Artichoke or Tomatoes Stuffed with Minted Spinach Fennel & Baby Peas in Puff Patry
Butternut Squash Soup Pecan Squash
Chick Pea A La King

Yield: 10-12 Servings on Buffet Table

1 pound puff pastry (purchase frozen)
Flour to sprinkle
9" X 2" spring-form pan
2 large fennel bulbs
4 jumbo eggs
2 cups coffee cream
1 cup whole milk
1 teaspoon salt
1/8 teaspoon white pepper
2 - 15 ounce cans baby green peas

1. Sprinkle flour on a smooth surface and roll out puff pastry one-quarter inch thick. Fit the bottom and sides of the spring-form pan. Reserve any left-over dough. Refrigerate 2 hour, or until very cold.
2. Preheat oven to 375°F.
3. Remove the white bulbs from their stalks. Discard any discolored layers. Cut each into eight long pieces. Place the cut fennel in a pan with enough water to cover and bring to a boil. Cover and boil 5 minutes only. Drain.
4. Combine the eggs, cream, salt and pepper and beat until smooth. Pour into the spring-form. Set the fennel pieces around the outside edge. Spoon the peas in the center.
5. Roll out reserved dough and cut a flower or circle with a cookie cutter. Set it on top of the center of the pie.
6. Bake 50 minutes, or until a knife inserted comes out clean.

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Food Protection Manager Certification Examination Exp. 9/14/2015