cooled slightly, stir in 1/4 C sour cream and cherry tomatoes. Place 4 pieces of pastry onto the parchment lined cookie sheet. Top with 2 Tbs rice mixture. Place remaining pastry on top of filling and seal edges; using a fork. Repeat with second sheet of pastry.
Beat egg with water and brush tops of pastry packets. Bake for 15-20 minutes, until pastry is a nice golden brown.
In a small bowl, mix remaining 1/2 C sour cream with the Chipotle Rub. Serve pastries topped with sour cream mixture.
This post linked to
See Ya in the Gumbo
In & Out of the Kitchen
Recipe Sharing Monday
Totally Tasty Tuesdays
Time to Sparkle
Wonderful Food Wednesday
Wonderful Food Wednesday
What's Cookin Wednesday