Bacon & Tomato Boursin Cheese Tart

The smell of bacon alone drifting through the kitchen is enough to make your mouth water but throwing some tomatoes and Boursin cheese into the mix makes an incredible savory tart.

Bacon has been part of the fabric of the North American culture and diet for what seems like forever. It’s added a new level of savory smokiness to sandwiches. It’s been crumbled into bits and sprinkled on salads. It’s even got its own ‘religious’ following. Bacon and tomatoes are versatile ingredients that can be paired with a wide variety of foods to create delicious dishes. Both ingredients have a rich flavor profile that can complement and enhance the taste of other ingredients.

If you’ve never had Boursin, you are definitely missing out. Originating in Normandy, France, Boursin has quite an interesting history. Boursin is perfect for this tart because it has a naturally creamy texture, is relatively easy to spread, and packs a punch of flavor just by using this one ingredient.

Then there’s that convenient, frozen puff pastry… no fuss, no muss and ready when you need it. What’s not to love about golden brown flaky-crisp layers with a rich and buttery flavor?!

So, put it all together and what have you got … an amazingly good savory tart!

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Bacon & Tomato Boursin Cheese Tart
Instructions
  1. In a saucepan, fry bacon. Drain on paper towels & crumble.
  2. In the same saucepan, add onion & sprinkle with some salt. Sauté until almost tender then add mushrooms & cook until moisture is released & evaporated.
  3. Preheat oven to 400 F.
  4. On a sheet of parchment paper, lay out the 2 sheets of puff pastry slightly overlapping about 1/2-inch to form a 16 x 9-inch rectangle (cut off any excess pastry). Press the overlapped seam together with a fork. With a sharp knife, score pastry about 1/2-inch in from edges. With any excess pastry that is left over, cut into thin strips & place around the outside edge to help form a 'lip'.
  5. Spread the Boursin cheese over pastry but NOT on the border. Sprinkle grated cheddar evenly on top.
  6. Top the cheeses with the onion/mushroom mixture. Then add seeded tomato slices & sprinkle with minced garlic. Season with salt, pepper & Italian seasoning. Distribute crumbled bacon over tart evenly. Brush edges of pastry with a bit of egg wash.
  7. Bake for about 30 minutes or until the tart is crisp & golden.

Cheesy Egg & Bacon Breakfast Ring

A Christmas brunch with friends is always a fun way to kick off the season and see everyone before diving into family festivities. This event is the spark that lights the holiday season, and it doesn’t have to be a big elaborate affair. Keep it simple and easy … a brunch menu needs just a few things.

  • Something ‘homemade’ (such as egg/bacon filled pastry)
  • Something fruity (purchased is great)
  • Something to drink (mimosas/coffee)

Elevate your Christmas brunch with this easy-to-assemble savory pastry made simple with a tube of crescent rolls! Filled with scrambled eggs, crispy bacon and lots of melty cheese and served with a side of salsa. It’s kind of reminiscent of an egg croissant sandwich.

Pillsbury crescents are so versatile, you can make all kinds of things with them. Of course you could also make your own dough for this breakfast, but why slave in the kitchen when you don’t have to.

Customize this pull apart breakfast ring with your favorite ingredients. Eggs, bacon, peppers, hash browns, ham, different cheeses, spinach, artichokes, asparagus … your choice!

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Cheesy Egg & Bacon Breakfast Ring
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Instructions
  1. Preheat oven to 375 F. Line a cookie sheet with parchment paper.
  2. In a large skillet, cook bacon over medium heat about 4 minutes or until cooked but not crisp, turning once. Set bacon aside; drain all except 2 teaspoons bacon drippings from skillet.
  3. In a medium bowl, beat 1/3 cup of the milk, the eggs, salt & pepper with a whisk until well mixed. Stir in leeks or bell pepper (if using). Pour egg mixture into skillet. Cook 5 to 6 minutes or until eggs are scrambled and thickened throughout but still moist.
  4. Unroll dough; separate into 8 triangles. On lined cookie sheet, arrange triangles with shortest sides toward center, overlapping in a star shape & leaving 4-inch round circle open in center. Crescent dough points may hang over edge of cookie sheet. Press overlapping dough to flatten.
  5. Place a slice of bacon on each of the triangles. Sprinkle 1/3 cup of the cheese into widest part of the dough. Spoon eggs over the cheese. Sprinkle with 1/3 cup of the cheese. Pull points of triangles over eggs and cheese, and tuck under dough to form ring (filling will be visible). Carefully brush dough with remaining 1 Tbsp milk; sprinkle with remaining 1/3 cup of cheese.
  6. Bake 20-25 minutes or until deep golden brown. Cool slightly, cut into slices and serve with salsa.
Recipe Notes
  • Pillsbury Crescent Rolls were introduced in 1965 and quickly became a household staple. The idea for these rolls came from a food technologist named Vic Mills, who also invented Tang, the powdered orange drink. The iconic crescent shape was actually created unintentionally by a Pillsbury engineer who was trying to design an easy-to-separate dough tube.

