The Martha Stewart Living Cookbook by Martha Stewart Living Magazine Page A
Authors: Martha Stewart Living Magazine
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remaining sheets with a damp kitchen towel. Lightly brush with melted butter; sprinkle with about one-sixth of the nut mixture. Lay another phyllo sheet on top; lightly brush with butter. Cut the stack lengthwise and then crosswise into thirds to make 9 equal rectangles.
6. Working with one rectangle at a time, place 1 tablespoon chicken mixture 1 inch from the end of a short side, leaving a ½-inch border on the long sides. Fold ½ inch of the long sides over filling. Starting from the end with the filling, roll into a log. Repeat the process to make 54 logs. Brush with butter, and arrange seam sides down on parchment-lined baking sheets.
7. Freeze (uncovered) until firm, about 1 hour. Transfer to airtight containers, and freeze until ready to use, up to 6 weeks.
8. To serve, preheat oven to 425°F. Place logs on parchment-lined baking sheets; bake, rotating sheets halfway through, until golden brown and crisp, 12 to 15 minutes. Let cool slightly before dusting with sugar and cinnamon. Serve warm.
scallion tarts
MAKES TWO 8-INCH-SQUARE TARTS
Baked tarts can be frozen up to 3 weeks. Without thawing, reheat them in a 350°F oven for about 10 minutes. Instead of large tarts, you can make individual-size tartlets: Cut the pastry into eight 4-inch squares; bake for about 20 minutes.
All-purpose flour, for work surface
1 standard package (17.3 ounces; 2 sheets) frozen puff pastry, thawed
8 bunches scallions (2¼ pounds), trimmed and cut into matchsticks
1 garlic clove, minced
1 red Thai chile, ribs and seeds removed, minced
½ cup walnuts (2 ounces), finely chopped
½ cup kalamata olives, pitted and coarsely chopped
2 tablespoons extra-virgin olive oil
Coarse salt and freshly ground pepper
1 large egg yolk
½ cup freshly grated Parmesan cheese (2 ounces)
1. Preheat the oven to 400°F. On a lightly floured work surface, roll out the pastry sheets just to smooth creases; trim the edges slightly to make even.
2. Place each sheet on a parchment-lined baking sheet. Freeze 20 minutes.
3. Place the scallions, garlic, chile, walnuts, olives, and oil in a medium bowl. Season with salt and pepper; toss. Set aside.
4. In a small bowl, whisk together the egg yolk and 1 teaspoon water. Brush a ½-inch border around the edges of the dough with egg wash. Divide the scallion mixture between the sheets, leaving a ¼-inch border; sprinkle each with cheese.
5. Bake until the crust is golden brown, about 30 minutes. Transfer to a wire rack. Serve warm or at room temperature.
shallot and date empanadas
MAKES 12
Instead of raw shallots, try using the same quantity of roasted shallots. Remove the skins and slice into thirds. Unbaked empanadas can be frozen up to 3 weeks; without thawing, bake in a 375°F oven for about 30 minutes. Baked empanadas can be refrigerated up to 1 day or frozen up to 2 weeks; reheat in a 350°F oven for 15 to 20 minutes.
1¾ cups all-purpose flour, plus more for work surface
1½ teaspoons caraway seeds, coarsely chopped
1 teaspoon sugar
1 teaspoon table salt
¾ cup (1½ sticks) chilled unsalted butter, cut into small pieces
8 ounces cream cheese, well chilled
2 tablespoons olive oil
1 pound shallots, cut lengthwise into sixths
Coarse salt and freshly ground pepper
6 dried dates, pitted and quartered
2 teaspoons fresh thyme
1 large egg yolk
1 tablespoon heavy cream
1. In a food processor, pulse the flour, caraway seeds, sugar, and table salt several times to combine. Add the butter and cream cheese; pulse until the mixture just begins to come together. (Gently squeeze the dough; if it doesn’t hold together, add 1 tablespoon cold water.) Turn out the dough onto plastic wrap; flatten into a disk. Wrap, and refrigerate 1 hour.
