posted by Sue Freeman 05-17-98 1:49 PM
Cape Fear Wellington.
NOTES Before Beginning Recipe:
Follow the thawing instructions on the pastry package carefully.
If the dough becomes soft, place it in the refrigerator for a few minutes.
It is best for the dough to be well chilled but not stiff.
I suggest mixing one egg white and two tablespoons of water
together and spreading it over each pastry with a pastry brush.
This gives the pastry a beautiful golden finish.
CAPE FEAR WELLINGTON
2 skinless, boneless chicken breast halves
22 to 25 medium uncooked shrimp, peeled and deveined
1/4 pound andouille sausage
3 tablespoons butter, divided
1/2 cup celery, chopped
1/4 cup green pepper, chopped
1/2 cup onion, chopped
2 cloves garlic, minced
2 teaspoons chicken bouillon granules
1/2 teaspoon Cajun blackening spice
1/2 teaspoon Old Bay seasoning
2 tablespoons cooking sherry
1/3 cup Monterey Jack cheese, shredded and firmly packed
1/3 cup Cheddar cheese, shredded and firmly packed
3 tablespoons Pepperidge Farm Herb Stuffing Mix
2 sheets puff pastry dough
Alfredo Sauce (recipe follows)
Preheat oven to 350.
Chop all meats in 1/2-inch cubes and refrigerate until needed.
In a medium saute pan, melt 1 tablespoon of butter. Saute celery, green
pepper, onion and garlic until onions are clear.
Add chicken bouillon granules, blackening spice and Old Bay seasoning. Stir to mix. Add sherry.
Remove from heat and stir in Jack and Cheddar cheese and stuffing mix.
(If mixture seems exceptionally thick, add up to 1 tablespoon of water to
loosen up). Set aside.
In another medium saute pan, heat remaining 2 tablespoons of butter.
Saute chicken until it just starts to brown, about 3 minutes.
Add shrimp and continue to saute for an additional 2 minutes.
Add sausage and saute for 1 more minute.
Place chilled pastry on floured surface and cut each sheet in half.
Repair any tears in the dough by wetting your fingers and pinching the
dough together.
Place 1/4 of the stuffing in the center of each piece of pastry.
Fold each side of the pastry over and pinch to seal.
Place the stuffed pastry, seam side down, on an ungreased baking sheet.
Crimp edges with fork to seal sides.
Bake in 375-degree oven for 25 minutes or until pastry is golden brown
and flaky. Serve with alfredo sauce.
Makes 4 servings.
ALFREDO SAUCE
1 cup heavy cream
3 ounces butter
1 teaspoon white pepper
1/2 teaspoon salt
1/2 teaspoon garlic salt
2 cloves garlic, finely minced
1 teaspoon cornstarch
2 teaspoons cold water
2 tablespoons fresh grated Romano cheese
2 tablespoons fresh grated Parmesan cheese
Bring cream and butter to boil. Remove from heat. Add white
pepper, salt, garlic salt and minced garlic. Whisk well. Set aside.
Mix cornstarch and water to make a paste. Add cornstarch mixture to
cream mixture over low heat, stirring until thick.
Remove from heat. Add cheeses and whisk until smooth.