Cheesy Pork & Apple Casserole

If there’s any month where the comfort and hands-off cooking style of a casserole belongs, it’s December. Indeed, in this busy holiday month, casseroles offer nearly effortless ways to make a full meal with minor bits of stirring, stuffing, topping, and baking.

The term ‘casserole’ can refer to any dish prepared in a casserole dish—essentially a deep, wide baking dish—and baked in the oven. A casserole can have layers, as in the case of an Italian lasagna or a deep-dish pizza, or composed of some evenly distributed combination of veggies, a protein, and a starchy binder.

Pork and apple casserole celebrates a classic pairing and is just right when you need something warming.

Apples are a traditional accompaniment to pork and these cheesy slices make a delicious garnish.

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Cheesy Pork & Apple Casserole
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Instructions
  1. Place potatoes in a large pot of salted water & bring to a boil. Cook for 20 minutes until tender. Drain & mash with milk, 2 Tbsp butter & mustard.
  2. Peel 4 apples, remove cores & cut into large cubes. Place in a saucepan with 1/4 cup water. Bring to a boil then lower heat & simmer for 10 minutes or until tender. When soft add 2 Tbsp sugar & combine to make an applesauce consistency.
  3. In a saucepan, heat 1 Tbsp butter & sauté onion with a pinch of salt. Add ground pork & scramble fry until browned. (Drain any excess liquid so the casserole doesn't become too soggy). Season with salt & pepper to taste.
  4. Preheat oven to 375 F. Butter a 13 x 9-inch baking dish.
  5. Combine potatoes & 'applesauce' with onion/meat combo. Add additional seasoning if necessary. Spoon mixture into prepared baking dish.
  6. Remove the core from the remaining apple & cut into thin slices. Arrange slices over casserole mixture & sprinkle with grated cheese.
  7. Bake for about 30 -35 minutes until top is slightly browning.

Canadian Salmon Pie

Salmon pie is a variation on a classic Canadian Christmas meat pie from Quebec called a ‘tourtiere’. Fundamentally, tourtiere is a pie that contains meat and spices baked in a flaky crust. The meat is generally diced or ground, including any or all of pork, veal, beef or wild game. No matter what the meats used, or the presence or absence of potato, bold seasoning is the rule for all varieties. The four original spices used in the classic tourtiere are cinnamon, cloves, allspice and nutmeg. Like so many of these recipes that have been ‘handed down’ over generations, each family alters it to suit their taste. 

The salmon pie version takes the same meat pie concept, but uses flaked, cooked salmon that is seasoned and mixed with mashed potatoes.

I thought it would be nice to have some salmon pie before we get into all that Christmas turkey. The lemon dill sauce is such a nice condiment to go with it.