2. Preheat the oven to 400°F. Line a baking sheet with parchment paper; set aside. Heat the oil in a medium skillet over medium heat. Add the shallots; cook, turning occasionally, until golden, about 10 minutes. Season with coarse salt and pepper; remove
6. Working with one rectangle at a time, place 1 tablespoon chicken mixture 1 inch from the end of a short side, leaving a ½-inch border on the long sides. Fold ½ inch of the long sides over filling. Starting from the end with the filling, roll into a log. Repeat the process to make 54 logs. Brush with butter, and arrange seam sides down on parchment-lined baking sheets.
7. Freeze (uncovered) until firm, about 1 hour. Transfer to airtight containers, and freeze until ready to use, up to 6 weeks.
8. To serve, preheat oven to 425°F. Place logs on parchment-lined baking sheets; bake, rotating sheets halfway through, until golden brown and crisp, 12 to 15 minutes. Let cool slightly before dusting with sugar and cinnamon. Serve warm.
scallion tarts
MAKES TWO 8-INCH-SQUARE TARTS
Baked tarts can be frozen up to 3 weeks. Without thawing, reheat them in a 350°F oven for about 10 minutes. Instead of large tarts, you can make individual-size tartlets: Cut the pastry into eight 4-inch squares; bake for about 20 minutes.
All-purpose flour, for work surface
1 standard package (17.3 ounces; 2 sheets) frozen puff pastry, thawed
8 bunches scallions (2¼ pounds), trimmed and cut into matchsticks
1 garlic clove, minced
1 red Thai chile, ribs and seeds removed, minced
½ cup walnuts (2 ounces), finely chopped
½ cup kalamata olives, pitted and coarsely chopped
2 tablespoons extra-virgin olive oil
Coarse salt and freshly ground pepper
1 large egg yolk
½ cup freshly grated Parmesan cheese (2 ounces)
1. Preheat the oven to 400°F. On a lightly floured work surface, roll out the pastry sheets just to smooth creases; trim the edges slightly to make even.
2. Place each sheet on a parchment-lined baking sheet. Freeze 20 minutes.
3. Place the scallions, garlic, chile, walnuts, olives, and oil in a medium bowl. Season with salt and pepper; toss. Set aside.
4. In a small bowl, whisk together the egg yolk and 1 teaspoon water. Brush a ½-inch border around the edges of the dough with egg wash. Divide the scallion mixture between the sheets, leaving a ¼-inch border; sprinkle each with cheese.
5. Bake until the crust is golden brown, about 30 minutes. Transfer to a wire rack. Serve warm or at room temperature.
shallot and date empanadas
MAKES 12
Instead of raw shallots, try using the same quantity of roasted shallots. Remove the skins and slice into thirds. Unbaked empanadas can be frozen up to 3 weeks; without thawing, bake in a 375°F oven for about 30 minutes. Baked empanadas can be refrigerated up to 1 day or frozen up to 2 weeks; reheat in a 350°F oven for 15 to 20 minutes.
1¾ cups all-purpose flour, plus more for work surface
1½ teaspoons caraway seeds, coarsely chopped
1 teaspoon sugar
1 teaspoon table salt
¾ cup (1½ sticks) chilled unsalted butter, cut into small pieces
8 ounces cream cheese, well chilled
2 tablespoons olive oil
1 pound shallots, cut lengthwise into sixths
Coarse salt and freshly ground pepper
6 dried dates, pitted and quartered
2 teaspoons fresh thyme
1 large egg yolk
1 tablespoon heavy cream
1. In a food processor, pulse the flour, caraway seeds, sugar, and table salt several times to combine. Add the butter and cream cheese; pulse until the mixture just begins to come together. (Gently squeeze the dough; if it doesn’t hold together, add 1 tablespoon cold water.) Turn out the dough onto plastic wrap; flatten into a disk. Wrap, and refrigerate 1 hour.
2. Preheat the oven to 400°F. Line a baking sheet with parchment paper; set aside. Heat the oil in a medium skillet over medium heat. Add the shallots; cook, turning occasionally, until golden, about 10 minutes. Season with coarse salt and pepper; remove
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