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MINI FRENCH BREAKFAST PUFFS

These Mini French Breakfast Puffs are light, fluffy muffins perfect for breakfast. Baked in under 15 minutes, they’re dipped in warm, melted butter and coated in sweet cinnamon sugar for a delightful treat. A quick and delicious way to start your day!

INGREDIENTS

Cinnamon Sugar Mix:

  • 1/2 cup granulated sugar
  • 1 teaspoon cinnamon

French Breakfast Puffs Muffin Batter:

  • 1 1/2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon nutmeg
  • 1/3 cup vegetable shortening (at room temperature)
  • 1/2 cup granulated sugar
  • 1 large egg (at room temperature)
  • 1/2 cup milk
  • 1/2 cup unsalted butter (melted, for dipping the muffins after baking — do not add to the batter)

INSTRUCTIONS

  • Prepare the Oven and Pan: Adjust your oven rack to the second position from the top (just above the center) and preheat the oven to 350°F (175°C). Generously coat a 24-cavity mini muffin pan with a flour-based baking spray.
  • Make the Cinnamon Sugar Mix: In a small bowl, whisk together the granulated sugar and cinnamon until evenly combined. Set aside.
  • Mix the Dry Ingredients: In another bowl, whisk together the flour, baking powder, salt, and nutmeg. Set aside.
  • Cream the Wet Ingredients: Using a hand mixer or a stand mixer with a paddle attachment, beat the vegetable shortening and sugar on medium-high speed until light and fluffy. Add the egg and mix until fully incorporated, scraping down the bowl as needed.
  • Combine Wet and Dry Ingredients: Reduce the mixer speed to low. Alternate adding the milk and dry ingredients to the wet mixture, starting and ending with the dry ingredients. Mix until just combined. The batter will be thick but easy to scoop.
  • Fill the Muffin Pan: Use a medium-sized cookie scoop to evenly divide the batter among the mini muffin cavities.
  • Bake: Bake for 13-15 minutes, or until the muffins are a light golden brown and spring back when touched.
  • Coat the Muffins: While the muffins are still warm, dip each one in the melted butter, ensuring they are fully coated. Immediately roll them in the cinnamon sugar mixture.
  • Serve and Enjoy: Serve the breakfast puffs warm and enjoy their soft, fluffy texture with the perfect hint of cinnamon sweetness!

PUFF PASTRY CHICKEN POT PIE

This delightful and incredibly comforting puff pastry chicken pot pie is a breeze to prepare. It’s bursting with flavor and makes for the perfect meal. This hearty dish is packed with all the classic ingredients, ensuring a warming experience with every bite!

INGREDIENTS

  • 1 lb boneless, skinless chicken breasts, cooked and shredded
  • ½ cup (1 stick) butter
  • 1 cup celery hearts, chopped
  • 1½ cups carrots, chopped
  • 1 cup leeks, thinly sliced
  • 2 teaspoons kosher salt (plus more to taste)
  • 1 teaspoon freshly ground black pepper (plus more to taste)
  • ½ teaspoon garlic powder
  • ½ teaspoon smoked paprika
  • 1½ cups baby Dutch yellow potatoes, chopped into quarters
  • 5 garlic cloves, chopped
  • 4 sprigs fresh thyme, de-stemmed
  • ½ cup all-purpose flour
  • 2 cups chicken stock (plus more if desired)
  • 2 cups half-and-half
  • 2 bay leaves
  • 1 cup frozen peas
  • 1 (17.3 ounce) package frozen puff pastry, thawed
  • 1 large egg + 1 tablespoon water, mixed for egg wash

INSTRUCTIONS

  • Thaw the Puff Pastry: Before you start, take the puff pastry out of the freezer to thaw according to package instructions.
  • Preheat the Oven: Preheat your oven to 400°F (200°C). Prepare your baking dish (mini ramekins, pie plate, or baking dish) and place it on a large baking sheet to catch any spills.
  • Sauté the Vegetables: In a large Dutch oven or pot over medium heat, melt the butter. Once sizzling, add the celery, carrots, and leeks. Season with salt, pepper, garlic powder, and smoked paprika. Sauté until the vegetables are softened and lightly golden, about 6-7 minutes.
  • Add Potatoes and Thyme: Stir in the potatoes, garlic, and fresh thyme, cooking until the potatoes are fork-tender, about 7-10 minutes.
  • Incorporate Flour: Sprinkle the flour over the vegetable mixture and stir to combine, ensuring all vegetables are coated. Cook together for another 2 minutes.
  • Add Stock and Half-and-Half: Gradually pour in the chicken stock, stirring until the flour is absorbed and the mixture thickens. Then add the half-and-half and bay leaves, stirring well. Allow the mixture to simmer for 4-5 minutes.
  • Finish the Filling: Stir in the shredded chicken and frozen peas, cooking for another 2-3 minutes. The filling should be thick; if you prefer a looser consistency, add more stock gradually, ½ cup at a time, until you reach the desired thickness. Remove from heat.
  • Prepare the Puff Pastry: Cut the puff pastry to fit your baking vessel(s). For mini ramekins, you can turn them upside down on the pastry to measure and cut with a sharp knife. Cut a small slit in the center of each pastry piece and set aside.
  • Assemble the Pot Pie: Spoon the filling into the prepared vessels, leaving about ½ inch at the top to accommodate bubbling. Wipe the rims if necessary.
  • Add Puff Pastry: Gently place the puff pastry over the filling. Brush the top with the egg wash.
  • Bake: Bake the chicken pot pie for 20-25 minutes, or until the puff pastry is golden brown. Allow it to cool for 10 minutes before serving. Enjoy!

NOTES

  • If prepared in advance, the filling can be stored in an airtight container in the refrigerator for up to 24 hours for optimal freshness.
  • The filling can also be frozen for up to two months.
  • It’s not recommended to refrigerate or freeze the cooked puff pastry, as this may affect its taste and texture.