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Canadian Salmon Pie
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Cuisine American
Servings
Ingredients
Pastry
Salmon Filling
Lemon Dill Béchamel Sauce
Cuisine American
Servings
Ingredients
Pastry
Salmon Filling
Lemon Dill Béchamel Sauce
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Instructions
Pastry
  1. In a large bowl, combine flour & salt. Cut in butter until mixture is an even crumbly texture. Add cold water a Tbsp at a time & mix until dough comes together. Shape the dough into a disc, wrap & chill in the refrigerator. While pastry is chilling prepare filling.
Salmon Filling
  1. Wash & peel potatoes. Cut into chunks & boil in a medium size pot of water until tender, about 12 minutes. Drain, mash & set aside.
  2. Melt butter in a large skillet over medium heat. Add the onions & sauté until they are softened, about 5 minutes. Add 1/2 cup water, thyme & Old Bay seasoning to skillet.
  3. Season the salmon fillet with salt & pepper & place it into the skillet skin side down. Spoon liquid & onions over salmon, cover the skillet & cook until the salmon is opaque, about 5 minutes. Turn off the heat & let salmon cool slightly.
  4. Remove the skin & break salmon into pieces. Add the salmon, onions & poaching liquid to the mashed potatoes & mix to combine. Taste & adjust salt & pepper if needed. While the salmon pie is baking, make the dill béchamel sauce.
Lemon Dill Béchamel Sauce
  1. Melt the butter in a small saucepan over medium heat. Add flour & whisk until smooth. Gradually add milk, stirring constantly. When sauce begins to thicken, add the lemon juice, dill and salt & pepper to taste. Simmer for 2 minutes. Keep warm until ready to serve.
Serving
  1. Remove pie from oven & let it cool for at least 10 minutes before serving. Cut pie into wedges & drizzle with lemon dill sauce. Serve warm.

Roasted Chicken & Veggie Couscous

Couscous is a beloved and popular dish internationally. Although we know it has been around for centuries, its definite origins are unclear. Like pasta, many believe couscous was created in China, while others believe it originated in East Africa. More likely, however, couscous originated in Northern Africa. There is archaeological evidence that dates back to the early 9th century that consists of the kitchen utensil needed to prepare the dish from North Africa.

Over time, the North African staple became popular around Africa, in Andalusia, and the Mediterranean. Economic growth and the development of wheat farming aided in the acceleration and distribution of couscous. With increased migration from North Africa to multiple European destinations, couscous was popularized all around Europe and became very popular internationally, particularly in France.

In Morocco, couscous is a time-honored dish, typically served on Fridays and meant to be eaten with a group of people, either family or friends, or both.

In this recipe, chicken is roasted with assorted veggies, then served atop a mound of light, fluffy steamed couscous.

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Roasted Chicken & Veggie Couscous
Instructions
Chicken
  1. Preheat oven to 300 F. Line a sheet pan with foil.
  2. In a small dish combine all chicken spices. Drizzle chicken quarters with oil & sprinkle seasoning combo evenly over all. Place chicken on sheet pan & roast slowly for about 1 1/2 hours.
Vegetables
  1. In a zip-lock bag, place all prepared veggies. Add olive oil & close bag. Carefully toss veggies. When chicken has been roasting for about 3/4 of an hour, remove from oven & add the veggies to the sheet pan & sprinkle with salt & pepper. Continue to roast until chicken is cooked & veggies are tender crisp. While chicken & veggies are roasting, prepare couscous.
Couscous
  1. Heat the 1/2 tsp of olive oil in a saucepan on medium. Add green onion, cumin, ginger & garlic. Cook & stir for about 3 minutes until green onion is softened.
  2. Add honey. Heat & stir for about 30 seconds until green onion is coated. Add broth. Bring to a boil. Add couscous & the teaspoon of olive oil. Stir. Cover. Remove from heat. Allow to stand for 5 minutes without lifting lid. Fluff with a fork.
  3. Stir in parsley along with salt & pepper to taste.
Serving
  1. In a large serving dish, place couscous on the bottom. Top with roasted veggies & chicken quarters. Drizzle with sweet chili sauce if you prefer.
Recipe Notes
  • If you wish, you could turn the heat up a bit when you add the veggies to the chicken.

Cauliflower Casserole w/ Ground Beef & Potatoes

Cauliflower has had a millennial makeover and it’s never been more appealing. For years cauliflower has been a staple side, steamed or baked and smothered with cheese sauce, but there’s so much more to do with the humble cauliflower.

Cauliflower totally transforms into something new depending on how you cook it. Steam and puree it and it becomes very silky. Add the pureed cauliflower to soups, mashed potatoes or macaroni and cheese to thicken them and add flavor and creaminess without dairy. Bake it with cheese and cream for a hearty gratin that’ll top any potato casserole. You can pickle cauliflower and add it to salads, appetizer platters or sandwiches — it’s especially good on falafel. Deep fry cauliflower and eat it as a snack, like popcorn, or toss the crispy, fried florets into a salad. Roast it – on its own or with other vegetables like carrots — till it’s golden brown and tender and serve it as a side dish or add it to pasta to make a complete meal. With a simple blitz, cauliflower makes an ideal ‘dough’ for a healthier homemade pizza base. The possibilities are endless!

This comforting casserole consists not only of cauliflower but beef, potatoes and cheese. It’s the full meal deal!

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Cauliflower Casserole w/ Ground Beef & Potatoes
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Instructions
  1. Boil potatoes with their skins in lightly salted water. Drain & peel immediately. Let cool then cut into 1/4-inch slices.
  2. Bring a large pan of lightly salted water to a boil & cook the cauliflower florets for about 6 minutes until al dente. Drain the cauliflower in a colander & reserve 2 3/4 cups of the cooking liquid. Drain cauliflower WELL.
  3. Heat a saucepan with a dash of oil & fry the onion & garlic until soft, but not colored. Add the ground beef & fry. Season with salt & pepper & stir in 1/2 of the green onion. Continue to cook until the released moisture has evaporated. Place in a dish & set aside.
  4. Preheat oven to 400 F. Butter a 9-inch pie plate or casserole dish. Set aside.
  5. Heat saucepan, add butter & allow to melt. Add the flour & stir well with a whisk for about a minute to allow the flour to cook. Stir in veg broth powder & add the reserved cooking liquid from the cauliflower. Keep stirring until you have a smooth & thickened sauce. Stir in 1/2 of the grated cheese until incorporated, then add the remaining green onion. Turn off heat.
  6. Cover the bottom of the baking dish with half of the potato slices, followed by the cauliflower & ground beef. Divide 1/2 of the sauce over it & cover with the remaining potato slices. Place the remaining sauce over potatoes & sprinkle with the remaining grated cheese.
  7. Bake for 40 minutes or until the top is golden brown. Allow to cool slightly before serving.

Breakfast Wrap Tortilla

The TikTok tortilla trend is one of the best ‘hacks’ on folding tortillas to come out of 2020 Covid quarantine.

Starting online with a simple threefold of a large flour tortilla, each layer contains a different ingredient that folds into a perfect triangle that is then toasted in a skillet or panini press for a hand-held snack. This wrap method is especially convenient for those on the go as the folds prevent the hot fillings from spilling out, which can happen with normal sandwich wraps or quesadillas.

Plus, the trend ensures that you’ll get a perfect bite of fillings every time.

These folded wraps are endlessly customizable, which makes them great for summer when we are all so busy with summer activities. Making a quick wrap and being able to run out the door or maybe just steal a quiet moment on the deck seems like the perfect idea to me.

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Breakfast Wrap Tortilla
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SERVING
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Instructions
  1. Lay out a tortilla flat. In the middle of the tortilla along the bottom half, make a cut half way up the tortilla.
  2. Put your ingredients into the four quadrants of the tortilla.
  3. Start with one section and fold them one over the other.
  4. Place the stacked tortilla in a greased skillet or panini press until golden brown.

Chicken & Mushroom Crepes

These chicken and mushroom crepes are a fantastic summer recipe to serve for lunch or a fancy brunch. The best part about it is most of it can be made the day ahead, leaving just the bechamel sauce, assembly, and baking to the day of your event.

Béchamel sauce is a key ingredient in hundreds of recipes, from simple dishes like creamed peas to elegant cheese soufflés. At one time considered a sauce reserved for the well-do-to, Béchamel today is probably the most frequently made sauce in the Western world.

Also known as white sauce, Béchamel is an ‘ingredient’ sauce – a sauce made to use in another dish or as a foundation for a more complex sauce. It is composed of whole milk heated and thickened with a roux.

The popularity of Béchamel sauce has spread far and wide, and today there are many variations of this sauce found throughout the world.

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Chicken & Mushroom Crepes
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Course Lunch
Cuisine French
Servings
SERVINGS
Course Lunch
Cuisine French
Servings
SERVINGS
Votes: 1
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Instructions
Chicken
  1. Preheat oven to 375 F. Place chicken on a rimmed baking sheet fitted with a rack & roast for 35-40 mins or until the chicken is cooked through. Set aside to cool. Then shred of meat with forks & transfer to a bowl. Set aside until ready to use. This can be done in advance.
Crepes
  1. Combine flour & salt together in a large bowl then add the milk slowly, whisking until combined. Add the beaten eggs, whisking until smooth. Then whisk in the melted butter & the dill.
  2. Heat a non-stick 12-inch skillet on medium-high heat. Grease the pan with a paper towel with canola or vegetable oil. Once hot pour 1 ladle full of batter into the pan & swirl the batter around until it covers the bottom of the pan. Allow to cook until set and edges start to turn golden brown.
  3. Slide a thin spatula under the crepe enough to grab hold of it & flip it quickly with your hands. Cook on the other side for 30 seconds more. Slide the crepe off the pan onto a cutting board. Repeat the process until all batter is used. Allow the crepes to cool while you prepare the filling.
Filling
  1. In a large skillet melt the butter, add the leeks & cook until they are soft & fragrant. Then add the mushrooms, Worcestershire sauce, salt & pepper to taste & freshly chopped parsley. Transfer mixture to a bowl & set aside to cool.
Béchamel Sauce
  1. Melt the butter in a deep skillet. Once foamy add the flour, whisking together until a paste is formed. Slowly add the milk, whisking until combined. Simmer mixture until thickened, then add 1 minced garlic clove & season with salt & pepper to taste.
Assembly
  1. Preheat oven to 350 F.
  2. Place crepe over a small gratin dish, fill with 2 Tbsp of the mushroom mixture, top with ¼ cup of shredded chicken. Ladle 2 Tbsp of béchamel sauce on top. Roll crepe & drizzle more béchamel on top. Sprinkle with gruyere cheese & paprika.
  3. Bake for 10-12 mins. Then place under the broiler for another 1-2 minutes. Garnish with fresh parsley.

Summer Corn Salad

One of the highlights of summer is the fresh sweet corn from local roadside farm stands. Fresh corn is soooo tasty!! Corn salads are a summer classic.

How do you cook corn on the cob? There seems to be as many methods as cooks. Do you steam, boil, microwave? Do you grill and if so, in the husks or out? Or do you get fancy and pull back the husks, put butter or an ice cube inside, rewrap and proceed?

This Summer Corn Salad is the ultimate summer salad to make for a BBQ during the warmer months. The lime-y dressing and sweet grilled corn are a winning combo alongside the fresh cherry tomatoes and avocado. It would pair perfectly alongside ribs, grilled chicken, or even seafood. 

Corn on the cob is one of those foods that just gives off summer vibes and when it arrives each year, Brion & I enjoy it to the fullest.

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Summer Corn Salad
Instructions
Dressing
  1. Whisk all dressing ingredients together & set aside.
Salad
  1. In a microwave steam dish, cook shucked corn ears for 6 minutes. Heat grill to medium-high. Brush corn lightly with olive oil & grill for a few minutes, rotating it as it cooks, until golden on all sides.
  2. Allow corn to cool & then cut corn off of the cobs; place in a bowl. Add remaining salad ingredients & drizzle with desired amount of dressing. Gently toss to combine. Sprinkle with shredded cheese. Refrigerate until ready to serve.

Bedfordshire Clangers w/ Variations

July is such a wonderful month. The weather’s warm, there’s still plenty of summer left, and the produce is literally amazing.

Midsummer means the farmer’s markets are brimming with great fruit & veggies. With such a colorful bounty of goods, we can settle into our summer cooking routines with tasty meals hot or cold.

But, even in summer, we sometimes crave ‘comfort food’ such as a ‘hand pie’. The humble hand pie goes by many different names: call it a pasty, a turnover, an empanada, or a ‘Bedfordshire clanger’….

A Bedfordshire Clanger dates back to at least the 19th century. It was typically made for agricultural workers to take with them to work as their lunch. The original pastry was made from suet and cooked by a boiling method. There is a theory that the pastry crust was not originally intended for consumption but as a vessel in which to protect the filling from the soiled hands of the workers.

The clanger originated from the county of Bedfordshire, a small, low-lying and predominantly agricultural county nestled in the east of England and adjacent counties, including Buckinghamshire and Hertfordshire. 

The name is as intriguing as the food itself. The word clanger, it had been suggested, referred to the mistake of mixing sweet and savory fillings. But a more likely explanation was that in nearby Northamptonshire dialect, ‘clang’ means to eat voraciously.

Knowing their husbands would need lots of protein and carbohydrate sustenance, homemakers came up with the brilliant idea of a doubled, loaf-shaped pie. One end contained a savory filling that used the famed pork of the area while the other end was filled with stewed apples (made from local apples) as dessert. So, the two fillings didn’t combine, there was a ‘pastry wall’ in between blocking any flavors from mixing. A ‘secret code’ denoted which end was meat, and which was dessert: two knife slits on one end of the pastry top means meat, three small holes on the other shows the sweet. This was brilliant, an entire meal for the field workers – handheld, portable and delicious.

The version we have today is not its beginnings but its evolution. Once you’ve nailed this basic Bedfordshire clanger recipe you can experiment with all sorts of flavor combos, there’s really no limit to what you can combine in this savory/sweet pastry.

Since Brion takes lunch to work, I became intrigued with the idea and decided to get creative with the fillings. That way I could make a variety and freeze them and use as needed. These tasty little ‘clangers’ can be served as the main course for a warm-weather picnic or for a hand-held, backyard meal with the addition of a nice fresh salad at home.

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Bedfordshire Clangers w/ Variations
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Ingredients
Chicken w/ Caramelized Onions
Raspberry / Nectarine Filling
Blueberry Filling
Apple / Apricot Filling
Plum / Rhubarb Filling
Rhubarb / Apple Filling
Servings
Ingredients
Chicken w/ Caramelized Onions
Raspberry / Nectarine Filling
Blueberry Filling
Apple / Apricot Filling
Plum / Rhubarb Filling
Rhubarb / Apple Filling
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Instructions
Pastry
  1. In a medium bowl, whisk together the flour, sage & salt. Sprinkle the butter cubes over the flour mixture & use your fingers to work them in. Alternately you could use a pastry cutter to do this.
  2. When the mixture resembles cornmeal with pea-sized bits of butter remaining, stir in cheese with a fork until evenly distributed. Sprinkle 6 Tbsp ice water over mixture & stir with a fork until dough begins to come together. If needed, add an additional Tbsp or two of ice water.
  3. Turn the dough out onto a lightly floured surface & knead for about three times. Gather the dough into a disk & wrap in plastic wrap. refrigerate for at least 30 minutes or overnight.
Pork Filling
  1. Bake potato in microwave, peel & cut into small cubes. Set aside.
  2. Heat oil in a skillet & sauté celery, onion, garlic & bacon together on medium heat until veggies are soft & bacon is cooked. Add ground pork, breaking it up well. Stir in dried herbs & spices. Cover & simmer for about 10 minutes. Remove from heat & stir in cooked potato & cheese. Set aside to cool.
Spiced Meat Combo
  1. In a saucepan, sauté onion & garlic. Add ground meat, basil, thyme, cardamom & salt & pepper. Scramble fry until cooked, remove from heat & add parmesan & potato. Place in a dish.
  2. In the saucepan, melt butter; add flour to make a roux. Cook, stirring constantly for 2-3 minutes. Slowly add beef broth, stirring until sauce thickens. Season to taste. Add to ground meat mixture & combine to form filling. Set aside until ready to use.
Turkey Filling
  1. In a skillet, cook bacon until just crisp, then remove to a paper towel lined plate to drain; chop when cooled. Remove all but 1 Tbsp of the bacon drippings from skillet.
  2. Add butter to the skillet, sauté onions, garlic & mushrooms with herbs & spices, scraping up any brown bits, until the onions have softened & mushrooms have lost most of their size & moisture. Stir in the bacon & shredded cooked turkey, taste for seasoning. Cook for another minute or two, then remove from heat & set aside.
  3. In a saucepan, combine Boursin, milk & spices (if using). Stir until Boursin has melted. Remove from heat. Add to turkey/veg mixture.
Chicken w/ Caramelized Onions
  1. Heat butter over medium low heat in a heavy ovenproof skillet. Add the onions cook for 20 minutes or so, stirring occasionally. When the onions are a deep golden color, remove them from the pan and set aside.
  2. Preheat oven to 350 F.
  3. Combine the flour, salt, chili powder, thyme, allspice, & black pepper. Dredge each piece of chicken in the flour mixture, shaking off the excess. In the same pan as the onions, heat the oil over medium high heat. Add each piece of chicken & fry for a few minutes until golden brown; flip & cook for a few more minutes. Transfer to a plate (it will not be fully cooked at this point, just browned – it will finish cooking in the oven).
  4. Turn the heat down & let the oil cool off a little bit. Make a roux with excess oil in skillet & dredging flour. Add chicken broth & cook until a sauce forms. Add the onions & chicken to the pan. Bake for about 20 minutes longer. When chicken/onion mixture is cooked, remove from oven. Allow to cool until ready to use.
Raspberry/Rhubarb Filling
  1. In a small saucepan, whisk together sugar, cornstarch, cardamom & salt. Add water & stir then add chopped nectarines. Simmer until nectarine is slightly soft & liquid is thickened. Remove from heat & carefully fold in raspberries. Set aside to cool.
Blueberry Filling
  1. In a small saucepan, combine all ingredients except blueberries. Cook until sauce starts to thicken then gently fold in blueberries & cook a couple of minutes more. Remove from heat & set aside to cool.
Apple/Apricot Filling
  1. Peel & dice apples. Drain canned apricot juice into a small saucepan. Add sugar, cornstarch, cinnamon & salt & combine. Add apples & cook until apples are tender. Cut canned apricot halves into quarters. When apples are cooked & sauce has thickened, remove from heat & add apricots. Gently combine & set aside to cool.
Plum/Rhubarb Filling
  1. In a small saucepan, combine sugar, cornstarch, salt & lemon zest. Add rhubarb & plums. Gently stir over a low heat. When enough juice has formed, allow to simmer until rhubarb is soft & juice has thickened. Remove from heat. Set aside to cool.
Sour Cherry Filling
  1. In a small saucepan, place sugar, cornstarch & salt. Add juice/water mixture & stir to thoroughly combine. Bring to a boil over medium-high heat, stirring frequently. Simmer until thickened, about 2 minutes. Immediately remove from heat. Gradually fold in cherries. Set aside to cool.
Rhubarb/Apple Filling
  1. In a small saucepan, add the rhubarb, apples, salt & sugar. Add a drizzle of water if necessary & heat on medium. The rhubarb will begin to release liquid & break down as the apples soften. Heat the mixture until the moisture has evaporated & begins to thicken. Once the mixture is thickened, add the lemon juice, lemon zest and cinnamon. Place it in a bowl & allow to cool.
Apple/Pear Filling
  1. Heat butter in a small skillet until melted, add apples & pears & cook until fruit begins to soften, about 5 minutes. Sprinkle sugar over mixture & continue to cook stirring often until fruit begins to lose its juices. Mix together cornstarch & lemon juice & add to pan. Simmer until mixture has thickened, about 4 minutes. Remove from heat & allow to cool.
Assembly/Baking
  1. Divide pastry into 5 equal pieces. On a lightly floured surface (or dry wax paper) roll out each piece of pastry into 14 x 7 1/2-inches. The excess trimmed from the sides will be used for little pastry ‘walls’ dividing the sweet & savory fillings. Roll excess pastry into a 3-inch length.
  2. Cut each piece of pastry in half horizontally so you have (2) 7-inch long pieces from each piece of pastry. From the top of each piece, LIGHTLY make a line across your pastry 4-inches from the outside edge. This will help to place your fillings properly.
  3. On the 3-inch wide section, place savory filling to cover 2/3 of the area. Place one of the rolled strips after that then place sweet filling on the remaining 1/3 to complete the 'clanger'. The little rolled piece of pastry divides the savory & sweet filling.
  4. On the sweet side make 3 holes for vents & on the savory side make 2 slashes. This is the 'code' to let the person eating the clanger which was savory or sweet.
  5. Preheat oven to 350 F.
  6. Brush the edges of each pastry with egg wash. Lift the pastry from the opposite side over the fillings & seal the edges with a fork.
  7. Brush clangers with remaining egg wash & bake for about 30-35 minutes or until golden.
Recipe Notes
  • Due to the length of this recipe, I found making the savory & fruit fillings on one day & the pastry, assembling & baking the next, worked out well for me. Although these pastries are VERY time consuming, believe me, the are well worth it in the end, especially if your freezing some to use later. I baked them all & then wrapped them well before freezing.
  • You will probably find there will be enough savory & sweet fillings left over to make about 10 more clangers.
  • All of them will freeze well which will be a time saver for your next batch. Just make a recipe of pastry & your ready to assemble & bake.
  • If your not interested in freezing the 'leftovers', the fruit combined will make a wonderful crisp & the savory fillings can be used in quiche or casseroles.